This Peanut Butter Chocolate Skillet Cookie exists for one very specific reason. Maximum cookie satisfaction with minimum effort. You skip the rolling, scooping, and shaping and go straight to pouring the dough into one pan and letting the oven do the work.

What comes out is everything you want from a great chocolate skillet cookie. A soft, almost molten center with crisp, golden edges and pockets of melted chocolate and peanut butter running through every slice. It is rich, gooey, and indulgent in a way that a tray of small cookies never quite manages, which is exactly why this peanut butter chocolate chip skillet cookie has become a repeat offender in my kitchen.

Reese\'s Nutella Stuffed Peanut Butter Chocolate Chip Deep Dish Skillet Cookie with ice cream scoop - 1
  • What Makes This Recipe So Good
  • What Goes Into Peanut Butter Chocolate Skillet Cookie
  • How To Make Peanut Butter Chocolate Skillet Cookie
  • Tips For Making Peanut Butter Chocolate Skillet Cookie
  • Recipe FAQ’s
  • Nutella Stuffed Reese’s Peanut Butter Chocolate Chip Skillet Cookie Recipe

What Makes This Recipe So Good

This Peanut Butter Chocolate Skillet Cookie is built to give you the best parts of a cookie in every bite, not just the edges or the center. Baking it as one thick skillet means the outside turns golden and slightly crisp while the middle stays soft and gooey, which is exactly what people want from a truly great chocolate skillet cookie.

What sets this peanut butter chocolate chip skillet cookie apart is how the peanut butter is worked directly into the dough instead of just being swirled on top. That gives the whole cookie a rich, nutty base that makes the chocolate taste deeper and more intense, creating a balanced peanut chocolate skillet cookie that feels indulgent without being heavy.

Top shot of ingredients: butter, peanut butter, brown sugar, sugar, egg, salt, vanilla, milk chocolate chips, nutella, flour, and mini Reese's cups. - 2

This Peanut Butter Chocolate Skillet Cookie uses simple pantry staples.

  • Natural Peanut Butter: This is the flavor backbone of the cookie, giving the dough its rich, nutty base and helping create that soft, almost fudgy crumb that makes a great peanut butter chocolate chip skillet cookie.
  • Light Butter: Melted butter keeps the dough tender instead of cakey, allowing the cookie to spread just enough in the skillet while still baking up thick and soft in the center.
  • Nutella: Melted Nutella folds into the dough and creates ribbons of chocolate hazelnut throughout the cookie, giving this chocolate skillet cookie extra richness without making it overly sweet.
  • Mini Reese’s Cups: These add pockets of creamy peanut butter and chocolate that melt into the dough as it bakes, reinforcing that bold peanut chocolate skillet cookie flavor in every bite.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Lined the skillet with parchment paper. - 3
  1. Prep the Skillet: Preheat oven to 175°C | 350°F and line a 9-inch cast iron skillet or pie dish with baking or parchment paper, letting the edges overhang slightly for easy lifting.
Whisked the melted butter, peanut butter, brown sugar, sugar, vanilla, and egg in a bowl. - 4
  1. Mix the Base: In a large bowl, whisk together the melted butter, peanut butter, brown sugar, sugar, and vanilla until smooth and creamy. Add the egg and whisk again until fully combined.
Folding in the flour, salt, and chocolate chips. - 5
  1. Add the Dry Ingredients: Fold in the flour, salt if using, and 1/4 cup of the chocolate chips, mixing gently just until the dough comes together and no dry spots remain.
Layering the dough in the skillet. - 6
  1. Layer Dough: Spoon two-thirds of the dough into the skillet and spread. Pour the Nutella over the base, then dollop and spread the remaining dough over the top.
Baking the cookie. - 7
  1. Bake: Sprinkle with remaining chocolate chips and quartered mini Reese’s cups, then bake for 25 to 30 minutes until the edges are set and the center is soft and gooey.
Close-up shot of Peanut Butter Chocolate Skillet Cookie. - 8
  1. Cool and Serve: Allow the skillet cookie to rest for 10 minutes before slicing, then serve warm with ice cream and extra Reese’s cups on top.

This Peanut Butter Chocolate Skillet Cookie is rich and indulgent, so pairing it with something warm or lightly creamy makes the experience feel extra special without going overboard. A mug of Nutella Hot Chocolate alongside the cookie doubles down on the chocolate flavor and turns it into a full dessert moment, especially when the cookie is served straight from the skillet.

