Desserts
This Hershey's Reese's Cookie Skillet delivers the ultimate dessert experience with fudgy cookie edges and gooey Reese's centers—all baked in one pan.
The secret lies in layering a crispy chocolate cookie crust, creamy peanut butter filling, and a rich chocolate ganache topping, creating a decadent treat that's easier to make than it is to resist.
I perfected this recipe after years of testing, ensuring every bite delivers that perfect balance of textures and flavors.
The beauty of this dessert is its simplicity—just a few ingredients and a single skillet, yet the results are restaurant-quality. You'll start with a buttery cookie crust baked to golden perfection, followed by a layer of melted Reese's peanut butter cups that creates that signature gooey center.
The final chocolate ganache topping ties everything together with a glossy, velvety finish that makes it look as good as it tastes.
What you'll end up with is a warm, gooey skillet dessert that's perfect for feeding a crowd or satisfying a sweet tooth. The cookie crust holds its shape while the Reese's filling stays soft and spreadable, and the chocolate ganache adds that extra layer of indulgence.
This dessert is foolproof, making it ideal for beginners and experienced bakers alike.
Serve it warm straight from the oven with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra touch of elegance. The skillet presentation makes it feel special, and the combination of textures—crispy, chewy, and creamy—will have everyone asking for seconds. Let's get baking!
Ingredients for hershey reese's cookie skillet
Just 13 ingredients for this showstopping skillet dessert with crispy edges and gooey Reese's centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Reese's Peanut Butter Cups 🍫 | 12 oz | Mini or regular size, chopped |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for best texture |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cookie crust |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tsp | Pure extract preferred |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | High quality for ganache |
| Heavy Whipping Cream 🥛 | ½ cup | Cold for ganache |
| Powdered Sugar 🍚 | 1 cup | For dusting |
| Salted Peanuts 🥜 | ½ cup | Chopped, for topping |
| Vanilla Ice Cream 🍦 | 2 cups | For serving |
| Milk Chocolate Bars 🍫 | 4 oz | For extra crunch |
The Reese's peanut butter cups are the star—Hershey's mini size gives you perfect bite-sized pieces, but regular works too. Grab a family-size bag from the grocery store's candy aisle or order online for bulk. For the chocolate chips, Ghirardelli or Guittard make a noticeable difference in the ganache. The butter should be cold and cubed—don't melt it ahead of time, or your crust will turn out greasy. I always buy extra peanut butter cups because they disappear faster than you think (and they're great for snacking).
No Reese's mini cups? Chop regular Hershey's bars into small pieces—they melt just as well. Running short on chocolate chips? Use chopped milk chocolate bars instead. For the cookie crust, brown sugar adds chewiness—don't skip it. If you're making this ahead, chill the dough for 30 minutes before baking for even better texture. The powdered sugar topping? Sift it for a smoother finish. And if you're feeling fancy, drizzle melted white chocolate over the ganache before serving.
This dessert reheats beautifully—just pop it in the oven at 350°F for 5-10 minutes to warm through. Store leftovers in an airtight container for up to 3 days in the fridge, though it's usually gone before then. For a make-ahead dessert, assemble everything except the ganache, refrigerate overnight, then bake and add the ganache just before serving. The ice cream melts fast, so add it right before serving—or serve it on the side for a cleaner presentation.
Why You'll Love This Recipe
- I’ll be real: Reese’s cups aren’t cheap, but a single bag stretches across two skillets. Plus, the rest of the ingredients? Basic pantry staples. You’re basically getting gourmet dessert for less than takeout.
- One-Bowl Magic: Honestly, mixing the dough takes less time than deciding what to watch on TV. Just toss in the flour, sugars, melted butter, and chopped Reese’s cups—no fancy steps, just stir until it holds together.
- Peanut Butter Bliss: That first bite of warm cookie with melted Reese’s oozing through? It’s like dessert hugged you. The peanut butter cups add this rich, salty-sweet contrast that makes every forkful feel like a little victory.
- Party in a Pan: Between us, this is my go-to for game nights or last-minute gatherings. Serve warm with ice cream, break into squares for lunchboxes, or even freeze half for a quick treat later—it’s that adaptable.
Step-by-step instructions for Hershey's Reese's cookie skillet
This one-pan wonder delivers fudgy edges and gooey centers with minimal effort.
Prepare the Chocolate Cookie Crust
Preheat your oven to 350°F and melt the 1 cup unsalted butter in a 9-inch oven-safe skillet over medium heat. Once melted, remove from heat and stir in the 1 cup granulated sugar and 0.5 cup packed brown sugar until completely dissolved.
Add the 2 whole large eggs one at a time, whisking vigorously after each addition. Mix in the 1.5 cups all-purpose flour and 1 tsp vanilla extract until just combined. Fold in the 12 oz chopped Hershey's Reese's peanut butter cups and 1.5 cups semisweet chocolate chips until evenly distributed.
Spread the mixture evenly into the skillet and bake for 18-20 minutes until the edges are set but the center still looks slightly soft. You want it firm enough to hold its shape but still fudgy inside. Let it cool for 10 minutes before proceeding—this prevents cracking when you add the ice cream.
Create the Ganache Layer
While the crust cools, melt the 4 oz milk chocolate bars and 0.5 cup heavy whipping cream together in a microwave-safe bowl in 30-second intervals, stirring between each interval until completely smooth. The mixture should be glossy and pourable.
Once the crust has cooled slightly, pour the chocolate ganache evenly over the top. Use a spatula to spread it gently into the edges, letting it flow into the center. You want a thin, even layer that will create a glossy finish when set. Place the skillet back in the oven for 5-7 minutes to set the ganache slightly.
