Peanut Butter Skillet Cookie

This Peanut Butter Skillet Cookie is a delectable soft and chewy dessert cookie crafted with wholesome gluten-free oat flour, peanut butter, coconut sugar, dairy-free chocolate in every bite. It’s a giant peanut butter cookie packed with peanut butter, Reese’s peanut butter candies and Reese’s peanut butter cups making it a peanut butter lover’s dream that’s perfect for sharing!

Delicious Peanut Butter Skillet Cookie Recipe: A Sweet and Gooey Treat

Are you craving a delightful dessert that’s oozing with the warm, nutty goodness of peanut butter and the comforting sweetness of chocolate chips? This Peanut Butter Skillet Cookie is soft, chewy and loaded with peanut butter, Reese’s pieces and Reese’s peanut butter cups making it perfect for peanut butter lovers!

Whether you’re making this dessert for a special occasion or just to satisfy your sweet tooth, your skillet peanut butter cookie is a delicious way to use up any leftover Halloween candy and sure to be a crowd-pleaser. This mouthwatering dessert is not only easy to make but also customizable to your dietary preferences. And the best part is that this cookie skillet recipe has got you covered whether you’re gluten-free, vegan, or just a lover of all things peanut butter

Ingredients You’ll Need:

• Gluten-Free Oat Flour: The base of this recipe, providing a hearty and gluten-free foundation. You can also use cassava flour, gluten-free 1-to-1 baking flour, or all-purpose flour if you’re not gluten-free.
• Baking Soda: Necessary to help the cookie skillet rise and become perfectly fluffy.
• Salt: Balances the sweetness and enhances the flavors.
• Gluten-Free Old Fashioned Oats: Adds texture and a comforting, nutty taste to the cookie.
• Vegan Butter (or Regular Unsalted Butter): Melts to create that luscious gooeyness. You can use vegan butter for a dairy-free version.
• Coconut Sugar (or Brown Sugar/Brown Sugar Substitute): Sweetens the cookie with a touch of coconut flavor. You can also use brown sugar or a suitable substitute.
• Pure Maple Sugar (or Granulated Cane Sugar/Granulated Sugar Substitute): Another source of sweetness. Feel free to choose a sugar substitute like Lakanto monk fruit sweetener or Swerve.
• Creamy Peanut Butter (or Nut/Seed Butter): The star ingredient that infuses your cookie skillet with that irresistible peanut butter flavor. You can also substitute with another nut or seed butter of your choice.
• Large Egg (or Egg Substitute): Binds the ingredients together. You can choose an egg substitute if you prefer.
• Pure Vanilla Extract: Enhances the overall flavor with a hint of vanilla.
• Dairy-Free Chocolate Chips: Provides a delightful burst of chocolate. You can opt for regular chocolate chips if you’re not dairy-free.
• Mini or Regular Reese’s Pieces (Optional): These colorful, candy-coated chocolates add a fun twist. You can also use Sugar-Free Keto Chocolate Dots, Lily’s Sweets Candy Coated Pieces or Keto Gemz for a sugar-free option, Unreal Dark Chocolate Gems for a vegan option or any other candy-coated chocolates of your choice.
• Chopped Peanut Butter Cups (Optional): For the ultimate peanut butter experience. You can also use Lily’s Sweets Peanut Butter Cups, Keto Cups for a lower sugar option or Sunbutter Cups as another substitute.

Instructions: How to Make Peanut Butter Skillet Cookie 

Follow these simple steps to create a mouthwatering Peanut Butter Cookie Skillet that’s sure to become a favorite in your home.

Preheat Your Oven

• Start by preheating your oven to 350°F. This ensures your cookie skillet will bake evenly and thoroughly.

Prepare the Skillet

• Lightly coat a 9-inch cast iron skillet or a 9-inch round cake pan with cooking spray to prevent the cookie from sticking.

Mix the Dry Ingredients

• In a large bowl, combine your choice of flour (gluten-free, cassava, or all-purpose), baking soda, and salt. Then, stir in the old-fashioned oats. Set this mixture aside.

