RecipeSkillet Peanut Butter Chocolate Chip Cookie

Nutrition Facts
Amount per Serving
  • Calories: 200
  • Protein: 6 g
  • Total Fat: 13 g
    • Unsaturated Fat: 9.5 g
    • Saturated Fat: 3.5 g
  • Cholesterol: 15 mg
  • Total Carbohydrate: 16 g
  • Dietary Fiber: 2 g
  • Total Sugar: 12 g
    • Natural Sugar: 2 g
    • Added Sugar: 10 g
  • Sodium: 200 mg

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, easy 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; it’s crispy-chewy on the outside, ooey-gooey in the middle with puddles of chocolate throughout. 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 🙂

  • Prep time
  • Total Time
This recipe makes 12 slices

• 1 cup smooth peanut butter
• ⅓ cup plus 1 tablespoon maple syrup
• 1 large egg
• 1 large egg white
• 1 teaspoon vanilla extract
• ¼ cup oat flour*
• ½ teaspoon baking soda
• ¼ teaspoon fine salt, with optional coarse salt for sprinkling over the top
• ½ cup semisweet chocolate chips

*Find in store or make your own by processing about 1 cup of rolled or quick oats in a food processor until you have a fine powder.


Preheat oven to 350°.

Liberally mist an 8- to 10-inch skillet with oil spray 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 egg, egg white and vanilla, and stir until smooth. Lastly, blend in the oat flour, baking soda and salt. Smooth out the batter evenly on the bottom of the skillet with your spatula. Stir in of the chocolate chips and add the remaining on top in a decorative fashion. Sprinkle on optional coarse salt over the top.

Transfer to the oven and bake for 15 to 18 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.) Cut into quarters, then slice each quarter into thirds.

Note: You can make this dessert ahead of time. Stash the skillet with the batter covered in the fridge until you’re ready for dessert.

Try my Snowball Macaroon Cookies.