Overhead of a giant chocolate chunk skillet cookie topped with vanilla ice cream and chocolate sauce. Styled on a white background

Peanut Butter Chocolate Chip Skillet Cookie

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: Oven


Is there anything better than a giant peanut butter chocolate chip skillet cookie (topped with ice cream)?



  • 1 cup smooth peanut butter
  • 1 cup brown sugar
  • 1 1/4 cup gluten free all purpose flour
  • 1/4 cup almond flour
  • 1/4 cup maple syrup
  • 2 tsp vanilla
  • 1/2 cup almond milk
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 oz dark chocolate chunks


  1. Preheat oven to 350 F. Line a 10-inch cast iron skillet with parchment paper.
  2. In a medium mixing bowl, cream peanut butter, sugar, maple syrup, vanilla and almond milk with hand or stand mixer until creamy and smooth.
  3. In a separate bowl, whisk together gf flour and almond flour, baking powder and salt. Add to wet mixture and beat until well incorporated.
  4. Use a spatula to stir in chocolate chunks.  Transfer to skillet and use a spatula to smooth out batter. Sprinkle a few extra chocolate chunks on top (optional).
  5. Bake for 35 minutes, or until golden brown around edges.
  6. Let cool 10 minutes before slicing. Enjoy with a scoop of vanilla ice cream!


The creamier the peanut butter, the better in this recipe.