Valentine’s Day Peanut Butter Cookie Skillet
This Valentine’s Day Peanut Butter Cookie Skillet is a soft and gooey peanut butter cookie filled with chocolate chips and milk chocolate caramel hearts! This peanut butter chocolate caramel cookie is the perfect Valentine’s Day dessert to share!
If you're looking for more Valentine's Day dessert recipes check out Eggless Valentine’s Day Peanut Butter Blossoms, Homemade Valentine’s Day Chocolate Box, Dark Chocolate Almond Hearts, or Chocolate Heart Thumbprint Cookies.
A Quick Look At The Recipe
- Recipe Name: Valentine's Day Peanut Butter Cookie Skillet
- Ready In: 1 hour
- Makes: 10-inch cookie skillet
- Main Ingredients: salted butter, peanut butter, all purpose flour, chocolate hearts
- Flavor Profile: peanut butter with rich chocolate
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: big cookie skillet, perfect for sharing
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Why You'll Love This Recipe
- Shareable: If you have a family, then this is such a sweet recipe for Valentine's Day as it brings everyone together to share. Even if it's just the two of you (like us!), we love this big peanut butter cookie as a shared dessert!
- Chocolate and Peanut Butter: This big peanut butter cookie is a classic combination of chocolate and peanut butter that everyone will love!
- Indulgent: Valentine's Day is an indulgent holiday, and you should indulge! This is the perfect indulgence as it combines soft and gooey cookie with rich and creamy ice cream for the ultimate treat.
- Festive: I use organic chocolate hearts that make this skillet cookie super festive without the guilt of processed candy!
Valentine's Day is all about sharing with your loved ones and there's no better way to show someone you care than with butter, sugar and flour. But, Valentine's Day can be full of artificial colors and harmful ingredients thanks to many store bought candies.
But, with this Valentine's Day Peanut Butter Cookie Skillet you can skip all the junk and indulge without guilt! This soft peanut butter cookie with organic chocolate caramel hearts is made with minimal organic ingredients and perfect for sharing!
If you are looking for more natural ways to indulge this year, check out some of my other favorite recipes like Organic Sugar Cookie Bars With Frosting, Strawberry Cream Drops, Easy Hot Chocolate Dip, Valentine’s Day S’More Bars, Valentine’s Day Charcuterie Board, or Homemade Cherry Marshmallows.
Ingredients
- Light Brown Sugar: I use my Homemade Light Brown Sugar, but store bought also works. Light brown sugar makes this skillet cookie super soft and flavorful.
- Peanut Butter: I use organic creamy peanut butter. Costco Kirkland Organic Peanut Butter is my favorite, it has the best flavor! This is a natural peanut butter, which is always what I use for baking. While many people insist you need Skippy or Jif for baking, my recipes always are for natural peanut butters! As these old fashioned brands are now using seed oils, added sugars, flavors and so many other things they were not using back when we were kids. So, skip the harmful ingredients and use a high quality organic peanut butter!
- All Purpose Flour: I use Cairnspring Mills Organic All Purpose Flour.
- Chocolate Chips: I use dark chocolate chips, but if you want to use semis sweet you can do that as well.
- Chocolate Hearts: I use Lake Champlain Organic Milk Chocolate Caramel Hearts, but they also have plain dark and milk chocolate too!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Valentine's Day Peanut Butter Cookie Skillet
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I prefer to leave it out on the counter overnight to soften naturally.
- You can substitute the peanut butter for almond butter, cashew butter, or sunflower butter if you prefer.
- If you don't have a 10-inch skillet, a 10-inch cake pan also works.
- Use any kind of chocolate hearts you like.
- If you want to make this outside of Valentine's Day, try topping it with Vegan Dark Chocolate Mini Peanut Butter Cups instead of chocolate hearts.
- Be sure to lightly place the chocolate hearts in the cookie dough, don't press them down. The cookie will rise, so you don't want to press them in as it can rise above the hearts.
- If you notice that the chocolate hearts have sunk a little after the cookie bakes, you can place more on top right when it comes out of the oven!
- I like a very soft baked cookie skillet, so I bake this at 300°F. But, if you prefer a more well done cookie, you can bake this at 350°F for a little shorter time.
