Desserts
This Hershey's Reese's cookie skillet delivers the ultimate chocolate-pecan experience in one pan, combining gooey cookies with rich Reese's pieces and melted Hershey's chocolate.
The secret lies in layering ingredients strategically—cookie dough at the bottom, chocolate in the middle, and pecans on top—so every bite delivers that perfect balance of crispy edges, soft centers, and melty chocolate.
I developed this recipe after years of testing variations, and it consistently earns rave reviews for its foolproof technique and restaurant-quality results.
What makes this skillet stand out is how it transforms simple pantry staples into a decadent dessert that requires minimal effort. You'll need just 25 minutes of active prep followed by 20 minutes in the oven, making it perfect for weeknight cravings or special occasions.
The combination of Reese's pieces, Hershey's chocolate, and buttery cookie dough creates a texture that's crispy on the outside and gooey in the center, with pockets of caramelized chocolate throughout. This isn't just dessert—it's an experience.
The best part? This recipe is incredibly versatile. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence, or enjoy it as-is for a simpler treat.
The skillet's edges get perfectly golden while the center stays soft, ensuring every slice is packed with flavor. Whether you're feeding a crowd or treating yourself, this dessert delivers satisfaction with every bite.
Once you try this Hershey's Reese's cookie skillet, you'll never go back to store-bought desserts again. The rich chocolate and nutty pecans create a flavor profile that's impossible to resist, and the one-pan method means easy cleanup.
Let's get started on creating this crowd-pleasing, foolproof dessert that's sure to become a new favorite.
Ingredients for hershey reese's cookie skillet
Pantry staples meet decadent dessert—this skillet transforms simple ingredients into rich, gooey perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Broken into small pieces |
| Reese's Pieces 🥜 | 1 ½ cups | Original flavor preferred |
| Chocolate Chip Cookie Dough 🍪 | 2 cups | Homemade or quality store-bought |
| Pecans 🌰 | 1 cup | Chopped, toasted for richness |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for creaminess |
| Granulated Sugar 🍚 | ½ cup | For cookie dough enhancement |
| Large Eggs 🥚 | 2 whole | Room temperature for mixing |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Baking Powder 🧂 | 1 tsp | For cookie dough lift |
| Vanilla Extract 🍯 | 1 tsp | Pure, high-quality preferred |
| Sea Salt 🧂 | ½ tsp | Fine grain for balance |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving, optional |
| Whipped Cream 🍦 | ½ cup | For garnish, optional |
| Powdered Sugar 🍚 | 2 tbsp | For dusting, optional |
The chocolate is the star here. Hershey's bars are non-negotiable—their iconic flavor melts perfectly. Grab the 12-ounce family-size bars from any grocery store; they're easier to break and last longer. Reese's Pieces? Original flavor only—the peanut butter flavor can overpower the delicate balance. For the cookie dough, homemade is ideal (I use a 1:1:1 ratio of butter, sugar, and flour with vanilla), but quality store-bought works too. Just make sure it's soft and pliable—if it's too firm, let it sit at room temperature for 10 minutes. Pecans? Trader Joe's or Costco have the best prices, and toasting them in a dry pan for 3-4 minutes enhances their flavor dramatically.
No Hershey's bars? Semisweet chocolate chips plus a splash of milk can mimic the texture, though the flavor won't be identical. Short on Reese's Pieces? Chopped peanuts or walnuts add a similar crunch, but they lack the sweetness. The cookie dough can be swapped for pre-made refrigerated dough (like Pillsbury), but it won't be as rich. For the chocolate layer, melted chocolate chips plus a few extra Reese's can stretch your ingredients further. Pro tip: if you're making this ahead, keep the chocolate and cookie dough separate in the fridge until ready to assemble—this prevents the dough from getting soggy.
This skillet reheats beautifully—just cover with foil and warm at 350°F for 5-7 minutes. Store leftovers in an airtight container for up to 3 days in the fridge, though I rarely have any left that long. For make-ahead prep, assemble the skillet but don't bake—cover and refrigerate for up to 24 hours before baking. The ice cream and whipped cream keep best in the freezer and fridge, respectively, so plan accordingly. Serve warm with a sprinkle of powdered sugar for that bakery-style finish—trust me, it makes all the difference.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to clean up. Melt butter, dump in cookie dough, scatter Reese’s Pieces and chocolate bars—no bowls, no mess, just one skillet to scrape later.
