Peanut Butter Skillet Cookie with Ice Cream
Tested & Approved
by Sophie Lane
There's nothing quite like a warm, gooey peanut butter skillet cookie fresh from the oven, its edges golden and crisp while the center stays soft and fudgy. Topped with a melting scoop of vanilla ice cream and a drizzle of caramel, it turns a handful of pantry staples into an irresistible shareable dessert.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintPeanut Butter Skillet Cookie with Ice Cream
A warm, chewy peanut butter skillet cookie loaded with peanut butter chips and topped with melting vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Method: Baked
- Cuisine: American
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup peanut butter chips (or chocolate chips)
- Vanilla ice cream, for serving
- Chopped roasted peanuts, for garnish
- Warm caramel or chocolate sauce, for drizzling
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 10-inch cast iron skillet.
- In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients until just combined.
- Fold in the peanut butter chips.
- Press the dough evenly into the prepared skillet, smoothing the top with a spatula.
- Bake for 20-25 minutes, until the edges are golden brown and the center is just set but still slightly soft.
- Remove from the oven and let the skillet cool for 10 minutes so it firms up slightly.
- Top with scoops of vanilla ice cream, drizzle with caramel or chocolate sauce, sprinkle with chopped peanuts, and serve immediately with spoons.
Notes
For extra gooeyness, slightly underbake the cookie by 2-3 minutes since it continues cooking in the hot skillet. Swap peanut butter chips for chocolate chips or chopped peanut butter cups for a fun variation. Leftovers (without ice cream) can be covered and stored at room temperature for up to 3 days, then warmed in the oven before serving with fresh ice cream.
Frequently Asked Questions
What makes a peanut butter skillet cookie different from a regular cookie?
A peanut butter skillet cookie is baked as one large cookie in a cast iron skillet instead of individual scoops, giving it crisp, caramelized edges and a soft, fudgy center that's perfect for sharing straight from the pan.
Can I make this peanut butter skillet cookie ahead of time?
Yes, you can bake the cookie a few hours ahead and reheat it in a 300°F oven for 5-10 minutes before adding ice cream so it's warm and gooey again when served.
What type of peanut butter works best?
Creamy, no-stir peanut butter (like Jif or Skippy) gives the best texture and consistent results. Natural peanut butter can make the dough oilier and slightly change the texture.
Can I use a different skillet size?
A 10-inch cast iron skillet is ideal, but an 8-inch skillet will make a thicker cookie that needs a few extra minutes of baking time, while a 12-inch skillet will bake faster and yield a thinner, crispier cookie.
Get our 10 best recipes — free
Join the Rapid Recipes newsletter and we’ll email you our 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
