Desserts
This Hershey's Reese's cookie skillet recipe transforms a simple cast-iron pan into dessert magic with just one bowl of ingredients. The secret lies in balancing fudgy cookie dough with crispy peanut butter chunks, creating a dessert that's rich, decadent, and impossible to resist.
I perfected this recipe after years of testing—it's the kind of dessert that disappears faster than you can say "Reese's Peanut Butter Cups."
The beauty of this skillet dessert is its simplicity: no fancy techniques, no special equipment beyond a cast-iron pan. You'll mix up a classic cookie dough base, fold in chopped Reese's bars, and let the oven work its magic.
The result is a gooey, fudgy center with crispy edges and pockets of melted peanut butter throughout. It's the perfect balance of textures that keeps everyone coming back for seconds.
What makes this recipe truly special is how it combines the nostalgic flavors of Reese's with the comfort of homemade cookies. The skillet method ensures even baking and caramelization, while the peanut butter chunks add that signature Reese's crunch.
Each bite delivers that perfect mix of chocolatey cookie and creamy peanut butter—like a warm hug in dessert form.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. This dessert is ideal for parties, family gatherings, or satisfying a late-night sweet tooth. Let's make this skillet dessert that'll have everyone asking for the recipe!
Ingredients for hershey reese's cookie skillet
One bowl of cookie magic turns your skillet into irresistible Reese's heaven.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Reese's Peanut Butter Cups 🍫 | 12 oz | Chopped into 1/2-inch pieces |
| All-Purpose Flour 🌾 | 1 ½ cups | Spooning from measuring cup |
| Granulated Sugar 🍚 | ¾ cup | Light brown sugar for depth |
| Packed Brown Sugar 🍚 | ½ cup | For chewy texture |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for dough |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tbsp | Pure extract preferred |
| Baking Soda 🧂 | ½ tsp | For lift |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Chocolate Chips 🍫 | 1 cup | Semi-sweet preferred |
| Crushed Peanuts 🥜 | ¼ cup | For extra crunch |
| Vanilla Ice Cream 🍦 | 2 cups | For serving (optional) |
The Reese's pieces are the star—get the 12 oz bag for perfect texture. Chop them yourself (no food processor, just a knife) for those signature peanut butter chunks. Trader Joe's and Costco sell the best quality bars—avoid the mini ones, they melt too fast. Pro tip: line your skillet with parchment paper for easy removal. The butter? Use cold, cubed butter—it creates flaky layers that make this dessert next-level. Don't skip the vanilla extract—it's what makes this taste like a bakery treat, not a quick mix.
No Reese's bars? Use 1 cup peanut butter chips plus 1/2 cup chocolate chips—it won't be the same, but it'll work. Short on brown sugar? Substitute white sugar plus 1/2 tsp molasses for that caramel note. The chocolate chips are non-negotiable though—Hershey's semi-sweet is the gold standard. For extra decadence, fold in 1/4 cup peanut butter chunks (just chop up a Reese's bar). And if you're feeling fancy, swap the crushed peanuts for crushed pretzels—sounds weird, but it's amazing.
This dessert reheats beautifully—just pop it in the oven for 3-5 minutes at 350°F. Keeps in the fridge for 3 days (if it lasts that long). For parties, make it ahead and reheat portions. The ice cream is optional, but vanilla is a must—it cuts through the richness. Store leftovers covered at room temp for up to 2 hours, or refrigerate. Freezes well for 1 month if you're planning ahead—just thaw at room temp before reheating.
Why You'll Love This Recipe
- One-Bowl Magic: I swear, this recipe is the kind of thing you’ll make just to avoid measuring cups. Dump the flour, sugar, and melted butter into one bowl, mix it with a fork, then fold in those chopped Reese’s cups—no fancy equipment, no stress.
- Peanut Butter Bliss: That first bite? Pure chocolate-peanut-butter overload. The melted Reese’s cups ooze into the cookie batter, creating pockets of gooey, salty-sweet perfection that’ll have you reaching for seconds without thinking.
- Party Crowd-Pleaser: Between us, this is my go-to for gatherings—no one can resist it. Serve it warm with a scoop of vanilla ice cream for a dessert skillet that feels fancy but costs less than takeout.
