Peanut Butter S’mores Skillet Cookie

I’m excited to get this Peanut Butter S’mores Skillet Cookie recipe out there because y’all loooove deep dish cookies. My Stuffed Deep Dish Cookie is a really popular recipe on my site and I have no doubt that y’all will love this one just as much!

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This pretty little guy has a peanut butter cookie base and is topped with a layer of chocolate and a layer of perfectly toasted marshmallows. Need I say more? It’s heaven in a skillet.

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This is the kind of dessert you break out multiple spoons for, whether you use those spoons to share with others or just to shovel it into your own mouth faster is totally up to you. No judgement here, folks.

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Print Recipe
5 from 1 vote

Peanut Butter S’mores Skillet Cookie

A peanut butter cookie base topped with a layer of chocolate and a layer of toasted marshmallows
Prep Time15 mins
Cook Time20 mins
Resting Time30 mins
Total Time1 hr 5 mins
Keyword: Chocolate, Marshmallows, Peanut Butter, s’mores, toasted marshmallow
Servings: 1 6-inch deep dish cookie

Ingredients

For Cookies:

  • 1 stick (113 grams) unsalted butter room temperature
  • 1/2 cup (134 grams) creamy peanut butter
  • 1/2 cup (99 grams) granulated sugar
  • 1/2 cup (106 grams) brown sugar packed
  • 1 large egg
  • 1 1/4 cup (150 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon pinch of salt
  • 1 cup (170 grams) chocolate chips
  • marshmallows as needed

Instructions

For Cookies:

  • In the bowl of a stand mixer cream the butter, peanut butter, and both sugars until creamy and smooth. Add eggs one at a time, mixing fully after each addition.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
  • Add dry ingredients to the butter mixture and mix until just combined.
  • Chill dough for at least 30 minutes.
  • Preheat oven to 375 degrees (F).
  • Spray a 6.5-inch dish with non-stick spray and press the dough into the pan.
  • Bake for 20-25 minutes or until the outside of the cookie is golden brown.
  • Remove the cookie from the oven and cover it with the chocolate chips. If you are using mini marshmallows you can cover the cookie in them now. If using regular marshmallows cut them in half and arrange on top.
  • Turn your oven to broil and place the cookie back in the oven until the marshmallows are well toasted.
  • Remove from oven and allow to cool slightly before eating.

Peanut Butter S’mores Skillet Cookie

  1. In the bowl of a stand mixer (I used this one) cream the butter, peanut butter, and both sugars until creamy and smooth. Add eggs one at a time, mixing fully after each addition.
  2. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
  3. Add dry ingredients to the butter mixture and mix until just combined.
  4. Chill the dough for at least 30 minutes.
  5. Preheat the oven to 375 degrees (F).
  6. Spray a 6.5-inch dish (I used a cast-iron dish like this, but you can use any type) with non-stick spray and press the cookie dough into the pan.
  7. Bake for 20-25 minutes or until the outside of the cookie is golden brown and the center isn’t too soft.
  8. Remove the cookie from the oven and cover it with the chocolate chips. If you are using mini marshmallows you cover the top of the cookie with them now. If you are using regular marshmallows, like I did, cut them in half and arrange them on top of the chocolate.
  9. Turn your oven to broil and place the cookie back in the oven until the marshmallows are toasted to your liking.
  10. Remove from oven and allow to cool slightly before digging in!

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