Desserts
This Hershey Reese's cookie skillet recipe combines the best of two iconic flavors into a one-pan dessert that’s impossible to resist. The secret lies in balancing crispy edges with a fudgy center, while the signature peanut butter cups and melted chocolate create a decadent texture that’s both nostalgic and sophisticated.
I developed this recipe after years of testing different skillet techniques, ensuring every bite delivers that perfect contrast of gooey and crispy.
The beauty of this recipe is its simplicity—just a few ingredients, 30 minutes of active time, and one skillet. You’ll start with a rich cookie dough base, press it into the pan, and bake until the edges are golden and crispy while the center stays soft.
The real magic happens when you add the Reese’s peanut butter cups and drizzle melted Hershey’s chocolate over the top, creating pockets of gooey goodness that make this dessert feel like a restaurant-worthy treat.
What you’ll end up with is a warm, crispy-edged skillet dessert that’s perfect for sharing or enjoying solo. The aroma alone will have everyone gathering around the kitchen, and the combination of chocolate, peanut butter, and cookies creates a flavor profile that’s dangerously addictive.
It’s the kind of dessert that feels indulgent without requiring hours of work—ideal for weeknight cravings or special occasions.
Serve it straight from the skillet with a dollop of whipped cream and extra chocolate chips for garnish, or let it cool slightly before slicing into perfect squares. This recipe is designed to impress, whether you’re feeding a crowd or treating yourself to a little dessert magic. Let’s get baking!
Ingredients for hershey reese's cookie skillet
Just 13 ingredients transform your skillet into a decadent Hershey Reese's dessert masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Semi-Sweet Chocolate Chips 🍫 | 2 cups | High-quality, not mini chips |
| Reese's Peanut Butter Cups 🥜🍫 | 12 whole | Classic size, not mini |
| Unsalted Butter 🧈 | ½ cup | Softened, room temperature |
| Granulated Sugar 🍚 | ¾ cup | White, not brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark, packed tight |
| Large Eggs 🥚 | 2 whole | Room temperature for best mix |
| Vanilla Extract 🌿 | 1 tsp | Pure, not imitation |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Heavy Whipping Cream 🥛 | ¼ cup | Cold, for garnish |
| Chopped Roasted Peanuts 🥜 | ¼ cup | Optional, for crunch |
| Hershey's Milk Chocolate Bars 🍫 | 2 oz | Melted for drizzle |
The chocolate chips and peanut butter cups are the stars here—Hershey's Semi-Sweet Chocolate Chips (not the mini ones) and classic Reese's Peanut Butter Cups are non-negotiable for that nostalgic crunch and melt. I grab these from Target's bulk candy section or Walmart's seasonal display—they're cheaper in bulk and keep for months. The butter needs to be soft but not melted—microwave it for 20 seconds if it's too cold, but don't overdo it. For the peanut butter cups, save a few to crumble on top—that extra crunch makes all the difference. Pro tip: Costco sells Reese's in bulk if you're making this for a crowd.
No Reese's? Crushed peanut butter cups from any brand work in a pinch, but the Hershey's chocolate coating is key. Short on chocolate chips? Melted chocolate bars plus extra peanut butter cups can replace them. The baking soda is essential—don't swap for baking powder. For the chocolate drizzle, Hershey's Milk Chocolate Bars melt perfectly, but Ghirardelli squares add extra richness. The whipped cream should be cold and whipped right before serving—room temp cream won't hold its shape. And if you're feeling fancy, drizzle with extra melted chocolate after baking for that restaurant-worthy finish.
This dessert is best served warm—straight from the oven is ideal. Store leftovers in an airtight container for up to 3 days, but honestly, it reheats beautifully in the microwave for 15 seconds. For make-ahead magic, bake it a day early, cool completely, then refrigerate. The flavors deepen overnight, and it's perfect for last-minute gatherings. Freeze any extras for up to 2 months—just thaw at room temp before serving. The peanut butter cups stay gooey when frozen, so it's worth it!
Why You'll Love This Recipe
- Here’s what sold me: the way the peanut butter cups stay gooey while the chocolate chips crisp at the edges. Every bite has that perfect contrast—creamy, crunchy, and just sweet enough without being cloying. (Yes, even on a Tuesday night.)
