Peanut Butter Stuffed Chocolate Chip Cookie Skillet

You know that moment when you want cookies… but you also want drama? Not emotional drama. Dessert drama. Something warm, gooey, and served straight from the pan like you’re starring in your own cooking show.

Enter: the Peanut Butter Stuffed Chocolate Chip Cookie Skillet.

It’s a giant chocolate chip cookie. With a molten peanut butter center. Baked in a skillet. Topped with ice cream if you’re living correctly.

Let’s do this.

Why This Recipe is Awesome

First of all, it’s a COOKIE the size of your skillet. No scooping individual dough balls. No baking multiple batches. One pan. One bake. Maximum glory.

Second, it has a hidden peanut butter center. You slice into it and boom—surprise lava moment. It’s dramatic in the best way.

Third, it’s forgiving. Slightly underbake it? Gooey heaven. Slightly overbake it? Still amazing. This dessert refuses to fail.

And let’s not ignore the fact that it looks wildly impressive for something that takes minimal effort. People will assume you worked hard. We won’t correct them.

Ingredients You’ll Need

Simple pantry staples. Nothing fancy. Nothing suspicious.

• ½ cup unsalted butter, melted – Liquid gold.
• ½ cup brown sugar – For chewiness and caramel vibes.
• ¼ cup granulated sugar – Balance is key.
• 1 large egg – Room temperature works best.
• 1 teaspoon vanilla extract – Classic flavor boost.
• 1¼ cups all-purpose flour – Structure without stiffness.
• ½ teaspoon baking soda – For that perfect lift.
• ½ teaspoon salt – Essential. Not optional.
• ¾ cup chocolate chips – Use more if your heart says so.
• ½ cup creamy peanut butter – The gooey center star.
• 2 tablespoons powdered sugar (optional) – Makes the peanut butter thicker and sweeter.

You’ll also need a 8–10 inch oven-safe skillet. Cast iron is ideal, but any oven-safe pan works.

Step-by-Step Instructions

1. Preheat the oven.
   Set it to 350°F (175°C). Lightly grease your skillet with butter or spray. Don’t skip this unless you enjoy chiseling cookie out later.
2. Prepare the peanut butter center.
   Mix peanut butter with powdered sugar in a small bowl. Stir until smooth and slightly thick. Scoop it onto parchment paper and flatten into a disk slightly smaller than your skillet. Chill it in the freezer while you make the dough. Cold center = clean layers.
3. Make the cookie dough.
   In a bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla. Stir until glossy and combined.
4. Add dry ingredients.
   Mix flour, baking soda, and salt separately. Add them to the wet mixture and stir just until combined. Don’t overmix. Fold in the chocolate chips.
5. Layer the dough.
   Press half the cookie dough evenly into the bottom of your skillet. Make sure it covers the base completely.
6. Add the peanut butter disk.
   Place the chilled peanut butter disk in the center. Leave a small border around the edges.
7. Seal it up.
   Spread the remaining cookie dough on top. Gently press it outward to cover the peanut butter completely. Seal the edges so it doesn’t leak out.
8. Bake.
   Bake for 20–25 minutes. The edges should look golden and set. The center may look slightly soft—that’s perfect. Underbaked center = gooey magic.
9. Cool slightly (if you can).
   Let it rest for 10 minutes before digging in. Or top with vanilla ice cream immediately. Your choice. I won’t judge.

Common Mistakes to Avoid

• Skipping the chill step for the peanut butter.
  Warm peanut butter spreads everywhere and ruins the “stuffed” effect. Freeze it. Be patient.
• Overbaking.
  If you wait until the center looks fully baked, it’s probably overdone. Pull it when the edges are golden.
• Not sealing the edges.
  Peanut butter lava escaping? Tragic. Seal it properly.
• Using a huge skillet without adjusting the recipe.
  Thin cookie = dry cookie. Stick to 8–10 inches.
• Forgetting the salt.
  Sweet without salt tastes flat. Trust the process.

Alternatives & Substitutions

Want to switch things up? Absolutely.

• Chunky peanut butter?
  Go for it if you love texture. You’ll get little peanut bits in the center.
• Swap peanut butter for Nutella.
  Chocolate-stuffed chocolate cookie. It’s chaos in a good way.
• Add chopped peanuts.
  Sprinkle them into the dough for extra crunch.
• Use dark chocolate chips.
  Cuts the sweetness and makes it feel slightly “fancy.”
• Make it gluten-free.
  Use a 1:1 gluten-free flour blend. Easy swap.
• Add sea salt flakes on top.
  Highly recommended. It makes the flavors pop like crazy.

FAQ (Frequently Asked Questions)

1. Can I make this ahead of time?
Yes. Assemble it and refrigerate for up to 24 hours before baking. Just add a couple extra minutes to the bake time.

2. Can I use natural peanut butter?
You can, but stir it really well first. The oil separation can mess with the texture.

3. What if I don’t have a skillet?
Use a round cake pan. It works fine. Cast iron just gives slightly crispier edges.

4. Why is my center not gooey?
You probably baked it too long. Next time, pull it earlier. Remember: it continues cooking in the hot pan.

5. Can I reheat leftovers?
Yes. Microwave slices for 15–20 seconds. It brings the goo back to life.

6. Can I double the peanut butter filling?
You absolutely can. Just make sure you seal it well. Otherwise, you’ll get peanut butter escape routes.

7. Is ice cream mandatory?
Mandatory? No. Strongly recommended? Absolutely.

Final Thoughts

This Peanut Butter Stuffed Chocolate Chip Cookie Skillet is the dessert you make when you want something indulgent without making 24 separate cookies. It’s gooey, rich, and just dramatic enough to feel special.

Serve it warm. Add ice cream. Take photos. Pretend you planned this masterpiece days in advance.

Now grab a spoon, gather your people (or don’t), and dive straight into that molten peanut butter center. You deserve this level of delicious chaos.