Desserts
This Hershey's Reese's cookie skillet recipe delivers the ultimate dessert experience—fudgy chocolate cookies layered with creamy peanut butter filling, all baked in one pan for effortless serving. The combination of warm, gooey cookies and rich Reese's pieces creates a decadent treat that's perfect for gatherings or satisfying your sweet tooth.
I developed this recipe after years of testing, ensuring every bite delivers that perfect balance of chocolate and peanut butter.
The beauty of this recipe lies in its simplicity. With just a handful of ingredients and 30 minutes of active time, you'll create a dessert that looks impressive yet requires minimal effort.
The key is layering the cookie dough evenly over the Reese's pieces, allowing the heat to melt them into a luscious filling that soaks into each bite. This method guarantees a warm, gooey center with crisp edges that hold up perfectly for serving.
By the time it emerges from the oven, you'll have a skillet full of golden-brown cookies with pockets of melted Reese's pieces throughout. The aroma alone will have everyone gathering around the table, and the first bite delivers that irresistible mix of chocolate and peanut butter.
This dessert is ideal for holidays, potlucks, or whenever you crave something indulgent yet easy to prepare.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience. The leftovers reheat beautifully, making this a crowd-pleaser that's sure to disappear quickly. Let's get baking!
Ingredients for hershey reese's cookie skillet
Eight simple ingredients transform into a showstopping dessert that tastes like a Reese's bar in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Reese's Pieces 🍫 | 2 cups | Original flavor, not miniatures |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even melting |
| Granulated Sugar 🍚 | 1 ½ cups | White or brown for variation |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| Vanilla Extract 💧 | 1 tbsp | Pure, not imitation |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Chopped Pecans 🌰 | 1 cup | Toasted for enhanced flavor |
| Miniature Marshmallows 🍬 | 1 cup | Optional for extra gooeyness |
| Vanilla Ice Cream 🍦 | 2 cups | For serving, optional |
The Reese's pieces are the star here—original flavor only, not the miniatures. Grab the big bag from Target or Walmart, not the tiny candy aisle packs. The butter needs to be cold for those perfect cookies, so take it out of the fridge right before you start. I always toast my pecans in a dry skillet for 2 minutes—it makes all the difference. The vanilla extract? Pure, not imitation, or you'll taste the difference in every bite. Flour should be sifted with the baking soda and salt to avoid lumps—trust me, it's worth the extra minute.
No Reese's pieces? Chopped Reese's cups or peanut butter chips work in a pinch, but you'll lose that signature crunch. Out of pecans? Walnuts or chopped peanuts keep the texture similar. The brown sugar can be swapped for white, but the cookies will be slightly lighter. Want extra gooeyness? Add the marshmallows—they melt into a dreamy layer between the cookies. The ice cream is optional, but honestly, it's the perfect finishing touch. If you're serving this to a crowd, double the ice cream—it disappears fast.
This dessert reheats beautifully—just 10 seconds in the microwave brings back that warm, gooey magic. Keeps in the fridge for 3 days covered, or freeze portions for up to 2 months. I always make a double batch because it's gone in hours. The skillet itself? Cast iron or oven-safe ceramic works best—no nonstick needed. And if you're feeling fancy, dust the top with powdered sugar right before serving. Instant crowd-pleaser!
Why You'll Love This Recipe
- One-Bowl Magic: Between us, mixing everything in one bowl feels like cheating. No measuring cups to lose, no extra dishes to scrape—just fold in the Reese’s Pieces, pour the batter, and let the skillet do the work.
- Peanut Butter Bliss: That first bite? Pure chocolatey-peanut-buttery heaven. The brown sugar caramelizes just enough to make the edges crispy, while the Reese’s Pieces melt into gooey pockets—like a cookie and candy bar had a perfect baby.
- Weeknight Crowd-Pleaser: Honestly, this is my go-to when friends drop by unannounced. It’s ready in 25 minutes, serves eight without stress, and even my picky cousin (who hates cookies) sneaks seconds.
