Crinkle Top Chocolate Peanut Butter Skillet Blondies.
Just because it’s Friday…Crinkle Top Chocolate Peanut Butter Skillet Blondies. You don’t need to be a skilled baker to bake up these deliciously EASY skillet blondies. These giant blondies require just one skillet, use pantry staple ingredients, and take almost no effort to make. There are hints of browned butter, swirls of peanut butter, puddles of melted chocolate, and every bite is insanely gooey. Enjoy this giant blondie warm, right out of the oven, with a scoop of ice cream…wow!
If there’s one good thing that’s come out this quarantined time at home, it’s everyone’s newfound love for baking. I’ve truly never seen so many cookies, breads, cakes, buns, and brownies (oh the brownies…so many brownies) being made in such a short amount of time. I thought the month of December was quite the baking season, but this special period seems to have topped things by far!
Apparently, when we’re all holed up at home, we bake. Which, of course, makes me happy. Baking is fun, it’s relaxing, and when it involves a good amount of chocolate,
all is right with the world. Well, at least for a short time. Which probably explains all the baking. It’s a nice distraction that provides you with a pretty delicious outcome.
Especially today. I have so much to say about these giant skillet blondies. It’s what our Friday night NEEDS right now. It’s what our weekend needs. And if you’re still looking for an Easter dessert, it’s what your Easter needs as well.
Dramatic, but true.
The story.
Like with most of my favorite recipes, this skillet blondie happened at the end of a long day. It was not planned, but instead just kind of created out of the ideas running through my head at the time.
I wanted to share something easy that was also mouth-watering in every possible way. I wanted it to be something simple and classic but with an elevated twist that made it better than any other recipe out there.
And then I had an idea. Everyone has been loving my crinkle top brownies, which got me thinking, “what if you created a crinkle top blondie? Wouldn’t that be so good?” Oh and what about peanut butter? Could I swirl that in?”.
These were the thoughts going through my head. And if you were in my brain you’d be exhausted, but it’s how I work. Instead of overthinking the recipe, I just started to create it. In less than an hour later I had this skillet blondie in front of me. It was perfect. Not one adjustment was needed.
YES. My day was made, and all was good at that moment in time. Twas’ a nice feeling.
To make these blondies…
The process is pretty effortless. Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to these bars and makes them just a touch cozier. Remove the skillet from the stove and mix in the peanut butter and sugars. At this point, let the mix cool off. That way the heat won’t cook the eggs once you’re ready to add them in.
Now, the eggs. The eggs are KEY to creating that crinkly top. Whisking the eggs prior to mixing them into the batter creates air that helps to shape that crinkly top. It might seem like an unnecessary step, and a waste of a clean bowl, but just trust me on this, it’s what makes that delicious crinkly top. Don’t skip this step.
Once you add the eggs, simply stir in the flour and baking powder. Then add those chocolate chips and swirl in the peanut butter.
And now you bake.
Transfer the skillet to the oven and bake. I like to bake these exactly twenty-three minutes. I found this to be the perfect time for the texture I was going for, but the time will depend on the size of your skillet.
Here’s what I will note, these blondies are meant to be extra gooey in the center. They should be slightly undercooked and never over baked. If you want fully baked cookie bars, you’re probably better off going for something like one of these… 1 or 2 or 3. This recipe is all about the crinkly top, chewy edges, and gooey center. If you love these brownies, you’ll love the blondie peanutty skillet version too.
How do you serve this skillet blondies?
Warm, right out of the oven with a scoop of ice cream and a spoon…or maybe a few spoons depending on who you’re quarantined with.
It’s really the only way to do it. Perfect for yet another Friday at home. Hey, got to keep things exciting and delicious. I hope you all enjoy this one guys…it’s a true favorite.
See you all tomorrow for another quarantined Cocktail Saturday post.
watch the how to video:
Lastly, if you make these crinkle top chocolate peanut butter skillet blondies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crinkle Top Chocolate Peanut Butter Skillet Blondies
These insanely gooey giant skillet blondies require just one skillet, use pantry staple ingredients, and take almost no effort to make.