Blend the Wet Ingredients

• In another large bowl, whisk together the melted butter and sugars (coconut or brown) until the mixture is smooth. Add your chosen peanut butter and mix until well incorporated. Next, whisk in the egg (or egg substitute) and pure vanilla extract until the mixture is smooth.

Combine Wet and Dry Ingredients

• Slowly stir the dry ingredients into the wet mixture. Mix until the ingredients are just combined, taking care not to overmix. Overmixing can affect the texture of your cookie.

Add Chocolate and Candy (Optional)

• Gently fold in the dairy-free or regular chocolate chips and half of the optional Reese’s Pieces and peanut butter cups. Reserve the remaining half for topping your skillet.

Press into Skillet

• Gently press the cookie dough into the prepared skillet, spreading it evenly. Evenly top the cookie dough with the reserved Reese’s Pieces and peanut butter cups.

Bake

• Then, bake in your preheated oven for 22-27 minutes, or until an inserted toothpick comes out clean.

Serve and Enjoy

• Once your Peanut Butter Cookie Skillet is baked to perfection, serve it warm. For an extra treat, add a scoop of vanilla ice cream and savor every delightful bite.

Tips for Success

• Preheat Oven: Preheat your oven to 350°F for even baking.
• Cast-iron Skillet: Use a 9-inch cast iron skillet or a 9-inch round cake pan, lightly coated with cooking spray to prevent sticking.
• Don’t Overmix the Cookie Dough. Just mix until the ingredients are combined to avoid a tough texture.

Variations and Substitutions

Feel free to get creative with your Peanut Butter Chocolate Chip Skillet Cookie. Try these variations and substitutions to make it uniquely yours:

• Nut butter: Experiment with different nut or seed butters for a flavor twist.
• Chocolate chips: Swap the chocolate chips for white chocolate or butterscotch chips.
• Nuts: Add your favorite nuts or dried fruits to the dough for extra texture and flavor.
• Candy-Coated Chocolates: Use M&M’s and Oreos like our Oreo Skillet Cookie or skip the candy-coated chocolates if you prefer a classic cookie skillet.

Serving Suggestions

The Peanut Butter Cookie Skillet is best enjoyed warm, straight from the oven. Top it with a scoop of vegan vanilla ice cream for an extra dose of indulgence. The contrasting temperatures and flavors will take your taste buds on a journey they won’t soon forget.

Storage and Freezer Instructions

Refrigeration: If you manage to resist devouring the entire Peanut Butter Cookie Skillet in one sitting, you can store it in an airtight container at room temperature for a few days.

Freezing: For longer storage, wrap it well and freeze for up to three months.

Reheating: Simply reheat in the oven or microwave when you’re ready to indulge again.

Frequently Asked Questions (FAQ)

1. Can I use a different type of flour if I’m not gluten-free?

• Yes, you can use cassava flour, gluten-free 1-to-1 baking flour, or all-purpose flour if you’re not following a gluten-free diet.

2. What can I use as a substitute for eggs?

• You can use your preferred egg substitute for this recipe, making it suitable for vegans or those with egg allergies.

3. Are there alternatives for the sugar used in this recipe?

• Certainly, you can use brown sugar or a suitable brown sugar substitute in place of coconut sugar. Pure maple sugar can be replaced with granulated cane sugar or a granulated sugar substitute like Lakanto monk fruit sweetener or Swerve.

4. Can I use regular dairy butter instead of vegan butter?

• Yes, you can use regular unsalted butter if you’re not dairy-free.

5. Are there other nut butter options besides peanut butter?

• Absolutely! You can substitute peanut butter with another nut butter or seed butter of your choice to suit your taste.

6. What chocolate options can I use if I’m not dairy-free?

• If you’re not following a dairy-free diet, feel free to use regular chocolate chips instead of dairy-free chocolate chips.

7. Are the candy-coated chocolates and peanut butter cups optional?

• Yes, the mini or regular Reese’s Pieces and chopped peanut butter cups are optional. You can leave them out or use alternatives that you prefer, such as keto cups or Sunbutter Cups.