- Budget-Friendly Indulgence: Here’s what sold me—this costs half as much as a bakery cookie platter but tastes 10x better. Brown sugar and butter stretch far, and Reese’s Pieces in bulk? A total steal for this much flavor. Plus, leftovers reheat like a dream.
Instructions for hershey's Reese's cookie skillet recipe
This one-pan wonder delivers fudgy, gooey cookies with crispy edges—no mixing bowls required!
Preheat and Prepare the Skillet
Preheat your oven to 350°F and place an oven-safe skillet (I use a 10-inch cast-iron) on the stovetop over medium heat. Melt the 1 cup unsalted butter in the skillet, swirling occasionally until completely melted and foaming subsides. This butter will create the perfect crispy crust for your cookies.
While the butter melts, toast the 1 cup chopped pecans in a dry skillet over medium-low heat for 3-4 minutes until fragrant and golden. Watch them closely—they burn quickly! Remove from heat and set aside. The nutty aroma will make your kitchen smell amazing.
Mix Wet and Dry Ingredients
In a large bowl, whisk together the 1.5 cups granulated sugar, 0.5 cup packed brown sugar, 2 whole large eggs, and 1 tbsp vanilla extract until smooth and slightly thickened. This mixture should be pale and creamy—like a thick batter. If it looks too thin, let it sit for 5 minutes while you prepare the dry ingredients.
In a separate bowl, sift together the 2 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. This ensures even distribution of leavening and prevents lumps in your cookies. Gently fold the dry ingredients into the wet mixture until just combined—you should still see some flour streaks. Overmixing develops gluten, which makes cookies tough.
Combine and Cook in the Skillet
Carefully pour the batter into the melted butter in the skillet, spreading it evenly with a spatula. Sprinkle the 2 cups Hershey's Reese's Pieces evenly over the top, pressing down gently so they stick. Then scatter the 1 cup miniature marshmallows on top—this is where the magic happens!
Cook on the stovetop over medium heat for 5-7 minutes, stirring occasionally, until the edges begin to set and the marshmallows start to puff slightly. You'll see the batter transform from liquid to a thick, gooey mass. This is your signal to transfer the skillet to the preheated oven.
Bake to Golden Perfection
Bake in the oven for 20-25 minutes, or until the edges are deep golden brown and the center is just set. The marshmallows should be fully melted and bubbly, creating that signature gooey texture. You'll know it's done when a toothpick inserted in the center comes out with a few moist crumbs—never clean.
For the grand finale, let the skillet cool for 5 minutes before serving. The cookies will be warm, fudgy, and irresistibly gooey. Top each serving with a scoop of 2 cups vanilla ice cream for the ultimate dessert experience. The contrast of warm cookies and cold ice cream is pure bliss!
Pro Tips For Making Hershey Reese'S Cookie Skillet
- Melt Butter Slowly: The second you dump cold butter into the skillet, you’re risking clumps that won’t dissolve properly. Instead, cut the butter into small cubes and let it melt over medium heat for 2-3 minutes before adding anything else—this guarantees a smooth, creamy base for the whole dish.
- Toast Reese’s Pieces: I used to just fold them in at the end, but now I toss the Reese’s Pieces in a dry skillet over medium heat for 30 seconds before mixing them into the batter. The slight toast adds a deeper peanut butter flavor and prevents them from turning into mushy blobs.
- Skip the Overmixing: The moment you start stirring the batter like you’re kneading dough, you’re making a chewy, dense mess. Mix just until the dry ingredients disappear—about 15 seconds—and then stop. The cookies will hold their texture, and you’ll avoid a gummy center.
- Use Room-Temp Eggs: Cold eggs add air pockets that can make your skillet unevenly cook. Let the eggs sit out for 20 minutes before cracking them in—this ensures a smoother batter and a more consistent bake, especially if your kitchen runs chilly.
Dietary considerations for these flavors
Gluten-Free Adaptation
Swap the 2 cups all-purpose flour for a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur. These blends mimic the texture of regular flour perfectly. I've tested this with great results—just make sure your blend includes xanthan gum for that chewy cookie texture.
