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Chocolate Chip Skillet Cookie
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5 from 2 votes

Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie

Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie is baked to a golden brown and it's awesome served melty-warm right out of your cast-iron skillet. Wait till you taste this yummy, gooey peanut butter oatmeal cookie with chocolate chips and peanut butter cups! To take it top level, bring on the creamy vanilla ice cream and some chocolate syrup!
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert
Keyword: chocolate, chocolate chip, cookie, oatmeal, peanut butter, skillet
Servings: 8 Servings
Author: Kim Lange


Skillet Cookie

  • 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


  • Vanilla ice cream
  • Chocolate Syrup


  • 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.


  • 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.