Giant Peanut Butter Cup & Chocolate Chip Skillet Cookie
This giant, gooey cookie is the ultimate dessert! It has a peanut butter cookie base, and is loaded up with plenty of chocolate chips and tons of peanut butter cups! It's the perfect dessert to whip up when you're short on time - just be sure to dig into it while it's warm and gooey, with a glass of milk or a scoop of ice cream.
Servings 8 servings
Calories 622kcal
Ingredients
- 1 cup salted butter, softened at room temperature (2 sticks, 16 tbsp, or 226 grams)
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar, packed packed
- 3.4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup chocolate chips Plus extra for topping
- 1 1/4 cup peanut butter cups, chopped Plus extra for topping
Instructions
- Prep: Preheat the oven to 350 degrees. Spray a 10-inch oven-safe skillet with nonstick spray.
- Make the Cookie: Cream the butter with electric mixer on high speed until well creamed. Add the peanut butter and mix until creamed with the butter. Add the sugars and mix on high until well creamed with the butters, at least 1 minute. Add the eggs and vanilla and mix until just combined. Add the flour, salt, and baking soda and mix just until the dry ingredients disappear and a cohesive dough forms. Mix in the chopped peanut butter cups and chocolate chips last. Press the dough into your prepared pan, and top with an extra handful of peanut butter cup pieces and chocolate chips.
- Bake: Bake for 24 to 26 minutes. The cookie will be golden brown and the edges will appear set. A toothpick inserted into the center will have some moist crumbs. Let the cookie rest for 10 minutes before digging in!
- Serve + Store: Enjoy while it's warm and gooey from the oven, with a sprinkle of flaky sea salt, more peanut butter cups and chocolate chips on top, and a glass of cold milk or a scoop of vanilla ice cream. Store leftovers, well covered or in an airtight container, at room temp for 4-5 days. Gently re-heat slices in the microwave to get that gooey-ness back.
Notes
NOTE: You can also bake this in a metal cake pan, but you will need to adjust baking time. Start at 25 minutes, and add time as needed, until a toothpick inserted in the center does not come out with wet batter on it.
NOTE: We used the dark chocolate PB cups from Trader Joe's, but any kind will do.
NOTE: If you want to serve this to people and want the slices to hold their shape and look nice when cut, it needs to completely cool first. If that's not important, dig in when it comes out of the oven - it will be more gooey and will get less gooey the longer you let it cool.
NOTE: Store the cookie at room temp, covered with foil, for up to 3 days.
Nutrition
Calories: 622kcal