Desserts
This Reese's cookie skillet recipe combines the best of two beloved treats—fudgy cookie dough and melty Reese's peanut butter cups—in a rich, gooey skillet dessert that looks as impressive as it tastes.
The secret to achieving that perfect crispy chocolate chip texture while keeping the center warm and gooey lies in the layering technique and just the right amount of time under the broiler.
I developed this recipe after years of experimenting with cookie skillets, and it's now a crowd-pleaser at every holiday gathering.
The foundation starts with a buttery cookie dough base that spreads evenly in the skillet, creating a golden, crispy crust around the edges while staying soft in the center.
Nestled into the warm dough are chunks of Reese's peanut butter cups, which soften just enough to create pockets of rich peanut butter flavor without losing their signature crunch.
The key is baking the skillet until the edges are set but the center remains slightly underbaked—this ensures every bite delivers that perfect balance of textures.
What makes this dessert truly special is the way the flavors come together: the warm, caramelized cookie base contrasts beautifully with the cool, creamy peanut butter from the Reese's, while the crispy chocolate chips add a satisfying crunch.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you'll have a dessert that's equal parts indulgent and visually stunning. The best part? It's easy to customize with add-ins like caramel drizzle or extra chocolate chunks.
This recipe is perfect for special occasions, holiday desserts, or anytime you want to impress with minimal effort. The skillet method ensures even baking and a beautiful presentation, while the combination of textures and flavors makes it impossible to resist.
Once you try this, you'll never go back to store-bought dessert again.
Ingredients for reese's cookie skillet
Buttery cookie dough meets melty Reese's in this crowd-pleasing skillet dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Softened, room temperature |
| Granulated Sugar 🍚 | ¾ cup | Light brown preferred |
| Packed Brown Sugar 🍚 | ½ cup | For chewy texture |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🍯 | 1 tbsp | Pure, high quality |
| All-Purpose Flour 🌾 | 2 cups | Sifted, no substitutions |
| Baking Soda 🧪 | ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Semi-Sweet Chocolate Chips 🍫 | 1 ½ cups | High quality, not mini |
| Reese's Peanut Butter Cups 🥜 | 12 whole | Chopped into chunks |
| Vanilla Ice Cream 🍦 | 2 cups | For serving, optional |
| Whipped Cream 🍦 | ½ cup | Homemade or store-bought |
The butter is everything here—unsalted gives you control over the saltiness, and room temperature means it blends smoothly. Crisco works in a pinch, but real butter makes the crust crispier. For the sugars, light brown adds moisture while packed brown gives that classic cookie chew. I always grab Domino flour from the store—it's reliable and affordable. The chocolate chips? Ghirardelli are my go-to—they melt better than store brands. And those Reese's? Buy the family-size bag—you'll use them all.
No vanilla extract? Vanilla bean paste works great, or even a scraped vanilla bean if you're fancy. Short on chocolate chips? Chop up a chocolate bar—just make sure it's semi-sweet. The dough needs to be thick but spreadable—if it's too stiff, add 1 tbsp milk. For the Reese's, chop them into 1-inch chunks so they soften but don't fully melt. Want extra flavor? Add 0.5 cup chopped peanuts to the dough. And if you're feeling wild, swap half the chocolate chips for white chocolate chips—trust me, it works.
This dough keeps for 3 days in the fridge, covered. The Reese's chunks can go in right before baking—no need to prep ahead. Once baked, the skillet dessert stays warm for 20 minutes on the counter, so serve it fresh. Leftovers? Store in an airtight container and reheat in the oven at 350°F for 5-10 minutes. The ice cream and whipped cream are optional, but honestly, why skip them? They're the perfect finishing touch.
Why You'll Love This Recipe
- One-Bowl Magic: I swear, this recipe is the kind of thing I make when I’m too tired to wash extra bowls. Just cream the butter with sugars, toss in eggs and vanilla, fold in chopped cookies—done. The skillet does all the work while you scrape the last bits of dough off the spatula.
- Peanut Butter Bliss: That moment when the melted butter and brown sugar caramelize into the Reese’s pieces? Absolute perfection. The warm, gooey cookies paired with the rich peanut butter flavor hit like a hug from your favorite aunt—especially when you add a scoop of ice cream on top.
