Desserts
This Hershey's Reese's cookie skillet recipe delivers the ultimate dessert experience in one pan—fudgy chocolate cookies layered with warm vanilla swirls and all the nostalgic crunch of Reese's cups. The secret lies in balancing melted chocolate with cookie dough, creating a decadent dessert that's surprisingly simple to make.
I've perfected this recipe over years of baking, ensuring every bite delivers that perfect combination of crispy edges and gooey centers.
The beauty of this skillet dessert is its foolproof nature—just mix the cookie dough, layer it with melted chocolate and Reese's pieces, then bake until golden. The result is a rich, textured dessert that's perfect for parties or satisfying late-night cravings.
With just a few simple ingredients and one pan, you'll achieve restaurant-quality results that taste like a warm hug from childhood.
By the time it emerges from the oven, you'll have a skillet filled with layers of fudgy chocolate cookie, warm vanilla swirls, and pockets of Reese's peanut butter cups. The aroma alone will have everyone gathering around, and the texture—crispy on top, soft and chewy inside—makes it impossible to resist.
This is the kind of dessert that transforms ordinary gatherings into memorable moments.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. The best part? Leftovers reheat beautifully, making it perfect for meal prep or sharing with neighbors. Let's get started on creating this crowd-pleasing treat!
Ingredients for hershey reese's cookie skillet
Eight essential ingredients transform into a showstopping skillet dessert with layers of fudgy cookie, melted Reese's, and warm chocolate swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Chocolate Bars 🍫 | 8 oz | Semi-sweet or milk chocolate |
| Reese's Peanut Butter Cups 🥜 | 12 whole | Unwrapped, classic variety |
| All-Purpose Flour 🌾 | 2 cups | Sifted, for perfect texture |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Brown Sugar 🍚 | ½ cup | Packed, for chewiness |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for best mixing |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🍯 | 2 tsp | Pure, high-quality extract |
| Baking Soda 🧪 | ½ tsp | For lift and texture |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Ice Cream 🍦 | 2 cups | For serving, optional |
| Chopped Peanuts 🥜 | ¼ cup | For crunchy topping |
The chocolate and peanut butter cups make this dessert magical. Hershey's bars are non-negotiable—stick with semi-sweet or milk for that classic flavor. Reese's cups? Buy the classic variety in bulk from Walmart or Target—they're cheaper and last longer. For the peanut butter cups, I always grab an extra bag because they disappear fast. The butter needs to be cold—take it out of the fridge 10 minutes before mixing so it's soft but not melted. And trust me, use real vanilla extract, not imitation—it makes all the difference in that warm, cozy flavor.
No Reese's cups? Substitute with 8 oz of peanut butter chips—they melt beautifully and give a similar texture. Running low on chocolate bars? Chop up a 12 oz chocolate bar instead of using 8 oz. Want extra peanut butter flavor? Add 2 tbsp of creamy peanut butter to the cookie dough. The flour can be swapped for whole wheat, but the texture won't be as crispy. And if you're feeling fancy, swap the chopped peanuts for crushed pretzels—it adds a salty crunch that's surprisingly delicious. Pro tip: Check your chocolate for expiration dates—old chocolate gets grainy and ruins the whole experience.
This dessert is all about timing. Make the dough ahead and refrigerate it for up to 24 hours—it develops more flavor. The skillet needs to be well-greased, so use nonstick spray or melted butter to prevent sticking. Leftovers? Store in an airtight container for 3 days, but honestly, they won't last that long. Reheat in the oven at 350°F for 5-10 minutes to restore that gooey texture. And if you're serving a crowd, double the recipe—it's that good.
Why You'll Love This Recipe
- One-Bowl Magic: Honestly, I mix everything in the same bowl—no extra dishes, no stress. The Hershey’s and Reese’s chunks melt right into the dough while it bakes, so you’re not fussing with layers or waiting for anything to set.
- Double-Chocolate Bliss: That perfect balance of creamy peanut butter and rich chocolate? It’s like dessert hugged you. The brown sugar caramelizes just enough to give it a deep, buttery flavor without tasting like you slaved over it.
