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!
Do you have a cast iron skillet?
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 of 2016, 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.
Wanna make the PERFECT skillet cookie?
- Make a nice batch of cookies. Any kind will do. Make sure the dough is pretty thick when you press it out.
- Bake it so it’s just the right amount of firm but gooey. This one took 15 – 18 minutes.
- Add some extra candy or chocolates to the top as soon as it comes out of the oven.
- Drizzle it with some extra chocolate.
- Top it with ice cream, and eat it while it’s still warm!
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.
xoxo ~ Sue
Make this dessert next: Carrot Cake Cupcakes
You can stay up-to-date with SueBee Homemaker by:
- signing up for post updates (top right-hand corner of my blog)
- liking my Facebook Page
- and following me on Pinterest
I’m also sharing tidbits of my life on Instagram.
- 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.
- You can make this dough in advance, and store in the refrigerator until ready to press in the skillet.
- The dough can also be frozen, for up to three months.
- Instead of peanut butter cups, add other candy or nuts to the top of the cookie.