Skillet Peanut Butter Chocolate Chip Cookie
I love peanut butter! I love chocolate chip cookies! Who’s with me? If you are, then get ready for a “best-of-both-worlds” dessert…that can be made right in the skillet for easy prep, quick cleanup and crazy-delicious eating.
It’s also great fun to serve for guests, thanks to its clever presentation and universal appeal. In my house, we love it warm, straight from the oven (after letting it cool slightly so it sets); it’s crispy-chewy on the outside, ooey-gooey in the middle with puddles of chocolate throughout.
This recipe works with a variety of flours—I tested it with almond flour (my favorite), all-purpose flour, oat flour and others, and they all worked well. See the notes section below for the full list. Note that when you first take the skillet out of the oven, the cookie will be very soft in the center, but it will slightly firm as it cools on the counter. It’s deliciously gooey and indulgent—a gigantic soft baked cookie with the perfect amount of sweetness. The cake part is not overly sweet yet it’s coupled with pops of melty chocolate in every bite. OMG, it’s heavenly. To take it to the next level, add a scoop of vanilla frozen yogurt or whipped cream on top. You’re welcome 😉
Try my Skillet Oatmeal Raisin Cookie!
Skillet Peanut Butter Chocolate Chip Cookie
Ingredients
- 1 cup smooth peanut butter
- ⅓ cup plus 1 tablespoon maple syrup or honey
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ cup almond flour*
- ½ teaspoon baking soda
- ¼ teaspoon fine salt, with optional coarse salt for sprinkling over the top
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°.
- Liberally mist a 10-inch skillet with oil spray (or pour 2 teaspoons oil on the skillet and spread around with a paper towel to coat the bottom and side) and warm over low heat. Add peanut butter and stir with a rubber spatula until melty and smooth (it’ll happen pretty fast). Stir in maple syrup until well blended. Shut off the heat and let cool for about 10 minutes (so eggs don’t cook, and the chocolate chips don’t melt when you add them).
- Once cooled, mix in the eggs and vanilla, and stir until smooth. Lastly, blend in the flour, baking soda and salt. Smooth out the batter evenly on the bottom of the skillet with your spatula. Stir in ⅔ of the chocolate chips and add the remaining on top in a decorative fashion. Sprinkle on optional coarse sea salt over the top.
- Transfer to the oven and bake for 17 to 20 minutes, taking it out on the shorter end if you like a gooier cookie and leaving it in for the full time if you like a firmer, chewier cookie. (If using a smaller baking dish or skillet, you may want to leave in for 1 to 2 more minutes since it’ll be thicker.)
- The middle will be very soft when you first take it out. Let it cool for at least 30 minutes to allow the middle to set. It will still be super soft and indulgent! Cut into quarters, then slice each quarter into thirds.
Notes
• I tested a variety of flours for this recipe and all of them worked seamlessly. I prefer almond flour, but you can also use all-purpose flour, white whole wheat, standard whole wheat and whole wheat pastry flour. A 1:1 gluten-free flour (like King Arthur’s and Bob’s Red Mill) and oat flour will also work. • I tested this using ¼ cup rolled oats instead of a powdered flour, and it worked well too, although the consistency will be less fluffy and a bit more dense. • I did not test cassava flour but it should work, if that’s a flour you’d like to use. • Protein powder + almond flour: We tested a version using 1/4 cup plain, unsweetened whey protein powder + 2 tbsp. almond flour in place of the full amount of almond flour—and kept everything else the same. It turned out great! Just be sure to whisk the protein powder, almond flour, baking soda, and salt together first before adding them to the peanut butter, maple syrup, egg, and vanilla mixture. Prep ahead
• You can make this dessert ahead of time. Stash the skillet with the batter covered in the fridge for a few hours or overnight. Don’t leave it longer than that because the baking soda may become less active over time. Let the skillet sit at room temperature for 15 to 20 minutes before placing in the oven to bake. Storage instructions
• You can leave the cookie on the counter, tightly covered with foil, for up to 2 days. Or store in the fridge, covered well, for up to 5 days. You can also freeze individual slices for up to 3 months. • When ready to reheat, warm cookie in oven at 300˚ for 5-10 minutes for crispy edges and soft center, or heat in the microwave in 10-second intervals until warm—it will be softer, more like a lava cake.
