I don’t even know what to say.
I’ve never wanted to eat something so cute so fast.
If you love peanut butter cookies, this will be a hit: it’s essentially a giant peanut butter cookie baked in a skillet. I adore peanut butter cookies, but what really steals the show here are the toppings. I’m drawn to them not only because they’re delicious, but because they let me tap into my inner thirteen‑year‑old. I envision sparkly heels, a feather boa, fake lashes, glitter nail polish — and then sitting at the table, eating this cookie like it’s a party.
Maybe with a pink fork.
Too much?
This is absolutely an anything-goes dessert. If you’re making a skillet cookie, don’t worry about pretty slices or uniform pieces — that’s the point. Skillets make sharing fun and casual. Just pile on whatever toppings you love and dig in with a bunch of spoons. For me, dessert is one of the few times I’m perfectly happy to share freely, no reservations. You know how that goes.
Honestly, use this recipe or a boxed mix, or even buy ready-made cookies and warm them in a skillet — the key is the toppings. Go big: sprinkles, toasted coconut, hot fudge, cherries, and of course a generous scoop of vanilla ice cream. Make it loud and fun and don’t hold back.
Peanut Butter Skillet Cookie Sundae
4
to 6
45 minutes
Pin Recipe
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Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 6 tablespoons peanut butter, melted
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg + 1 large egg yolk, lightly beaten
for serving:
- vanilla ice cream
- chocolate syrup or hot fudge
- toasted coconut
- sprinkles
- cherries
Instructions
-
Preheat the oven to 350°F. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large bowl, whisk the melted butter, melted peanut butter, brown sugar, and granulated sugar until smooth. Stir in the vanilla. Add the egg and yolk and mix until combined. Fold in the dry ingredients, using your hands at the end if needed to form a dough.
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Press the dough evenly into a 12‑inch oven‑safe skillet. Bake for 25 to 30 minutes, or until the center is set. If the edges brown too quickly, lightly tent the skillet with foil.
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Serve the cookie warm straight from the skillet with scoops of vanilla ice cream, hot fudge or chocolate syrup, toasted coconut, sprinkles, and cherries.
Notes
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Thank you — I appreciate you!
And yes — those are pink cherries!