Go Back
+ servings
cast iron skillet with a cookie containing chocolate chips and pecans, topped with vanilla ice cream on wood surface
Print Recipe
0 from 0 votes

Toasted Pecan Peanut Butter Chocolate Chip Skillet Cookie

Warm and gooey, with just the right amount of crispy on the edges, packed full of toasted pecans and bits of semi sweet chocolate baked into a peanut butter skillet cookie.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cookie, peanut butter, pecan, pizzookie, skillet
Servings: 10
Calories: 409kcal
Author: Erin
Cost: $2.90


  • Skillet


  • 1/2 cup pecans halves, unsalted
  • 1/2 cup butter 1 stick, softened at room temp
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup peanut butter smooth style
  • 1 tsp baking soda
  • 2 cups all purpose flour
  • 1 cup semi sweet chocolate pieces chips or chunks


  • Preheat oven to 350 degrees
    Digital oven timer set to 350 degrees.
  • Toast pecans in a single layer on a dry skillet on medium high heat for 3-5 minutes until fragrant. Remove from pan and onto a plate or bowl to set aside.
    pecan halves scattered in a skillet
  • In a medium bowl, mix softened butter, sugars, eggs and vanilla.
    White mixing bowl and spoon stirring butter, eggs, vanilla and sugar.
  • Add peanut butter, baking soda and flour and stir until smooth.
    Wooden spoon stirring cookie batter in a white mixing bowl
  • Add toasted pecans and chocolate pieces; reserve some for the top of the cookie if desired.
    Chocolate chips and pecans being stirred into a bowl of cookie batter.
  • Grease skillet with butter on sides and bottom.
    Cast iron skillet with butter smeared over sides and bottom.
  • Spread the batter into the skillet in an even layer.
    Chocolate chip peanut butter cookie dough spread in a cast iron skillet.
  • Add any reserved pecan or chocolate chunks over the top of the cookie dough (optional).
    Cast iron skillet of cookie dough with chocolate chips and pecans sprinkled on top.
  • Bake at 350 degrees for about 30 minutes for an 8 inch pan until edges are brown and crispy.
    A cooked chocolate chip peanut butter pecan cookie in a cast iron skillet.
  • Let cool about 20 minutes, serve warm with a scoop of ice cream.
    Warm chocolate chip cookie with pecans and vanilla ice cream on top.


  • Pecans should be unsalted, and in halves.
  • Once pecans are toasted, move them to a plate or bowl so they don't accidentally burn on the pan.
  • Don't substitute margarine for butter, and don't melt butter. Soften at room temp.
  • If desired, reserve a little of the chocolate pieces and pecans to scatter on top of the cookie dough before baking, so that they pop out and make the cookie more appetizing. 
  • An oven safe skillet can be used if you don't have a cast iron skillet. Whichever skillet is used, grease it with butter for this recipe.
  • Take not of the skillet size (diameter) you're using and adjust cooking time accordingly: larger than 8 inches, subtract a few minutes, smaller than 8 inches, add a few minutes. 
  • Serving suggestion: warm with a scoop of ice cream.
  • Store leftover cookie and reheat directly in the skillet at 200 degrees for 15-20 minutes until warm, or reheat in microwave for about 30 seconds on high. 
  • Cookie can be stored at room temperature for up to 5 days, covered. 


Serving: 1g | Calories: 409kcal | Carbohydrates: 53g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 201mg | Potassium: 277mg | Fiber: 3g | Sugar: 29g | Vitamin A: 83IU | Calcium: 52mg | Iron: 3mg