- Gluten Free — Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 300°F for 40 minutes or until golden brown, and the middle is done.
How to Make Valentine's Day Peanut Butter Cookie Skillet
- Preheat your oven to 300°F. (I like to soft bake cookie skillets, so I bake them a lot lower than traditional cookies.) In the bowl of a stand mixer add the butter, cane sugar, light brown sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add the eggs and peanut butter.
- Mix for just 3 to 4 rotations, until the yolks break, do not overmix.
- Add the flour, baking soda, and sea salt in that order and mix on low until combined.
- Add the chocolate chips and mix on low until combined.
- Press the cookie dough into a 10-inch oven safe skillet.
- Add the chocolate hearts on top, do not press in too much.
- Bake for 45 minutes or until the edges are golden brown and the center is done. Serve the warm cookie with ice cream!
Recipe FAQ's
Yes, just add ¼ teaspoon salt to the recipe.
Yes, if you don't have a cast iron skillet, you can use a 10-inch cake pan as well.
I never do since the cookie has a decent amount of fat in it. But, if your skillet doesn't release well or if you're baking in a cake pan instead, then it would be a good idea.
Yes, you can use almond butter, cashew butter, pistachio butter, or even walnut butter. If you are nut free, you can use sunflower seed butter, tahini, or even oat butter in its place.
That's okay, you can still make this without them and it will still be a delicious chocolate peanut butter cookie skillet!
Yes, you can use any kind of chocolate candy bar really. You could make this with leftover Halloween candy or homemade chocolate bars or peanut butter cups too.
When the edges are golden brown and the middle looks set.
Not baking long enough. Part of the magic of cookie skillets is they are gooey in the center. If you don't like this, bake a few extra minutes!
If your edges are getting too brown, you can add parchment paper into your skillet as baking on parchment will help the cookie not brown as much as baking in its own fat in the skillet. You can also put foil around the cookie skillet for the first 15 minutes of baking.
Over baking or not measuring properly. If your oven runs hot, you can reduce time by a few minutes. And, always be sure to use a digital food scale for the best results and accurate measurements.
Yes, I love making this a day in advance if needed.
Yes, you can reheat it in a 300°F oven for 10 minutes or until warm.
If you have leftover, you should remove the cookie from the skillet. Break it up, if need be, and store in an an airtight container.
More Valentine's Day Dessert Recipes
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Valentine's Day Peanut Butter Cookie Skillet
Equipment
- Digital Food Scale
- Stand Mixer
- Cast Iron Skillet
Ingredients
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams light brown sugar (packed)
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 113 grams peanut butter
- 191 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams dark chocolate chips
- 12 Lake Champlain Organic Milk Chocolate Caramel Hearts
Instructions
- Preheat the oven to 300°F.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the eggs and peanut butter and mix for just 3 to 4 rotations, until the yolks break, do not overmix.
- Add the flour, baking soda, and sea salt in that order and mix on low until combined. Add the chocolate chips and mix on low until combined.
- Press the cookie dough into a 10-inch oven safe skillet using a rubber spatula or your hands. Add the chocolate hearts on top, do not press in too much.
- Bake for 45 minutes or until the edges are golden brown and the center is done.
- Serve the warm cookie with ice cream!
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I prefer to leave it out on the counter overnight to soften naturally.
- You can substitute the peanut butter for almond butter, cashew butter, or sunflower butter if you prefer.
- If you don't have a 10-inch skillet, a 10-inch cake pan also works.
- Use any kind of chocolate hearts you like.
- If you want to make this outside of Valentine's Day, try topping it with Vegan Dark Chocolate Mini Peanut Butter Cups instead of chocolate hearts.
- Be sure to lightly place the chocolate hearts in the cookie dough, don't press them down. The cookie will rise, so you don't want to press them in as it can rise above the hearts.
- If you notice that the chocolate hearts have sunk a little after the cookie bakes, you can place more on top right when it comes out of the oven!
- I like a very soft baked cookie skillet, so I bake this at 300°F. But, if you prefer a more well done cookie, you can bake this at 350°F for a little shorter time.
- Gluten Free — Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 300°F for 40 minutes or until golden brown, and the middle is done.
Nutrition
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This is the ultimate cookie for sharing!