- One-Pan Magic: I swear by this recipe because it’s literally three bowls and a skillet—no mixing, no rolling, no waiting for dough to chill. Just melt butter, toss in sugar and peanut butter cups, then fold in those chocolate chips until the whole thing looks like a chocolatey, peanutty dream.
- Melty, Crunchy, Repeat: Here’s what sold me: the way the peanut butter cups stay gooey while the chocolate chips crisp at the edges. Every bite has that perfect contrast—creamy, crunchy, and just sweet enough without being cloying. (Yes, even on a Tuesday night.)
- Party in a Skillet: Between us, this is my go-to for game days, book club gatherings, or when my kid’s soccer team needs snacks. It’s easy to double (or triple) and serves a crowd without looking like you slaved over it—just scoop and serve.
Instructions for Hershey Reese's cookie skillet recipe
This one-pan wonder delivers fudgy, crispy perfection with minimal effort—just follow these steps for irresistible cookies.
Preheat and Prepare the Skillet
Preheat your oven to 350°F and generously grease a 9-inch cast-iron skillet with 0.25 cup unsalted butter, rubbing it evenly on all surfaces. This ensures the cookies won't stick and creates that golden, crispy crust we're after. Place the skillet in the oven while it preheats—this gets it hot and ready for action.
While the skillet heats, chop the 12 whole Reese's Peanut Butter Cups into small pieces—about ½-inch cubes. You want even distribution throughout the batter, so take your time here. Set these aside for later.
Combine Wet and Dry Ingredients
In a large mixing bowl, cream together the 0.5 cup unsalted butter, 0.75 cup granulated sugar, and 0.5 cup packed brown sugar until light and fluffy—about 2-3 minutes with an electric mixer. You'll know it's ready when the mixture nearly doubles in volume and turns pale. This step is crucial for that tender, cakey texture we love in skillet cookies.
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 1 tsp vanilla extract until fully combined. In a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. Gradually fold the dry ingredients into the wet mixture until just combined—don't overmix, or you'll end up with tough cookies.
Fold in Chocolate and Peanut Butter
Gently fold in the 2 cups Hershey's Semi-Sweet Chocolate Chips and the chopped Reese's Peanut Butter Cups using a spatula. Be careful not to overmix—just until everything is evenly distributed. The chocolate should be visible throughout the batter, promising those rich, melty pockets in every bite.
Next, sprinkle the 0.25 cup chopped roasted peanuts over the batter and gently fold them in. These add a delightful crunch that contrasts beautifully with the soft, fudgy cookie. If you're feeling extra indulgent, you can even press a few extra peanut butter cups into the top before baking for a showstopping presentation.
Bake to Golden Perfection
Remove the hot skillet from the oven and carefully pour the batter into it, spreading it evenly to the edges. Return the skillet to the oven and bake for 20-25 minutes, or until the edges are golden brown and the center is just set. You'll know it's done when a toothpick inserted into the center comes out with a few moist crumbs—no wet batter.
Here's the magic part: once the cookies are done, let them cool in the skillet for 5 minutes before attempting to remove them. The residual heat will help everything set properly. Then, carefully transfer the skillet to a wire rack. While it cools, melt the 2 oz Hershey's Milk Chocolate Bars in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
Drizzle and Serve Warm
Once the skillet cookies have cooled slightly (but are still warm), drizzle the melted chocolate over the top in a zigzag pattern. Let it set for 2-3 minutes before slicing into wedges. The contrast of the warm, fudgy cookies with the cool, melted chocolate is what makes this recipe truly special.
Serve immediately while the cookies are still warm and gooey. These are best enjoyed straight from the skillet with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of crispy edges, soft centers, and rich peanut butter and chocolate flavors makes this dessert unforgettable—every bite is pure magic!
Pro Tips For Making Hershey Reese'S Cookie Skillet
- CHOP PEANUT BUTTER CUPS: I learned this the hard way—whole Reese’s cups sink like rocks and burn unevenly. Roughly chop them into ½-inch pieces before adding to the skillet so they melt and distribute evenly. (Yes, even if it looks messy—your future self will thank you.)
- USE MEDIUM-LOW HEAT: This isn’t a race. Too much heat = burnt sugar and rubbery peanut butter. Keep the skillet on medium-low after the initial melt, stirring every 30 seconds until the mixture thickens. Trust me, the last thing you want is a skillet full of caramelized regret.