- Party in a Skillet: Serve it warm with ice cream for a crowd, or let it cool and slice it for a grab-and-go treat. My kids think it’s "fancy" when I bring it to school bake sales—no one guesses it’s basically a cookie skillet.
- Cheap Thrill: A whole skillet costs me less than $5 to make, and it feeds six. Leftovers? I reheat slices in the toaster for breakfast "cookies" (yes, even on a Tuesday night). Budget-friendly doesn’t get much sweeter than this.
Step-by-step instructions for Hershey's Reese's cookie skillet recipe
This one-pan wonder combines gooey chocolate cookies with warm vanilla ice cream swirls—easy, indulgent, and perfect for sharing.
Prepare the Chocolate Cookie Dough
Preheat your oven to 375°F and grease a 10-inch oven-safe skillet with butter or nonstick spray. In a large mixing bowl, cream together the 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy—about 3-4 minutes with an electric mixer. The mixture should look pale and nearly triple in volume.
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 cup packed brown sugar, 0.5 tsp baking soda, and 0.5 tsp salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Add the 2 whole large eggs, one at a time, followed by the 2 tsp vanilla extract, mixing until smooth. The dough will be thick but workable.
Add Chocolate and Peanut Butter Cups
Chop the 8 oz Hershey's chocolate bars into small, even pieces—about ½-inch squares—and fold them into the dough along with the 12 whole Reese's peanut butter cups. Be gentle to avoid breaking the cups too much. Stir in the 0.25 cup chopped peanuts for extra crunch. The dough will look messy, but that’s perfect—this is where all the magic happens.
Spread the dough evenly into the prepared skillet, pressing down gently to create an even layer. The edges should be slightly thicker than the center, as they’ll crisp up first. Bake for 18-20 minutes until the edges are golden brown and the center still looks slightly soft—it’ll firm up as it cools.
Create the Vanilla Ice Cream Swirls
While the cookie base bakes, scoop 2 cups vanilla ice cream into a small bowl. Once the cookie dough has baked for 15 minutes, remove the skillet from the oven and use a spoon to create 4-5 deep wells in the center of the cookie base. Quickly fill each well with a scoop of ice cream, then use a butter knife to swirl it into the cookie dough.
Return the skillet to the oven for 2-3 more minutes—just until the ice cream starts to melt and blend with the cookie dough. Watch closely! The ice cream should soften but not fully melt into a puddle. Remove from the oven and let it cool for 5 minutes before serving.
Serve Warm and Enjoy!
Slice the cookie skillet into 8 wedges and serve immediately while the ice cream is still warm and gooey. The contrast of the fudgy chocolate cookie with the creamy vanilla swirls is pure decadence. For extra indulgence, sprinkle with additional chopped peanuts or a drizzle of melted chocolate.
This dessert is best enjoyed fresh out of the oven—it’s a crowd-pleaser that feels like a homemade treat, even though it’s effortless. Leftovers? Store in an airtight container in the fridge for up to 3 days, but honestly, it won’t last that long!
Pro Tips For Making Hershey Reese'S Cookie Skillet
- CHOP CHOCOLATE SMALL: Reese’s cups and Hershey’s bars melt faster when cut into ½-inch chunks—no waiting for giant hunks to liquefy. I learned this the hard way after staring at a skillet full of unmelted chocolate bars like a sadist.
- MELT PEANUT BUTTER FIRST: Warm the peanut butter (from the cups) in the skillet for 30 seconds before adding wet ingredients—it blends smoother and cuts down on lumps. Sounds weird, but it works: the butter doesn’t seize up when you mix in the eggs.
- STOP WHEN EDGES SET: The skillet’s done when the edges pull away from the pan but the center’s still soft—overbaking turns it into a hockey puck. I used to wait until it looked "fully cooked," then regretted it every time.
- USE 1 EXTRA CUP: Add one extra Reese’s cup (or a handful of chopped bars) on top while baking—they’ll melt into a gooey blanket instead of sinking to the bottom. (Yes, even if you’re impatient like me.)
Regional styles of these flavors
Southern Comfort Twist
In the South, this skillet dessert gets a warm, buttery upgrade with a peanut butter drizzle instead of ice cream swirls.
