This peanut butter chocolate chunk skillet cookie is gooey, chocolatey, rich, and of course, full of peanut butter. Best enjoyed warm & topped with a little ice cream, this skillet cookie will have you going back for more than one spoonful!
Chocolate and peanut butter is an elite combination, especially in a cookie that you can top with ice cream. This peanut butter chocolate chunk skillet cookie recipe does not require the use of a mixer, so the dough comes together seamlessly. Plus, you don't have to go through the process of scooping cookies, just pack the dough in your pan and bake!
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Why you'll love this peanut butter chocolate chunk skillet
- Peanut butter & chocolate. One of the best combinations in my opinion! This gooey, chocolatey, peanut butter skillet is addicting. If you're a peanut butter lover, this recipe is for you.
- Two types of chocolate. I love using multiple types of chocolate in desserts! I used chopped bittersweet and milk chocolate. Both of these paired with the peanut butter is *mwah* delicious!
- No fuss recipe. This recipe does not require the use of a mixer so the dough comes together easily. Plus, you don't have to go through the process of scooping cookies, just pack the dough in your pan and bake!
Ingredient notes
- All purpose flour: all purpose flour is used for the best texture.
- Leavening agents: both baking soda & baking powder are used to help the cookie rise.
- Fine sea salt: salt is just as important in baking as it is in cooking! Salt enhances flavor, so omitting it would definitely make a difference in the final result.
- Unsalted butter: using unsalted butter helps us control exactly how much salt we're adding to the recipe.
- Sugar: both brown sugar and white sugar are used in the cookie for both moisture & flavor.
- Creamy peanut butter: I like to use creamy Jif peanut butter! One cup is needed for this skillet cookie.
- Eggs: binds the ingredients together.
- Vanilla extract: good quality vanilla extract is key!
- Chocolate: I like to use chopped bittersweet and milk chocolate! The big one pound chocolate bars from Trader Joes are the best.
See the recipe card at the end of this post for the full list of ingredients & their quantities.
Recipe summary
Below is a condensed version of the recipe steps. See the recipe card at the end of this post for the full recipe instructions.
- Chop chocolate. Coarsely chop the chocolate and set aside.
- Mix dry ingredients. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients. Whisk together the unsalted butter, brown sugar, and granulated sugar until completely combined. Add the peanut butter and whisk to combine, followed by the eggs and the vanilla extract.
- Combine. Add the dry ingredients to the wet ingredients and fold until only a few streaks of flour are remaining. Add the chocolate and fold until incorporated and the flour is completely mixed in.
- Bake at 350F. Pack the dough into a lightly greased 10 inch skillet and bake for 40-45 minutes until set and golden.
- Enjoy! Let cool slightly, top with ice cream and enjoy!
FAQ
I like to use a creamy peanut butter, specifically Jif! It has such a creamy texture and mixes well with the other ingredients. Crunchy would work, too! I wouldn't use the super oily, natural peanut butters as it will change the texture.
I think this cookie is actually best when enjoyed warm, so it should be eaten right after it's made, or you can reheat the cookie at 300F until warm and gooey again.
If you don't have a skillet, a pie pan, glass baking dish, etc., would work.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Other recipes to try
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Peanut Butter Chocolate Chunk Skillet Cookie
Equipment
- 10 inch skillet
Ingredients
- 333 grams (2 ⅔ cups) all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 226 grams (1 cup) unsalted butter melted
- 200 grams (1 cup) brown sugar
- 100 grams (½ cup) granulated sugar
- 260 grams (1 cup) creamy peanut butter I use Jif creamy!
- 2 eggs room temperature
- 2 teaspoons pure vanilla extract
- 90 grams (½ cup) milk chocolate chopped
- 90 grams (½ cup) semi-sweet or bittersweet chocolate chopped
Instructions
- Preheat the oven to 350F and lightly grease a 10 inch skillet or baking pan. Set aside.
- Chop the chocolate & set aside.90 grams milk chocolate, 90 grams semi-sweet or bittersweet chocolate
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.333 grams all purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon fine sea salt
- Separately, whisk together the melted butter, brown sugar, and granulated sugar until completely combined.226 grams unsalted butter, 200 grams brown sugar, 100 grams granulated sugar
- Add the peanut butter and whisk to combine, followed by the eggs and vanilla extract.260 grams creamy peanut butter, 2 eggs, 2 teaspoons pure vanilla extract
- Add the dry ingredients to the wet ingredients and gently fold until a few streaks of flour are remaining. Add the chopped chocolate and fold until combined and the flour is fully incorporated.
- Spread the dough into an even layer in the prepared pan and bake for 40-45 minutes until set and golden brown.
- Let cool slightly, top with ice cream, and dig in!
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