- MELT CHOCOLATE LAST: Add the chocolate chips in the final 2 minutes of cooking, off direct heat if possible. This keeps them from seizing or turning grainy—nothing ruins a cookie skillet faster than lumpy chocolate. Stir them in until just melted, then get it to the table before they set.
- TOAST THE PEANUTS: Skip the crushed cups and toss whole shelled peanuts into the skillet for the last 2 minutes. They’ll toast and add crunch without the mess of chopping. (Bonus: It smells like a Christmas miracle.)
Pro cooking tips for perfect results
Skillet Prep Secrets
Always preheat your 9-inch cast-iron skillet in the oven alongside your batter—this ensures even heat distribution and that signature crispy edge. I use a 9-inch Lodge cast-iron skillet because it retains heat perfectly.
Grease it generously with 0.25 cup softened butter and rub it evenly, including the sides, so the cookies release cleanly. 🔥
Batter Consistency
The key to that perfect fudgy texture lies in creaming the butter and sugars until light and fluffy—about 2-3 minutes with an electric mixer. If your batter looks too thick, let it sit for 5 minutes at room temperature before folding in the dry ingredients.
I've found that using room-temperature eggs helps create a smoother batter that spreads beautifully in the skillet.
Even Distribution
When pouring the batter into the skillet, use a spatula to spread it evenly to the edges—this creates that crispy crust we all love. Don’t worry about getting it perfectly smooth; the edges are where the magic happens.
For extra insurance, press a few extra Reese’s Peanut Butter Cups into the top just before baking—they’ll melt into pockets of gooey goodness.
Baking Time Mastery
Bake for 20-25 minutes at 350°F, but watch closely after 18 minutes. The edges should be golden brown while the center remains slightly soft—this is where the fudgy texture comes from.
If your oven runs hot, reduce the temperature to 325°F for the last 5 minutes to prevent overbrowning.
Chocolate Drizzle Trick
Melt the 2 oz Hershey’s Milk Chocolate Bars in 30-second intervals, stirring between each, until completely smooth. Drizzle it over the warm cookies in a zigzag pattern—this creates visual appeal and ensures every bite has that rich chocolate flavor.
Let it set for just 2-3 minutes before serving to avoid a messy drizzle.
Serving Warm
This dessert is best enjoyed straight from the oven—warm cookies with melted chocolate are irresistible. Serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance the richness.
If you must wait, store leftovers in an airtight container for up to 3 days, but reheat briefly in the microwave to restore that gooey texture. 💫
Nutrition facts
Frequently asked questions
Can I make this dessert without Reese's Peanut Butter Cups?
Yes! While Reese's add that signature flavor, you can substitute with 1 cup crushed peanut butter cups from any brand or ½ cup creamy peanut butter mixed with ½ cup chocolate chips. For extra richness, add 1 tablespoon peanut butter to the batter. The texture will be slightly different but still delicious.
Why did my cookie skillet turn out too dry?
Overbaking is the most common cause. Remove the skillet when the edges are golden but the center still looks slightly underdone—it'll continue cooking as it rests. Another tip: don't overmix the batter (especially after adding flour), which can develop gluten and make the texture tough. If it's still dry, try adding 1 tablespoon milk or heavy cream to the batter next time.
How do I store leftovers?
Let the skillet cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store in an airtight container for up to 3 days at room temperature. For longer storage, freeze individual portions for up to 2 months. To reheat, microwave for 10-15 seconds to restore that gooey texture—just watch closely to avoid overcooking.
Can I use a non-stick skillet instead of cast iron?
A 9-inch non-stick skillet works perfectly—just grease it lightly with butter or cooking spray. Cast iron gives that extra crispy edge, but non-stick makes cleanup easier. If using non-stick, you might need to bake for 1-2 minutes less since it heats up faster. The flavor and texture will still be amazing!
What's the best way to serve this dessert?
Serve warm straight from the oven with a dollop of whipped cream or a scoop of vanilla ice cream to balance the richness. For extra flair, sprinkle with crushed peanut butter cups or chopped peanuts. It's also perfect for parties—slice into wedges and arrange on a platter for easy serving. The warm chocolate drizzle pairs beautifully with cold ice cream!