OMG! I had a similar dessert once in a restaurant and it was amazing! I never tried to make at home because I knew the calories and sugar were off the chart. Well, when I saw this I just had to try it. It was delicious, my kids loved it!!!
Hi Morgan. Yay! So happy everyone enjoyed it! Thanks for stopping by to leave such a sweet review, too!
—Team Joy
Is there a substitute for the syrup? Honey perhaps? Syrup isn’t approved on my zero sugar diet, yet honey is okay.
Hi Cindy. Yes, you can use honey for the syrup! We hope you enjoy the recipe 🙂
—Team Joy
This skillet cookie recipe looks delicious. Do you use natural unsweetened peanut butter with no added oils? Also, so you think you could substitute almond butter instead of the peanut butter?
Thanks,
M
Hi Melinda. You can use any creamy peanut butter—popular brands as well as natural peanut butter. If you decide to use natural peanut butter, be sure to stir the oil well to make sure it’s incorporated. All other nut and seed butters work well, too. We hope you enjoy the recipe—if you decide to give it a try, please let us know what you think!
—Team Joy
Nummy to our tummy! and much healthier to boot! thank you Joy and God’s Blessings
Hi Debbie! Thank you so much for your sweet comments. It’s a blessing to have you here on my site!
This is amazing!!!! Not too sweet just yummy and easy!!!
Hi Kristi! Thanks so much for this wonderful comment! “Easy and yummy” is always my goal, so I’m smiling hard while reading your note 😉 Thrilled you’re here and enjoying my recipes!!
So I am thinking I may try this with PB2 and Lilys Sugar Free Choc Chips to make it Weight Watcher friendly! I will let you know how it turns out!
Hi Kathleen — I’m excited to hear about the results! I recommend premixing the PB2 with water to get it nice and creamy, and then adding in the same 1 cup amount. This recipe works with all types of chips, so the sugar-free ones will be a seamless swap!
Hi Joy! This looks so yummy! Can you use coconut flour, if so how much would you recommend?
Hi Jeanne! I’ve never tried this recipe with coconut flour, but I don’t think it will work because coconut flour is much more absorbent. There’s likely a way to make a few adjustments, but I just don’t know what they are offhand. Sorry I can’t be more helpful!
Can I use almond flour instead of oat flour?
Hi Bunnie, thanks for your question. Joy is planning to test this recipe with alternative flours in the next few days. We’ll be back with the results soon!
—Donna
Hi Bunnie. We’ve updated the recipe with the results of Joy’s flour testing. Be sure to check them out when you have a chance!
—Donna
Can u make this with regular flour -hate to buy for one time use
Hi Helen, you can use all-purpose flour!
Curious. Is the entire skillet a serving or is a pie slice a serving size??
Hi, thanks for your question. The nutrition information is based on one slice and the cookie should be cut into 12 slices. Hoping you love the recipe!
—Donna
Joy,
Can this be made with another flour like Almond flour or cassava flour. I’m avoiding AP flour and Oat flour. I’m also hoping that this might work with Date Syrup in place of the Maple/honey. Can you please try to make more AMAZING treats with Date syrup. Date syrup helps not boost blood sugars like honey, maple and coconut sugars do.
Hi and thanks for your question. Joy is planning to test this recipe with alternative flours in the next few days. We’ll be back with the results soon so stay tuned!
—Donna
Hi! Joy has finished her testing and we’ve updated the notes with the results. Be sure to take a peek when you have a moment!
—Donna
Hi Joy, can I use crunchy peanut butter instead? Should I add a bit more peanut butter to cover the extra nuts?
