Reeses Skillet Cookie: Irresistibly Gooey (Homemade Reeses Cups Inspired!)

I still remember the first time I whipped up this **Reeses Skillet Cookie** for a Friday movie night. My kitchen smelled like a candy shop gone wild—think melted chocolate, peanut butter bliss, and the nostalgic aroma of my favorite candy. I had just made a batch of [Homemade Reeses Cups] earlier that day, so my peanut butter chip stash was overflowing. Why not use it for something even more indulgent?

If you love **Reeses Dessert** creations (Reeses Brownies, Reese’s Pieces Cookies, anyone?), you’re in for a treat. This skillet cookie nails the perfect balance of crispy edges and a gooey center—no mixer required, no fancy pans needed, just your trusty 10-inch cast iron and a handful of ingredients. IMO, it’s the easiest way to feel like a pro baker without breaking a sweat.

Ever wondered why store-bought desserts never hit home like **Home Made Reese Cups** or **DIY Reeses Cups** do? This recipe answers that question in every decadent bite. Plus, it’s ridiculously forgiving—swap in **Healthy Reeses Cups** chips for a slightly lighter twist, or sneak in a scoop of protein powder for **Protein Reeses Cups** vibes. FYI, it even doubles as a killer base for **Reeces Peanut Butter Cup Ideas**—just press in a few mini cups before baking.

Ready to elevate your dessert game? Grab your skillet and let’s bake something unforgettable. 🙂

Ingredients

• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 1 large egg plus 1 egg yolk, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup peanut butter chips
• 3/4 cup chopped peanut butter cups (or mini homemade Reeses cups)

Instructions

1. Preheat your oven to 350°F (175°C). Place a 10-inch cast iron skillet on the middle rack to warm while you prep. This little trick gives you **crispy, golden edges**.
2. In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until you see a slight sheen.
3. Add the egg, egg yolk, and vanilla. Whisk vigorously—this builds structure without a mixer.
4. Sprinkle in the flour, baking soda, and salt. Fold gently with a spatula until just combined. Don’t overmix or you’ll sacrifice that gooey center.
5. Stir in the peanut butter chips and chopped peanut butter cups. Reserve a handful for topping.
6. Carefully remove the hot skillet from the oven (use oven mitts!). Grease it lightly, then spread the dough evenly inside. Sprinkle the reserved chips and cups on top.
7. Bake for 20–22 minutes, until the edges look set but the center still jiggles slightly. That wobble means **ooey-gooey perfection**.
8. Let it rest for 5 minutes—if you can. Serve warm, scooped straight from the skillet with ice cream or whipped cream.

Variations

Spruce up this recipe with a few fun twists:

• **Peanut Butter Swirl**: Drop dollops of creamy peanut butter on top before baking and swirl with a knife.
• **Reese’s Pieces Crunch**: Swap half the peanut butter chips for Reese’s Pieces for a pop of color and crunch.
• **Protein Boost**: Stir in 2 scoops of unflavored or vanilla whey protein powder to the dry ingredients for a breakfast-friendly spin, à la **Protein Reeses Cups**.

Serving & Tips

Serve this skillet cookie warm, straight out of the oven. It pairs beautifully with cold vanilla ice cream or a drizzle of chocolate sauce. For a **seasonal touch**, sprinkle a pinch of cinnamon or pumpkin pie spice in the batter—hello, cozy fall vibes!

Storage? Cover the skillet tightly with foil or transfer leftovers to an airtight container. It stays soft at room temperature for up to 2 days or in the fridge for 5 days. To revive that fresh-baked texture, pop individual slices in the microwave for 10–15 seconds.

Want to freeze? Slice and arrange between parchment layers in a freezer bag. Thaw at room temp or reheat chilled slices in the toaster oven.

Final Thoughts

This **Reeses Skillet Cookie** recipe turned me from a casual baker into a full-blown dessert junkie. I’ve tested tons of **Reeses Dessert** ideas, from **Reeses Brownies** to **Homemade Reese’s Eggs**, and this skillet rulez them all. It captures that DIY thrill you get when you craft your own sweet treats, without fussing over multiple pans or complicated steps.

Next time you crave something nostalgic yet totally over-the-top, give this recipe a whirl. Your friends will think you’re a kitchen wizard—no magic wand required.

FAQs

Can I make this gluten-free?

Absolutely. Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve done it with Bob’s Red Mill and it turned out **just as chewy**.

What’s the best way to reheat leftovers?

Pop a slice in the microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes to revive that fresh-baked vibe.

Can I use natural peanut butter instead of chips?

You can, but natural peanut butter makes the dough a bit looser. I recommend sticking to chips or chopped cups for the **cleanest structure**.

Is there a lighter version of this skillet cookie?

Sure thing! Use **Healthy Reeses Cups** chips, swap half the butter for applesauce, and reduce sugar by 25%. You’ll still get that peanut butter punch without totally sabotaging your macros.

Follow me on Pinterest for more Homemade Reeses Cups recipes!