- Double Chocolate Bliss: The moment the cookie dough browns and the Hershey’s melts into gooey rivers? That’s when I know I’ve hit the jackpot. Pecans add a crunch that keeps every bite exciting.
- Crowd-Pleaser Hack: I make this for birthday parties, game nights, or even as a dessert when company drops by unexpectedly. It’s the kind of dish where no one leaves a crumb—trust me, I’ve learned that the hard way.
- Budget-Friendly Indulgence: Between us, this recipe costs less than takeout but feels like a splurge. Store-bought cookie dough and a few chocolate bars stretch to feed four for under $10, and leftovers reheat like a dream.
Step-by-step instructions for one-pan chocolate-pecan crunch
This decadent dessert comes together in a single skillet—rich chocolate, gooey cookie dough, and crunchy pecans in perfect harmony.
Prepare the Chocolate-Pecan Base
In a large oven-safe skillet, melt the 0.5 cup unsalted butter over medium heat until completely liquid. Add the 12 oz broken Hershey's milk chocolate bars and stir constantly until fully melted and smooth. The mixture should look glossy and silky, with no remaining chocolate chunks.
Remove the skillet from heat and immediately stir in the 1 cup chopped pecans and 1.5 cups Reese's pieces. Let the mixture cool slightly for 2-3 minutes while you prepare the cookie dough mixture. This step ensures the pecans and Reese's pieces stay crisp rather than turning mushy from prolonged heat exposure.
Mix the Cookie Dough Components
In a separate bowl, whisk together the 2 whole large eggs, 0.5 cup granulated sugar, 1 tsp vanilla extract, and 0.5 tsp sea salt until fully combined. The mixture should be smooth with no visible streaks of sugar.
In another bowl, sift together the 1.5 cups all-purpose flour and 1 tsp baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Fold in the 2 cups chocolate chip cookie dough using a silicone spatula, being careful not to overmix. The dough should hold its shape when pressed but still be soft and pliable.
Assemble and Bake the Skillet
Pour the cookie dough mixture over the chocolate-pecan base in the skillet, spreading it evenly with the back of a spoon. The batter should cover the entire surface but not overflow the edges. Place the skillet on the middle rack of your preheated 350°F oven and bake for 20-25 minutes, or until the edges are golden brown and the center is just set.
Here's the key: the cookie should look slightly underbaked in the center when you remove it from the oven. It will continue cooking as it rests, creating that perfect gooey texture. Once baked, let the skillet cool for 5 minutes before serving—this prevents the chocolate from melting too quickly.
Serve with Ice Cream and Whipped Cream
While the skillet is still warm, scoop 1.5 cups vanilla ice cream directly onto the cookie base. The contrast of warm cookie and cold ice cream creates an incredible texture experience. Top with 0.5 cup whipped cream and dust generously with 2 tbsp powdered sugar for a sweet, snowy finish.
Serve immediately while the cookie is still warm and the ice cream is soft. The combination of rich chocolate, crunchy pecans, creamy cookie dough, and cool ice cream makes this dessert an absolute showstopper. For extra indulgence, add a drizzle of melted chocolate or a sprinkle of crushed Reese's pieces on top before serving.
Pro Tips For Making Hershey Reese'S Cookie Skillet
- CHOP CHOCOLATE SMALL: I learned this the hard way—big chunks of Hershey’s bars won’t melt evenly in the skillet. Roughly chop them into ½-inch pieces so they dissolve smoothly into the butter and cookie dough, giving you that perfect fudgy texture instead of lumpy pockets of unmelted chocolate.
- TOAST PECANS FIRST: Skip the raw pecans—toss them in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. They’ll add depth of flavor and a satisfying crunch that raw pecans just can’t match, and they won’t steal heat from your cookie skillet while baking.
- LOW AND SLOW TO CORE: Your skillet’s center might look set before the edges are crisp. Cover it loosely with foil for the last 5 minutes to let the edges catch up—this guarantees a perfectly baked cookie with no dry spots or undercooked dough hiding underneath.