Ingredients
- 2 sticks (1 cup) salted butter
- 3/4 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup semi sweet chocolate chips
- 2-3 ounces dark chocolate chunks (or just handful more of chocolate chips)
- flaky sea salt (optional)
Instructions
-
1. Preheat the oven to 350 degrees F.
2. Add the butter to a 10-12 inch oven safe skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1/2 cup peanut butter, the sugar, brown sugar, and vanilla. Let this cool until no longer hot, about 10-15 minutes.
3. In a small bowl whisk the eggs for 2 minutes until bubbly on top. Stir the eggs into the peanut butter mix. Add the flour and baking powder. Gently stir in the chocolate chips and swirl the remaining 1/4 cup peanut butter into the dough, don't worry about making it perfect. Push the chocolate chunks into the dough.
4. Transfer to the skillet oven and bake for 22-25 minutes, just until set around the edges, but gooey in the center. Remove from the oven, let cool 3-5 minutes. Sprinkle with sea salt (if desired). DIG in, preferably with a scoop of ice cream.
Recipe Notes
Leftovers: can be stored, covered in the skillet or in an airtight container for up to 4 days.
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Hi Tieghan…this looks like it’s gonna make my teeth ache..lol…Mmm! I was wondering…is there any way to make this in something other than a skillet? The reason being to give as a gift to someone? Any type of pan or dish (pie plate maybe?) , do you think? This whole corona situation is so sad and frightening. I’m holding up fairly well where I live. Lots of open spaces to get out and move around without coming into contact with anyone. Don’t know how people will cope once the warm weather arrives…I also had it all planned out what I would be making for our Easter dinner, but now, it,s just hubby and I , so it won’t be too extravagant this year. Hope your day is special no matter what!
Hi Colleen,
I have had some other readers have success with baking this in an 8 inch baking dish! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I love your recipes! I am new to the baking world, but figure why not try now? I just had a few questions…could you substitute almond butter if you don’t have peanut butter? Also, if I don’t have dark chocolate chunks, could I add more chocolate chips? If not, I am willing to make the trip to Whole Foods because this looks delicious!
Hi Maddy,
Yes, you can use both aloud butter and chocolate chips as substitutes for the peanut butter and chocolate chunks. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I think I might try this for our Easter dessert, but it is just my husband and me this year for the quarantine. We have a 9″ cast iron pan, what changes would you recommend? Cutting the ingredients? Less baking time? Also, do you grease the pan or is it easy to remove?
Hi Sarah,
I used a 10 inch skillet so you may just have to increase your baking time a little for a 9-inch skillet. Since you are starting with melted butter in the skillet there is no need to grease it. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks great! I’ve been making so many of your recipes the past month and a lot of them call for this skillet. Do you have a favorite one with a link?
Hi Tory! Yes, my favorite skillet is Staub. I will link it below! xTieghan
https://www.williams-sonoma.com/products/staub-fry-pan/
These look delicious! Can I leave out the peanut butter tho?
Hi Amanda,
Yes you can do that. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe looks amazing! I’d like to make it but just have one question about the peanut butter. The recipe calls for creamy peanut butter…all I have is natural peanut butter, would that work?
Hi Tobi! Do you mean crunchy peanut butter or a natural kind of PB? Please let me know, I would love to help! xTieghan
If you don’t have a cast iron skillet can you use a pan?
Hi Maria,
I personally haven’t tried this but I have had other followers have success using another baking dish! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Just made this today but the middle looks basically uncooked. It was in the oven for 25 minutes. So is this just gooey like you said it should be or should it be more set like a real blondie?
Hi Anna,
So sorry you had issues with this. Did you bake in a skillet or another pan? They should definitely be gooey but not undercooked. Please let me know how I can help. xTieghan
So easy and so delicious!! I used mini chocolate chips and then large chocolate chips since I didn’t have chocolate chunks, so good!
I am really glad you liked these!! Thank you Rachael! xTieghan
I made this today and it came out super crumbly. I couldn’t even remove it from the pan without it falling apart. Any idea what I did wrong? I did use peanut butter with oil that separates. Could that be the problem?
Hi Sarah,
So sorry you had issues with this recipe. The peanut butter could definitely be the issue, it also sounds like you may have over baked it. Next time I would use a creamy peanut butter and just check on it while it is in the oven because all ovens are different. Please let me know if you have any other questions! xTieghan
Thank you, thank you, thank you for such a deliciously devine recipe. It’s just hit the spot, the sweetness, saltiness gooey chocolaty all rolled into one. This will definitely be making and appearance in my kitchen for a long time ??????
