Mini Reese’s Skillet Cookie

This Mini Reese’s Skillet Cookie is the ultimate dessert for peanut butter lovers. Fresh out of the oven, it’s gooey in the center with golden crispy edges, loaded with chopped mini peanut butter cups that melt right into every bite. Whether you’re scooping it straight from the skillet or serving it warm with a scoop of vanilla ice cream, this indulgent treat is rich, cozy, and ridiculously good.

Behind the Recipe

It all started on a chilly weekend afternoon when I was craving something sweet, warm, and a little over-the-top. I spotted a bag of mini Reese’s cups in the pantry and thought, why not toss them into a cookie dough and bake it in a skillet? What came out of the oven was this dreamy dessert crispy edges, soft center, and pockets of gooey chocolate and peanut butter. It quickly became one of those recipes everyone begged me to make again.

Recipe Origin or Trivia

Skillet cookies, sometimes called “pizookies,” are a modern twist on classic cookies. Instead of scooping dough into individual portions, you bake the whole batch in a skillet. The result is a warm, rustic dessert perfect for sharing. Reese’s peanut butter cups, introduced in the 1920s, are one of America’s most iconic candies and pair perfectly with buttery cookie dough. Combining them in this fun format makes for a nostalgic and playful dessert mash-up.

Why You’ll Love Mini Reese’s Skillet Cookie

This dessert isn’t just delicious, it’s a total crowd-pleaser. Here’s why it’s going to win your heart:

Versatile: Perfect for weeknights or parties, and you can switch up the candy inside.
Budget-Friendly: Uses pantry staples plus one bag of candy.
Quick and Easy: No chilling, no fuss, just mix and bake.
Customizable: Swap Reese’s for M&Ms, Snickers, or chocolate chunks.
Crowd-Pleasing: Warm, gooey, chocolatey… need I say more?
Make-Ahead Friendly: Make the dough ahead, refrigerate, and bake when ready.
Great for Leftovers: Reheat slices in the microwave and it tastes just-baked.

Chef’s Pro Tips for Perfect Results

To make your skillet cookie totally unforgettable, keep these tips in mind:

• Use room temperature butter and eggs so the dough mixes evenly.
• Don’t overmix once the flour is added. This keeps the cookie tender.
• Reserve a few Reese’s to press into the top of the dough before baking. It makes it look extra tempting.
• Slightly underbake it so the center stays gooey.
• Let it rest a few minutes after baking for the perfect spoonable texture.

Kitchen Tools You’ll Need

You don’t need a fancy kitchen setup for this one, just a few basics:

Cast Iron Skillet (6–8 inch): Gives crispy edges and gooey centers.
Mixing Bowl: For combining your cookie dough.
Whisk or Electric Mixer: Helps cream the butter and sugar perfectly.
Measuring Cups and Spoons: For accurate ingredient portions.
Rubber Spatula: For scraping every last bit of dough into the pan.

Ingredients in Mini Reese’s Skillet Cookie

There’s magic in simplicity. These ingredients work together to create the perfect balance of sweet, salty, and buttery goodness.

1. Unsalted Butter: ½ cup (softened) – Adds rich, creamy flavor and structure.
2. Brown Sugar: ½ cup – Brings moisture and a deep caramel taste.
3. Granulated Sugar: ¼ cup – Adds sweetness and a crispy edge.
4. Egg: 1 large – Binds everything together for that perfect chewy texture.
5. Vanilla Extract: 1 teaspoon – Adds warmth and depth of flavor.
6. All-Purpose Flour: 1 cup – The backbone of the cookie dough.
7. Baking Soda: ½ teaspoon – Helps the cookie rise slightly.
8. Salt: ¼ teaspoon – Balances the sweetness and enhances flavor.
9. Mini Reese’s Peanut Butter Cups: 1 cup (chopped) – Melty pockets of peanut butter and chocolate goodness.

Ingredient Substitutions

Running low on something? No problem.

Unsalted Butter: Use salted butter and reduce added salt slightly.
Brown Sugar: Use coconut sugar for a caramel-like flavor.
All-Purpose Flour: Substitute with a 1:1 gluten-free baking mix.
Mini Reese’s Cups: Swap with chocolate chips, peanut butter chips, or another chopped candy bar.

Ingredient Spotlight

Mini Reese’s Peanut Butter Cups: These bite-sized candies melt into the cookie dough and give bursts of peanut butter and chocolate in every bite.

Brown Sugar: Adds moisture and a hint of molasses that complements the peanut butter beautifully.

