Gooey Peanut Butter Chocolate Chip Skillet Cookie

Quick Recipe Version (TL;DR)

• Yield: 8 servings (one 10-inch skillet cookie)
• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 40 minutes (including brief cooling)

Quick Ingredients

• 1/2 cup (113 g) unsalted butter, melted
• 3/4 cup (190 g) creamy peanut butter (not “natural”)
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg + 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 cup (170 g) semi-sweet or dark chocolate chips/chunks
• Flaky sea salt, optional for topping

Do This

• 1. Preheat oven to 350°F (175°C). Grease a 10-inch oven-safe skillet (preferably cast iron).
• 2. Melt butter, let cool slightly, then whisk with peanut butter until smooth.
• 3. Whisk in brown sugar and granulated sugar, then the egg, egg yolk, and vanilla.
• 4. Fold in flour, baking soda, and salt just until combined. Stir in most of the chocolate chips.
• 5. Press dough evenly into skillet; sprinkle remaining chocolate on top.
• 6. Bake 18–22 minutes until edges are deeply golden and center is puffed but still soft.
• 7. Cool 10 minutes for a very gooey center, then serve warm straight from the skillet.

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Why You’ll Love This Recipe

• Perfect texture contrast: crisp, caramelized edges with a soft, gooey, almost brownie-like center.
• Rich peanut butter flavor that pairs beautifully with melty chocolate in every bite.
• Made in one bowl and one skillet, so there is minimal cleanup and fuss.
• Cozy, shareable dessert that is ideal for movie night, dinner parties, or an easy crowd-pleaser.

Grocery List

• Produce: None
• Dairy: Unsalted butter; optional vanilla ice cream or whipped cream for serving
• Pantry: Creamy peanut butter; light brown sugar; granulated sugar; all-purpose flour; baking soda; fine salt; flaky sea salt (optional); vanilla extract; semi-sweet or dark chocolate chips or chunks; large eggs

Full Ingredients

Peanut Butter Chocolate Chip Skillet Cookie

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled, plus a little extra for greasing the skillet
• 3/4 cup (190 g) creamy peanut butter (regular commercial style; avoid very oily natural peanut butter)
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 1/2 tsp pure vanilla extract
• 1 1/2 cups (190 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt or table salt
• 1 cup (170 g) semi-sweet or dark chocolate chips or chunks, divided (reserve a small handful for the top)
• Optional: 1/2 cup (60 g) roasted, salted peanuts, roughly chopped, for extra crunch
• Optional: Flaky sea salt, for sprinkling on top after baking

To Serve (Optional but Highly Recommended)

• Vanilla ice cream or lightly sweetened whipped cream
• Warm chocolate sauce or extra melted peanut butter, for drizzling

Step-by-Step Instructions

Step 1: Preheat the oven and prep your skillet

Place an oven rack in the center position and preheat your oven to 350°F (175°C).

Lightly grease a 10-inch oven-safe skillet (cast iron is ideal for crisp, caramelized edges) with a thin layer of butter. Make sure to coat the bottom and sides so the cookie releases easily when you slice into it. If your skillet is prone to sticking, you can also dust it lightly with flour after greasing, tapping out any excess.

Step 2: Melt the butter and combine with peanut butter

In a small saucepan or microwave-safe bowl, melt the 1/2 cup (113 g) unsalted butter just until liquefied. Allow it to cool for 3–5 minutes; it should be warm but not hot, so it does not scramble the eggs later.

In a large mixing bowl, add the slightly cooled melted butter and the 3/4 cup (190 g) creamy peanut butter. Whisk or stir with a spatula until the mixture is completely smooth and glossy, with no visible streaks of pure butter or peanut butter remaining.

Step 3: Whisk in sugars, egg, and vanilla

Add the 3/4 cup (150 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar to the bowl. Whisk vigorously for 30–45 seconds until the mixture looks thick, slightly lighter in color, and well combined. This helps dissolve the sugar and gives the cookie a chewier texture.

Whisk in the egg, then the additional egg yolk, one at a time, mixing just until incorporated. Finally, stir in the 1 1/2 tsp vanilla extract. The batter should now be smooth, shiny, and fairly thick.

Step 4: Add dry ingredients and mix gently

In a separate small bowl, whisk together the 1 1/2 cups (190 g) all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp fine salt.

Sprinkle this dry mixture over the wet ingredients. Using a spatula or wooden spoon, fold the dry ingredients into the wet just until no dry flour streaks remain. Scrape the sides and bottom of the bowl to incorporate everything evenly. Avoid over-mixing, which can make the cookie tough instead of tender and gooey.