Thank you so much Lorena! I am so glad you enjoyed these blondies! I hope you are staying well! xTieghan
You call for creamy peanut butter. Do you mean a traditional peanut butter with sugar added or a natural peanut butter with no added sugar? Thank you!
Hi Pam! I try to go for a natural PB, but either should work great! xTieghan
Made this last night and its so yummy! Baking this was probably one of the best decisions I’ve made during qaurentine so far. SO DELICIOUS! Thanks Tieghan ?
Thank you so much Lindsay! I am so glad these blondies turned out so well for you! xTieghan
Made this recipe with cup4cup flour and it came out great!
Thank you so much for sharing! I am really glad this turned out so well for you Liam! Thank you! I hope you are staying well! xTieghan
Made this for an Easter dessert. They were a hit. Gooey, melt in your mouth, with a chewy crust. And a perfect combination of flavors.
Thank you so much Kim! I am so glad this turned out so well for you! xTieghan
Sounds just delicious! Really excited to dig in, just came out of the oven. However, I used a ten inch skillet, was in the oven for about 28 minutes with an uncooked center still…not even bubbly. Finally took it out at about 30-32 min. Maybe more testing with times/temps? Also curious how high-altitude is accommodated for…are your recipes also tested at sea-level?
Hi Katie,
So sorry you had issues with the recipe, the 10 inch skillet can cause for the cookie to thicker meaning they will need to be baked longer. You should not need to adjust recipe based on elevation, that is just how I create them:) Please let me know if you have any other questions! xTieghan
Hi- I’m trying this recipe this week. Can I substitute granulated sugar with raw sugar? Would love your feedback and can’t wait to make this! Thanks.
Hi Salma! I have not tried it and it may chance the consistency.. What is the brand of it? Please let me know, I would love to help! xTieghan
I made this today for my boyfriend’s birthday and it was delicious! I had to cook mine longer as my skillet was deep but other than that the recipe was perfect! Thanks!
Thank you so much Bridgette! I am really glad these blondies turned out so well for you! xTieghan
This looks amazing! I feel very silly, but my only cast iron pan is a staub 9 1/2″ diameter dutch oven. Could I make this recipe using that instead of a cast iron skillet? Thank you so much!
Hi Aric,
I haven’t tested this in a dutch oven, but that should be okay to use! You might have to bake for a little longer. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I usually LOVE every recipe from here but I did the recipe exactly as stated, but the inside would not cook and was way too gooey inside. I ended up putting them back in for another 15 minutes and they are still undercooked in the center.
Hi Jess,
Thanks so much for trying the recipe, I am so sorry you had an issue with the baking. I am wondering what size pan you used because that could be the issues. Please let me know how I can help! xTieghan
I am very impress. for your recipe. Thanks for sharing.
Thank you so much Angela! xTieghan
This looks amazing! Will be making it this weekend! I have a 12 inch iron skillet, will the amount of the ingredients work?
Hi Ragad! Yes, I think that should work great! Please let me know if you have further questions! xTieghan
Made these tonight and they were delicious!!! The browned butter makes such a difference! But it took about twice as long for ours to bake. Not sure what we did wrong, maybe our cast iron skillet looks a little thicker. Any suggestions?
Hi Lindsey,
Thanks so much for trying the recipe! What size was your skillet, if it is smaller than a 12 inch skillet it may take longer to bake. Please let me know if you have any other questions! xTieghan
Should this be more like a batter or a dough after mixing in the flour? Mine is very loose- 1 cup of flour doesnt seem like very much flour
Hi DD,
It is more like a super thick batter. Please let me know if you have any other questions! xTieghan
This was delicious!! Definitely heavy on the butter (might try cutting it down next time), since when we ate it night-of, it definitely tasted of brown butter. Not a bad thing, just very buttery! By the next day, the buttery-ness had mellowed, and was delicious without being hard (which many blondies are after a day). Thanks for the recipe!!