- Weeknight Crowd-Pleaser: Between us, this is my go-to for game day, book club, or when my husband’s friends “just stop by.” It’s sweet enough for dessert but hearty enough to satisfy when you’re starving. Honestly, I’ve served it at 7 a.m. and no one batted an eye.
- Leftovers? No Problem: The skillet keeps well in the fridge for days, and reheating is a breeze—just toss it in the oven until it’s warm and gooey again. I’ll be real: the second day is often even better, with the edges getting extra crispy. Perfect for when you bake once and eat twice (or three times).
Step-by-step instructions for Reese's cookie skillet recipe
Here's how to create a decadent, gooey cookie skillet with crispy edges and melty Reese's pieces.
Prepare the Cookie Batter
In a large mixing bowl, combine the 0.75 cup unsalted butter and 0.75 cup granulated sugar using a hand mixer on medium speed. Beat for 2-3 minutes until the mixture becomes light and fluffy, with a pale golden color. This step is crucial for creating that perfect airy texture that makes these cookies so irresistible.
Add the 0.5 cup packed brown sugar, 2 whole large eggs, and 1 tablespoon vanilla extract to the bowl. Mix on medium speed for another 2 minutes until everything is fully incorporated and the batter is smooth. The eggs should be at room temperature for best results—this helps them blend seamlessly into the batter without creating lumps.
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix—you should still see some small flour streaks. This ensures your cookies stay tender rather than tough.
Fold in Chocolate and Reese's Pieces
Using a spatula, gently fold in the 1.5 cups semi-sweet chocolate chips and the 12 chopped Reese's peanut butter cups. The Reese's pieces should be roughly chopped into small chunks—this way, you'll get that perfect balance of gooey peanut butter pockets and crispy chocolate edges throughout each bite. Make sure they're evenly distributed throughout the batter.
This is where the magic happens—the combination of the rich chocolate chips and the creamy peanut butter cups creates layers of flavor in every bite. If you're feeling extra indulgent, you can even add a few extra Reese's pieces on top after baking for an added treat.
Bake the Cookie Skillet
Preheat your oven to 350°F. Pour the cookie batter into a 9-inch oven-safe skillet, spreading it evenly to the edges. The batter should be about ½-inch thick—this ensures even baking and that perfect crispy edge. Place the skillet in the preheated oven and bake for 20-22 minutes, or until the edges are golden brown and the center is just set.
Here's the thing—you want the center to look slightly underdone when you take it out of the oven. It will continue cooking as it sits, and that's when you'll get that perfect gooey texture. Keep an eye on it after the 18-minute mark to avoid overbaking, which can make the cookies dry.
Add the Ice Cream and Finish
Once the cookie skillet is baked to perfection, remove it from the oven and let it cool for 5 minutes. This brief resting period helps the cookie firm up slightly so it can hold the ice cream without falling apart. While it's cooling, scoop 2 cups vanilla ice cream into the center of the skillet, creating a well.
Return the skillet to the oven for 2-3 minutes on the broil setting, watching it closely to prevent burning. The ice cream should begin to melt slightly, creating a luscious, gooey center that blends beautifully with the warm cookie. This step is all about that perfect contrast—warm cookie with cool, creamy ice cream.
Serve Warm and Decorate
Remove the skillet from the oven and let it cool for another 2-3 minutes. Top with 0.5 cup whipped cream and any additional chopped Reese's pieces if desired. Serve immediately while the cookie is still warm and the ice cream is melting into that perfect gooey consistency.
For the ultimate experience, serve this skillet straight from the oven with a scoop of extra ice cream on the side. The combination of crispy edges, fudgy centers, and melty Reese's pieces makes every bite a celebration of texture and flavor. Enjoy while it's warm—this dessert doesn't wait!
Pro Tips For Making Reese'S Cookie Skillet
- MELT BUTTER SLOWLY: Start the butter over low heat—medium or high and you’ll burn it before the sugar dissolves. I learned this the hard way when my first batch smelled like a campfire instead of a bakery. Let the butter melt completely before adding anything else, or you’ll end up with lumps fighting for texture.
