Go Back
–+ servings
Cast iron skillet with chocolate chunks, pecans and ice cream scoops.
Print Recipe
5 from 3 votes

Chocolate Peanut Butter Skillet Cookie

A peanut butter chocolate chunk cookie with toasted pecans, baked in a cast iron skillet until crispy on the edges and gooey in the middle.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cast iron cookie, cast iron skillet cookie
Servings: 10
Calories: 409kcal
Author: Erin
Cost: $2.90

Equipment

  • Cast iron skillet

Ingredients

  • 1 cup pecans halves, raw, unsalted
  • ½ cup butter 1 stick, softened at room temp, plus more for greasing pan
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup peanut butter smooth style
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 cup semi sweet chocolate pieces chips or chunks

Instructions

  • Preheat oven to 350 degrees
  • Toast pecans (1 cup) 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.
  • In a medium bowl, mix softened butter (stick), sugar (½ cup), brown sugar (½ cup), 2 eggs, teaspoon vanilla and peanut butter (½ cup).
  • Add the teaspoon baking soda and flour (2 cups) and stir until smooth.
  • Add toasted pecans (1 cup) and chocolate pieces (1 cup); reserve some for the top of the cookie if desired.
  • Grease skillet with a bit of butter on the bottom.
  • Spread the batter into the skillet in an even layer.
  • Add any reserved pecan or chocolate chunks over the top of the cookie dough (optional).
  • Bake at 350 degrees for about 20 minutes for an 8 inch pan until edges are brown and crispy.
  • Let cool slightly, serve warm with a scoop of ice cream.

Notes

  • Pecans should be raw, unsalted, and in halves. You can rough chop them if desired.
  • 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; 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.
  • Add 3 minutes per inch of skillet diameter less than 8 inches, subtract 3 minutes per inch larger than 8 inches. 
  • 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. 

Nutrition

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