This Peanut Butter Chocolate Chunk Skillet Cookie is about to become your new favorite indulgence. Imagine a warm, gooey cookie straight out of the oven, filled with rich peanut butter and bursting with chocolate chunks. Perfect for sharing with family or friends, or enjoying all by yourself (we won’t tell!). The best part? It’s baked right in a cast-iron skillet, giving you those irresistibly crispy edges and a soft, chewy center. Plus, it’s incredibly easy to make, even for novice bakers! So, grab your ingredients and let’s create something delicious that will have everyone coming back for seconds.
Why This Recipe Works
This Peanut Butter Chocolate Chunk Skillet Cookie combines rich, creamy peanut butter with delightful chunks of chocolate for a truly indulgent treat. The cast-iron skillet provides even heat distribution, ensuring that the cookie is perfectly baked with a gooey center and crispy edges. The balance of brown and granulated sugars adds depth to the flavor, making it irresistible.
Why You’ll Love This Peanut Butter Chocolate Chunk Skillet Cookie
You’ll adore the comforting, warm, and gooey texture that this skillet cookie offers. It’s the perfect dessert to share with friends and family, or to savor all alone with a scoop of ice cream. The fusion of peanut butter and chocolate creates a nostalgic taste, reminiscent of childhood treats, making this skillet cookie a must-try!
Ingredients
- 2 2/3 cups all-purpose flour (333 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, melted (226 grams)
- 1 cup brown sugar (200 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup creamy peanut butter (260 grams, Jif recommended)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup milk chocolate, chopped (90 grams)
- ½ cup semi-sweet or bittersweet chocolate, chopped (90 grams)
Making the Peanut Butter Chocolate Chunk Skillet Cookie
Preheat Your Oven
To begin, preheat the oven to 350°F (175°C). Next, lightly grease a 10-inch cast iron skillet or baking pan. This helps create that delightful crust we all love.
Chop the Chocolate
Now, let’s chop the chocolate. Take your milk chocolate and semi-sweet chocolate and cut them into nice, even chunks. Set them aside for later.
Whisk Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt. This mixture will provide structure and balance to your cookie. After mixing well, simply set it aside.
Mix Wet Ingredients
In a separate large bowl, combine the melted butter with the brown sugar and granulated sugar. Whisk until fully combined and smooth. This should take just a minute or so.
Incorporate Peanut Butter
Now, it’s time for the peanut butter! Add the creamy peanut butter to the wet mixture and whisk until no streaks remain. Then, toss in your eggs and pure vanilla extract, mixing until smooth and creamy.
Combine Wet and Dry Ingredients
Next, gently fold the dry ingredients into the wet mixture. Be sure to do this slowly—just until a few flour streaks remain. This will help ensure the cookie stays tender.
Add the Chocolate
After that, pour in your chopped chocolate and fold until it’s evenly distributed throughout the dough. You want to see those delicious chunks mixed in, so make sure no flour streaks remain.
Spread and Bake
Once mixed, spread the cookie dough evenly in the prepared skillet. Pop it in the oven and bake for about 40-45 minutes. You’ll know it’s ready when the top is golden brown and the center is set but still slightly soft.
Let Cool and Serve
Allow the skillet cookie to cool slightly before topping it with your favorite ice cream. Trust me, that warm cookie alongside cold ice cream is an experience you don’t want to miss. Enjoy!
Serving Suggestions
The Peanut Butter Chocolate Chunk Skillet Cookie is best served warm with a scoop of vanilla or chocolate ice cream right on top. For an extra touch, you could drizzle some chocolate or caramel sauce over it for that indulgent finish!
Tips for Success
- Ensure the butter is melted but not bubbling to prevent the cookie from cooking too fast.
- For a richer flavor, let the cookie cool for a bit before serving.
- Bake until the edges are golden and the center remains soft for that perfect gooey texture.
Variations
Feel free to get creative with this recipe! You can swap creamy peanut butter for crunchy for added texture. Alternatively, consider using dark chocolate chunks instead of semi-sweet for a richer flavor. Lastly, adding a sprinkle of sea salt on top before serving can really elevate the taste.
Storage Tips
If you have any leftovers (which is rare but can happen), store them in an airtight container at room temperature for up to 3 days. For an extra treat, reheat in the oven for a few minutes so it regains that freshly baked texture!
Pairing Ideas
Pair this skillet cookie with a cold glass of milk, a warm cup of coffee, or a comforting hot cocoa to complete your indulgent experience. Each of these beverages complements the rich flavors beautifully.
FAQs
1. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s a 1:1 swap.
2. How do I store leftovers?
Just store the cooled cookie in an airtight container at room temperature.
3. Can I freeze the skillet cookie?
Yes, wrap the cooled cookie tightly in plastic wrap and aluminum foil. It will last for up to 2 months when frozen.
4. How do I reheat a skillet cookie?
To reheat, pop the cookie in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
5. Can I add nuts to this recipe?
Sure! Chopped peanuts or other nuts can be added for an extra crunch.
This Peanut Butter Chocolate Chunk Skillet Cookie is a delightful treat that’s not just easy to whip up but also perfect for any occasion. With its rich flavor of peanut butter, gooey chocolate, and warm served ice cream, it encourages everyone to gather around and share in the joy of homemade comfort. Suitable for a cozy night in or a fun gathering with friends, this recipe is bound to please and create lasting smiles!
Print
Peanut Butter Chocolate Chunk Skillet Cookie
This skillet cookie brings together creamy peanut butter and chunks of chocolate for a warm, gooey dessert. It’s easy to make and perfect for sharing.
- Total Time: 0 hours
- Yield: 8 servings 1x
Ingredients
- 2 2/3 cups all-purpose flour (333 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, melted (226 grams)
- 1 cup brown sugar (200 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup creamy peanut butter (260 grams, Jif recommended)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup milk chocolate, chopped (90 grams)
- ½ cup semi-sweet or bittersweet chocolate, chopped (90 grams)
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-inch cast iron skillet.
- Chop milk chocolate and semi-sweet chocolate into chunks.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until combined.
- Add peanut butter, eggs, and vanilla extract, mixing until smooth.
- Fold dry ingredients into wet mixture until a few flour streaks remain.
- Add chopped chocolate and mix until evenly distributed.
- Spread dough in the skillet and bake for 40-45 minutes.
- Let cool slightly before serving, ideally with ice cream on top.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Melt butter without letting it bubble to avoid quick cooking.
Allow cookie to cool before serving for richer flavor.
Bake until edges are golden while keeping the center soft.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 22
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 50
