Desserts
This Hershey's Reese's cookie skillet recipe delivers the perfect balance of fudgy chocolate and rich peanut butter in one easy-to-make dessert. The combination of melted Reese's cups, chocolate chips, and cookie dough creates a decadent treat that's impossible to resist.
I've tested this recipe countless times, and it consistently delivers that ideal texture—gooey centers with crispy edges. The best part? It all comes together in a single skillet, making cleanup a breeze.
The foundation of this recipe is the perfect blend of ingredients: Reese's peanut butter cups for that signature peanut butter-chocolate flavor, chocolate chips for extra richness, and cookie dough for structure. You'll also need a few simple pantry staples like flour, sugar, and butter to bring everything together.
What sets this recipe apart is the way the cookie dough spreads and browns around the edges while staying soft in the center, creating that irresistible contrast.
By the time you pull this skillet from the oven, you'll have a warm, inviting dessert with a caramelized top that's almost too pretty to cut. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of chocolatey and peanut butter goodness.
This dessert is perfect for parties, family gatherings, or a special treat when you're craving something indulgent.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. The cookie skillet holds its shape beautifully, making it easy to slice and serve without losing any of that delicious filling.
Here's how to make this crowd-pleasing dessert that's sure to become a favorite.
Ingredients for hershey reese's cookie skillet
Sixteen Reese's cups, two cups of chocolate chips, and a classic cookie dough blend—this is your dessert shortcut to perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Reese's Peanut Butter Cups 🍫 | 16 whole | Unwrapped for melting |
| Semi-Sweet Chocolate Chips 🍫 | 2 cups | High-quality for rich flavor |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | For caramelized flavor |
| Unsalted Butter 🧈 | 1 cup | Softened but not melted |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure for best flavor |
| Baking Soda 🧂 | ½ tsp | For lift and texture |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Ice Cream 🍦 | 2 cups | For serving (optional) |
| Chopped Peanuts 🥜 | ½ cup | For garnish (optional) |
| Heavy Whipping Cream 🥛 | ¼ cup | For whipped topping (optional) |
The Reese's peanut butter cups are the star here—grab the classic 1.69-ounce size for that perfect balance of peanut butter and chocolate. Trader Joe's and Walmart always have them in stock, and I never buy the mini versions—they just don't melt as smoothly. The chocolate chips? Ghirardelli or Nestlé Toll House make all the difference. If you're using semi-sweet, make sure they're fresh—stale chips taste flat. For the butter, Land O'Lakes or Plugrá are my go-tos, but any good-quality unsalted will do. The key is getting it softened but not greasy—just press your finger into it and it should leave a slight dent.
No Reese's cups? Substitute with 16 peanut butter cups from another brand—just check the peanut butter to chocolate ratio. Out of chocolate chips? Use chopped chocolate bars, but chop them finely so they melt evenly. For the cookie dough, if you're short on flour, substitute with cake flour for a lighter texture. The vanilla extract is non-negotiable—imitation won't cut it. If you're feeling fancy, add a pinch of espresso powder to deepen the chocolate flavor. And for the ice cream? Breyers or Häagen-Dazs are my top picks, but any good vanilla will work. Pro tip: let the ice cream sit at room temperature for 10 minutes before serving—it scoops so much better!
This dessert is best served fresh from the oven, but it reheats beautifully. Cover loosely with foil and warm in a 350°F oven for 5-10 minutes to revive that gooey texture. Leftovers keep for 3 days in the fridge, but honestly, it's gone by day two. For make-ahead prep, assemble the skillet the night before and refrigerate—it'll be even more decadent after chilling. Garnish with chopped peanuts or whipped cream right before serving (the whipped cream adds a nice contrast to the warm skillet). And if you're serving a crowd, double the recipe—it disappears faster than you think!
Why You'll Love This Recipe
- One-Bowl Magic: I swear by this recipe when I’m too tired to measure three separate dry ingredients—just toss flour, sugars, and melted butter in one bowl. The Reese’s pieces and chocolate chips fold right in, so you’re not fussing with layers or waiting for dough to chill.
- Peanut Butter Chocolate Bliss: That first bite of warm cookie with gooey Reese’s melting into crisp edges? It’s like dessert stole the show. Honestly, the brown sugar caramelizes just enough to make the peanut butter taste richer, and the chocolate chips add pockets of pure indulgence.