Instructions for Making Mini Reese’s Skillet Cookie

This recipe is all about comfort and ease. Here are the steps you’ll follow:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C).
2. Combine Ingredients:
   In a bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla extract, mixing well.
3. Prepare Your Cooking Vessel:
   Lightly grease a 6–8 inch cast iron skillet with butter or cooking spray.
4. Assemble the Dish:
   Mix the flour, baking soda, and salt into the wet ingredients. Fold in the chopped Reese’s, saving a few for topping. Press the dough evenly into the skillet and dot the top with reserved candy.
5. Cook to Perfection:
   Bake for 20–25 minutes until the edges are golden and the center is just set.
6. Finishing Touches:
   Let it cool for 5 minutes before digging in. It’ll continue to set slightly in the skillet.
7. Serve and Enjoy:
   Serve warm straight from the skillet with ice cream or extra peanut butter cups if you like.

Texture & Flavor Secrets

The best part of this skillet cookie is its contrast. The edges crisp up beautifully in the cast iron, while the center stays irresistibly gooey. Each bite gives you buttery dough, melted chocolate, and creamy peanut butter. The Reese’s candy adds a perfect salty-sweet punch, making it a multi-layered delight from the first bite to the last crumb.

Cooking Tips & Tricks

This recipe is already easy, but here are a few tricks to make it even better:

• Use a metal spatula to loosen the edges before serving.
• For extra gooeyness, underbake by 2 minutes and let it finish in the hot skillet.
• Double the recipe and bake in a 10-inch skillet for a crowd.

What to Avoid

Even simple recipes need a little guidance. Watch out for these common mistakes:

• Overbaking: It’ll turn out dry. Stop baking when the center still looks soft.
• Skipping the skillet prep: Always grease to prevent sticking.
• Adding hot melted butter: It can scramble the egg. Make sure it’s softened, not melted.

Nutrition Facts

Servings: 4
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

This dough can be made ahead and stored in the fridge for up to 48 hours. Press into the skillet and cover tightly with plastic wrap. When ready to bake, bring to room temperature and proceed. Leftovers can be stored in the skillet, covered tightly, at room temp for 2 days or refrigerated for up to 5. Reheat in the oven or microwave for that fresh-out-of-the-oven feel.

How to Serve Mini Reese’s Skillet Cookie

Serve it warm right from the skillet for the ultimate comfort food experience. Top with vanilla ice cream, drizzle with chocolate sauce, or add a few more chopped Reese’s on top. Serve slices with milk or coffee for a sweet afternoon treat.

Creative Leftover Transformations

Don’t let any leftovers go to waste. Here’s how to give them a new life:

• Cookie Sundae: Reheat and top with ice cream, whipped cream, and chocolate drizzle.
• Milkshake Base: Blend with ice cream and milk for a cookie milkshake.
• Crumbled Topping: Use as a topping for yogurt or pudding.

Additional Tips

• Let the skillet rest for a few minutes after baking to finish cooking gently.
• For crispier edges, heat the skillet for a few minutes before adding the dough.
• Add a pinch of sea salt on top for that sweet-salty magic.

Make It a Showstopper

Presentation makes this simple dessert unforgettable. Serve it in the skillet with two spoons for sharing. Add a big scoop of vanilla bean ice cream in the center and drizzle with warm peanut butter or chocolate syrup. The contrast of warm cookie and cold ice cream is unbeatable.

Variations to Try

• S’mores Skillet Cookie: Add mini marshmallows and crushed graham crackers.
• Nutella Swirl: Swirl in spoonfuls of Nutella before baking.
• Double Chocolate: Use cocoa powder in the dough and add dark chocolate chunks.
• Oreo Cookie Style: Replace Reese’s with chopped Oreos and white chocolate.
• Spiced Fall Version: Add cinnamon and nutmeg for a warm twist.

FAQ’s

1. Can I use a different size skillet?

Yes, but adjust the baking time. A larger skillet will bake faster.

2. Can I use regular Reese’s instead of mini?

Absolutely. Just chop them into smaller pieces.

3. Can I make this cookie dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days.

4. Can I freeze the baked cookie?

Yes. Wrap tightly and freeze. Reheat before serving.

5. What if I don’t have a cast iron skillet?

Use any oven-safe pan of similar size.

6. Can I make it egg-free?

Yes, use a flax egg or commercial egg replacer.

7. How do I make it gluten-free?

Use a 1:1 gluten-free flour blend.

8. What’s the best way to store leftovers?

Cover and refrigerate or keep at room temp for up to 2 days.

9. Can I double the recipe?

Yes. Use a 10-inch skillet and increase baking time slightly.

10. Do I need to chill the dough?

No chilling needed, but you can if making ahead.

Conclusion

This Mini Reese’s Skillet Cookie is the kind of treat that brings everyone running to the kitchen. It’s warm, rich, loaded with chocolate and peanut butter, and just the right size for sharing (or not). Whether it’s movie night, a cozy weekend, or a spontaneous craving, this one’s a total game-changer. Trust me, you’re going to love every single bite.

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