For extra insurance, add ½ tsp extra xanthan gum to the dry ingredients. The cookies will still be fudgy and delicious, just without the gluten! 🌾
Nut-Free Version
Skip the 1 cup chopped pecans entirely if nut allergies are a concern. The cookie skillet still works beautifully! For texture, I recommend adding ½ cup mini chocolate chips instead—they melt into the dough and create pockets of gooey chocolate.
If you want to keep some crunch, toasted white chocolate chips (nut-free) work wonderfully. The Reese's pieces provide enough peanut flavor without needing nuts.
Lower Sugar Option
Reduce the 1.5 cups granulated sugar to 1 cup and the 0.5 cup brown sugar to 0.25 cup for a lighter dessert. This cuts the total sugar by about 30% while keeping the cookies moist.
I also replace ½ cup of the Reese's pieces with ½ cup dark chocolate chunks (70% cocoa or higher)—the bitterness balances the sweetness perfectly. The texture stays rich and fudgy, just with fewer calories.
Vegan Substitutions
For a vegan version, use 1 cup vegan butter (like Miyoko's or Earth Balance) and replace the eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water (let it sit for 5 minutes to thicken).
For the Reese's pieces, use 2 cups vegan Reese's-style candy (brands like Enjoy Life offer peanut butter cups). The cookies will be slightly denser but still packed with that signature peanut butter-chocolate flavor. 🌱
Dairy-Free Adjustments
Replace the 1 cup unsalted butter with 1 cup dairy-free margarine (like Country Crock Plant Butter) or coconut oil. For the Reese's pieces, opt for dairy-free versions like Enjoy Life Mini Peanut Butter Cups.
The cookies will still be rich and fudgy—just make sure your margarine is solid at room temperature for the best texture. A quick tip: Chill the dough for 15 minutes before baking to prevent spreading.
Portion Control Tips
This dessert is decadent, so I recommend serving 4-6 pieces per person to avoid overindulgence. For a lighter option, serve with ½ cup mixed berries on the side—they cut through the richness beautifully. If you're watching calories, skip the ice cream and enjoy the warm cookies as-is.
Each serving (with ice cream) is about 450 calories, so portion control is key for balancing this treat in your diet. 🍓
Nutrition facts
Frequently asked questions
Can I make this dessert without Reese's Pieces?
Use 2 cups chopped Reese's cups or 2 cups peanut butter chips as a substitute. For a chocolate-only version, replace them with 2 cups dark chocolate chunks—just reduce baking time by 2-3 minutes to prevent over-browning. The texture stays rich and fudgy, just with a different flavor profile.
Why did my cookie skillet turn out too cakey?
Overmixing the batter develops gluten, making cookies cakey. Stir just until combined—you should still see flour streaks. Also, ensure your butter is cold when melting in the skillet, and don’t overbake. A toothpick with moist crumbs means it’s done! For extra fudginess, press Reese's pieces firmly into the batter before baking.
How do I store leftovers?
Cool completely, then cover tightly with plastic wrap or an airtight container. Store in the fridge for up to 3 days—reheat slices in the microwave for 10-15 seconds to restore gooeyness. For longer storage, freeze portions for up to 2 months. Thaw overnight in the fridge before reheating. The texture holds up surprisingly well!
Can I make this in a different-sized skillet?
Yes! For a 9-inch skillet, reduce all ingredients by 20% (except Reese's pieces—keep them at 2 cups for flavor). In a 12-inch skillet, increase flour and sugar by 25% but keep the Reese's pieces at 2 cups to maintain balance. Adjust baking time by ±3-5 minutes based on skillet size. Cast iron or oven-safe ceramic work best.
What’s the best way to serve this dessert?
Warm slices pair perfectly with vanilla ice cream, whipped cream, or caramel sauce. For a lighter touch, add fresh berries to cut the richness. Serve in individual portions with a spoon for easy scooping. The contrast of warm cookies and cold toppings is pure magic! For parties, arrange slices on a platter with extra Reese's pieces on top.