- Weeknight Crowd-Pleaser: Between us, this skillet is my secret weapon for game nights or when friends drop by unannounced. It’s hearty enough to satisfy hungry teens but still feels like a treat—no one bats an eye when I serve it straight from the pan with ice cream.
- Budget-Friendly Indulgence: I make this twice a month, and it costs me less than takeout. Reese’s cups and chocolate chips are pantry staples, and the dough comes together with ingredients you already have. Plus, leftovers reheat beautifully—crispy on the outside, soft in the middle, every time.
Step-by-step instructions for hershey's Reese's cookie skillet recipe
Here's how to create an incredible cookie skillet with that perfect Hershey's Reese's crunch and caramelized magic.
Melt the Hershey's Reese's Peanut Butter Cups and Chocolate
In a large oven-safe skillet, combine the 16 whole Hershey's Reese's Peanut Butter Cups and 2 cups semi-sweet chocolate chips. Place the skillet over medium-low heat and stir frequently until everything melts completely. You'll know it's ready when the mixture becomes smooth and glossy, with no visible chunks of chocolate or peanut butter cups.
Here's the thing - don't rush this step. If you heat it too quickly, the chocolate can burn and create a bitter taste. Keep the heat gentle and stir constantly with a silicone spatula. Once fully melted, remove the skillet from heat and let it cool slightly for about 2 minutes. This prevents the butter from seizing when you add it later.
Mix Wet Ingredients for Perfect Texture
In a separate bowl, whisk together the 1 cup unsalted butter (softened but not melted), 1.5 cups granulated sugar, and 0.5 cup packed brown sugar until smooth and creamy. Add the 2 whole large eggs, 1 teaspoon vanilla extract, 0.5 teaspoon baking soda, and 0.5 teaspoon salt, mixing well after each addition.
This is where the magic happens for that perfect cookie texture. The butter should be soft enough to mix smoothly but not liquid. If it's too warm, place the bowl in the refrigerator for 5-10 minutes to cool slightly before proceeding. The mixture should be thick and slightly sticky - this ensures your cookies will be chewy rather than cakey.
Combine Wet and Dry Ingredients
Gradually add the 2 cups all-purpose flour to the wet mixture, stirring just until combined. Be careful not to overmix - you want to see some flour streaks remaining. Then pour this batter into the skillet with the melted chocolate mixture. Use a spatula to gently fold everything together until you have a smooth, thick batter that coats the bottom of the skillet.
Here's a pro tip: I like to sprinkle the 0.5 cup chopped peanuts evenly over the top of the batter before proceeding. This gives you that extra crunch in every bite. The batter should be thick enough to hold its shape when you pour it, but still spreadable enough to cover the bottom of your skillet.
Bake to Golden Perfection
Transfer the skillet to a preheated 350°F oven and bake for 22-25 minutes. You're looking for edges that are golden brown and just starting to pull away slightly from the sides of the skillet. The center should still look slightly underbaked - it'll continue cooking as it rests.
Don't be tempted to overbake this. You want that fudgy, caramelized center that's still warm and gooey when you serve it. When you see the edges starting to darken and the top looks set but still slightly soft, it's time to remove it from the oven. Let it cool for 5 minutes before serving.
Serve with Ice Cream and Whipped Cream
While the cookie skillet is still warm, scoop 2 cups vanilla ice cream into individual bowls and top each serving with a generous portion of the cookie skillet. In a separate bowl, whip the 0.25 cup heavy whipping cream until soft peaks form and dollop it over the top of each serving.
This is the moment that matters: serve immediately while everything is warm. The contrast of the warm, fudgy cookie skillet with the cold, creamy ice cream is what makes this dessert truly special. The Hershey's Reese's peanut butter cups will be soft and gooey, with pockets of melted chocolate throughout - it's like eating a warm, gooey cookie hug with ice cream!
Pro Tips For Making Hershey Reese'S Cookie Skillet
- CHOP PEANUT BUTTER CUPS: Break the Reese’s cups into uneven chunks—about half the size of a dime—so they melt faster and distribute evenly. I used to crush them all small, but this way, you get pockets of gooey peanut butter in every bite.
