Desserts
This Hershey Reese's cookie skillet transforms a simple cast-iron pan into a decadent dessert showstopper, blending fudgy chocolate and peanut butter into one irresistible bite.
The secret lies in layering melted chocolate and peanut butter evenly before adding the cookie batter, ensuring every slice delivers that perfect balance of crispy edges and gooey centers. I’ve perfected this recipe over countless weekend brunches, where it disappears faster than the coffee pot empties.
What makes this skillet truly special is how it combines the best of cookies and cake—rich, fudgy texture with a warm, caramelized crust that forms right in the pan.
The recipe uses just 10 ingredients, including pantry staples like flour, butter, and eggs, plus the iconic Reese’s peanut butter cups for that signature crunch. Baking time is minimal (25-30 minutes), but the waiting is worth it for that golden, crackly top that reveals molten chocolate beneath.
The moment you pull it from the oven, the aroma of toasted peanut butter and melted chocolate fills the kitchen, signaling dessert is ready.
Serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream turns it into a crowd-pleaser that feels like a restaurant-quality treat—without the fuss of layers or complicated techniques.
The skillet’s edges stay crisp while the center remains soft, making every forkful a perfect blend of textures.
This dessert is ideal for holiday gatherings, game day snacks, or spontaneous dessert cravings—it’s versatile enough to adapt with mix-ins like chopped nuts, M&M’s, or a sprinkle of sea salt.
The best part? One pan does all the work, leaving your kitchen clean and your guests begging for the recipe. Let’s get baking!
Ingredients for hershey reese's cookie skillet
Ten simple ingredients turn your cast-iron pan into a chocolate-peanut butter dream dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat for richness |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar adds depth |
| Packed Brown Sugar 🍚 | ½ cup | For chewy texture |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light batter |
| Baking Soda 🧂 | 1 tsp | For lift and texture |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Extract 🌸 | 1 tbsp | Pure, high-quality extract |
| Hershey's Milk Chocolate Bars 🍫 | 2 whole | Chopped, 3.4 oz each |
| Reese's Peanut Butter Cups 🥜 | 12 whole | Chopped, classic crunch |
| Vanilla Ice Cream 🍦 | 2 cups | For serving, optional |
The chocolate and peanut butter are the stars here—Hershey’s milk chocolate bars and Reese’s peanut butter cups are non-negotiable for that iconic flavor. Grab the classic milk chocolate bars (not the white or dark) and the original Reese’s cups—they’re the only ones that work. Trader Joe’s and Costco often have bulk deals on both, saving you money for future baking. If you’re short on time, chop the chocolate bars first (use a knife or pulse in a food processor) and store them in an airtight container until ready to melt. The peanut butter cups? Chop them into quarters—this ensures every bite has that signature crunch without overpowering the cookie texture. Pro tip: buy extra chocolate and peanut butter cups—they disappear fast once you start baking!
No Hershey’s milk chocolate? Hershey’s Special Dark works in a pinch, but the flavor will be different. Out of Reese’s? Crushed peanut butter cups from a jar (like those mini ones) or even chopped peanuts plus extra peanut butter can mimic the texture. Running low on vanilla extract? Vanilla bean paste adds depth, or even a teaspoon of vanilla sugar if you’re in a bind. The baking soda is crucial—don’t skip it, or your skillet will be dense. For a fun twist, fold in 1/2 cup M&M’s or chopped nuts with the chocolate and peanut butter cups before adding the batter. Trust me, it’s a game-changer for texture!
This skillet is best served warm, straight from the oven—the edges get crispy while the center stays gooey. Store leftovers in an airtight container in the fridge for 3-4 days, but honestly, it reheats beautifully in the microwave (20-30 seconds) or at 350°F for 5-10 minutes until golden again. For parties, make it ahead and keep it at room temperature—it stays moist for up to 2 hours. The ice cream? Vanilla is classic, but caramel or chocolate sauce drizzled over the top takes it to the next level. Double the recipe if you’re feeding a crowd—this disappears faster than you can say ‘Reese’s’!
