If you are a fan of s’mores, candy, cookies or just dessert, we have a treat for you today! Summertime always has me craving s’mores and other types of skillet desserts. There is just something about the combination of marshmallow, chocolate and graham crackers that screams summer!
This Peanut Butter Cup S’mores Cookie skillet dessert takes the standard s’mores up a level by replacing the graham cracker with chocolate chip cookie and adding peanut butter cups as the chocolate.
Why I Love Skillet Desserts
NOT JUST FOR CAMPING! Skillet desserts are not just for camping anymore. You can whip up a delicious dessert in no time at home in your oven with the skillet too. Cast iron is a very dense metal, making it nearly indestructible and perfect for holding on to heat.
CRISPY ON THE OUTSIDE AND CHEWY ON THE INSIDE! Since cast iron holds on to heat so well, this means more even heating which makes perfectly cooked desserts! A cast iron skillet gives you the perfect crispy on the outside and chewy on the inside cookies. Pure perfection.
WHICH CAST IRON SKILLET? If you don’t already have a skillet, I suggest this 8″ cast iron skillet for desserts as it is the perfect size and works great. We will be using an 8″ skillet for today’s dessert but you can always double the recipe and throw it in a larger skillet.
QUICK & EASY! If you haven’t made any skillet desserts before, now is the time. After you try this S’mores Skillet recipe, you’ll be getting out your cast iron skillet on the regular to make all kinds of sweet treats. Skillet desserts are super easy to make and you can usually have it ready in less than 30 minutes. Plus, the ingredients are probably already sitting around your kitchen so grab them and let’s get to it.
Cookie Skillet Ingredients
Ingredients Notes
While we used Dark Reese’s Miniature Cups, any types of mini Reese’s will work as well. If you get miniatures (like we used), I suggest cutting them in fourths. If you get the Unwrapped Reese’s Minis, there is not need to chop them, just throw them right on top.
We used an 8″ cast iron skillet for this recipe but you can double it and go bigger with the skillet if you are feeding a crowd.
Step by Step Instructions
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine flour, baking soda and salt and set aside.
3. Using a stand mixer (or handheld mixer – your choice!), beat the softened butter and the granulated and brown sugars together. You want to mix the butter and sugars for about 2 minutes until the mixture is a light, consistent color.
4. Add the eggs and vanilla and beat for another 1-2 minutes while scraping the sides of the bowl.
5. Reduce your mixing speed to low and slowly add the flour mixture and mix until just combined and smooth. No need to over beat it.
6. Stir in 1/2 cup mini chocolate chips.
7. Press dough into an 8″ cast iron skillet. NOTE: If you use larger or smaller, it will affect your baking time.
8. Bake cookie for 8 minutes at 350 degrees. Carefully, remove skillet from oven and top with chopped Reese’s Peanut Butter Cups (or Reese’s Minis) and mini marshmallows.
9. Return skillet cookie to the oven and cook for an additional 18 minutes. NOTE: Use a knife to check to see that the center isn’t too raw. You want the cookie to be slightly browned on the edges but not raw in the center. Depending on your size skillet, you may need to add additional cooking time.
10. Remove from oven and let sit for about 20 minutes and cool slightly before serving.
Tips and Tricks
- Be flexible on your cooking time. Depending on your cast iron skillet size, it may take shorter or longer cooking time. Just be sure to watch it starting at the 15-18 minute mark.
- You can freeze your skillet dessert but you’ll want to cool it completely and cut it into wedges. Remove the cookie wedges from the skillet and store in Ziploc bag or air-tight freezer container in the freezer.
- Want to take out the peanut butter? Change out the Reese’s cups with Hershey’s Kisses chocolates.
Faqs
Wipe the interior surface of a still-warm skillet with paper towels to remove any excess food and oil. Then wash your cast iron skillet by hand. You can use a small amount of soap but do not over do the soap. If needed, use a pan scraper for stuck on food. For stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use the scraper after the pan has cooled.
You can freeze your skillet dessert but you’ll want to cool it completely and cut it into wedges. Remove the cookie wedges from the skillet and store in Ziploc bag or air-tight freezer container in the freezer.
More S’Mores Desserts
Air Fryer S’mores Crescent Bombs
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Peanut Butter Cup S’mores Cookie Skillet
Equipment
- Cast Iron Skillet
Ingredients
- 1/2 cup butter softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups flour
- 1/2 cup mini chocolate chips
- 8 Mini Peanut Butter Cups chopped
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, baking soda and salt and set aside.
- Using a stand mixer (or handheld mixer – your choice!), beat the softened butter and the granulated and brown sugars together. You want to mix the butter and sugars for about 2 minutes until the mixture is a light, consistent color.
- Add the eggs and vanilla and beat for another 1-2 minutes while scraping the sides of the bowl.
- Reduce your mixing speed to low and slowly add the flour mixture and mix until just combined and smooth. No need to over beat it. Stir in 1/2 cup mini chocolate chips.
- Press dough into an 8" cast iron skillet. NOTE: If you use larger or smaller, it will affect your baking time.
- Bake cookie for 8 minutes at 350 degrees. Carefully, remove skillet from oven and top with chopped Reese's Peanut Butter Cups (or Reese's Minis) and mini marshmallows.
- Return skillet cookie to the oven and cook for an additional 18 minutes. NOTE: Use a knife to check to see that the center isn't too raw. You want the cookie to be slightly browned on the edges but not raw in the center. Depending on your size skillet, you may need to add additional cooking time.
- Remove from oven and let sit for about 20 minutes and cool slightly before serving.
Notes
- Be flexible on your cooking time. Depending on your cast iron skillet size, it may take shorter or longer cooking time. Just be sure to watch it starting at the 15-18 minute mark.
- You can freeze your skillet dessert but you’ll want to cool it completely and cut it into wedges. Remove the cookie wedges from the skillet and store in Ziploc bag or air-tight freezer container in the freezer.
- Want to take out the peanut butter? Change out the Reese’s cups with Hershey’s Kisses chocolates.
Christina's Bread Bakes
Monday 4th of October 2021
Peanut butter, chocolate and marshmallows are my weakness, this has it all in one delicious heap!
Emily Flint
Monday 4th of October 2021
This dessert looks so good and dangerous to have around. I'm not sure if I'm going to share but I am definitely making this over the weekend. You know, to test out the Halloween candy and make sure it's good. 🤷🏼♀️
Giangi Townsend
Monday 4th of October 2021
I so wish I could reach in my monitor and have a huge, ok, two huge slices. This looks amazing and sounds so delicious. Thank you for sharing.
Linda S
Monday 4th of October 2021
I have been loving baking things with my cast iron pans lately! Thanks for this great tasty recipe. The marshmallows and Reece cups go together so well.