8. How should I store leftovers or prepare this dessert ahead of time?

• Leftovers can be stored in an airtight container at room temperature for a few days. For longer storage, wrap well and freeze for up to three months. Reheat in the oven or microwave when ready to enjoy.

9. Can I customize this Reese’s Cookie Skillet with different add-ins?

• Absolutely! You can experiment with various add-ins, like different types of chocolate chips, nuts, or dried fruits, to create your own unique version of this cookie skillet.

More decadent skillet cookie recipes you will love:

Vegan Skillet Cookie

Mini Skillet Cookie

Monster Skillet Cookie

5 from 1 vote

Print

Peanut Butter Skillet Cookie

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

This Peanut Butter Skillet Cookie is a delectable soft and chewy dessert cookie crafted with wholesome gluten-free oat flour, peanut butter, coconut sugar, dairy-free chocolate in every bite. It's a giant peanut butter cookie packed with peanut butter, Reese's peanut butter candies and Reese's peanut butter cups making it a peanut butter lover's dream that's perfect for sharing!

Course: Dessert

Cuisine: American

Keyword: cookie skillet recipe, cookie with Reeses, peanut butter cookie recipe

Servings: 14 servings

Calories: 300 kcal

Author: Kelly

Ingredients

• 1 cup gluten-free oat flour , you can also use cassava flour, gluten-free 1-to-1 baking flour or all-purpose flour if you're not gluten-free
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup gluten-free old fashioned oats
• 3/4 cup vegan butter , melted. You can also use regular unsalted butter if you're not dairy-free
• 1/2 cup coconut sugar , you can also use brown sugar or brown sugar substitute of your choice
• 1/2 cup pure maple sugar , you can also use granulated cane sugar or granulated sugar substitute of your choice such as Lakanto monk fruit sweetener or Swerve
• 2/3 cup creamy peanut butter , you can also sub with another nut butter or seed butter of your choice if preferred
• 1 large egg , at room temperature. You can also use an egg substitute of your choice.
• 1 teaspoon pure vanilla extract
• 1/4 cup dairy-free chocolate chips , we like Pascha's Chocolate, Eating Evolved or Lily's Sweets. Feel free to use regular chocolate chips if you're not dairy-free.
• 1/3 cup mini or regular Reese's pieces , optional. Feel free to use more chocolate chips or Sugar-Free Keto Chocolate Dots, Lily's Candy Coated Pieces or Keto Gemz for a sugar-free option, Unreal Dark Chocolate Gems for a vegan option or any other candy-coated chocolates of your choice.
• 1/3 cup chopped peanut butter cups , optional. Feel free to leave out or use Lily's Sweets Peanut Butter Cups, Keto Cups for a lower sugar option or Sunbutter Cups as another substitute.

Instructions

1. Preheat oven to 350 F degrees.
2. Lightly coat a 9 inch cast iron skillet or 9" round cake pan with cooking spray.
3. In a large bowl, whisk together the flour, baking soda, and salt. Stir in the oats. Set aside.
4. In another large bowl, whisk together the melted butter and both sugars until smooth. Add peanut butter and mix until incorporated. Whisk in the egg and vanilla until smooth and combined.
5. Slowly stir in the dry ingredients to the wet ingredients and mix until just combined. Be careful not to over-mix.
6. Fold in chocolate chips and half of the Reese's pieces (if using) and peanut butter cups (if using) - reserving the other half for topping.
7. Gently press cookie dough into prepared skillet and top with reserved Reese's pieces and peanut butter cups evenly.

8. Bake 22-27 minutes or until an inserted toothpick comes out clean.

   Serve warm, with dairy-free or regular vanilla ice cream.

Recipe Notes

Refrigeration: If you manage to resist devouring the entire Peanut Butter Cookie Skillet in one sitting, you can store it in an airtight container at room temperature for a few days.

Freezing: For longer storage, wrap it well and freeze for up to three months.

Reheating: Simply reheat in the oven or microwave when you're ready to indulge again.

Nutrition Facts

Peanut Butter Skillet Cookie

Amount Per Serving (1 serving (1/14 recipe))

Calories 300 Calories from Fat 162

% Daily Value*

Fat 18g28%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 16g18%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.