Remove from the oven and immediately sprinkle the 0.5 cup chopped salted peanuts evenly over the ganache. The peanuts should stick slightly to the surface. Let the skillet cool completely at room temperature for 30 minutes—this ensures the ganache sets properly before adding the ice cream.
Assemble and Serve the Skillet
Scoop 2 cups vanilla ice cream into the center of the skillet, creating a well in the middle. Gently press the ice cream down slightly with a spoon to help it adhere to the crust. Dust the top and sides of the skillet with 1 cup powdered sugar using a fine-mesh sieve for a snowy finish.
Let the skillet sit at room temperature for 10-15 minutes before serving. This allows the ice cream to soften slightly and creates a beautiful contrast between the warm crust and cold ice cream. For the best experience, serve immediately with a scoop of ice cream on top of each slice.
Cut into wedges and serve warm for the ultimate Hershey's Reese's experience—crispy edges, fudgy centers, and that perfect balance of peanut butter and chocolate in every bite. The skillet keeps well in the fridge for up to 3 days, though I doubt it'll last that long!
Pro Tips For Making Hershey Reese'S Cookie Skillet
- MELT THE PEANUT BUTTER CUPS FIRST: I learned this the hard way—chopping the Reese’s cups into the batter and baking them straight up leads to a sad, gooey mess. Melt them first in the skillet with the butter (about 2 minutes on medium) so they blend into the dough smoothly. This also keeps the peanut butter from turning grainy when it hits the oven.
- USE COLD BUTTER IN THE DOUGH: Cut that butter into the flour mixture like you’re making pie crust, not cookie dough. Cold butter creates pockets of steam that puff these cookies up right. I know it’s tempting to soften it, but resist—your future self will thank you when the edges get that crispy, cakey texture instead of spreading into a sad pancake.
- DON’T OVERMIX THE BATTER: Once the wet ingredients hit the flour, stop stirring after 10 seconds. Overmixing develops the gluten, and these cookies will turn out tough instead of tender. The batter should look shaggy—lumpy and uneven. It’s okay if it’s messy; it’s what makes them melt-in-your-mouth good.
- BAKE AT 350°F—NO HIGHER: I used to crank the oven to 375°F for faster baking, but the edges burned before the centers set. Stick to 350°F and bake just until the edges are golden (about 12–15 minutes). The centers will look underdone, but they’ll firm up as they cool. Trust the process—rushing here ruins the texture.
Troubleshooting your hershey reese's cookie skillet
Cracked Cookie Crust
If your cookie crust cracks when adding the ice cream, it likely cooled too quickly. Let the crust cool for 10-15 minutes after baking—this gives the structure time to set properly.
Also, ensure your skillet is 9-inch or larger; smaller pans can cause uneven baking and stress the crust. For extra insurance, chill the dough for 30 minutes before baking. 🥄
Ganache Too Thin
A runny ganache usually means the chocolate wasn’t melted evenly or the cream was too hot. For a perfect consistency, melt chocolate and cream together in 30-second intervals, stirring between each.
The mixture should coat the back of a spoon but still be pourable. If it’s too thin, refrigerate for 10 minutes to thicken slightly before spreading. 🌡️
Ice Cream Melting Too Fast
If your ice cream disappears before serving, don’t add it until the very last step. Instead, place the skillet in the freezer for 5 minutes before scooping the ice cream into the center.
This creates a cooler base that slows melting. For an even better effect, serve with extra ice cream on the side—guests can add it themselves! ❄️
Peanuts Not Sticking
Peanuts often slide off because the ganache isn’t set enough. Press them gently into the warm ganache while it’s still slightly liquid. For extra grip, lightly toast the peanuts in a dry skillet for 2-3 minutes before sprinkling—they’ll stick better and add a nice crunch. 🥜
Uneven Baking
If the edges bake faster than the center, your oven may have hot spots. Rotate the skillet halfway through baking for even cooking. Also, ensure your oven is fully preheated—cold spots can cause uneven texture.
A 9-inch cast iron skillet distributes heat better than nonstick, so invest in one if you don’t have it. 🔥
Filling Too Watery
If the Reese’s filling stays too soft or spreads too much, your crust may not have baked long enough. Aim for 18-20 minutes until the edges are set but the center is still slightly soft.
For extra stability, press the filling into the crust gently with a spoon before adding the ganache. 🍫
Nutrition facts
Frequently asked questions
Can I make this skillet dessert ahead of time?
Assemble everything except the ganache and ice cream, then refrigerate overnight. When ready to serve, bake the crust, add the ganache, sprinkle peanuts, and let it set. Add ice cream just before serving to keep it creamy.
What if I don't have Reese's peanut butter cups?
No problem! Use 12 oz chopped regular Hershey's milk chocolate bars mixed with ½ cup peanut butter for a similar effect. For extra richness, add ¼ cup crushed peanuts to the crust mixture.
How do I prevent the cookie crust from getting too greasy?
Use cold butter (never melted) and avoid overmixing the dough. Chill the mixture for 30 minutes before baking for a firmer texture. A 9-inch cast iron skillet also helps distribute heat evenly.
Can I use a different type of ice cream?
Vanilla is ideal, but you can substitute with coffee, cookies & cream, or even salted caramel for flavor variations. Just ensure it's cold to prevent melting too quickly.
Why does my ganache sometimes turn grainy?
Grainy ganache usually means the chocolate wasn't melted completely or absorbed moisture. Use high-quality chocolate and melt it with cream in 30-second intervals, stirring between each. For extra smoothness, strain through a fine-mesh sieve before pouring.