- WHISK EGGS VIGOROUSLY: Beat those eggs until they’re foamy, not just blended. The more air you incorporate, the lighter the cookie skillet will be—no one wants a dense, cakey mess. I used to skip this, and the result was always sad. Give it 30 seconds of solid whisking before mixing in the sugars.
- DON’T OVERMIX THE DOUGH: Once you fold in the Reese’s pieces, stop stirring after one turn—any more and you’ll break them into sad, gooey bits. I was aggressive for years until I realized the magic is in the chunks. Let the heat do the work; the dough will hold together just fine.
- BAKE UNTIL GOLDEN, NOT JUST SET: Pull it out when the edges are deep golden brown, not when it looks done. The center will firm up as it cools, but if you take it out too soon, it’ll stay gummy. I used to cut into it early—big mistake. Wait for that color, even if it means an extra 2–3 minutes.
Creative variations of this reese's cookie skillet
Peanut Butter Lover's Twist
Swap half the Reese's pieces for crushed peanut butter cups (about ½ cup) and fold them into the batter. For extra richness, add 2 tablespoons of creamy peanut butter to the dough. This creates a deeper peanut flavor throughout, while the crushed pieces add texture. 🥜
Caramel Drizzle Upgrade
After baking, drizzle ½ cup warm caramel sauce (store-bought or homemade) over the warm skillet. Let it sit for 2 minutes before adding ice cream—this creates a sticky, gooey layer that ties everything together. I love using Skinnygirl Caramel Sauce for its smooth texture.
Nutty Crunch Addition
Stir ½ cup chopped roasted peanuts into the batter for added crunch. For extra decadence, sprinkle toasted pecans on top before broiling. The nuts add a satisfying bite that contrasts perfectly with the soft cookie and creamy Reese's. 🌰
White Chocolate Swap
Replace ½ cup of semi-sweet chocolate chips with white chocolate chips (about ½ cup) for a sweeter, creamier variation. The white chocolate pairs beautifully with the peanut butter flavor while keeping the classic Reese's essence. Use Ghirardelli White Chocolate Chips for the best melt.
Espresso Cookie Boost
Add 1 teaspoon instant espresso powder to the dry ingredients for a subtle coffee note that enhances the peanut butter flavor. This works especially well if you're serving it with vanilla ice cream—it adds depth without overpowering. I always keep Starbucks instant espresso on hand for this trick.
No-Bake Version
For a quick alternative, spread 1 cup graham cracker crumbs mixed with ½ cup melted butter in the skillet. Top with 12 chopped Reese's, 1 cup melted white chocolate, and chill for 2 hours.
Serve cold with whipped cream—perfect for hot days! This version requires zero baking but still delivers big flavor. ❄️
Nutrition facts
Frequently asked questions
Can I make this Reese's cookie skillet ahead of time?
The cookie base can be prepared up to 3 days in advance and stored in an airtight container. However, the Reese's pieces should be added fresh before baking for the best texture. If making ahead, bake the cookie base without the Reese's, then add them just before the final broil step with ice cream.
What's the best way to chop Reese's pieces for this recipe?
Chop the peanut butter cups into 1-inch chunks for even melting. Use a sharp knife and cut them into irregular shapes—this creates pockets of gooey peanut butter throughout the cookie. Avoid over-chopping, or they'll turn into a sauce rather than maintain their shape.
Can I substitute the ice cream with something else?
Try vanilla pudding, cool whip, or even chocolate ice cream for a richer flavor. For a no-dairy option, use coconut yogurt or dairy-free whipped topping. The key is a cool, creamy element to contrast the warm cookie.
Why did my cookie skillet turn out too dry?
Overbaking is the most common cause—remove the skillet when the edges are golden but the center still looks slightly soft. If it's already dry, try adding 1-2 tablespoons of milk or melted butter to the batter next time. Also ensure your oven isn't running hot by using an oven thermometer.
Can I make this recipe without a skillet?
Yes! Spread the batter in a 9-inch pie dish or round cake pan instead. The baking time remains the same, but you may need to adjust the broil time slightly for the ice cream step. A cast iron pan also works well for even heat distribution.