Dark Chocolate Peanut Butter Skillet Cookie is the perfect dessert to make when you want something decadent but easy. Put this in the oven while you are eating dinner, and then serve it warm with ice cream!
Have I told you how much I love using my cast iron skillets? Well, I do! Ever since I started this blog back in October, I’ve been pulling out my skillets more and more. We used to pick them up at random antique stores or flea markets, and now we have a mini collection. I think we have eight or so, of all different sizes and shapes. Josh just inherited one of them, for when he starts to get a bit more adventurous in the kitchen. I made him my Sausage Potato Breakfast Frittata recently, and gave him the skillet I cooked it in.
I can’t wait to see what he cooks in his new skillet. 🙂 Oh, to be in college again.
I explained recently that I gave up sweets for lent. So making this DURING lent was hard, but I survived. I love chocolate. But I am IN LOVE with peanut butter. So the two together? WOWZA!! My mouth was watering the entire time I was shooting these pictures. Oh, and then there is ice cream. Blue Bell Vanilla Bean is my FAV vanilla ice cream right now, second only to Schwann’s vanilla (from back in the day).
Here I am…drooling again. I stuck the Reese’s chunks in the cookie after baking, and they immediately starting getting all melty and delicious looking. I mean, REALLY.
Another trick I like to do with this cookie dough is to bake it in individual little trivets, so everyone has their own serving, fresh out of the oven. You can also add different types of toppings instead of the Reese’s cups (because there is already peanut butter in the dough), like white chocolate chips, heath bar bits, snicker bar bites, or even any type of nuts. If you are into decorating, a few drizzles of white chocolate would also be pretty.
We like this skillet cookie on the gooey side, so feel free to bake it longer if you like yours firmer, or less gooey.
gooey cookie –> yummilicious!
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- 1/2 cup unsalted butter softened to room temperature
- 1 1/2 cups sugar
- 1/2 cup creamy peanut butter
- 2 large eggs at room temperature
- 1 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 10 mini Reese's peanut butter cups chopped into quarters
Preheat oven to 350 degrees.
In a medium bowl, mix flour, cocoa, soda, and salt, and set aside.
In a standing mixer, cream butter and sugars together. Add peanut butter and beat until light and fluffy.
Add eggs and vanilla and mix. Then add flour mixture and mix until just combined. Stir in dark chocolate chips.
Spray cast iron skillet with Pam baking spray, and spread cookie dough evenly in skillet. Bake for 15 - 18 minutes.
Remove pan from oven and immediately spread chopped peanut butter cups over the top of the cookie, pushing down on them slightly to melt into the cookie.
Top with ice cream and serve immediately.