Brown Butter Peanut Butter Cup Cookie Skillet
Yep, you heard me right, a brown butter peanut butter cup cookie skillet! Gooey, chocolatey, warm, and full of delicious flavor! Every warm bite is like enjoying the best peanut butter cookie + chocolate goodness in your life. Normally I’m not a big chocolate fan (I know right… who is she??) but this cookie skillet is unbelievable. This past week has been “bone chilling” according to our weather station with temps around -6 F and there’s nothing better than cozying up to a cookie skillet that you can just dig right into.
I meannnnn, eeeerggh!
Any who, happy Tuesday everybody! This past weekend was Valentine’s Day and this cookie skillet would have been the best dessert to kick back on the couch and just dig in with a cozy friend, but it’s not too late! Who said chocolate and peanut butter can’t happen every night?!
To be honest, I never thought Valentine’s Day was a big deal, but who needs a reason to eat a cookie skillet? After finding out how easy and delicious a cookie skillet is, they may be my new fav. Cookies are still my friend, but cookie skillets are now my best friend!
I seriously can’t get over how easy this was and unbelievably yummy!! Make it for a date night, or just another Tuesday.
the secret to the cookie skillet
Now, the secret is kind of given away in the name, but brown butter is truly the star of the show, other than pb and chocolate. The brown butter flavor is nutty, salty, and just extra good rather than normal butter. The flavor is subtle at first, but after each bite it’s just better and better. Honestly, brown butter just makes everything butter. It’s the secret to the sauce! The brown butter just brings out all the other flavors making it extra luscious.
Now, the second secret? Actual peanut butter cups! Now we’re not just going for a peanut butter cup flavor here, we’re throwing in actual peanut butter cups because nothing beats that. We’re not artificial juice saying there is cherry “flavor,” we’re really adding it in. The real peanut butter cups make the skillet extra gooey and delicious.
Everything else about the skillet is great too, but brown butter is where it’s at! And pb cups too! 😉
ingredients and details
When I tell you this cookie skillet is easy, I am not kidding! You mix everything right into the pan and bake it, no clean up! Seriously! No clean up. Once baked, scoop right in there and dig in because warm cookies are the BOMB! Oh, and don’t forget to top with ice cream, of course.
Here’s a few things to have on hand:
- Brown Sugar
- Creamy Peanut Butter
- Vanilla Extract
- Baking Soda
- Mini peanut butter cups
- Semi-sweet chocolate chips
- Extra chocolate chunks (optional)
Brown butter in the pan, add in sugars, and stir until a syrup forms. Remove from heat to cool and stir in peanut butter while it’s still warm.
Stir in eggs and vanilla extract. Add in dry ingredients and mix until combined.
Fold in mix-ins and flatten into pan. Bake at 325 F for 25-30 minutes. Keep the center gooey!
When the skillet comes out of the oven, the chocolate will be melty and the center still gooey. The edges are nice and crisp so you can scoop right in. Remember, be careful removing it from the oven because skillet pans are heavy and extremely hot when heated.
Even though the cookie just came out of the oven, you won’t be able to resist, just dig right in. Trust me 😏! All the flavors bound into one create the best cookie ever. Thick, gooey, warm, and nothing can beat it!
Honestly, ever since I’ve made this I’ve been snacking on it everyday. It sounds bad, but seriously having it open in your kitchen is just dangerous. But of course, I still recommend it. 😁
With all these cold temps, doesn’t this just sound like the perfect cozying up dessert? Oh and don’t forget, you can finally say you’re not doing the dishes, because there is none! Other than spoons from constantly digging in.
All your late night cravings can be solved in a few bites, or more…
extra tips for the best cookie skillet
I know I keep saying it, but this cookie skillet is surprisingly easy and ready in less than 1 hour! Mix, bake, dig in!
- Don’t burn your brown butter! It’s hard to burn the butter, but once it’s browned it’s done. It doesn’t need extra time afterwards.
- Measure your dry ingredients correctly. Be careful not to add too much flour, otherwise the dough will be dry and crumbly.
- Fully mix the dry ingredients; don’t miss any spots in the pan.
- Don’t overcook the skillet, otherwise it’ll be a hard brick once it cools. It’s supposed to be gooey and soft. Remember, it continues to cook a little after you remove it from the oven because the cast iron retains heat.
- You can add whole peanut butter cups, but I quartered mine so every bite gets some.
- Many bakers would disagree, but I always use salted butter, and in this recipe it just makes it 10x better.
do I have to make the brown butter?
Well, no you don’t have to, but it really is worth the extra 5 minutes of your life. That extra nutty and warm flavor makes the cookie skillet pop even more.
If you chose not to, just melt butter like normal without browning, but if you’re already melting it, you might as well brown it, right?
The butter brings out all the peanut butter and chocolate flavor that is oh so good.
storing and eating the skillet later
If you’re done indulging for now, it’s time to store your cookie skillet. Keep it in the cast iron and cover with foil or plastic.
When you are ready to eat it again, warm up the oven or toaster oven and bake for a few minutes until gooey again.
The cookie skillet will last for 4-6 days, if it really makes it that long. 😉
Enough said, you’re probably on the way to the grocery store now to get items. You’ll feel so good after one bite, I know it! Happy baking!
want more delicious peanut butter recipes? check out our:
- Peanut Butter Fluff Cookies
- Oatmeal Peanut Butter Snappers
- Perfect Peanut Butter Cookies
- Peanut Butter Chocolate Pie
- Peanut Butter Fudge
Brown Butter Peanut Butter Cup Cookie SkilletCourse: Cookies, FavoritesCuisine: DessertDifficulty: Easy
This cookie skillet is easy, warm, gooey, and overall the best cozy dessert. Step aside cookies, cookie skillets are the next best thing! Bonus: no dishes to wash!
1 cup butter (2 sticks)
1 cup brown sugar, packed
1/2 cup sugar
1/3 cup creamy peanut butter
1 1/2 tsp vanilla extract
2 cups + 2 tbsp flour
1 tsp baking soda
3/4 cup quartered peanut butter cups
1/2 cup semi-sweet chocolate chips
- Pre-heat oven to 325 F. In a 10″ skillet pan melt butter over medium heat. Once melted, start to brown the butter and continuing to cook it. This takes 5-7 minutes. It’s browned when the color is darker and it has a nutty, toffee like scent.
- Add the sugars to the skillet and continue to cook over medium until it’s combined into a syrup.
- Once combined, remove from heat and stir in the peanut butter. Cool for 10-15 minutes before continuing.
- Once cooled, stir in your eggs and vanilla. Next, gently fold in your flour and baking soda until a thicker dough has formed.
- Fold in your chocolate chips and pb cups. Flatten into the edges of the pan and bake for 25-20 minutes. The edges will be golden, but the center is still soft and gooey. You don’t want it to be firm like a cookie.
- Enjoy warm! Top with ice cream.
- Make sure to mix everything in when you are stirring it and don’t miss any dry spots.
- Don’t over bake the skillet, otherwise it’ll turn into a brick once cooled. Remember, the cast iron retains heat and will continue baking slightly after it’s out of the oven.