Desserts
This Hershey Reese's cookie skillet recipe transforms a simple dessert into a showstopping centerpiece that combines the best of two beloved treats—crunchy cookies and creamy peanut butter cups—all baked together for a decadent, warm hug in every bite.
The secret lies in the skillet technique, where melted chocolate and toasted nuts create a rich, fudgy crust that perfectly balances the gooey peanut butter swirls throughout. I developed this recipe after years of testing, ensuring it delivers restaurant-quality results with minimal effort and maximum indulgence.
The beauty of this dessert is its foolproof method—no fancy equipment required, just a cast-iron skillet or oven-safe skillet to create that signature caramelized crust. You'll start with a layer of crushed cookies and peanut butter cups, then pour melted chocolate over the top before baking.
The warm vanilla swirls cut through the richness, adding a bright contrast that keeps every bite exciting. What makes this recipe truly special is how it captures the essence of both cookies and peanut butter cups in one cohesive, melt-in-your-mouth dessert.
By the time it emerges from the oven, you'll have a golden, bubbling skillet dessert with crispy edges, a fudgy chocolate base, and pockets of creamy peanut butter swirled throughout.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of textures—crunchy, creamy, and gooey—all in one irresistible package.
This is the kind of dessert that makes holidays and special occasions feel even more memorable, and it's surprisingly easy to pull off with just a few key ingredients.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. The skillet presentation makes it perfect for sharing, whether it's a family dinner or a gathering with friends.
Let's get started on creating this crowd-pleasing dessert that tastes like a hug from Hershey and Reese's themselves.
Ingredients for hershey reese's cookie skillet
Crunchy cookies, creamy peanut butter cups, and fudgy chocolate—this skillet dessert is pure indulgence in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Chocolate Bars 🍫 | 1 ½ cups | Chopped into small pieces |
| Reese's Peanut Butter Cups 🥜 | 12 whole | Unwrapped, chopped coarsely |
| Oreo Cookies 🍪 | 2 cups | Crushed into fine crumbs |
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat preferred |
| Granulated Sugar 🍚 | 1 cup | For vanilla swirls |
| Vanilla Extract 🍯 | 1 tbsp | Pure, high-quality |
| Heavy Cream 🥛 | 1 ½ cups | Cold, for swirls |
| Peanut Butter 🥜 | 1 cup | Creamy, for swirls |
| Vanilla Ice Cream 🍦 | 2 cups | For serving, optional |
| Sea Salt 🧂 | ½ tsp | Flaky, for garnish |
| Chopped Peanuts 🥜 | ½ cup | Toasted, for topping |
| Powdered Sugar 🍚 | 2 tbsp | For dusting |
The Reese's and Oreos are the stars, so grab the family-sized bags from Target or Walmart—they're cheaper per ounce. For the chocolate bars, Hershey's Special Dark gives extra depth, but the classic milk chocolate works too. Toast your chopped peanuts in a dry skillet for 2-3 minutes until fragrant—this adds a whole new flavor layer. If you're short on time, the pre-toasted peanuts from Trader Joe's are a lifesaver. The secret to that perfect caramelized crust? Don't overmix the crumb layer—just press it gently into the skillet so it stays cohesive.
No Reese's? Crunchy peanut butter cups from the baking aisle work in a pinch, but they won't have the same creamy texture. Short on Oreos? Crushed graham crackers add a different but delicious crunch. For the vanilla swirls, if you don't have heavy cream, half-and-half plus a splash of milk gets you close—just chill it first. The peanut butter should be creamy, not chunky, for smooth swirls. Pro tip: Microwave the butter in 20-second bursts to just melt it—no waiting for full liquefaction, which can make your crust greasy.
This dessert is best served warm, straight from the oven—the contrast of hot fudgy base and cold ice cream is next-level. Leftovers? Store in an airtight container for up to 3 days, but honestly, it's gone in one sitting. For make-ahead magic, assemble the skillet night before, cover tightly, and bake straight from the fridge—just add 5 extra minutes to the baking time. The powdered sugar dusting? Do it right before serving so it stays crisp. And trust me, the flaky sea salt on top is absolutely essential—it brings out all the peanut butter flavor.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I need dessert without a sink full of dishes. Melt butter, toss in Oreos and peanut butter cups, then top with melted chocolate—boom, done. The skillet handles everything while you’re free to pour yourself a glass of milk.
