Reeses Skillet Cookie Bliss – Homemade Reeses Cups Edition

Hey, cookie monster, ever tried combining gooey skillet cookies with your own Homemade Reeses Cups? Trust me, this recipe starts by folding chopped peanut butter cups into chocolate chip cookie dough and baking it in a sizzling cast iron skillet. I first nailed this idea after I messed around with a batch of Diy Reeses Cups that didn’t even survive past the prep stage. Now, I can’t resist using my Home Made Reese Cups in every baked good. The result? A cozy dessert that hits all the sweet spots and leaves everyone begging for seconds.

I know what you’re thinking: do I really need to make DIY Reeses Cups when I could just grab a bag at the store? Well, IMO, there’s something magical about customizing your own. You can whip up Healthy Reeses Cups with natural peanut butter or Protein Reeses Cups packed with extra protein powder. You can even shape them into Homemade Reese’s Eggs for Easter or sprinkle them into a batch of Reese’s Pieces Cookies. Ever wondered why adding that peanut butter center turns a simple cookie into an epic Reeses Dessert? The crispy edges, gooey center, and melty peanut butter bursts create a flavor explosion. FYI, if you adore Reeces Peanut Butter Cup Ideas or you’re a fan of Reeses Brownies, this skillet cookie will become your new obsession 🙂

Stick around. I’ll walk you through every step, share my best tips, and sprinkle in a few more fun twists. Let’s get this Reeses party started!

Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (220g) packed brown sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2½ cups (315g) all-purpose flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup (175g) semi-sweet chocolate chips
• ½ cup chopped Homemade Reeses Cups
• ¼ cup chopped roasted peanuts (optional)
• Cooking spray or extra butter for skillet

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 10-inch cast iron skillet with cooking spray or softened butter. I love using cast iron for that perfect crust.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2 minutes with an electric mixer.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and sea salt. Ever wondered why precise measurements matter? Science, my friend.
5. Gradually incorporate the dry ingredients into the wet mixture. Mix until just combined—avoid overmixing to keep the cookie tender.
6. Fold in the chocolate chips, chopped Homemade Reeses Cups, and roasted peanuts if you’re feeling extra nutty.
7. Press the dough evenly into the prepared skillet. Smooth the top with a spatula and scatter a few extra chopped cups on top for eye candy.
8. Bake for 22–25 minutes, or until the edges are golden brown and the center looks slightly underbaked. Remember, carryover heat finishes it off.
9. Let the skillet cool for 5 minutes before slicing. You want that melty center, not lava-level chaos.
10. Serve warm with a scoop of vanilla ice cream or a drizzle of melted chocolate for the ultimate Reeses Dessert experience.

Variations

Feeling adventurous? Try these twists: swap semi-sweet chips for white chocolate and tie your cookie together with crushed pink Himalayan salt; turn it into a lighter treat by using almond flour, sugar substitute, and Healthy Reeses Cups; or add a swirl of caramel and sea salt for a salted caramel Reeses Brownies vibe.

Serving & Tips

Serve this skillet cookie fresh out of the oven with a scoop of homemade vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days—or wrap individual slices in plastic wrap and freeze for up to a month. For a seasonal touch, top with crushed candy canes for Christmas or mini eggs for an Easter twist featuring Homemade Reese’s Eggs. Warm slices in the microwave for 10 seconds to revive that gooey center.

Final Thoughts

This Reeses Skillet Cookie has become my go-to showstopper whenever friends swing by. I still smile thinking about the first time I nailed the balance between crispy edges and a soft, peanut-buttery center. Honestly, you don’t need a special occasion to bake this—though birthdays, movie nights, and random Wednesdays all count. Give it a shot and let me know if you break your own record for seconds!

FAQs

Can I use store-bought peanut butter cups instead of making Homemade Reeses Cups?

Absolutely. Store-bought cups work fine if you’re short on time. Just chop them up and fold them in, though they lack the custom flavor of your own creations.

How do I store leftovers to keep them fresh?

Wrap cooled slices in plastic wrap or foil, then store in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped slices for up to a month.

Can I halve this recipe for a smaller batch?

You can. Use a smaller skillet (8-inch) and adjust baking time to about 18–20 minutes, keeping an eye on that golden edge and slightly underbaked center.

What’s the best way to make Protein Reeses Cups for this recipe?

Mix peanut butter, a scoop of vanilla or chocolate protein powder, and a bit of coconut oil. Press into mini muffin liners, freeze until set, and chop into chunks—boom, Protein Reeses Cups!

Follow me on Pinterest for more Homemade Reeses Cups recipes!