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Peanut Butter Fluffernutter Skillet Cookie


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Peanut Butter Fluffernutter Skillet Cookie 0 Picture


  • 3 tablespoons unsalted sweet cream butter, browned
  • 2 tablespoons light brown sugar, packed
  • 1 1/2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup peanut butter chips
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup creamy peanut butter
  • 1/4 cup Marshmallow Fluff



Step 1

Preheat oven to 350 degrees F and thoroughly grease a 6-inch cast-iron skillet with butter

In a small mixing bowl, whisk together melted butter and sugars until smooth

Add egg yolk and vanilla extract and whisk until just combined
In a separate small mixing bowl, sift together flower, baking soda, and salt

Pour wet ingredients into dry ingredients and stir with a wooden spoon, scraping down the sides of the bowl as necessary, until incorporated
Fold in peanut butter chips and chocolate chips

Press about ⅔ of the cookie dough into the skillet until a thin layer covers the base of the skillet

Use a spoon to place small dollops of Marshmallow Fluff over the dough
Crumble bits of remaining dough over the Fluff layer (be sure to let some of the Fluff stay exposed -- this will result in a marbled effect once the cookie bakes)

Use a spoon to place small dollops of peanut butter over the dough and Fluff

Bake for 12-14 minutes, or until the edges of the cookie start to turn golden brown (the center of the cookie may be slightly under-baked -- it’s better this way! And it will continue to bake through a bit as it cools.)
Allow skillet cookie to cool slightly (about 5 minutes) on a wire cooling rack

Top with ice cream and enjoy!

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