If you want contrast, add a dollop of Coconut Whipped Cream on top for a light, airy finish that cuts through the richness. For something a little more playful, serve smaller slices of the cookie with Strawberry Cheesecake Crepes , letting the fresh berry notes balance out the deep peanut butter and chocolate flavors.

  • I always pull this Peanut Butter Chocolate Skillet Cookie out when the center still looks a little underdone. Trust me, it sets up as it cools and that slightly gooey middle is what makes it irresistible.
  • If you are using natural peanut butter, give it a really good stir before measuring. I have learned the hard way that skipping this step can leave oily patches in the dough and affect how evenly the cookie bakes.
  • Letting the skillet rest for about 10 minutes is the hardest part, but it is worth it. This gives you cleaner slices while keeping that soft, molten chocolate skillet cookie center everyone fights over.

Yes, regular peanut butter works, but the cookie will be slightly sweeter and firmer. Natural peanut butter gives a richer flavor and softer texture, which I personally prefer for this Peanut Butter Chocolate Skillet Cookie.

The edges should look set and lightly golden while the center still appears soft. If you wait until the middle looks fully baked, you will miss out on that gooey chocolate skillet cookie texture.

Yes, but thinner pans will bake faster and be less gooey. A 9-inch skillet or pie dish is ideal for getting that thick, soft peanut chocolate skillet cookie center.

Combining two recipes together to make this, this one sits right up there on top of my list of favourites.

Reese\'s Nutella Stuffed Peanut Butter Chocolate Chip Deep Dish Skillet Cookie in a pan - 9 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

  • ▢ 1/2 cup light butter melted
  • ▢ 1/2 cup peanut butter natural, full fat or reduced fat
  • ▢ 1/2 cup brown sugar
  • ▢ 1/2 cup sugar or natural sweetener of choice
  • ▢ 1 tablespoon vanilla extract
  • ▢ 1 large egg
  • ▢ 1 cup plain or all purpose flour or light spelt flour also works
  • ▢ 1/4 teaspoon salt if your peanut butter is unsalted
  • ▢ 1/3 cup milk chocolate chips or dark
  • ▢ 1/3 cup Nutella melted
  • ▢ 8 pieces mini Reese’s cups quartered

Instructions

  • Preheat oven to 175c | 350° F. Line a 9-inch cast iron skillet or pie dish with baking/parchment paper and set aside.
  • In a large bowl, combine the butter, peanut butter, sugars and vanilla. Whisk well until creamy. Add the egg and whisk again until combined.
  • Add in the flour, (salt if using) and 1/4 cup of the chocolate chips. Mix the batter until just combined. Spoon 2/3 of the batter into the pan; pour the Nutella over the base layer, and top with remaining cookie dough batter.
  • Sprinkle with the remaining chocolate chips and and the Reese’s cups.
  • Bake in preheated oven for 25-30 minutes for gooey on the inside cookie pie; or cover with foil after 30 minutes and bake for a further 10 minutes until set to your liking.
  • Serve with ice cream and extra Reese’s cups.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutella Stuffed Reese's Peanut Butter Chocolate Chip Skillet Cookie with some ice cream scoop - 11

Ingredients

  • 1/2 cup light butter melted
  • 1/2 cup peanut butter natural, full fat or reduced fat
  • 1/2 cup brown sugar
  • 1/2 cup sugar or natural sweetener of choice
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 cup plain or all purpose flour or light spelt flour also works
  • 1/4 teaspoon salt if your peanut butter is unsalted
  • 1/3 cup milk chocolate chips or dark
  • 1/3 cup Nutella melted
  • 8 pieces mini Reese’s cups quartered

Instructions

  • Preheat oven to 175c | 350° F. Line a 9-inch cast iron skillet or pie dish with baking/parchment paper and set aside.
  • In a large bowl, combine the butter, peanut butter, sugars and vanilla. Whisk well until creamy. Add the egg and whisk again until combined.
  • Add in the flour, (salt if using) and 1/4 cup of the chocolate chips. Mix the batter until just combined. Spoon 2/3 of the batter into the pan; pour the Nutella over the base layer, and top with remaining cookie dough batter.
  • Sprinkle with the remaining chocolate chips and and the Reese’s cups.
  • Bake in preheated oven for 25-30 minutes for gooey on the inside cookie pie; or cover with foil after 30 minutes and bake for a further 10 minutes until set to your liking.
  • Serve with ice cream and extra Reese’s cups.

Notes

Nutrition

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