After baking the cookie base for 18 minutes, remove it from the oven and immediately pour ½ cup warmed peanut butter (melted in the microwave for 20 seconds) over the center.
Return to the oven for 2 more minutes—the peanut butter will create a glossy, gooey layer that soaks into the cookie. Top with extra Reese's pieces and crushed peanut brittle for texture. This version feels like a hug from a Southern grandma. 🥜
Midwest Peanut Butter Fudge
The Midwest takes this dessert to the next level by adding a peanut butter fudge layer between the cookie and ice cream.
After baking the cookie base for 15 minutes, remove it from the oven and spread 1 cup peanut butter fudge sauce (melted ½ cup peanut butter with 1 cup chocolate chips and ¼ cup heavy cream) over the center.
Let it set for 2 minutes, then add the ice cream swirls. This creates a rich, layered texture that's pure Midwest comfort food. I like using Jif Natural Peanut Butter for the best flavor. 🌟
New England Maple Swirl
For a fall-inspired twist, New England bakers replace the vanilla ice cream with maple cream swirls. After baking the cookie base, create wells in the center and fill them with 2 cups maple cream (mix 1 cup heavy cream with ¼ cup maple syrup and 1 tsp vanilla).
Bake for 2-3 more minutes until the cream starts to bubble. The maple adds a subtle sweetness that pairs perfectly with the chocolate and peanut butter. Top with candied pecans for extra crunch. This version is especially popular during harvest season. 🍁
West Coast Nutty Crunch
On the West Coast, this dessert gets a nutty crunch upgrade with a mix of almonds, walnuts, and pistachios. After baking the cookie base, press a layer of crushed nuts into the center before adding the ice cream swirls. The nuts add a sophisticated crunch that balances the sweetness.
I recommend toasting the nuts first in a dry skillet over medium heat for 3-4 minutes to enhance their flavor. This variation is perfect for dessert lovers who enjoy texture contrasts. 🌴
Texas-Style BBQ Peanut Butter
Texas puts its own spin on this dessert by incorporating smoky BBQ flavors. After baking the cookie base, mix 2 tbsp BBQ sauce (like Stubb's Original) with the peanut butter drizzle. The smoky, tangy notes cut through the sweetness beautifully.
Pair it with a scoop of vanilla bean ice cream for an extra-luxurious touch. This version is a hit at Texas BBQ cookouts and adds a unique twist to the classic recipe. 🔥
Nutrition facts
Frequently asked questions
Can I make this dessert without Reese's cups?
For a similar texture, use 8 oz of peanut butter chips instead. They melt beautifully and still give that rich peanut butter flavor. If you want extra crunch, add ½ cup chopped peanuts to the dough. The key is keeping the peanut butter element—it's what makes this dessert special!
How do I prevent the cookie base from burning before the ice cream melts?
Watch the oven closely! Remove the skillet after 15 minutes of baking, add the ice cream swirls, then return it to the oven for just 2-3 minutes. The ice cream should soften but not fully melt. If your oven runs hot, reduce the temperature to 350°F for the final step. A toothpick inserted in the center should come out with moist crumbs, not dry ones.
Can I prepare this dessert ahead of time?
Yes, but with a few adjustments. Make the cookie dough up to 24 hours ahead and refrigerate it. Assemble the skillet 1 hour before baking so the ice cream doesn't melt prematurely. For leftovers, store in an airtight container for up to 3 days. Reheat slices at 350°F for 5-10 minutes to restore that gooey texture.
What's the best way to slice this dessert?
Let it cool for 5 minutes first to set slightly. Use a serrated knife and dip it in hot water between slices for clean cuts. For extra presentation, serve on a wooden board with a dusting of powdered sugar or a drizzle of melted chocolate. The warm contrast makes it look (and taste) even more indulgent!
Can I use a different type of chocolate?
While Hershey's semi-sweet or milk chocolate works best, you can experiment with dark chocolate (60% cacao or less) for a richer flavor. Just reduce the baking time by 1-2 minutes since dark chocolate melts faster. Avoid white chocolate—it won't blend as well with the peanut butter. For a fun twist, try mixing in 1 oz of orange zest with the chocolate for a citrusy kick!