Peanut butter chocolate chip skillet cookie

Indulgent chocolate chip cookie with peanut butter baked in a skillet (or round baking tin). Delicious on it’s own or serve with homemade vanilla ice cream.

Why make this recipe

• Super easy to mix together and bake
• Crisp on the top and soft in the middle – the perfect cookie
• Great combination of peanut butter & chocolate

More cookies & biscuits recipes

• Traditional German Biscuits – Lebkuchen >>
• Peanut Butter & Chocolate Biscuits – Gluten Free >>
• Lemon Biscotti >>

My top tips on making this recipe

If you don’t have a skillet, use a round tin (about 8-9 inches) or square tin 7 inch

Use either crunchy or smooth peanut butter, it changes the cookie texture, but they are both delicious.

You can use another nut butter, such as almond butter or almond butter alternatives in this recipe

Mix all dry ingredients first

Use a handheld electric whisk to combine everything together and don’t worry if the mixture looks scrambled when you add the eggs. It will all come together when you add the flour.

Your cookie is done when it’s darker on the outside (edges) but only golden brown in the middle. You don’t want to overbake this recipe as it can become easily dry if you do.

Serve it directly from the skillet with your choice of ice cream or chocolate sauce.

Ingredients shopping list

• 1 1/4 cups plain flour
• 1 teaspoon baking powder
• pinch salt
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

How to make peanut butter chocolate chip skillet cookie

Preheat the oven to 180 C or 350ºF and grease your baking tin or a skillet (size about 9 inch in diameter) with vegetable oil.

In a large mixing bowl, mix together the plain flour, baking powder and a pinch of salt.

In another bowl, add the softened butter, white and brown sugar and peanut butter and using a handheld whisk, beat the mixture until nice and smooth.

Add the egg and vanilla and mix on high speed to combine. Don’t worry if the mixture looks a bit curdled at this stage.

Using a stiring wooden spoon or your handheld whisk on the lowest speed, add the dry flour ingredients to the wet ingredients and mix until completely combined.

Gently fold in the chocolate chips and distribute them evenly.

Scoop the cookie mixture into your skillet or a round tin and bake for 25-30 minutes, until golden brown.

Serve hot (or cold) with homemade vanilla ice cream or chocolate sauce.

How to store your skillet cookie

This peanut butter chocolate chip skillet cookie is best eaten straightaway from the oven, when it’s warm. If you want to keep the skillet cookie for longer, it’s best to wrap the whole skillet in a plastic bag or other suitable cover.

Keep for 1-3 days in a room temperature.

If you know you won’t be able to finish the peanut butter skillet cookie in 3 days, carefully remove the cookie from the skillet, leave to completely cool down and then freeze.

The peanut butter chocolate cookie will last for 6 months in the freezer.