Peanut Butter Chocolate Skillet Cookie Recipe

Name: Peanut Butter Chocolate Skillet Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ Tablespoons Unsalted Butter; 1/2 cups Granulated Sugar; 3/4 cups Light Or Dark Brown Sugar (make Sure The Sugar Is Soft And Not Hard); 1/2 cups Peanut Butter And Co's Smooth Operator Peanut Butter; 2 teaspoons Vanilla Extract; 1 whole Large Egg; 1 whole Large Egg Yolk; 1-3/4 cup All-purpose Flour; 1/2 teaspoons Salt; 1/2 teaspoons Baking Soda; 1 teaspoon Cornstarch; 1/2 cups Semi-Sweet Chocolate Chips; 1/4 cups Chocrmeister Milk Chocolatey Hazelnut Spread

Servings: persons

¼ Tablespoons Unsalted Butter
1/2 cups Granulated Sugar
3/4 cups Light Or Dark Brown Sugar (make Sure The Sugar Is Soft And Not Hard)
1/2 cups Peanut Butter And Co's Smooth Operator Peanut Butter
2 teaspoons Vanilla Extract
1 whole Large Egg
1 whole Large Egg Yolk
1-3/4 cup All-purpose Flour
1/2 teaspoons Salt
1/2 teaspoons Baking Soda
1 teaspoon Cornstarch
1/2 cups Semi-Sweet Chocolate Chips
1/4 cups Chocrmeister Milk Chocolatey Hazelnut Spread

1
Add butter to a large bowl and microwave until melted (about 30-40 seconds). Stir in both sugars, vanilla and eggs to the melted butter.
2
Fold in the flour, salt, baking soda and cornstarch just until combined. Do not over-mix. Fold in chocolate chips.
3
Spread 1/2 of the batter into a cast iron skillet in an even layer making sure to cover the bottom. No need to grease the pan. (Cast iron pans should already be seasoned.) I used a 12-inch skillet. 8-12 inch skillets would work for this recipe.
4
Spread the hazelnut spread ontop of the cookie layer. (This can be hard to do; don't worry if a little mixes with the cookie.) Add the rest of the cookie batter on top of the hazelnut spread and smooth it out to cover the hazelnut spread.
5
Bake for 25 minutes or until golden brown. It may look a bit jiggly still but I like to under-bake mine a bit. It continues to cook as it cools. If you prefer, bake for 5 additional minutes.
6
Cool for 20-30 minutes before serving. Cut into slices and serve warm with ice cream if desired!

807

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ Tablespoons Unsalted Butter, 1/2 cups Granulated Sugar, 3/4 cups Light Or Dark Brown Sugar (make Sure The Sugar Is Soft And Not Hard), 1/2 cups Peanut Butter And Co's Smooth Operator Peanut Butter, and more.

Yes, Peanut Butter Chocolate Skillet Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Chocolate Skillet Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions