Reese's Peanut Butter Cup Skillet Cookie

Warm 10-inch cast-iron cookie loaded with chopped Reese's cups — peanut butter dough, molten candy pockets, flaky salt, and ice cream on top. Pull it while the center still looks soft.

By Brandon Carroll

Yield: 8 servings

Prep: 12 minutes

Cook: 27 minutes

Total: about 40 minutes

Ingredients

• 1/2 cup (1 stick / 113 g) unsalted butter, melted (or browned)
• 1/2 cup (135 g) creamy peanut butter (conventional, not natural/oily)
• 3/4 cup (150 g) packed light brown sugar
• 1/3 cup (65 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 1/2 cups (about 8–9 oz) Reese's Peanut Butter Cups, chopped (minis unwrapped, or larger cups quartered)
• 1/2 cup semisweet chocolate chips or peanut butter chips, optional but recommended
• Flaky sea salt, for finishing

Instructions

1. Heat the oven to 350 F. Lightly grease a 10-inch cast-iron skillet.
2. Optional but helpful: freeze the peanut butter cups 10 to 15 minutes, then chop so they hold shape and melt into distinct pockets.
3. In a large bowl, whisk melted butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy. Whisk in the egg, egg yolk, and vanilla until glossy and fully combined.
4. Add flour, baking soda, and fine sea salt. Stir just until a few flour streaks remain. Fold in most of the chopped Reese's (and chocolate or peanut butter chips if using), reserving a handful for the top.
5. Press the dough evenly into the skillet. Scatter the reserved chopped candy over the surface and gently press it in. Finish with a light pinch of flaky salt.
6. Bake 23 to 27 minutes. Edges should be deep golden and set; the center will still look soft and slightly underdone. Do not overbake — residual heat and melted candy keep it gooey. For a light smoke note, bake mostly in the oven, then finish 5 to 7 minutes on a pellet grill at 350 F with a light fruitwood.
7. Cool in the skillet 12 to 15 minutes. Serve warm with vanilla or peanut butter ice cream. Optional: drizzle warm peanut butter or a quick chocolate ganache while still hot.