Thank you Annie! xTieghan
Hi Tieghan,
I have trying your recipes and they are amazing! never fails <3 I was wondering, do you mix everything in a separate bowl then add it to the skillet then add the chocolates and then put the skillet in the oven OR do you mix everything in the skillet and cook it? Thank you 🙂 Also Can I make it and ahead of time and then cook it? I want to drop it off to my sister so she can cook it 🙂
Thanks
Issraa
Hi Issraa,
Thanks so much for your kind message! Yes you add everything into the skillet no need to mix in another pan. Except for the eggs, you are going to whisk those in a bowl. I have an IG video saved to highlights if that helps! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this yesterday for Fri night movie night dessert.
Big hit! Recipe worked perfectly! Crammed left over Easter chocolate on top. Lol. Movie was Super 8 good movie.
Me and kids really liked this thank you for another great recipe.
Thank you Karen!! I am so glad you all enjoyed this one so much! xTieghan
Delicious! VERY sweet. Will use all dark chocolate next time. I used natural PB (the kind that separates) and 10” skillet, baked 24 min, let cool about 8 min before serving. The edges were set but not crispy and the centre was runny (more than gooey). I don’t think it’s bc of natural PB, my oven takes a bit longer than others and we just couldn’t wait to try it! Next time I will try baking a few minutes more – will definitely make it again!
Hi Sarah! I am glad you still liked this! Please let me know if there is any questions I can help you with! xTieghan
Making these now! Any tips on making them ahead of time? I want to make it now but won’t be eating for another couple hours.
Hi Melanie,
You can simple make ahead and eat them later. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What size of skillet did you use for the Blondies?
Hi Emma! I use an 11 inch skillet! I hope you love this recipe! xTieghan
T-
I’m a pastry chef, and I have to say this is one of the most decadent, over the top easy, rich, and amazing recipes I have ever made! Thank you for all of your awesome & wonderful recipes during quarantine!
C-
Thank you so much Candi! I am so glad this turned out so well for you! xTieghan
This was a delicious recipe! And I think it’s just flexible enough to fit our quarantine pantry needs! We only had white chocolate chips and a smaller pan, and with a bit of extra time in the oven, it turned out just right! Thanks for sharing! My husband, niece and I truly enjoyed every bite (right out of the skillet! 😁)!
Thank you so much Johnetta! So happy to hear that! xTieghan
Hi- love your recipes For the blondie peanut butter skillet brownies – if I use almond butter ILO of peanut butter would the quantity be the same and us there any other ingredient that should change too? Like less butter,etc?
Hi JoAnn! It would be the same! I hope you love this recipe! xTieghan
Yummmmm!
Thank you so much Megan! xTieghan
Have you tried this with Gluten free flour?
Hi Courtney! I have not tried this with GF flour, but I would recommend cup4cup! I hope you love this recipe! xTieghan
I made this for my husband last night, as he is a PB lover! He absolutely loved this and I was hoping you may do one of these but with a traditional chocolate chip cookie!
That is so amazing! Thank you so much Megan! xTieghan
Made this last night and it’s amazing. The browned butter adds such a flavor! I used a 12 inch skillet so I decreased my cooking time slightly but oh my god it’s just too good 😍😍😍
Thank you so much Lily!! I am really glad this recipe turned out so well for you! xTieghan
So so tasty! I made a half batch in an 8 inch skillet and it was the perfect amount for 6 people. Such a hit!
Thank you so much Vanessa!! xTieghan
These have potential, but I would use half the butter and switch to unsalted. This left me feeling sick after a few bites. Too rich.
Hi Allison! I am really sorry to hear that! Please let me know if you have any other questions! xTieghan
Hi! Wondering if I could substitute coconut sugar for the granulated sugar? Would that change the consistency of the brownies?
Hi Elizabeth! I have not tried it, but I am sure it will work great! Please let me know how it goes for you! xTieghan
We made this last week. It was delicious. Very decadent. The smallest portion satisfied our craving. I’m not good with the science of baking. If we cut back in the sugar would the result be the same, or would we have up something else to compensate?
Hi Krystyn,
Thanks so much for trying the recipe. You wouldn’t want to cut the sugar out of this one, you would have to change up a lot of the recipe. Please let me know if you have any other questions! xTieghan
Based on another review, I cut the butter down to 1.5 sticks. In my 12- inch skillet, it took about 30 minutes to bake. Still gooey in the middle though. And delicious!
That is so great to hear! Thank you Bethany! xTieghan
Hi! Can I make the batter in advance and then put it in the oven after dinner so that it’s served gooey and warm?!