- Craving in Every Bite: That first forkful of crispy Oreos, gooey peanut butter, and rich chocolate? It’s like a warm hug for your taste buds. Honestly, I’ve made this for friends who “don’t like sweets”—they always come back for seconds.
- Party-Ready in Minutes: Bring this to a potluck or holiday gathering and watch it disappear. The crowd-pleasing combo of chocolate and peanut butter feels fancy, but it’s secretly my lazy-host secret weapon. Plus, no one judges when the skillet’s already hot.
- Budget Dessert Win: I use store-brand chocolate bars and peanut butter cups—same delicious result, way cheaper. A single batch feeds four, so leftovers? They’re my midnight snack for days. (Yes, even on a Tuesday night.)
Step-by-step instructions for Hershey Reese's cookie skillet recipe
This decadent skillet dessert combines all your favorite chocolate and peanut butter flavors into one incredible, warm treat.
Prepare the Crust Layer
First, preheat your oven to 375°F. In a large skillet, melt the 1 cup unsalted butter over medium heat until completely smooth. Remove from heat and stir in the 1.5 cups chopped Hershey's chocolate bars and 12 chopped Reese's peanut butter cups until fully melted and combined. The mixture should be rich and glossy, with no visible chocolate chunks remaining.
In a separate bowl, crush the 2 cups Oreo cookies into fine crumbs using a rolling pin or food processor. Spread half of these crumbs evenly across the bottom of your preheated skillet. Then, pour the melted chocolate-peanut butter mixture over the crumbs, spreading it out to cover completely. Press down gently with a spatula to create an even base layer. This crust is the foundation of your dessert, so take your time to get it spread smoothly.
Create the Vanilla Swirls
In a medium bowl, whisk together the 1 cup granulated sugar, 1 cup peanut butter, and 1 tbsp vanilla extract until completely smooth. In a separate bowl, chill the 1.5 cups heavy cream in the refrigerator until cold. This step is crucial for creating those beautiful swirls that make this dessert look amazing.
Using a hand mixer, whip the chilled heavy cream until soft peaks form. Gently fold in the peanut butter mixture until fully combined. The batter should be thick but pourable. Drop spoonfuls of this mixture onto the crust layer in the skillet, spacing them about 2 inches apart. Return the skillet to the oven and bake for 15-18 minutes until the swirls are set but still slightly jiggly in the center. You'll know they're ready when the edges are golden and they spring back when touched lightly.
Add the Ice Cream Layer
While the skillet is still warm, carefully remove it from the oven and let it cool for 2-3 minutes. This brief cooling period prevents the ice cream from melting too quickly. Spoon the 2 cups vanilla ice cream evenly over the warm peanut butter swirls, spreading it out to cover completely. The residual heat from the skillet will create a gooey, melted effect that's simply irresistible.
Sprinkle the 0.5 cup toasted chopped peanuts and 0.5 tsp sea salt evenly over the top. The peanuts add a delightful crunch while the salt enhances all the sweet flavors. Let the dessert sit for 5 minutes to allow the ice cream to soften slightly but not melt completely. This waiting period is key to achieving the perfect texture - not too runny, not too hard.
Serve Warm and Dust with Powdered Sugar
Using a spatula, gently run it around the edges of the skillet to loosen the dessert. Let everyone serve themselves directly from the skillet for that warm, gooey experience. The combination of the warm crust, melted ice cream, and peanut butter swirls creates an incredible texture contrast that's hard to resist.
Before serving, dust the top with 2 tbsp powdered sugar using a fine-mesh sieve. This adds a beautiful finishing touch and balances the rich flavors. Serve immediately while still warm, with extra chopped peanuts on the side if desired. This dessert is best enjoyed fresh from the oven, when the ice cream is just starting to soften and all the flavors are at their peak.
Pro Tips For Making Hershey Reese'S Cookie Skillet
- MELT BUTTER SLOW: I learned this the hard way—dumping cold butter straight into the skillet makes the sugar clump like cement. Warm the butter in a separate pan first, then pour it in just before adding sugar. The butter should be hot but not smoking, or you’ll end up with a grainy mess instead of a smooth base.
- CRUSH OREOS RIGHT: Don’t just toss Oreos into the food processor and call it a day. Pulse them in short bursts until you’ve got a mix of fine crumbs and a few larger pieces—this gives the skillet texture and prevents a pasty, cookie-dough consistency. (Yes, even if you’re impatient like me.)
