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10

Reese’s™ Peanut Butter Cup™ Cookie Skillet

Prep 10 min
Total 50 min
Servings 10

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Peanut butter lovers will go nuts for this giant skillet cookie packed with Reese's™ Peanut Butter Cups™ Minis and extra peanuts. Take it up a notch by serving it warm, topped with vanilla ice cream. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker™ peanut butter cookie mix

Vegetable oil, water and egg called for on cookie mix pouch

1/3 cup chopped cocktail peanuts

1 bag (200 g) Reese's™ Peanut Butter Cups™ Minis

Vanilla ice cream, if desired

Steps

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1

Heat oven to 350°F.
2

In large bowl, mix cookie mix, oil, water, egg and peanuts with spoon until soft dough forms. Stir in 1 cup of the peanut butter cups. Press dough in bottom of ungreased 10-inch cast-iron skillet. Sprinkle remaining peanut butter cups over top.
3

Bake 26 to 30 minutes or until edges are golden brown and toothpick inserted in centre comes out almost clean. Do not overbake. Cool 15 minutes on cooling rack. Use large spoon for serving. Serve warm with scoops of ice cream.

Expert Tips

Top with chocolate fudge sauce for extra indulgence. In small microwavable bowl, microwave 2 tablespoons chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over top with fork.
Do not overbake; cookie will continue to bake in the skillet after removal from oven.
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