Sometimes the only thing better than a cookie is…a really big cookie. This peanut butter cup skillet cookie is gooey at its center and loaded with peanut butter and chocolate!

What do you do with your leftover Halloween candy?

When we moved this past February, and I was cleaning out our old hall closet, I found a stash of long-forgotten fun size candy bars. A travesty, I know! But the truth is, there is only so much Halloween candy I can eat before I start to feel a little bored, and ready to move on to Thanksgiving pies. I mean, holiday baking season is upon us, right?

This year, I decided to get a little creative and use extra Halloween candy to bake a delicious, gooey, totally irresistible peanut butter skillet cookie overloaded with chopped peanut butter cups.

The good news? This recipe is totally flexible and will work with any leftover candy bars or chocolate candies you’ve got. (Owen doesn’t like Almond Joy or Mounds bars, so we always end up with a bunch. I’m psyched to make a coconut version of this in a few weeks.)

If there is anyone out there who can resist a skillet cookie’s charms, I’d like to meet them. How can they resist? The best skillet cookies are like a cross between a cookie and a cake: thick and sliceable, but with gooey centers, and loaded with all the toppings. I like mine with a big scoop of ice cream and a river of chocolate sauce. Plus, you bake and serve them right from the same dish, which in my book classifies them as an easy “everyday” treat 🙂

Skillet cookies are also exceptionally simple to prepare. There’s no chilling, scooping, or rolling of dough required, no need to rotate baking sheets halfway through the cooking time, no worrying if you left enough space between each blob of dough. This dough is pretty standard: butter, brown and white sugar, peanut butter, eggs, vanilla, flour, leavaners and a pinch of salt. I was going for kid-friendly here, so I only used a modest amount, but if you want to make a more grown up dessert you can up the salt a bit, or even sprinkle some flaky salt over the surface of the cookie before baking. Yum!

Then just smooth everything into the skillet and bake until the edges are set and the center is still a bit soft. This recipe is designed to work in a 12-inch cast iron skillet, but you can also divide it between two 6-inch skillets, or use a 10-inch skillet and bake a few cookies on the side…just use what you’ve got and try not to stress. I promise it will be delicious 🙂

I mean, don’t you just want to grab a fork and dive right in? ↓↓↓

This post is part of the #FoodieMamas. Each month, we choose a seasonal ingredient or theme and all share a recipe. Be sure to check out the other delicious Halloween-inspired treats from the Foodie Mamas below!

Peanut Butter Cup Skillet Cookie

Part cookie, part cake, who can resist a skillet cookie's charms? This version is loaded with creamy peanut butter and chopped peanut butter cups.

Servings 8

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter 2 sticks, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup creamy peanut butter
2 cups chopped peanut butter cups

Instructions

Preheat the oven to 350°F. Butter a 10- or 12-inch cast iron skillet.
In a medium bowl, whisk the flour, baking soda, and salt.
In a large bowl, using an electric mixer (or in a stand mixer), beat the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Beat in the vanilla and the peanut butter. Gradually add the flour mixture and beat just until combined. Stir in 1 1/2 cups of the peanut butter cups.
Spread the batter into the prepared skillet. Sprinkle with the remaining 1/2 cup of peanut butter cups. Bake until the edges are puffed and set and the center is still a little soft and underbaked, about 35 minutes.