Why You'll Love This Recipe
- One-Bowl Magic: I swear by this recipe—no mixing bowls, no extra dishes. Just cream butter and sugars in one pot, crack in eggs, fold in flour, and you’re done. The Hershey’s and Reese’s mix right in while baking, so no one will guess how effortless it was.
- Craving in Every Bite: That perfect balance of sweet chocolate and peanut butter? It’s like a cookie and a candy bar had a lovechild. The brown sugar keeps them chewy while the Hershey’s melts into gooey pockets—trust me, you’ll want to lick the pan.
- Weeknight Crowd-Pleaser: I make this when friends drop by unexpectedly or when my kids beg for dessert after school. It feeds six in one go, and the leftovers? Still warm and delicious the next day. (Yes, even on a Tuesday night.)
- Budget-Friendly Indulgence: Here’s what sold me—this costs pennies per serving but tastes like a bakery treat. Butter, sugar, eggs, and pantry staples are all you need. Plus, the skillet method means no wasted dough or crumbs—just pure, shareable cookies.
Step-by-step instructions for Hershey Reese's cookie skillet recipe
This one-pan wonder delivers gooey, fudgy cookies with melty Reese's and chocolate—no baking skills required!
Mix the Cookie Dough for Perfect Texture
Preheat your oven to 375°F while you prepare the dough. In a large bowl, melt the 1 cup unsalted butter over low heat, then let it cool slightly. Add the 1.5 cups granulated sugar and 0.5 cup packed brown sugar, mixing until smooth and creamy. This sugar combo creates that perfect balance of sweetness and chewy texture.
Crack in the 2 whole large eggs one at a time, whisking vigorously after each addition. Add the 1 tbsp vanilla extract and mix well. In a separate bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Gradually fold the dry ingredients into the wet mixture until just combined—don't overmix or your cookies will turn out tough.
Chop and Fold in the Chocolate and Peanut Butter
Chop the 2 whole Hershey's milk chocolate bars into small, even pieces—about ½-inch cubes. Open the 12 whole Reese's peanut butter cups and break them into similar-sized chunks. Fold these into the dough until evenly distributed. The chocolate and peanut butter will melt into gooey pockets when baked, creating that signature Hershey's Reese's flavor explosion.
Here's the thing—don't worry if the dough looks too thick. It will spread beautifully in the skillet. For even better texture, let the dough rest at room temperature for 10 minutes while you prepare your skillet. This gives the flour time to fully hydrate, ensuring tender cookies instead of dense ones.
Bake the Cookie Skillet to Golden Perfection
Transfer the dough to a 10-inch oven-safe skillet (cast iron works perfectly) and spread it evenly into a ½-inch thick layer. Bake for 20-25 minutes at 375°F until the edges are golden brown and the center still looks slightly soft. You're aiming for that classic cookie skillet look—crispy edges with a gooey center that's just starting to set.
I know it seems tempting to bake it longer for fully set cookies, but resist! The residual heat will continue cooking it as it rests. When you pull it from the oven, the center should still have a slight wobble—this ensures that melty Reese's and chocolate experience. Let it cool in the skillet for 5 minutes before serving.
Top with Ice Cream for Ultimate Decadence
While the cookie skillet is still warm (but not scorching), scoop 2 cups vanilla ice cream into individual bowls. Top each serving with a generous portion of the cookie skillet. The contrast of warm, gooey cookies with cold, creamy ice cream is what makes this dessert truly magical. Serve immediately so everyone can enjoy the perfect balance of textures and flavors.
Pro tip: For an extra-special touch, sprinkle the top with chopped peanuts or drizzle with warm chocolate sauce. This cookie skillet is already a crowd-pleaser, but these little extras take it to the next level. The combination of rich peanut butter, sweet chocolate, and vanilla ice cream creates a dessert experience that's impossible to resist!
Pro Tips For Making Hershey Reese'S Cookie Skillet
- MELT BUTTER SLOWLY: Dump cold butter cubes into the skillet first, then turn the heat to medium-low—high heat burns it before the chocolate melts. I learned this the hard way when my first batch smelled like a campfire instead of a bakery.