Hi Jackie,
This will totally work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, would like to ask if using a baking dish, do u put paper on top of it?
Hi Lisa,
No need to use parchment paper. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this yesterday. Delicious. I used 2.5 oz of 60% cacao Ghiradelli chips instead of chocolate chunks and substituted 1/2 cup Splenda for 1/2 cup white sugar. Next time I may try Splenda in place of all of the white sugar.
Hi Tieghan , can I leave the eggs out or is there any substitute for them ?? Dying to try this out …
Thx …
Shruti
Hi Shruti,
So sorry but the eggs are key for the crinkle top! I haven’t tested this but you could try a flax egg. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was super easy to make and really delicious!! With either a scoop of ice cream or a glass of milk really hits the spot. Thank you!
Thank you so much Dani! xTieghan
These were great. I’ll agree with the previous review that said these were better the 2nd day for me. Not sure if the flavors just had more time to meld or what, but the flavor was good without being too rich by the second day. Great texture, easy to make. I’m sure we’ll make them again.
Thank you so much T! That is really great! xTieghan
This turned out AMAZING! I am really reliant on my kitchen aid mixer, so the recipe calls to make the recipe without a mixer, I get a little nervous. But this was so easy and so delicious.
Love that! Thank you so much Gracie! xTieghan
I attempted this recipe tonight as I decided to re-season both of my skillets. I used Justins Creamy Peanut Butter which tends to be a lot more oily than standard grocery store peanut butters. Our blondie was still jiggling in the cast iron at the 25 minute mark so I suspect it may have been due to the peanut butter. We let it sit 20 minutes longer to fully cook through and by then our chocolate chips had all melted to the bottom. Because of all the butter and oil the texture was kind of mushy and separated, any other ideas as to why this may have been? I halved the recipe to use on my small cast iron, but if i was to remake this i would not use as much butter then what was originally called for.
Hi Jake,
So sorry you had issues with this recipe. My guess is the oil from the peanut butter, next time I would recommend just using a thicker peanut butter. Please let me know if you have any other questions! xTieghan
OMG these are sooo good. My hub is a peanut butter anything guy, but also very picky. (I’ve made so many cookies that are just “OK”) This totally hit the spot for both of us! Love the skillet idea too. I got ahead of myself and added all the 3/4 C peanut butter, before realizing some was to mix in later… so I added a bit more to swirl anyway. It was all good and I’d probably do the same again with a little more swirl. I was timid this time since I’d already added so much. Very forgiving recipe and the cook time could no doubt alter any extra moistness etc. This went quickly from not quite done enough to OK I’m ready, so would watch toward the end. Also didn’t add the big chocolate chunks only because I wanted to focus on the peanut butter taste. Huge success and a definite do over – and over…
HAha so amazing! Thank you for trying this one, Rebecca! I am so happy to hear that it worked well! xTieghan
Hello! Cant wait to try this recipe. But fun question! I do not have a skillet and i could easily an 8×8 pan. But what are your thoughts on using 6 ounce ramekins? Would those work?!?!?
Thank you SOOO much for sharing this recipe! I have made it 3 times now within the past month, and it has been such a big hit! I started following your IG for recipes after I tried your 20 minute Honey Garlic buttered shrimp and fell in LOVE! My boyfriend and I have already made 4 of your recipes, and think you’re an amazing cook/baker! You’re definitely fulfilling your calling in life.
I am so glad you have been loving my recipes, Brittany! I hope you both continue to! Thank you!! xTieghan
Yummy!!! Followed the recipe exactly as described and used a cast iron pan. But, I did have to bake it for 40 minutes 🙂
Thanks for your amaaaazIng recipes! Been trying a lot of them these past few months.
You are so sweet! I am really glad this turned out so well for you, Prarthana! xTieghan
I just made this and it was TO DIE FOR! Thanks for always knocking it out of the park!
You’re too kind! I am so glad this turned out so well for you, Sarah! xTieghan
I’m planning to bring this to a friend’s house and obviously want to serve warm straight out of the oven. Would it be okay to do steps 1 & 2 at home and then start with eggs etc at her house? Is this the best time to stop the recipe if making ahead? Or would it be okay to do everything including adding PB swirls and chocolate chunks and then have it sit at that stage for a few hours before baking at her house? What is the best plan please? Thank you!
