Oatmeal M&M Peanut Butter Skillet Cookie

By Eat More Chocolate Team    , ,   

May 15, 2015

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This recipe has a layer of peanut butter in the middle and lots of crispy edges. Top it with ice cream for a homemade version of the pizookie!

  • Prep: 2 hrs 30 mins
  • Cook: 30 mins
  • 2 hrs 30 mins

    30 mins

    3 hrs



Grease a 6-inch or 8-inch cast iron skillet with butter. Set aside.

In a large bowl, cream together butter and brown sugar until light and fluffy.

Beat in ¼ cup peanut butter and vanilla extract. Whisk in the egg until well blended.

Stir in the oats, flour, baking powder, baking soda, and salt.

Fold in chocolate chips and M&Ms. Chill cookie dough, covered, at least 2 hours and up to 3 days.

Press about ⅓ of the dough into the bottom of prepared skillet (the entire bottom and sides of the skillet should be covered with dough).

Fill with ½ cup peanut butter. T

op with more dough until the top is completely covered and the peanut butter is sealed inside.

Garnish with extra chocolate chips and M&Ms if desired.

Cover with foil and refrigerate for at least 30 minutes, or up to 3 days.

When you’re ready to bake, preheat oven to 350ºF.

Bake for 25-30 minutes or until golden brown on top. Serve immediately with ice cream.


⅓ cup (6 tablespoons) unsalted butter, softened

¾ cup light brown sugar

1 teaspoon vanilla extract

¾ cup creamy peanut butter, divided

1 large egg

½ cup old-fashioned rolled oats

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup chocolate chips

½ cup M&Ms (I used peanut)