- Leftovers? More Like Leftovers?: Honestly, I’ve never had a single one last past breakfast the next day. The cookies stay soft (thanks to the butter and brown sugar) and the Reese’s pieces keep their crunch, so reheating is just as good as fresh.
Step-by-step instructions for Hershey's Reese's cookie skillet recipe
Here's how to create a decadent, gooey skillet cookie with layers of Reese's flavor and crispy peanut crunch!
Prepare the Cookie Dough Mixture
First, preheat your oven to 350°F and line a 9-inch cast iron skillet with parchment paper, leaving an overhang on the sides for easy removal. In a large mixing bowl, combine the 1.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. Whisk these dry ingredients together until fully blended.
In a separate bowl, cream together the 0.75 cup unsalted butter (cold and cubed) with the 0.75 cup granulated sugar and 0.5 cup packed brown sugar using an electric mixer on medium speed. Beat until light and fluffy, about 2-3 minutes. Add the 2 whole large eggs, one at a time, mixing well after each addition. Stir in the 1 tbsp vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the 1 cup chocolate chips and 0.25 cup crushed peanuts by hand using a spatula. Finally, chop the 12 oz Hershey's Reese's peanut butter cups into ½-inch pieces and gently fold them into the dough. The dough will be thick and sticky—this is perfect for a rich, fudgy texture.
Bake the Cookie Base
Scrape the dough into the prepared skillet, spreading it evenly into the corners. You'll want the dough to be about ½-inch thick—press down gently with a spatula to ensure even baking. Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the center still looks slightly soft. You're aiming for a slightly underbaked center so the cookie stays gooey when served.
Here's the thing—don't overbake! The cookie will continue cooking slightly as it sits in the skillet. You'll know it's ready when the edges pull away from the parchment paper just a bit and the top has a beautiful golden hue. If you're unsure, insert a toothpick into the center—it should come out with a few moist crumbs, not completely clean.
Add the Reese's Topping and Bake Again
While the cookie base bakes, prepare the topping. In a small bowl, melt the remaining 0.25 cup unsalted butter (if you have any left) with 2 tbsp granulated sugar in the microwave in 20-second intervals, stirring between each, until smooth. Stir in an additional 0.25 cup crushed peanuts and ½ cup chopped Reese's peanut butter cups until well coated.
Once the cookie base is baked, remove it from the oven and immediately spread the melted butter mixture evenly over the top. Sprinkle the remaining ½ cup chopped Reese's peanut butter cups and 0.25 cup crushed peanuts over the top, pressing down lightly with a spatula. Return the skillet to the oven and bake for an additional 8-10 minutes, or until the topping is golden and bubbly. The cookie should be fully set but still soft in the center.
Serve Warm with Vanilla Ice Cream
Let the skillet cookie cool for 5 minutes before carefully lifting it out of the skillet using the parchment paper overhang. Slide it onto a serving plate, and use a sharp knife to cut into 8 wedges. Serve warm, straight from the oven, for that perfect gooey texture.
For the ultimate experience, serve each wedge with a scoop of 2 cups vanilla ice cream. The warm, fudgy cookie paired with the cool ice cream creates a flavor combination that's simply irresistible. Don't forget to grab a fork—this dessert is best enjoyed immediately while still warm and melty!
Pro Tips For Making Hershey Reese'S Cookie Skillet
- MELT THE CHOCOLATE SLOW: I used to dump those Reese’s cups straight into the skillet with the butter, thinking it’d melt faster. Wrong. Chop them into rough chunks first—about ½-inch pieces—and let them sit in the warm butter for 2-3 minutes. This keeps the peanut butter from seizing and makes the whole thing smoother, not greasy.
- USE COLD BUTTER FOR CRISPY EDGES: Take that unsalted butter straight from the fridge and cut it into tablespoon-sized cubes. Cold butter creates steam when it hits the skillet, which lifts the cookies and gives them those perfect, crackly edges. (Yes, even if you’re impatient like me—just let it sit out for 5 minutes if you’re rushing.)
- DON’T OVERMIX THE DOUGH: The second you add the flour, stop stirring. A few lumps are fine—this keeps the cookies tender. Overmixing develops gluten, and your skillet ends up with dense, chewy patches instead of that melt-in-your-mouth texture. Just fold it together until it’s just combined.