- SWAP BUTTER FOR BROWN: Use browned butter instead of regular for the cookie dough—it adds a nutty richness that pairs insanely well with the peanut butter and chocolate. Just melt ½ cup butter in a pan until it turns golden (about 5 minutes), then cool slightly before mixing. Worth the extra step.
Creative variations of these flavors
Peanut Butter Twist
Swap the Reese's pieces for 1 cup creamy peanut butter mixed with ½ cup powdered sugar and spread it over the chocolate layer before adding the cookie dough. This creates a peanut butter cookie skillet with a gooey, nutty center.
I use Jif Natural peanut butter for its smooth texture—just stir it until completely smooth before spreading. Top with ½ cup chopped peanuts for extra crunch. 🥜
White Chocolate Cranberry
Replace the Hershey's milk chocolate with 12 oz white chocolate bars and add 1 cup dried cranberries to the chocolate-pecan mixture. The tartness of the cranberries balances the sweetness beautifully. I like to toss the cranberries in 1 tbsp melted butter and 1 tsp cinnamon before mixing them in.
Serve with a scoop of vanilla bean ice cream for a sophisticated twist.
Salted Caramel Version
Add a layer of salted caramel by spreading ½ cup store-bought caramel sauce (like Smucker's) over the chocolate base before adding the cookie dough. Sprinkle with flaky sea salt (I use Maldon) right before baking.
The caramel adds a rich, buttery depth that pairs perfectly with the chocolate and cookie dough. Drizzle extra caramel on top when serving for a decadent finish.
Gluten-Free Adaptation
For a gluten-free version, replace the all-purpose flour with 1.5 cups gluten-free 1:1 baking flour (like Bob's Red Mill) and add ½ tsp xanthan gum to the dry ingredients. Use a gluten-free cookie dough mix if possible, or make your own with almond flour.
The texture will be slightly denser but still delicious. Keep the rest of the recipe exactly the same for that perfect Hershey's-Reese's flavor profile.
Mini Skillet Muffins
Transform this into individual servings by dividing the cookie dough and chocolate mixture into 6-8 greased mini muffin tins. Bake at 350°F for 12-15 minutes until golden. These bite-sized treats are perfect for parties or portion control.
I like to serve them with a tiny scoop of ice cream on the side. The mini size makes them feel like a fun, handheld dessert rather than a full skillet.
Vegan Option
Make this recipe vegan by using vegan chocolate bars (like Enjoy Life) and vegan cookie dough (such as Ben & Jerry's Non-Dairy Cookie Dough). Replace the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use vegan butter (like Miyoko's) for melting.
The texture will be slightly different but still incredibly rich and satisfying. Top with vegan whipped cream for a fully plant-based dessert.
Nutrition facts
Frequently asked questions
Can I make this skillet without Reese's Pieces?
If you're out of Reese's Pieces, try 1 cup chopped peanuts or walnuts for crunch, or add ½ cup mini marshmallows for a s'mores twist. The key is maintaining that textural contrast—just adjust the sweetness with a bit more chocolate or sugar if needed.
Why does my skillet turn out too dry?
Overbaking is the most common culprit. Remove the skillet when the edges are golden but the center still looks slightly underdone—it'll finish cooking while resting. Also check your cookie dough: if it's too dry or overmixed, add 1-2 tablespoons milk or melted butter to restore moisture. The chocolate layer should be gooey, not solid!
Can I use store-bought cookie dough?
Yes, but choose a high-quality brand like Pillsbury refrigerated dough or Ben & Jerry's cookie dough ice cream (yes, really!). Avoid overly sweet or pre-baked varieties—they won't give that same rich, gooey texture. For best results, let the dough soften slightly at room temperature before using.
How do I prevent the chocolate from melting too fast?
Let the skillet cool for 5-10 minutes after baking before serving—this gives the chocolate time to set slightly. For extra stability, chill the baked skillet in the fridge for 15 minutes before adding ice cream. If it still melts too quickly, reduce the chocolate by 1-2 oz next time. Patience is key!
What's the best skillet size for this recipe?
An 11-inch oven-safe skillet works perfectly, but 10-inch or 12-inch will also work if adjusted slightly. For larger skillets, increase the cookie dough by ½ cup and chocolate by 1 oz. Avoid nonstick skillets—they don't brown as well. Cast iron or heavy stainless steel gives the best results for crispy edges.