Peanut Butter Cup Skillet Cookie
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
For those who love skillet cookies? Omgosh! Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie, I love you! You already know how impressive this classic dessert delights when it’s served to you all gooey, melty-warm in a cast-iron skillet loaded with peanut butter cups, chocolate chips and oatmeal cookie!
Dollop it up with some whipped cream or ice cream to really indulge. (Yes ! Melty-warm!) Gluten-free option! Check out 17 Tempting Peanut Butter Cookies You’ll Go Nuts Over too!
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
What is a Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie?
With its gooey melty chocolate, oatmeal base, and peanut butter cups, this skillet cookie is baked in an iron cast skillet instead of a regular baking pan for a fun twist!
This Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie is an indulgent sweet treat with the perfect combination of flavors.
Peanut butter, chocolate chips, peanut butter cups, Flahavan’s Oatmeal, Morena Sugar (<—which I love and used in my Sheet Pan Chocolate Chip Cookie Bars.) brown sugar and vanilla
I love using these ingredients, because they are usually in my pantry and popular as well!
So, I have been wanting to buy a cast iron skillet to make my own skillet desserts for my family. Guess what? I finally did it!
My inspiration: When we go out to restaurants, we usually end up ordering the skillet cookies or brownies, because we can all share it and it’s sooo indulgent. It’s such a fun experience to share and bond over good food together right?
With warm-gooey skillet cookies you get lots of moaning sound effects of major oohhing and ahhing going on in between bites of deliciousness! Who’s going to get that last bite? I’ll fight ya for it! You know what I mean, if you’ve been been there, done that, right?
With its rich flavors of peanut butter, chocolate and oats, this skillet cookie is easy to make and the perfect treat for any occasion, so why not make it at home? As a result, you get the ultimate dessert that’s sure to be a hit with everyone.
Ingredients You Need
- all-purpose flour or gluten-free flour
- baking soda
- salt
- old fashioned oats, I use Flahavan’s, Irish Oats or use gluten-free oats
- butter
- brown sugar
- granulated sugar, I use Zulka
- peanut butter
- egg
- vanilla extract
- semi-sweet chocolate chips, I used Ghirardelli
- Mini Peanut Butter Cups
Optionals We Love on Top of our Peanut Butter Cup Skillet Cookie
- Vanilla ice cream
- Chocolate Syrup
How to Make Cast Iron Skillet Chocolate Chip Cookie
- Preheat oven to 350 and spray a 9 inch cast iron skillet with non-stick spray.
- Combine flour, baking soda, salt, and oats together in a medium bowl and whisk together, set aside.
- In a large bowl, using a mixer, cream together butter and sugars until light and fluffy.
- Add in peanut butter, egg, and vanilla and mix together until well combined.
- Add dry ingredients and chocolate chips to wet ingredients and mix until just combined.
- Press cookie dough into your prepared skillet, but leave a ½ inch space between dough and skillet edge to allow the dough to spread out.
- Press peanut butter cups into dough, as many as you like, but don’t press them down deep, the cookie dough will rise, so you don’t want them sunken into the cookie.
- Bake 25-35 minutes until an inserted toothpick comes out clean and golden brown. The last 10 minutes you might opt to place tin foil on top of your cookie, if it looks like it’s browning too quickly.
- Transfer from oven and serve warm, with vanilla ice cream and chocolate syrup.
Cookie Tips
- Make sure after your press your cookie dough in the skillet, that it is not taller than the skillet, as it will rise while baking.
- The deep dish baking skillets are really nice. See below what I’m using!
- You can substitute flour for your favorite gluten-free flour
as well.
Iron Skillet Options & Tips
If you want to see what skillet I used, I used this Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet
If you want a thinner cookie, you might like this wider Lodge LCS3 Cast Iron Chef’s Skillet, Pre-Seasoned, 10-inch
Here is a silicone handle that is an afterthought. Remember these pans will sizzle your paws! So use caution when handling transferring while hot, using heavy mitts or towels.
You can find the handle here: Lodge ASHH11 Silicone Hot Handle Holder, Black
I may add to my collection, this is my first cast iron skillet and I’m having fun! 🙂 You may making these Raspberry White Chocolate Pull-Apart Rolls in your new skillet! I see more chocolate chip skillet cookies and brownies in my very near future. Stay tuned!
If you’re looking for the perfect dessert to make that includes oats, peanut butter and chocolate to share with your family and friends, this Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie is a must! Not only is it a crowd-pleaser, but it also requires minimal effort which makes it a total win-win.
More Peanut Butter, Chocolate and Oatmeal Yum-Yums
- Reese’s Pieces Peanut Butter Oatmeal Cookies
- Delish Chocolate Chip Peanut Butter Oatmeal Bars
- Reese’s Peanut Butter Cup Chocolate Chip Oatmeal Cookies
- Healthy Chocolate Chip Cookie Dough Balls – GF option
- Chocolate Chip & Peanut Butter Oatmeal Cake.
- Healthy Strawberry Banana Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Oat Chocolate Chip Cookies
- Healthy Oatmeal Cups
More desserts you may love! Fresh Pineapple Upside Down Cake, 30 Mother’s Day Desserts for Mom and 25 Luscious Raspberry Desserts!
Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie
Ingredients
Skillet Cookie
- 1¼ cups all-purpose flour or gluten-free flour, like Bob's Red Mill
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup old fashioned oats I use Flahavan's, Irish Oats or use gluten-free oats
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar I use Zulka
- ½ cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips I use Ghirardelli
- Mini Peanut Butter Cups
Optionals
- Vanilla ice cream
- Chocolate Syrup
Instructions
- Preheat oven to 350 and spray a 9 inch cast iron skillet with non-stick spray.
- Combine flour, baking soda, salt, and oats together in a medium bowl and whisk together, set aside.
- In a large bowl, using a mixer, cream together butter and sugars until light and fluffy.
- Add in peanut butter, egg, and vanilla and mix together until well combined.
- Add dry ingredients and chocolate chips to wet ingredients and mix until just combined.
- Press cookie dough into your prepared skillet, but leave a 1/2 inch space between dough and skillet edge to allow the dough to spread out.
- Press peanut butter cups into dough, as many as you like, but don't press them down deep, the cookie dough will rise, so you don't want them sunken into the cookie.
- Bake 25-35 minutes until an inserted toothpick comes out clean and golden brown. The last 10 minutes you might opt to place tin foil on top of your cookie, if it looks like it's browning too quickly.
- Transfer from oven and serve warm, with vanilla ice cream and chocolate syrup.
Notes
- Make sure after your press your cookie dough in the skillet, that it is not taller than the skillet, it will rise while baking. The deep dish baking skillets are really nice.
- You can substitute flour for your favorite gluten-free flour as well.
Recipe adapted from Creme de la Crumb
Morena