Hi Marie,
I would just complete the entire recipe and then bake at your friend’s house. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Minimal ingredients, simple and quick recipe, and super delicious; this dessert hits all the spots for an impromptu bake sesh and will be making reappearances for sure.
Thank you so much Hannah!! I am really glad this turned out so well for you! xTieghan
Hello Teighan,
This looks amazing! We have a peanut allergy in our family. Any ideas on alternatives or could it be ommitted altogether?
Thanks,
Arna
Hey Arna,
I would use almond butter! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I need this skillet. What is the exact size and name
Hey Lara,
This is a 12 inch Staub cast iron skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan
MAKE THIS NOW. Seriously. I halved the recipe since I was only making it for 2 people and it still turned out perfect. Another winner in my house! 🙂
So amazing! Thank you so much Emily! xTieghan
Hi! This looks amazing! Do you think it would work in a 13 in skillet? Maybe just decrease the bake time?
Hey Megan,
Yes that would for sure work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
You guys…I cannot stop drooling over this! First of all, I am not a baker so when I saw the video of this deliciousness, I thought to myself, I can make that. I had all the ingredients at home and had at it. My husband still talks about it. It was so easy and SO delicious! Yum yum yummy! Cannot wait to make it for my nephews next week!
Wow yes! I am so happy you loved these brownies, Nancy! Thank you so much! xTieghan
Hi! Having some friends over tomorrow for dinner. I wanted to make a dessert ahead of time. I just keep coming back to this one. If it’s not served warm, right out of the oven, still tasty? I guess if I made ahead I could cut up and stick in the microwave or oven to heat it up?
Hey Stephanie,
Yes it is still yummy either way! You could always wait to pop it in the oven once your friends arrive at your house. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made these at least 5 times and they are exceptionally good. I cut the recipe in half and used a small iron skillet. Fabulous. Added some PB cups for variety instead of the chocolate pieces.This recipe is a keeper!
Thank you so much Patrixcia! I am really glad this recipe turned out so well for you! xTieghan
My go-to quick and easy dessert! Sooo easy to make, delicious each time, people seriously don’t even leave crumbs 😂
Wow yes! I am so glad this turned out so amazing for you, Lesley! xTieghan
Sooooo delicious! I’m gluten intolerant so I swapped in gluten free flour (I use King Arthur). They were still soooo gooey, fudge delicious! This is a new favorite for sure!
Amazing! I am really glad this turned out so well for you, Nicole! Thank you for trying it! xTieghan
Hello!! Do you know if i can do this recipe without the peanut butter? Unfortunately i’m allergic to it 🙁
Hey Cass,
I would recommend giving this recipe a try: https://dev.halfbakedharvest.com/chocolate-chip-skillet-cookie/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
I didn’t have chocolate chips or chunks so I used white chocolate chips. It was soooo good. Tear-worthy. Cant wait to try it with chocolate chips next time.❤
Oh yum!! I am really glad this turned out so well for you! I hope you love it with regular chocolate chips too! xTieghan
I have made this at least 6 times since you have put this recipe out. It has been a crowd pleaser but more for my own pleasing. Thank you.
Wow that is so amazing! SO happy you have been loving this recipe, Rich! Thank you! xTieghan
We are going out for dinner and coming back to my home for this fabulous dessert. I would like to serve it warm! Advice please?? Thanks!
Hey Julie,
I would pop them in the microwave for a few seconds:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there!
This looks amaazing! I really want to try it but i dont have a skillet 🙁 its not that common here.. do you have any advice?
Thank you 🙂
Hey Tijay,
You can use an oven safe baking dish. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
The perfect thing to bake when it’s cold and dark at 5pm. I skipped the swirl of peanut butter at the end and used this tiny & adorable 4-5 inch skillet, which means that I have left-over dough in the freezer the next time I need warm cookies. They were super rich, so I was happy to have the smaller serving size because let’s just be real— I’m eating the entire thing immediately.
Thank you so much Kate! I am really glad this recipe turned out so amazing for you! xTieghan
You told one person you’d used a 10 inch skillet, a second person an 11 inch skillet and a third person a 12 inch skillet. The recipe will work in any of those sizes but time for baking will be a little different. Bake time will also be different depending on how much the skillet has cooled before baking. Cast iron takes some time heating up so if you start baking with a room temperature skillet it’ll take about 10 minutes longer to bake.