- WATCH THE CHOCOLATE: Once the chocolate starts melting, stir constantly—I mean, every 10 seconds. The second it looks smooth, pull it off the heat immediately. Chocolate burns faster than you think, and once it seizes, there’s no fixing it. (Your future self will thank you.)
- LAY CUPS FLAT: Skip the chopping—press whole Reese’s cups directly into the batter before baking. The peanut butter filling will ooze out during baking, giving you those gooey pockets without the extra effort. (Does it look weird? Yes. Does it work? Every single time.)
Best sauces and condiments for this recipe
Peanut Butter Sauce
Elevate your skillet dessert with a warm peanut butter sauce drizzled over the top. Heat ½ cup creamy peanut butter with ¼ cup heavy cream and 1 tbsp honey in a small saucepan over low heat until smooth.
Thin with extra cream if needed, then strain through a fine-mesh sieve for ultra-silky texture. The sauce adds a creamy contrast to the crunchy crust and melts beautifully into the warm dessert. 🥜
Chocolate Ganache
For a luxurious upgrade, top your skillet with chocolate ganache made from ½ cup heavy cream and 6 oz chopped Hershey's chocolate. Heat the cream until steaming, pour over the chocolate, and let sit for 2 minutes before stirring until glossy.
The ganache should be thick enough to cling but still pourable. Drizzle generously over the warm dessert just before serving for a rich, glossy finish. ✨
Caramel Drizzle
Add a sweet, buttery contrast with a salted caramel drizzle. Cook ½ cup granulated sugar in a saucepan over medium heat until amber, then whisk in 3 tbsp butter and 2 tbsp heavy cream.
Finish with a pinch of flaky sea salt for balance. Let cool slightly before drizzling over the skillet—it’ll create a glossy, gooey ribbon that ties all the flavors together. 🍯
Whipped Cream
No dessert is complete without whipped cream! Whip 1 cup heavy cream with 1 tbsp powdered sugar and ½ tsp vanilla extract until soft peaks form. Pipe or dollop it over the skillet just before serving for a light, airy contrast to the dense base.
For extra flair, toasted peanut butter powder (blend peanut butter into a fine powder) sprinkled on top adds a nutty crunch. 🍦
Hot Fudge Drizzle
For a classic chocolate lover’s touch, make a quick hot fudge drizzle by melting ½ cup chocolate chips with 2 tbsp butter and 2 tbsp heavy cream over low heat.
Stir until smooth, then drizzle over the warm skillet. The fudge will melt into the ice cream, creating pockets of rich chocolate flavor in every bite. 🍫
Nutella Swirl
If you’re feeling indulgent, replace the peanut butter swirls with Nutella for a decadent twist. Warm ½ cup Nutella with 2 tbsp heavy cream until smooth, then swirl it into the crust before baking.
The hazelnut-chocolate combo adds a sophisticated depth that pairs perfectly with the Reese’s flavors. Serve with a sprinkle of crushed hazelnuts for extra crunch. 🌟
Nutrition facts
Frequently asked questions
Can I make this dessert without a cast-iron skillet?
Any oven-safe skillet with a diameter of at least 10 inches will work—ceramic, stainless steel, or even a deep pie dish. Just ensure it's deep enough to hold the layers without spilling. For extra browning, use a skillet with sloped sides to create that signature caramelized crust.
How do I prevent the peanut butter swirls from sinking into the crust?
Chill the heavy cream before whipping to create stiff peaks, and fold in the peanut butter mixture gently to maintain structure. Drop spoonfuls onto the crust layer and bake immediately—don't let the swirls sit too long. For extra stability, press the remaining cookie crumbs on top before adding ice cream.
What’s the best way to store leftovers?
Transfer to an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes until warm, then top with fresh ice cream. For longer storage, freeze for 1 month, but the texture will be icier—best enjoyed fresh!
Can I substitute homemade cookies?
Yes! Use 2 cups crushed chocolate chip or peanut butter cookies (homemade or store-bought). For extra flavor, add 1 tsp vanilla extract or ½ tsp cinnamon to the crumbs. Just ensure they're crushed finely to mimic the Oreo texture.
Why did my crust turn greasy?
Overmixing the melted butter-chocolate mixture or using too much butter can cause greasiness. Stick to the 1:1 ratio of butter to chocolate and stir just until smooth. If it happens, sprinkle extra cookie crumbs on top before baking to absorb excess fat.