- CREAM BUTTER AND SUGARS FIRST: Whisk the butter, brown sugar, and white sugar together until smooth and pale before adding eggs—this prevents lumps and ensures a tender cookie texture. Sounds like extra work, but it actually cuts down on mixing later.
- DON’T OVERMIX THE DOUGH: Stir just until the flour disappears—overworking it makes the cookies dense and chewy. I used to beat it like I was kneading bread, and the result was more like cookie cement.
- USE ROOM-TEMP EVERYTHING: Let eggs and butter sit out for 30 minutes before mixing—they blend more evenly and the batter comes together faster. Cold ingredients make the dough fight you, and nobody wants that.
Common mistakes when making this dish
Overmixing the Dough
The biggest mistake I see is overmixing the cookie dough after adding the flour. Once you fold in the dry ingredients, stop mixing as soon as the batter comes together—overworking it develops gluten, resulting in tough, chewy cookies instead of tender, melt-in-your-mouth bites.
I’ve ruined a batch by mixing for an extra minute, and trust me, you’ll taste the difference. 🧈
Skipping the Resting Time
After mixing, let the dough rest for 10 minutes before baking. This crucial step allows the flour to fully hydrate, creating a lighter texture. I’ve seen people skip this and end up with dense, cake-like cookies.
The wait is worth it—your skillet will have that perfect crispy edge with a gooey center.
Uneven Chocolate Distribution
Chop the chocolate and peanut butter cups into even ½-inch pieces and fold them in gently. Lumpy distribution leads to some bites being bland while others are overpoweringly sweet.
I like to use a knife for chopping and then fold the mix-ins in with a spatula to keep everything evenly dispersed. 🍫
Baking Too Long
Resist the urge to bake until fully set! The skillet should have golden edges with a slightly soft center when you pull it out. Overbaking dries out the cookies and burns the chocolate.
The residual heat will finish cooking it while it rests—trust the process and pull it out at 20-25 minutes.
Wrong Skillet Size
A 10-inch skillet is ideal for this recipe, but I’ve seen people use 8-inch or 12-inch pans. A smaller pan results in thick, dense cookies, while a larger one makes them too thin.
If you don’t have a 10-inch skillet, use the next closest size and adjust baking time accordingly—about 2-3 minutes less per inch.
Serving Too Hot
While warm skillets are delicious, serving them scorching hot can burn mouths and melt ice cream too quickly. Let it cool for 5 minutes before slicing.
This also helps the chocolate and peanut butter set slightly, making the texture even better. Patience here pays off—trust me, your guests will thank you. 🍦
Nutrition facts
Frequently asked questions
Can I make this skillet without Reese's peanut butter cups?
If you're out of Reese's, use 1 cup chopped peanuts plus ½ cup extra peanut butter for texture, or swap in crushed peanut butter cups from a jar. For a chocolate-only version, add ½ cup extra chocolate chips instead. The key is maintaining that rich peanut butter flavor—just adjust the sweetness if needed.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat slices in the microwave for 15-20 seconds or at 350°F for 5-10 minutes until golden. For parties, serve at room temperature—it stays moist for up to 2 hours. Freezing isn't recommended as the texture changes.
Can I make this gluten-free?
Yes! Replace the 2 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add ½ tsp xanthan gum if your blend doesn't include it. The texture will be slightly denser, but still delicious. For extra moisture, reduce baking time by 2 minutes and check frequently after 20 minutes.
Why did my skillet turn out dry?
Overbaking is the most common cause. Pull it out when edges are golden but the center still has a slight wobble (20-25 minutes). Another reason could be using too much flour—stick to the 2 cups measurement. For extra moisture, brush warm cookies with melted butter before serving.
What's the best ice cream pairing?
Vanilla is classic, but caramel or chocolate chip ice cream adds amazing contrast. For a grown-up twist, try salted caramel ice cream or even coffee ice cream to complement the chocolate. Pro tip: Let the ice cream soften slightly before scooping to prevent melting too quickly.