S'Mores Peanut Butter Cookie Pie
Prep time
Cook time
Total time
This S'Mores Peanut Butter Cookie Skillet is the perfect way to celebrate summer. Made in a skillet, this giant peanut butter cookie is topped with fudgy chocolate, toasted marshmallows and vanilla bean ice cream.
Serves: 10 Servings
  • Peanut Butter Cookie Skillet:
  • ½ Cup Butter
  • ½ Cup Peanut Butter
  • ½ Cup Sugar
  • ½ Cup Brown Sugar
  • 1 Large Egg
  • 1 Teaspoon Vanilla Extract
  • 1½ Cup All Purpose Flour
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • Chocolate and Marshmallow Layer:
  • 2 ½ Cups Semi-Sweet Chocolate Chips
  • 1 (14 oz.) Can Condensed Milk
  • 15-20 Large Marshmallows
  • Optional Toppings:
  • Vanilla Bean Ice Cream
  • Chocolate Sauce
  1. Preheat the oven to 350°. In a mixing bowl cream together butter, peanut butter and sugars. Add egg and vanilla extract, beat well. In separate bowl mix flour, baking soda, and salt. Add to creamed mixture and blend well. Press the cookie dough into a 12 inch oven safe skillet. Bake for 15-20 minutes or until the cookie is just barely done. Remove from the oven and cool for 15 Minutes in the skillet. Meanwhile, in a small pot melt the chocolate chips and condensed milk on medium heat, stirring occasionally.
  2. Pour the chocolate mixture over the cookie. Refrigerate for 1 hour. Top the chocolate with marshmallows and broil for 1 minute or until the marshmallows have begun to brown. Alternatively, you could use a kitchen torch to brown the marshmallows.
  3. Cut into slices and serve with vanilla ice cream and chocolate sauce.
Note: Refrigeration time is one hour.
Recipe by Mariah's Pleasing Plates at https://mariahspleasingplates.com/smores-peanut-butter-cookie-pie/