Posted Mar 23, 2017, Updated Jul 08, 2024 This skillet peanut butter cookie is a slightly under baked, gooey dessert that is easy to make in 20 minutes! The gooey peanut butter oatmeal cookie is studded with peanut butter chips and chocolate chips and baked until it’s just set. This is my go-to dessert when I want to make a quick and easy treat for our family. We all enjoy it with some homemade vanilla ice cream or a dollop of homemade whipped cream.
Peanut Butter Skillet Cookie: Substitutions
This recipe is actually super versatile and there are many options if you need to make substitutions to suit your dietary needs.
All-purpose flour: gluten-free flour and oat flour are great substitutes. Salted butter. coconut oil and unsalted butter work well. Creamy Peanut Butter: crunchy peanut butter or any nut or seed butter (sunflower butter, almond butter, cashew butter, etc). are good substitutes. Granulated sugar: Any granulated sugar works well including organic cane sugar and coconut sugar. Honey: Maple syrup or any other liquid sweetener can be used in place of honey. Whole milk: any non-dairy or regular dairy milk works well, especially almond milk, coconut milk and 2% milk.
How to Make a Skillet Peanut Butter Cookie
Making this dreamy dessert is really simple, but I have a few tips and tricks to help make it even easier! Don’t forget to watch the video. No skillet? No problem. If you don’t have a 10″ cast iron skillet feel free to use a 9 or 10″ round pie dish or cake pan. I have had success with both. Begin this recipe by combining the dry ingredients, then set them aside. Next, melt together the peanut butter and coconut oil (or butter). If you overheat them you run the risk of cooking the eggs as you add them to the mixture. Once the peanut butter mixture is smooth, add the coconut sugar, honey and almond milk and stir until combined. Then add the eggs and vanilla and mix well. Pour dry ingredients into the wet peanut butter mixture and mix until combined. Add chocolate and/or peanut butter chips and stir until evenly distributed. Spread the dough in the prepared skillet and bake in the preheated oven for 15-20 minutes or until the edges are just barely browned and the center is set but still a little “wiggly” when shaken. The cookie will be a little “jiggly” when you remove it from the oven. It will continue to cook and setup in the cast iron skillet as it cools. Do not over bake! The cookie will not look done when it is, in fact, done. Plus, it will cook more in the skillet once it’s removed from the oven. Over baking will ruin the cookie and turn it from a gooey dream to a dry cakey mess!
Serve
Serve this peanut butter skillet cookie warm with a scoop of your favorite ice cream (chocolate ice cream or vanilla). We also like to add a dollop of homemade whipped cream and a drizzle of chocolate sauce or melted peanut butter. You can serve it on individual plates, or just give each family member a spoon and dive right into the skillet!
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Reheat in the oven set to warm or in the microwave to restore the gooey taste and texture. If you make something from JoyFoodSunshine I would love to see your creations! Don’t forget to rate this recipe and leave a comment below! Also, follow along with me on Instagram, Pinterest, Facebook and Twitter for more recipe inspiration and a glimpse into our everyday life!
