Copycat Crumbl Peanut Butter Cup Skillet cookie
A warm, gooey, ultra-peanut-buttery skillet cookie packed with chocolate and peanut butter cups — thick, molten, and dramatic, just like Crumbl’s.
Ingredients (Skillet Cookie)
½ cup unsalted butter, softened
¾ cup creamy peanut butter (use a smooth, not natural variety)
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
¾ cup chopped peanut butter cups
½ cup semi-sweet chocolate chunks
🍫 Topping
Extra chopped PB cups
Drizzle of warm peanut butter (optional)
👩🍳 Instructions
Preheat the oven to 350°F (175°C). Lightly butter a 6–8 inch skillet or small cast-iron pan. In a bowl, cream butter, peanut butter, and sugars until whipped and fluffy (2–3 minutes).
Mix in the egg and vanilla. In a separate bowl, combine flour, baking soda, baking powder, and salt.
Add dry ingredients to wet and mix until a soft dough forms.
Fold in PB cups + chocolate chunks, distributing them evenly.
Press dough evenly into the skillet. Bake 17–22 minutes until the edges are set but the center is still soft and gooey (this is KEY for the skillet texture).
Immediately top with extra PB cups and a drizzle of warm peanut butter if desired.
Cool 10 minutes before eating — it will be molten in the center.
💡 Pro Tips
Use Reese’s cups, not generic — the melt is smoother and more balanced.
Underbake slightly — skillet cookies firm up after sitting.
If serving later, warm in the oven for 3 minutes for that melty restaurant finish.