Mountain baking at its finest! I made your sheet pan lemon rosemary Dijon chicken and potatoes with feta goddess sauce for dinner, and it was recommended to make this chocolate peanut butter blondie skillet for dessert – pull my arm! Wowzah, it hit all the right notes – loved all the chocolate-y, peanut butter-y, salt-y goodness! Not to mention it was a breeze to make at our elevation, and seems like it would be pretty hard to screw up if you follow the directions. Such a soft, light texture too (not sure if it matters but I used the PbFit peanut butter so it was a bit lighter). Thank you!
Hey Kate,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xTieghan
Hi Teighan, im curious. So is it a 10, 11 or 12 inch skillet? You have said all 3 of these sizes to different people. Happens quite a lot on here? Just want to get it clarified.
Hey there,
Any of these sizes will work for this recipe:) Happy Holidays! xTieghan
If I half the recipe can I make this in a mini skillet? Trying to make it for just two of us 😊
Hey Laura,
Yes, that should work well for you! I hope you love the recipe. Let me know how it turns out! xTieghan
Hi HBH!! I do not have a photo cuz we ate this all up soooooo fast LOL amazing recipe made it for our cottage wknd desert. I did however cut recipe in half as my cast iron is smaller. Turned out amazing. I also topped with Haagen Das vanilla bean ice cream. Next time I will snap a pic as I will definitely make this again. Thanks S:)
Hey Sarah,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
Love your recipes and stories. Question: Can I make this blondie without the peanut butter?
Thanks so much Kat! I would try another nut butter or sun butter in place of the peanut butter. I hope you love the recipe, let me know how it turns out! xTieghan
If I can’t have peanut butter, how should I adjust the recipe? Thanks!
Hey Laurie,
Any other nut butter or sun butter would work well here! I hope you love the recipe, please let me know how it turns out! xTieghan
Curious how it would taste with white chocolate chips on half and chocolate on the other as I have some family members that don’t eat (brown) chocolate. Yes, I know, crazyyyy! In the comments below, when you refer to a baking dish, can you be more specific? Not like a pie pan but a brownie pan? Glass? Metal? Thanks!! Love all your recipes:)
Hey Lindsay,
Sure white chocolate chips would work here too! Any oven safe baking dish or pan will work:) I hope you love the recipe! xTieghan
Incredible recipe! So delicious. I baked mine for 27 mins and it was still a little too soft in the middle. Tasted incredible though!
Hey Ramya,
Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
This was a home run! I did a 12” cast iron skillet, used Bob’s Paleo Baking flour as a substitute, Natural Peanut Butter, and Coconut sugar in place of the brown (used organic cane sugar). Perfection! I even sprinkled coconut chips on top to give it a little pizazz. It was great. I allowed it to cool a bit before digging in.
Hey Jennifer,
Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
Hello there, I have a question. Can I make this entire recipe up until the baking point and then take it to my mother in laws and bake it in her oven after dinner (so a couple hours later) or would it be better to make it all at one time at her house ?
Hey Danielle,
Yes, that should work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I wish I could add a photo… because this won’t horribly. It’s all oily and has like holes all in the top. And I can’t pinpoint what went wrong?? I used vegan butter, so is that too oily to work for this recipe? I also used natural peanut butter, but saw below that people just cooked it longer to account for the oily ness of that. I baked almost 40 min, to also account for the 10 in pan. When your stir in the peanut butter and sugars in the beginning, are u supposed to stir until the sugars dissolve?? My mixture before the flour was added was like soup, and was still pretty soupy after the flour. Very confused how this went so wrong. Let me know if you have any ideas!
Hey Anna,
So sorry to hear this. I have never used vegan butter and natural peanut butter with this recipe, so those could have been the issues. Yes, you want to sugars to dissolve before adding additional ingredients. Next time, I would try real butter and Jif peanut butter. I hope this helps! xTieghan
Hi! I love that this recipe is gooey! But…. it’s a little TOO gooey… can I do any modifications to amend this?
Hey Laura,
You would have to increase your baking time to avoid the gooeyness. I hope you love the recipe, please let me know if you have any other questions! xTieghan