Peanut Butter Cup Skillet Cookie Recipe

Name: Peanut Butter Cup Skillet Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 3/4 cups Whole Wheat Flour; 1-1/4 cup Rolled Oats; 1/2 teaspoons Salt; 1-1/4 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 3/4 cups Unsalted Butter, Softened To Room Temperature; 3/4 cups Peanut Butter; 1 cup Brown Sugar; 1/2 cups Granulated Sugar; 1 whole Egg; 1 whole Egg Yolk; 1-1/2 teaspoon Vanilla Extract; 1-1/4 cup Mini Peanut Butter Cups, Chopped

Servings: persons

1 cup All-purpose Flour
3/4 cups Whole Wheat Flour
1-1/4 cup Rolled Oats
1/2 teaspoons Salt
1-1/4 teaspoon Baking Soda
1/2 teaspoons Baking Powder
3/4 cups Unsalted Butter, Softened To Room Temperature
3/4 cups Peanut Butter
1 cup Brown Sugar
1/2 cups Granulated Sugar
1 whole Egg
1 whole Egg Yolk
1-1/2 teaspoon Vanilla Extract
1-1/4 cup Mini Peanut Butter Cups, Chopped

1
Spray a 9- to 10-inch cast iron skillet with nonstick spray and set aside. Preheat oven to 350u00b0F.
2
In a large bowl, whisk together the flours, rolled oats, salt, baking soda and baking powder. Set aside.
3
In the bowl of a stand mixer (with paddle attachment fixed) or with a hand mixer, cream together the butter, peanut butter, brown sugar and granulated sugar until light and creamy. Add the egg and egg yolk and mix again until just incorporated. Add the vanilla extract and mix again until combined.
4
With mixer set on the lowest speed, gradually add the dry ingredients to the wet just until the dough comes together and all of the flour has been incorporated. Fold in the chopped peanut butter cups.
5
Pour the cookie dough into your prepared skillet and press down with fingertips to even out. Bake at 350u00b0F for 25-30 minutes or until a toothpick comes out clean (or with just a few crumbs).
6
Remove from the oven and let cool for just a couple of minutes. Serve immediately or cut into slices and store in an airtight container for up to a week. Enjoy!

1450

kcal

Calories

Fat

153

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.
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 14 ingredients. The key ingredients include: 1 cup All-purpose Flour, 3/4 cups Whole Wheat Flour, 1-1/4 cup Rolled Oats, 1/2 teaspoons Salt, and more.

Yes, Peanut Butter Cup 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 Cup Skillet Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions