These Reeses Peanut Butter Skillet Cookies are a cookie lover's delight. A soft peanut butter cookie with a surprise filling of Reeses cups and gooey chocolate ganache. Serve these treats while still warm for the maximum taste experience.
Baked in individual skillet pans, these cookies offer a fun and rustic dessert experience. Top off with a scoop of ice cream and chocolate drizzle for added flavor and visual appeal.
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These peanut butter skillet cookies are so easy to make. You simply mix the dough, press it into a skillet, fill and bake.
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Cookie dough ingredients
You need the following ingredients to make the cookie dough:
- All-purpose flour
- Baking soda and salt
- Butter: bring the butter to room temperature before starting the cookie dough
- Peanut butter: use your choice of crunchy or creamy peanut butter. If using a natural peanut butter be sure to mix well to incorporate the oils which may have separated
- Eggs: use room temperature eggs
- Brown sugar: light or dark brown sugar may be used
See recipe card for quantities.
Filling ingredients
The peanut butter cup cookie is filled with the following ingredients:
- Chocolate: use a bittersweet chocolate
- Heavy cream: half and half or whole milk may be substituted
- Butter: use softened and unsalted butter
- Peanut butter cups: I use four mini cups for each cookie but you may also use one full sized cup per skillet.
See recipe card for quantities.
Instructions
Follow the instructions below to create the Peanut Butter Cup Skillet cookies:
Sift together flour, baking soda and salt. Set bowl aside.
Add brown sugar and butter to a mixing bowl of a stand mixer. Using the paddle attachment mix together until light and fluffy (approximately 3 minutes), scraping side of bowl as needed. (note: a hand-mixer may also be used)
Add the peanut butter to the butter/sugar and mix until combined, scraping the side of bowl as needed.
Place room-temperature eggs in the mixing bowl and mix until combined, scraping the side of bowl as needed.
Add flour/baking soda/salt to mixing bowl and mix on low speed until combined.
Form dough into an 8" disk, wrap in plastic and place in refrigerator for 30 minutes.
Place chocolate in a bowl. Put butter and heavy cream in a saucepan. Place saucepan on the stovetop and bring to a low boil over medium heat, stirring often. Remove saucepan from the heat and pour over the chocolate chips. Let set for 5 minutes to soften chocolate. Stir until smooth. (note: if chocolate does not melt completely, heat in the microwave for 30 seconds at 50% power. Stir until smooth)
Remove chilled dough from the refrigerator. Create 8 thin disks of dough (about 2 tablespoons each) to fit over the top of each skillet. Set aside.
Skillet cookie assembly
Follow along with this video for a visual on assembling the Reeses Peanut Butter Skillet cookies:
- Press a thin layer of the peanut butter dough into the bottom and up the sides of the skillets.
- Add a heaping tablespoon of chocolate ganache filling to each skillet.
- Place four mini Reese's cups on top of the chocolate ganache.
- Gently press the disk of peanut butter dough over the top of the skillet. Press to seal the edges around the pan.
- Using a toothpick, poke four holes in the top of each cookie.
- Bake in 350℉ preheated oven for 15 minutes. Tops will be slightly risen and browned.
- Set the skillets aside until the pans are cool enough to handle. Drizzle with chocolate ganache if desired.
Equipment
Use the following equipment to create the mini skillet brownies:
- 8 Individual cast iron skillets
- Bowls
- Measuring spoons and cups
- Hand or stand mixer
Serving
The cookies are best served warm while still gooey on the inside. After baking, set the skillets aside until the pans are cool enough to handle. Top with a scoop of vanilla ice cream, drizzle with chocolate ganache and sprinkle with chopped up Reese's cups.
Storage
The Reeses Peanut Butter Skillet Cookies are best served the day you make them. If pressed for time, assemble the skillets a day in advance, wrap in plastic wrap and bake before serving.
The unbaked skillet cookies will also freeze well for up to one month. To defrost, place in refrigerator for 2 hours and bake after defrosting.
FAQ
Yes! Simply substitute an equal amount of 1 to 1 gluten-free flour replacement for the all-purpose flour. King Arthur and Bob's Red Mill are both good brands for gluten-free flour.
I hope you enjoy these Reeses Peanut Butter Skillet cookies as much as my friends and family do!
More peanut butter dessert recipes
Love peanut butter in your desserts? Check out these recipes:
📋 Recipe
Reese's Peanut Butter Skillet Cookies
Equipment
- Hand Mixer or
- Bowls, measuring cups and spoons
- 1 Saucepan (small)
Ingredients
Peanut butter cookie dough
- 8 Tablespoons Unsalted Butter, room temperature (8 ounces)
- 1 Cup Brown Sugar
- 1 Cup Peanut Butter (Chunky or Creamy)
- 2 Large Eggs, room temperature
- 2 Cups All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Ganache filling
- ⅔ Cup Chocolate chips, bittersweet
- 2 Tablespoons Heavy cream may also use half & half or whole milk
- 2 Tablespoons Unsalted butter
- 24 Mini Reese's peanut butter cups
Instructions
Peanut Butter Cookie Dough
- Sift together flour, baking soda and salt. Set bowl aside.
- Add brown sugar and room temperature butter to a mixing bowl of a stand mixer. Using the paddle attachment mix together until light and fluffy (approximately 3 minutes), scraping side of bowl as needed. (note: a hand-mixer may also be used)
- Add the peanut butter to the butter/sugar and mix until combined, scraping the side of bowl as needed.
- Add room-temperature eggs to mixing bowl and mix until combined, scraping the side of bowl as needed.
- Add flour/baking soda/salt to mixing bowl and mix on low speed until combined.
- Form dough into a 8" disk, wrap in plastic and place in refrigerator for 30 minutes.
Ganache filling
- Place chocolate in a medium-sized heat-proof bowl.
- Put butter and heavy cream in a small saucepan. Place saucepan on the stovetop and bring to a low boil over medium heat, stirring often.
- Remove saucepan from the heat and pour over the chocolate chips. Let set for 5 minutes to soften chocolate. Stir until smooth. (note: if chocolate does not melt completely, heat in the microwave for 30 seconds at 50% power. Stir until smooth)
- Set aside and allow to cool for at least 15 minutes.
Assemble Cookie Skillets
- Preheat oven to 350℉
- Remove chilled dough from the refrigerator. Create 8 thin disks of dough (about 2 tablespoons each) to fit over the top of each skillet. Set aside.
- Press remaining dough into the bottom and up the sides of each skillet.
- Add a tablespoon of chocolate ganache filling to each skillet. Place 4 mini Reese's cups into the chocolate. Set aside remaining ganache to drizzle over the skillet cookies before serving.
- Place a disk of dough over each skillet. Press gently to seal to the dough already in the skillet. Using a toothpick, poke four holes in the top of each cookie.
Bake Skillet Cookies
- Bake in 350℉ preheated oven for 15 minutes. Tops will be slightly risen and browned.
- Set the skillets aside until the pans are cool enough to handle. Drizzle with chocolate ganache if desired.
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