Thanks, Theresa Hinchman-Smeenk
Hi Theresa, crunchy peanut butter works, and you can use the same amount—stick with 1 cup for creamy or crunchy! Hoping you enjoy the recipe!
—Donna
Hi Joy, thank you for the peanut butter info. Can’t wait to try this recipe !
Hi Theresa, we can’t wait to hear what you think! Hoping you love it as much as we do 🙂
—Donna
How much oat flour? It’s missing from ingredients.
1/4 cup oat flour! Hmmm, it’s actually listed in the ingredients…. I wonder if there’s an issue with your computer setting or screen? I’m sorry you’re having this issue with my recipe!
I only have crunchy peanut butter I have plus ashes butter why won’t crunchy work ?
Crunchy peanut butter will work perfectly, Yvonne! I just tend to make it with creamy, thus the only reason I call for creamy in the recipe.
Will have to try this with Date Syrup.
Hoping you love it, Merry!
Can I use almond flour in place of the oat flour and have the same result?
Thank you,
Kaye
Hi Kaye, thanks for your question. Joy is going to be testing this recipe with alternative flours in the next few days and we’ll be back with the results soon. Stay tuned!
—Donna
Hi Kaye, Joy tested various flours for this recipe and updated the notes section with her results. Be sure to check it out when have a chance!
—Donna
Can this be converted into a springform pan?
Joy, this looks so good! I wondered what type skillet you used for the best results…I need to get one that I can put in the oven.
Thank you for sharing this recipe!
Hi Teena! You can use any 8-inch skillet (for a thicker cookie) or a 10-inch skillet for a slightly flatter cookie. I tend to use a 10-inch. Any skillet that is all metal or ceramic (*some ceramics vary, so check with the brand manufacturer to be sure) is oven-safe. It’s important that the skillet does not have any plastic or wood on the handle. Hope this helps!! Enjoy the skillet cookie!!
Hi Joy…..Thank you! …. I appreciate you taking the time to respond, and
I do love your recipes!
So a gluten free flour will work? Have to try this soon. Have a granddaughter and daughter in law who have to avoid gluten.
Yes, Jeaneen! This one is naturally gluten free with the almond flour, and I also tested it using a 1:1 gluten-free baking blend (I used King Arthur’s) and it worked great. All the details are in the recipe notes…so your granddaughter and daughter-in-law can absolutely enjoy this treat, too!
SO looking forward to trying this for my grandkids!!
I have a 12” cast iron skillet.
Will this work in the larger pan?
Hi Melinda! We’re sure your grandkids will LOVE this recipe! Joy’s only concern is that using a 12-inch skillet as is may spread the batter too thin, which could cause it to cook faster and not give you the best result. The last thing she wants is for you to go through all the effort and feel disappointed! One idea is to increase the recipe by about 1.5x so you’ll have more batter to fill the larger pan. If you go that route, just keep in mind that the bake time may need to be extended a bit—so keep an eye on it and use the visual cues in the recipe (golden edges, set center) as your guide. Let us know how it turns out! — Eliza (Team Joy)
Joy, we LOVE peanut butter but are not fans of peanut butter cookies. When this cooks up will it taste much more like peanut butter than a peanut butter COOKIE? ALSO, would it work to “bake” this in a cast iron skillet? Many thanks!
Great questions, Maggie! This one has more of a warm, gooey, peanut-buttery dessert vibe rather than a traditional peanut butter cookie taste….so if you love peanut butter, I think you’ll be very happy here. And yes, a cast iron skillet will work beautifully! Just keep an eye on it as it bakes since cast iron can run hot.
I haven’t made this yet, but definetly will. I’ve tried many of your recipes and I have a cookbook so I know this will be a great recipe.
Aw, thank you so much, Linda! I’m thrilled you’ve been enjoying my recipes and I can’t wait for you to try this skillet cookie. Keep me posted when you bake it up!
