Peanut Butter and Jelly Skillet Cookie

Sharing a favorite skillet cookie today! My Peanut Butter and Jelly Skillet Cookie is the perfect back to school treat to make for the kids!

Peanut Butter and Jelly Skillet Cookie

Skillet Cookie Recipe

You guys are going to love this skillet cookie! Today I prepared for you what I think is the perfect back to school treat for the kids….my Peanut Butter and Jelly Skillet Cookie.

Back to school can be a busy time which is why I wanted to develop a simple treat that wouldn’t take much time in the kitchen. The kids love the peanut butter and jelly combo and what better way to enjoy it than drizzled over a cookie cut into wedges. Hope you enjoy!

Try my Kitchen Sink Skillet Cookie too!  Follow Picky Palate on Instagram for daily recipe inspiration.

How To Make Skillet Chocolate Chip Cookie

Peanut Butter and Jelly Skillet Cookie

Let’s start by creaming the butter and sugars until light and combined.

Peanut Butter and Jelly Skillet Cookie

Stir in your egg and vanilla.

Peanut Butter and Jelly Skillet Cookie

Time for the chocolate chunks.

Peanut Butter and Jelly Skillet Cookie

Add the white chips. Mmmm!

Peanut Butter and Jelly Skillet Cookie

Give the dough a nice stir.

Peanut Butter and Jelly Skillet Cookie

Transfer your dough to a cast iron skillet then drizzle with slightly melted peanut butter and jelly. Once your cookie cools, cut into wedges then dust with powdered sugar.

Peanut Butter and Jelly Skillet Cookie

Look at those gooey chocolate chunks! Enjoy 🙂

Peanut Butter and Jelly Skillet Cookie

Tips For Making The Best Cookies

  1. Don’t alter the recipe, use all ingredients as listed.
  2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
  3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
  5. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie.
  6. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  7. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
  8. Let cookies cool completely before storing in containers. This will keep their crispness
  9. Store leftover cookies in an airtight container for 3 days room temperature.
Peanut Butter and Jelly Skillet Cookie

Peanut Butter and Jelly Skillet Cookie

This thick and chewy chocolate chip skillet cookie drizzled with peanut butter and jelly is 100% kid approved! An extra large cookie recipe made with two different kinds of chocolate chunks, topped with the classic combination of PB&J.
Course: Dessert
Cuisine: American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Calories: 502kcal
Author: Jenny
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  • 1 stick salted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup chocolate chunks
  • 1 cup white chocolate chips
  • 1/4 cup creamy peanut butter
  • 1/4 cup blueberry jelly
  • 2 tablespoons powdered sugar


  • Preheat oven to 350 degrees and lightly spray a 10 inch cast iron skillet with cooking spray.
  • Place softened butter and sugars into a large mixing bowl. Mix until all combined. Stir in egg and vanilla mixing to combine. Slowly stir in flour, baking soda, salt, chocolate chunks and white chips. Once combined, transfer to prepared cast iron skillet, pressing evenly.
  • Place peanut butter and jelly into 2 separate heat proof bowls. Microwave for 15-20 seconds until warm and liquid like. Drizzle jelly evenly over top of cookie dough, then drizzle peanut butter.
  • Bake for 30 minutes, or until baked through. Remove from oven and sprinkle with powdered sugar. Serve warm or room temperature.


Calories: 502kcal | Carbohydrates: 74g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 289mg | Potassium: 290mg | Fiber: 3g | Sugar: 53g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg
Keywords: best chocolate chip cookie recipe, chocolate chip skillet cookies, giant chocolate chip cookie

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26 Responses
  1. Karen

    Another reason to purchase a cast iron skillet…I don’t have one, but sure this will work in a pie pan!

  2. Erin @ The Spiffy Cookie

    I have not seen that butter yet but it sounds like a great addition to this skillet cookie!

  3. Ellen Evans

    How on earth do you stay so slender? I have seen dozens of your recipes and most of them are deserts. DO you never eat them, or what? Your children aren’t over weight either. Not fair. LOL

  4. Patricia Wolschlager

    I love your posts and your wonderful recipes. You have a beautiful family.!!!!!

  5. Naomi

    Nothing like a good skillet cookie! And agreed back to school is so hectic until the kids get back into the swing of things.

  6. Ali | Gimme Some Oven

    Your skillet cookies are always the best! This one looks wonderful, Jenny! 🙂

  7. Brenda @ a farmgirl's dabbles

    This looks awesome, Jenny – I’m loving the chocolate chunks in there!

  8. Heather @ Shards of Lavender

    Just pinned this to make for my family; they’re going to love it! You can’t ever go wrong with peanut butter and jelly and I’m digging that you baked it in a skillet… Amazing recipe, Jenny!

  9. Erin | The Law Student's Wife

    Is it just me, or does everything taste better in a skillet? Whether it’s for back to school or back to the office, this is such a fun treat! My husband and I don’t have kids, but that won’t stop me from making this!

  10. Virginia

    My sister at peanut butter and jelly sandwiches EVERY DAY when we were little for her school lunches. She still loves them. I am totally making these for her the next time I see her!!! It looks delicious!

  11. Kristina

    I am not sure my family would like this combination, but it’s so unique I’ll give it a try. More for me if they don’t. 😉

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