Step 5: Fold in chocolate chips (and nuts, if using)

Stir in about 3/4 cup (roughly 130 g) of the chocolate chips or chunks, reserving the remaining 1/4 cup for the top of the cookie. If you are using chopped roasted peanuts for added crunch, fold in up to 1/2 cup (60 g) at this stage as well.

The dough will be thick and slightly sticky, similar to a soft cookie dough rather than a pourable batter.

Step 6: Press dough into skillet and top with extra chocolate

Transfer the dough into your prepared 10-inch skillet. Use a spatula or clean fingertips to press and spread it into an even layer, making sure it reaches all the way to the edges and into the corners of the pan.

Sprinkle the reserved chocolate chips evenly over the top, gently pressing them into the surface so they adhere but are still visible. This gives the finished cookie a bakery-style look with lots of melty chocolate on top.

Step 7: Bake until edges are crisp and center is gooey

Place the skillet on the center rack of your preheated oven and bake for 18–22 minutes. Baking times vary slightly by oven and skillet material (cast iron tends to bake a little faster).

The skillet cookie is done when the edges are deeply golden and set, and the center is puffed, slightly crackly on top, but still soft and just a touch jiggly if you gently shake the pan. For a very gooey center, lean toward the shorter bake time; for a more set center, bake closer to 22 minutes.

Remove from the oven and, if desired, immediately sprinkle a pinch or two of flaky sea salt over the hot cookie to balance the sweetness.

Step 8: Cool briefly and serve warm

Allow the skillet cookie to cool on a heat-safe surface for at least 10 minutes. This short rest lets the center thicken slightly while staying luxuriously gooey.

Serve the cookie warm right from the skillet, either by scooping with spoons for a communal dessert or cutting it into wedges like a pie. Top each portion with a scoop of vanilla ice cream or a dollop of whipped cream, and drizzle with warm chocolate sauce or melted peanut butter if you like extra decadence. Remember that the skillet will stay very hot for a while, so place a trivet or thick towel underneath and warn guests before they dig in.

Pro Tips

• Use a sturdy skillet: A heavy 10-inch cast iron skillet gives the best contrast between crisp, caramelized edges and a soft middle. Thinner pans may bake more quickly; start checking early.
• Do not overbake: The center should look slightly underdone when you pull it from the oven. It will continue to cook and set from residual heat in the skillet.
• Room temperature eggs mix better: Cold eggs can cause the melted butter-peanut butter mixture to seize. Let them sit out for 15–20 minutes or place whole eggs in warm water for 5 minutes to take the chill off.
• Choose the right peanut butter: Regular creamy peanut butter (like mainstream brands) gives the best structure. Natural peanut butter that separates can make the cookie greasy or crumbly.
• Dress it up: Reserve a few extra chocolate chips and chopped peanuts for the very top and finish with flaky sea salt for a bakery-style look and flavor.

Variations

• Extra-chunky version: Use crunchy peanut butter instead of creamy, and fold in the optional chopped peanuts for even more texture.
• Peanut butter swirl: After pressing the dough into the skillet, warm 2–3 tablespoons of peanut butter until runny and drizzle over the top. Use a knife to gently swirl it into the surface before baking.
• Peanut butter cup skillet cookie: During Step 5, fold in 1/2–3/4 cup chopped peanut butter cups along with the chocolate chips for pockets of extra peanut buttery chocolate richness.

Storage & Make-Ahead

If you have leftovers, let the skillet cookie cool completely. Cover the skillet tightly with foil or transfer slices to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

To reheat individual portions, warm in the microwave for 10–20 seconds until soft and slightly melty, or place the skillet (or slices on a baking sheet) in a 300°F (150°C) oven for 5–8 minutes.

For a make-ahead option, prepare the dough through Step 5, then press it into the skillet, cover tightly, and refrigerate for up to 24 hours. Let the dough sit at room temperature for about 20–30 minutes while you preheat the oven, then bake as directed, adding a couple of extra minutes if needed. You can also freeze the pressed dough (double-wrapped) for up to 1 month; thaw overnight in the fridge before baking.

Nutrition (per serving)

Approximate values per serving (1/8 of the skillet cookie, without ice cream or extra toppings): about 480 calories, 28 g fat, 16 g saturated fat, 52 g carbohydrates, 3 g fiber, 34 g sugars, 9 g protein, and 260 mg sodium. These numbers are estimates and will vary based on specific brands and any added toppings.