Joy….girrrllll… this peanut butter chocolate chip skillet cookie is amazing! I followed your recipe to the letter, and the result was a soft, cakelike mouthful of ooey-gooey deliciousness! Super tender, great texture, and taste… I had 2 servings… and didn’t feel guilty about it. Now I can’t wait to try your oatmeal skillet cookie recipe!
Tina!! So glad you loved it! That ooey-gooey texture is our favorite part too! Can’t wait for you to try the oatmeal version next… it’s another winner. Thanks for baking along with Joy! — Eliza (Team Joy)
Can I add protein powder to the batter at the same time of adding almond flour?
Hi Melissa! We gave this a shot, and yes you can add protein powder. We tested a version using ¼ cup plain, unsweetened whey protein powder plus 2 tablespoons almond flour in place of the full amount of almond flour—and kept everything else the same. Just make sure to whisk the protein powder, almond flour, baking soda, and salt together first before adding them to the peanut butter, maple syrup, egg, and vanilla mixture. Enjoy! — Eliza (Team Joy)
I love this recipe. I have made it several time and have taken it work to share with office staff. They love it as well.
Hi Millie, We love that it’s become a favorite at both home and the office! Sharing is caring 🙂 So glad you and your crew enjoyed! — Eliza (Team Joy)
I made this as written using almond flour. The taste is great, but the texture is like a cake.
Hi Leeann! Thank you for making it and for the honest feedback! Almond flour can often bake up more soft and tender (almost cake-like) since there’s no gluten for that chewy structure. For a denser, gooier cookie texture next time:
-Pull it out a few minutes earlier (center should look slightly underdone — it firms as it cools)
-Be sure to use a 10-inch skillet (you can even try an 8-inch) …just not bigger than 10-inch because you want the batter to be thick within the pan.
So glad you loved the flavor, though, and we’ll hopefully get that texture exactly how you want it!
I made this as written using almond flour. While the flavor is great, it has the texture of cake, not a cookie
Hi LeeAnn! So glad to hear you loved the flavor….and that’s great feedback. Almond flour will naturally bake up more soft and tender (almost cake-like) since there’s no gluten to create that classic chewy cookie texture. You may want to try some of Joy’s flour variations listed in the recipe notes if you’re looking for a cookie texture. Enjoy! — Eliza (Team Joy)
I made this as written using almond flour. The flavor is great, but the texture is like a cake, not a cookie.
Hi LeeAnn! Thanks for your feedback. Joy would love to give you some guidance to get the texture you’re looking for. How long did you leave it in for? — Eliza (Team Joy)
This recipe looks absolutely delicious!! One question before I try making it: is it possible to substitute eggs with egg whites?
Thank you!!
Hi Rose! In the case of this recipe, the egg yolks matter for that rich, chewy, fudgy skillet-cookie center. That being said, here’s what I recommend: use 1 whole egg + 1 egg white… it’ll likely be perfect. I’m concerned 2 whites will bake up a bit drier/more cakey. Hope that helps!!
Thank you so very much Joy! I greatly appreciate your feedback. The reason for the original question is because I try to minimize eggs in my diet as I am watching my cholesterol intake. Any advice you may have is greatly appreciated in regards to keeping the original (2 eggs) or your follow up suggestion sounds great as well.
Thank you so much!
Rose, I love how thoughtful you’re being about your cholesterol, so smart and intentional. At about 30 mg of cholesterol per slice, this is actually quite low. And if you use 1 whole egg + 1 egg white, that number drops even further (this is what I recommend). So you absolutely have flexibility there!
That said, because there is added sugar from the maple syrup (it’s still a treat!), so one slice at a time is the sweet spot. Enjoy it slowly and savor it. And here’s what I do when I make it for myself versus company: I let it completely cool, wrap leftover slices individually… and then stash them in the freezer. Then you can pull one out whenever the craving hits without overdoing it. Hope that helps! So glad you’re here 😉
Joy, thank you so very much for all the great details! You are such a BLESSING! I appreciate you and will take your advice. I will keep in touch — hope you have a great day!
Rose