Peanut Butter Chocolate Chip Cookie Skillet
This peanut butter chocolate chip cookie skillet is the ultimate cozy dessert when you want something warm, gooey, and satisfying without the effort of making a full batch of cookies. It comes together easily, bakes in one pan, and delivers that classic peanut butter + chocolate combo in every bite.
If you love skillet desserts but want something a little more nourishing, this cookie skillet is made with simple ingredients and a protein boost that helps keep it filling and balanced. It’s perfect for sharing straight from the skillet with a spoon; no slicing or plating required.
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Why You’ll Love This Peanut Butter Chocolate Chip Cookie Skillet
This recipe is on repeat around here because it’s:
- Easy and low effort — one bowl, one pan
- Warm, gooey, and perfectly soft in the center
- Packed with peanut butter flavor
- Naturally more filling thanks to added protein
- Great for sharing or enjoying over a few days
It’s the kind of dessert you make on a weeknight when the craving hits but you don’t want a big mess.
Ingredients for Peanut Butter Chocolate Chip Cookie Skillet
This peanut butter chocolate chip cookie skillet uses simple, pantry-friendly ingredients that come together quickly.
- Creamy peanut butter
Provides flavor, richness, and structure. - Protein powder
Adds protein without changing the classic cookie texture when used correctly. - Egg
Helps bind the dough and keeps it moist. - Maple syrup or honey
Adds natural sweetness. - Chocolate chips
For melty pockets of chocolate throughout. - Baking soda & salt
For lift and balance.
This combination creates a soft, chewy skillet cookie that still tastes like a true dessert.
How to Make a Peanut Butter Chocolate Chip Cookie Skillet
This cookie skillet is intentionally simple and forgiving.
Step 1. Mix the dough
In a bowl, mix together the peanut butter, protein powder, egg, maple syrup, baking soda, and salt until smooth.
Step 2. Fold in chocolate chips
Stir in the chocolate chips, reserving a few to sprinkle on top.
Step 3. Transfer to skillet
Spread the dough evenly into a greased, oven-safe skillet or baking dish.
Step 4. Bake
Bake until the edges are set and the center is still slightly soft. This gives you that perfect skillet cookie texture.
Step 5. Cool slightly and serve
Let it cool for a few minutes, then enjoy warm straight from the skillet.
Ingredient Swaps & Variations
This peanut butter chocolate chip cookie skillet is easy to customize.
No peanut butter -> Use almond butter or cashew butter.
No maple syrup -> Honey works well as a substitute.
Different protein powder -> Whey or plant-based both work; texture may vary slightly.
Want it sweeter -> Add extra chocolate chips or a drizzle of maple syrup on top.
Extra indulgent -> Serve with vanilla ice cream or Greek yogurt.
Tips for the Best Cookie Skillet
- Don’t overbake — the center should look slightly underdone
- Use creamy nut butter for the smoothest texture
- Let it rest for a few minutes after baking so it sets
- Sprinkle flaky sea salt on top for a sweet-salty finish
These small details make a big difference.
How to Store & Reheat
This peanut butter chocolate chip cookie skillet stores surprisingly well.
- Refrigerator: Cover and store for up to 4 days
- Reheat: Microwave individual portions for 15–20 seconds
- Cold option: Also delicious straight from the fridge
Perfect for enjoying a little bit at a time.
Frequently Asked Questions
Yes — you can omit the protein powder, but the texture and nutritional balance will change slightly.
A small cast-iron skillet works best, but any oven-safe pan will do.
It can be, as long as your protein powder and chocolate chips are gluten-free.
Yes! Bake it ahead, store in the fridge, and reheat before serving.
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Peanut Butter Chocolate Chip Cookie Skillet
Ingredients
- 1 cup natural peanut butter or almond butter for variety
- 1/3 cup maple syrup
- 1 large egg or flax egg for vegan: 1 tbsp flaxseed + 2.5 tbsp water, let sit for 5 minutes
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup oat flour or almond flour for gluten-free
- 1/3 cup mini chocolate chips dairy-free if needed
- Optional topping: flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a small cast iron skillet (6-8 inches) or baking dish.
- In a medium bowl, whisk together peanut butter, maple syrup, egg (or flax egg), and vanilla extract until smooth.
- Mix in the baking soda, salt, and oat flour until a thick dough forms and fold in the chocolate chips; NOTE: if using almond flour, you’ll need 1-2 tbsp of extra flour!
- Press the dough evenly into your prepared skillet or baking dish and Sprinkle extra chocolate chips on top if desired.
- Bake for 15-18 minutes until the edges are golden brown and the center is just set (it will continue cooking as it cools)
- Let it cool for 5-10 minutes, then sprinkle with flaky sea salt if desired
- Serve warm straight out of the skillet with a spoon or alongside vanilla Greek yogurt or your favorite ice cream
- Enjoy!!!