- CHILL THE DOUGH 10 MINUTES: Skip this, and your cookies spread like pancakes. Wrap the dough in plastic and refrigerate for at least 10 minutes before baking. The cold butter won’t melt too fast, and you’ll get those thick, gooey centers everyone loves. (Pro move: Use this time to chop the Reese’s—kill two birds.)
Regional styles of these flavors
Midwest Homestyle Twist
In the Midwest, this dessert gets a cozy, hearty upgrade by adding a layer of cinnamon-sugar crunch before the final bake. After the first 18-20 minutes of baking, sprinkle 2 tablespoons brown sugar mixed with 1 teaspoon cinnamon over the cookie base.
This creates a caramelized crust that Midwesterners love—think of it like a cross between a cookie and a crème brûlée. 🌾
Southern Peanut Butter Pecan
Southern cooks take this recipe to the next level by swapping crushed peanuts for pecans and adding a drizzle of sweetened condensed milk after the first bake. Mix ½ cup chopped pecans with 2 tablespoons melted butter and spread it over the warm cookie base before adding the Reese's topping.
The pecans add a buttery crunch that pairs perfectly with the peanut butter. 🥜
West Coast Nutty Crunch
On the West Coast, this dessert becomes even more decadent with the addition of macadamia nuts and a hint of orange zest. After the first bake, fold ½ cup chopped macadamia nuts into the dough before spreading it in the skillet.
Add 1 teaspoon orange zest to the cookie base for a bright, citrusy contrast to the rich chocolate and peanut butter. The result is a dessert that feels both nostalgic and unexpectedly sophisticated. 🌶️
New England Brown Butter Version
New England bakers love their brown butter, and this dessert is no exception. After the first bake, brown ½ cup butter in a skillet over medium heat until it turns golden and nutty, then spread it over the warm cookie base.
Add the Reese's topping as usual, but finish with a sprinkle of flaky sea salt to balance the sweetness. The brown butter adds a deep, caramelized flavor that’s pure New England comfort. 🧈
Texas-Style Spiced Peanut Butter
Texans put their own spin on this recipe by adding smoked paprika and chopped candied jalapeños to the dough. Mix ½ teaspoon smoked paprika into the cookie base and fold in ¼ cup chopped candied jalapeños before baking.
The heat from the jalapeños cuts through the richness, while the paprika adds a subtle smokiness that’s pure Texas flair. 🌶️
Nutrition facts
Frequently asked questions
Can I make this Reese's cookie skillet in a regular oven pan instead of cast iron?
Yes, but cast iron is ideal for even heat distribution. Use an 8-inch oven-safe skillet or ceramic pan—just reduce baking time by 2-3 minutes since they heat up slower. Line with parchment paper for easy removal, and press the dough slightly thinner to compensate for the smaller surface area.
How do I prevent the Reese's pieces from melting too much?
Chop the Reese's bars into ½-inch pieces (not smaller) and fold them in last. Bake at 350°F—any hotter and they'll turn into a puddle. If your oven runs hot, reduce to 340°F and add 2-3 extra minutes to the total baking time. The secret is patience: let the cookie cool 5 minutes before cutting.
What's the best way to store leftovers?
Keep at room temperature for up to 2 hours in an airtight container, or refrigerate for 3 days. For longer storage, slice and freeze individual wedges for 1 month. Reheat slices in the microwave for 10-15 seconds or in a 350°F oven for 3-5 minutes until warm and gooey.
Can I substitute peanut butter cups for Reese's bars?
Not exactly—they won't have the same texture. Use 1 cup peanut butter chips plus ½ cup semi-sweet chocolate chips instead, but you'll lose the signature peanut butter crunch. For a closer match, chop 12 oz peanut butter cups (like Hershey's) into pieces and add them like the Reese's. The flavor won't be identical, but it'll work in a pinch.
Why did my cookie skillet turn out too dry?
Overbaking is the most common mistake—remove it when edges are golden but the center still looks soft. If it's too dry, try reducing baking time by 1-2 minutes next time. Also, make sure your butter is cold when creaming it—this creates a richer, moister texture. For extra fudginess, add 1 tbsp sour cream to the dough.