Hump day calls for a huge skillet cookie, don’t ya think?
This skillet cookie is the stuff of dreams. I mean that figuratively AND literally.
About a month ago, I had a very vivid dream about a peanut butter skillet cookie. I never dream about food, but when I woke up, I couldn’t shake the idea. I knew it had to become a reality.
This peanut butter cookie is no ordinary one, just like the one in my dream. I play up the flavors a bit by adding some warm spices like cinnamon, ginger, nutmeg, and cloves.
The combination of the brown sugar, vanilla, spices, a touch of espresso powder, and the nuttiness of the peanut butter is HEAVEN. It’s the perfect fall cookie. Spiced and sweet!
Seriously, I might add those spices to my peanut butter cookies forever and ever. They add such a fun flavor and an added layer of coziness and comfort.
Which is all you should be feeling when you dig into a giant still-hot and gooey skillet cookie.
I love to use semisweet or dark chocolate here. The cookie batter itself is very sweet, and we need some rich chocolate to counterbalance the sweetness. I think milk chocolate would make this entirely TOO sweet. Even if you prefer milk, trust me when I say to go darker here. It balances it all out.
And don’t skip that flaky sea salt sprinkle on top! It makes it.
This cookie comes together like regular cookie batter. Softened butter and a combo of brown sugar and granulated sugar get whipped together until impossibly fluffy and creamy.
Then we add peanut butter, eggs, and vanilla and let them get creamy too. Then the dry ingredients, including those cozy spices, get stirred in.
All that’s left to do is stir in your chocolate and spread it out in a skillet. I like to use a well-seasoned cast-iron skillet for this because I think it creates an amazing crispy crust around the edges of the cookie.
Bake the skillet cookie for 25-30 minutes or until it’s golden, crisp around the edges, and set in the middle. I urge you to resist overtaking this cookie – we want it somewhat molten and gooey in the middle. That’s part of the joy of eating one of these babies!
I highly recommend you top this with your favorite vanilla ice cream and the aforementioned flaky sea salt. Serve it hot and family style with a bunch of spoons. It’s more fun that way.
This is just the thing to get us through the rest of this week. The perfect hump day treat!
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Spiced Peanut Butter Chocolate Chip Skillet Cookie
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
This Spiced Peanut Butter Chocolate Chip Skillet Cookie is the perfect treat! Warm, gooey deep-dish peanut butter cookie with cozy spices and studded with chocolate. It’s best served hot and topped with flaky salt and vanilla ice cream. A showstopper of a dessert, for sure!
Ingredients
- 2 sticks (1 cup) of unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs, at room temperature
- 2 teaspoons vanilla bean paste (or extract)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso or coffee
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups semisweet or dark chocolate chips
Optional for Serving:
- Vanilla ice cream
- Flaky sea salt
Instructions
- Preheat the oven to 350°F and lightly grease a 10-inch cast iron skillet. I like to use butter for this. If you’re using a very well-seasoned skillet, you can skip this part, but I like to do it to ensure that the cookie will not get stuck to the skillet.
- In the bowl of a stand mixer, combine the butter and sugars. Beat on high for 2 minutes, stopping to occasionally scrape down the sides, until the mixture is very fluffy and slightly pale in color.
- Add in the peanut butter and beat to combine.
- Add in the eggs and vanilla and beat to combine.
- In a mixing bowl, whisk together the flour, baking soda, salt, espresso, and spices.
- Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix the last batch of dry ingredients in until they are just combined – resist the urge to overmix the batter.
- Stir in the chocolate chips by hand.
- Spread the batter in the prepared skillet, making sure to spread it in an even layer. I top the cookie with a few more chocolate chips for decoration – this is optional.
- Bake for 25-30 minutes or until the edges of the cookie are crisp and golden and the center is set. Remove the skillet from the oven and cool only slightly before serving. This is best enjoyed fresh out of the oven while everything is still gooey.
To Serve:
- Sprinkle flaky sea salt over top. Top the cookie with a few scoops of ice cream and serve immediately.
- The most fun way to eat this is family style – where everyone digs in with a spoon and eats straight from the skillet. You can, of course, also scoop it out onto serving plates and enjoy it as individual servings as well.
Notes
- This is not the time to use natural peanut butter. It has more oil in it than traditional peanut butter, and I recommend avoiding it because it can not only change the overall texture of the cookie but also make it overly greasy. Regular creamy peanut butter works best here.
- I recommend semisweet or darker chocolate here. Milk chocolate will make this overly sweet.
- The espresso powder does not make this taste like coffee at all. It simply enhances the other flavors, particularly the chocolate. It is optional and you can omit it, but I DO recommend it for maximum yumminess!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: skillet cookie
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
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