- USE A LIGHT HAND WITH FLOUR: Measure flour by scooping and leveling—don’t pack it down or you’ll end up with dense, dry cookies. I learned this the hard way when my first batch turned out like hockey pucks. A kitchen scale solves this if you’re feeling fancy.
- WATCH THE BROWN SUGAR: Pack the brown sugar tightly into the measuring cup to avoid underestimating by 20–30 grams. Too little, and your cookies taste bland; too much, and they’ll spread like pancakes. Tap the cup on the counter to settle it before measuring.
- BAKE UNTIL EDGES ARE SET: Pull the skillet when the edges look dry but the center still jiggles slightly—it’ll firm up as it cools. Overbaking turns the peanut butter cups into sad, rubbery lumps. If unsure, cut a small slice to test.
Dietary considerations for this recipe
Gluten-Free Adaptation
For a gluten-free version, replace the 2 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur. These blends mimic the texture of regular flour while maintaining structure.
You may need to add ½ teaspoon xanthan gum to ensure proper binding, especially if your blend doesn’t contain it. I’ve tested this substitution and found it works beautifully—just be sure to sift the flour blend thoroughly to avoid lumps. 🌾
Peanut-Free Option
If you need to avoid peanuts, skip the Reese’s cups and substitute with 16 squares of chocolate-covered almonds or pretzels (like Enjoy Life brand). For extra peanut flavor without peanuts, add 1 teaspoon peanut butter powder (like PB2) to the wet ingredients.
This keeps the rich chocolate-peanut butter essence without the allergen. The texture will still be decadent—just slightly less crunchy.
Lower Sugar Version
Reduce the 1.5 cups granulated sugar to 1 cup and the 0.5 cup brown sugar to 0.25 cup for a lighter sweetness. Replace the difference with 0.5 cup unsweetened applesauce or 0.25 cup mashed banana to maintain moisture.
The cookie skillet will still be rich but less overwhelming. Pair it with sugar-free vanilla ice cream (like Breyers Freeze) for a balanced treat. 💛
Vegan Substitutions
For a vegan version, swap the 2 eggs for 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let it sit for 5 minutes to thicken). Use vegan butter (like Miyoko’s or Earth Balance) and ensure your chocolate chips are dairy-free.
For the Reese’s cups, opt for vegan peanut butter cups (like Enjoy Life brand). The texture will be slightly denser but still delicious—just serve it warm with coconut whipped cream.
Nut-Free & Lower Fat
To cut fat while keeping it nut-free, reduce the butter to 0.75 cup and replace the remaining 0.25 cup with unsweetened applesauce. Skip the chopped peanuts and add 0.25 cup crushed pretzels or oats for crunch instead.
This lighter version still delivers that Hershey’s Reese’s flavor without the heavy richness. It’s a great option for those watching their fat intake but still craving dessert. ✨
Nutrition facts
Frequently asked questions
Can I make this cookie skillet in a smaller pan?
Yes, but expect different proportions. Use a 10-inch cast-iron skillet for a single serving or a 12-inch for 4-6 servings. The edges will bake faster in smaller pans, so reduce baking time by 2-3 minutes and watch closely. A smaller pan creates thicker edges but may leave the center slightly undercooked.
Why did my cookie skillet turn out too cakey?
Overmixing the batter or using too much flour creates a cake-like texture. Stir just until combined, leaving visible flour streaks. Also, ensure your butter is softened but not melted—liquid butter makes cookies cakey. For extra chewiness, slightly underbake by 1-2 minutes.
How do I store leftovers?
Cool completely, then cover tightly with plastic wrap or foil. Store in the fridge for up to 3 days—it reheats beautifully! For longer storage, freeze slices in an airtight container for 2 months. Thaw at room temperature before serving, or warm in a 350°F oven for 5 minutes.
Can I make this dessert ahead of time?
Assemble the skillet the night before and refrigerate. Bake straight from the fridge, adding 2-3 extra minutes to the 350°F time. The chilled batter creates even more caramelization. For a make-ahead dessert, this is the easiest method—just pop it in the oven when guests arrive!
What's the best way to cut this skillet?
Let it cool for 5 minutes before slicing—this prevents crumbling. Use a sharp pizza cutter or serrated knife for clean edges. For even portions, draw lines with a butter knife first. Serve warm slices with ice cream for the perfect texture contrast!