This peanut butter mini skillet cookie is rich and gooey on the inside; perfectly crisp on the outside. Topped with a scoop of vanilla ice cream and a drizzle of peanut butter for the ultimate cookie treat.
How perfect are these mini skillet cookies? I love that they come together so quickly! No mixer is needed – just a bowl and a whisk. Get ready to enjoy this cookie treat in just 30 minutes!
This peanut butter mini skillet cookie is soft, gooey on the inside and slightly crisp on the outside. It’s loaded with chocolate chips, served with a scoop of vanilla ice cream and a drizzle of peanut butter for the best peanut butter skillet cookie treat.
Ingredients needed
- Flour: Gives the cookie structure.
- Sugar: You will use brown sugar and granulated sugar.
- Butter: Use unsalted butter.
- Egg
- Peanut butter: I recommend using any creamy peanut butter. It gives the best texture to the cookie.
- Baking powder
- Chocolate chips: I use semi sweet chocolate. Feel free to use semi sweet, dark or milk chocolate.
- Vanilla ice cream to serve
Over view of making the peanut butter skillet cookie
- In a bowl combine flour, baking soda and a pinch of salt. Set aside.
- In a microwavable bowl, melt butter and peanut butter.
- Add the sugars and whisk until combined.
- Then add the egg and vanilla extract and whisk until combined.
- Add the flour mixture and stir until combined.
- Lastly add the chocolate chips and stir until combined.
- Divide the dough evenly between 2 – 4 mini skillets.
- Bake for 15-19 minutes or until tops are puffy and edges are slightly golden brown. Take out of the oven and let them cool for 3-5 minutes.
- Serve with ice cream and drizzled peanut butter.
A note on the skillets: I used 6 inch skillets. If you prefer thinner cookies, divide the dough among 3-4 skillets. If you like thick cookies divide the the dough between the two skillets. Cooking time will differ. Bake approximately 5-8 minutes less if making thinner cookies.
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Recipe
Mini Skillet Cookie (Peanut Butter Cookie)
This peanut butter mini skillet cookie is rich and gooey on the inside; perfectly crisp on the outside. Topped with a scoop of vanilla ice cream and a drizzle of peanut butter for the ultimate cookie treat.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Category: dessert
Ingredients
- ½ cup unsalted butter
- ⅔ cup unsalted creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- ¾ teaspoon baking soda
- Pinch of salt
- 1 ¼ cup all purpose flour
- ⅔ cup chocolate chips
Instructions
- Preheat oven to 350 F. Butter 2-4 mini skillets and set aside.
- Stir flour, baking soda and a pinch of salt. Set aside.
- In a large microwave safe bowl, add butter and peanut butter. Microwave until melted.
- Add brown sugar and granulated sugar. Whisk until combined.
- Add the egg and vanilla extract. Whisk until combined.
- Add the flour mixture. Stir until combined.
- Add the chocolate chips and stir until combined. Press the dough into prepared mini cast iron skillets.
- Bake for 15-19 minutes or until cookie is puffed and lightly golden brown around edges. Cool for 5 minutes before serving. Serve with a scoop of ice cream.
Notes
A note on the skillets: I used 6 inch skillets. If you prefer thinner cookies, divide the dough among 3-4 skillets. If you like thick cookies divide the the dough between the two skillets. Cooking time will differ. Bake approximately 5-8 minutes less if making thinner cookies.
Keywords: peanut butter cookie, mini skillet cookie
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