Fluffernutter Cookie Skillet (For Two)
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If you’re a peanut butter lover, this Fluffernutter Cookie Skillet for Two is about to become your new favorite dessert. A warm brown butter chocolate chip cookie is layered with peanut butter, marshmallow fluff, and crushed Nutter Butter cookies, then baked until golden around the edges and perfectly gooey in the center. Bakes up in a mini cast iron skillet. Mixes up in one bowl and no mixer needed!
A cookie skillet, like my pizookie, feels special enough for date night, movie night, or a weekend treat, but it’s still incredibly easy to make. I created this recipe because I don’t always want a huge skillet cookie sitting around for a few days. A mini cookie skillet is perfect for those nights.
What makes this version different is the combination of brown butter, peanut butter, marshmallow fluff, and Nutter Butter cookies. It’s inspired by my fluffernutter cookie but transformed into a warm cookie dessert that’s meant to be shared straight from the skillet with two spoons.
I also chose to use browned butter, like I did with my brown butter chocolate chip cookies or brown butter brownies, instead of softened butter because it adds a rich, nutty flavor that pairs perfectly with the peanut butter and marshmallow. It’s one extra step, but it makes a huge difference in the final flavor.
Ingredients
- Unsalted butter: Browning the butter adds rich, nutty flavor. Read my tutorial on how to brown butter. You can also use salted butter.
- Light brown sugar: Use my homemade brown sugar.
- Granulated sugar
- Egg yolk
- Milk: Any milk works. You can also use water.
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Peanut butter
- Marshmallow fluff
- Nutter Butter cookies: Optional but adds a nice crunch.
How To Make A Fluffernutter Cookie Skillet For Two
Preheat your oven to 350°F. If using a mini cast iron skillet, make sure it’s well seasoned. You can also bake the cookie in two ramekins for individual servings. I like to give it a quick grease with a bit of butter.
Begin by browning the butter in a medium saucepan over medium heat. As the butter melts, it will begin to foam and then develop golden brown specks at the bottom of the pan. Continue cooking until it smells nutty and fragrant. Browning the butter deepens the flavor of the cookie and is worth the extra few minutes.
Allow the butter to cool for about 10 minutes. This step is important because hot butter can cook the egg yolk and affect the texture of the dough. I transfer it to the mixing bowl to cool so it doesn’t overcook.
Once cooled slightly, whisk in the brown sugar, granulated sugar.
Then whisk in the egg yolk, milk, and vanilla extract until smooth and creamy. Whisking thoroughly helps dissolve the sugar and creates a chewier cookie texture.
Add the flour, baking soda, and salt and stir just until combined. Overmixing at this stage can create a tough cookie, so stop as soon as the flour disappears.
Fold in the chocolate chips.
Spread half of the cookie dough into your skillet or divide it between two ramekins.
Spoon the peanut butter and marshmallow fluff over the dough. Give it a quick swirl with a tip of the knife. The goal is to create ribbons of peanut butter and fluff throughout the cookie without completely mixing them in.
Top with the remaining cookie dough. It doesn’t need to completely cover the filling. Some peanut butter and fluff peeking through creates a beautiful finished dessert. Sprinkle the crushed Nutter Butter cookies on top.
Bake for 17 to 19 minutes if using a cast iron skillet or 14 to 16 minutes if using ramekins. The edges should look set and lightly golden while the center remains soft and slightly underbaked.
Resist the urge to overbake. The skillet will continue cooking the cookie after it comes out of the oven, helping create that perfect gooey center.
Serve warm with vanilla ice cream, hot fudge, or caramel sauce and two spoons.
Heather’s Baking Tips
- Brown the butter until it smells nutty and fragrant, not burnt. The brown specks are where all the flavor lives.
- Let the browned butter cool before adding the egg yolk to prevent scrambling.
- Use creamy peanut butter for the best swirl throughout the cookie.
- Pull the skillet from the oven when the center still looks slightly underdone. The residual heat will finish baking it.
- Serve it warm with vanilla ice cream. The contrast between the warm cookie and cold ice cream is hard to beat.
Storage Instructions
You can assemble and refrigerate for up to 3 days before baking. Any leftovrs, cover tightly and store at room temperature for up to 2 days.
Allow the cookie skillet to cool completely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
You can also freeze unbaked. Prepare the cookie dough and assemble the skillet, but do not bake. Wrap tightly and freeze for up to 3 months. Label the container with the recipe name, baking temperature, and baking time for easy reference later.
Bake directly from frozen at 350°F. Add approximately 5 to 8 extra minutes to the baking time. The cookie is done when the edges are set and the center is still slightly soft.
More Recipes To Try
My Small Batch Cinnamon Rolls are perfect for weekend mornings when you want fresh cinnamon rolls without making a huge pan.
If cookies are more your thing, try my Small Batch Chocolate Chip Cookies, which make just enough to satisfy a craving without a dozen leftovers hanging around.
And for chocolate lovers, my Small Batch Brownies deliver that rich, fudgy texture in a perfectly sized batch.
Fluffernutter Cookie Skillet For Two
Ingredients
- ¼ cup (½ stick, 57 g) unsalted butter
- ¼ cup (53 g) packed light brown sugar
- 2 Tablespoons granulated sugar
- 1 large egg yolk room temperature
- 1 Teaspoon milk
- 1 teaspoon vanilla extract
- ½ cup + 2 Tbs (75 g) all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- 2-3 Tablespoons peanut butter
- 3-4 Tablespoons marshmallow fluff
- crushed nutter butter cookies
Instructions
- Heat oven to 350°F.
- In a medium saucepan, brown the butter by melting it over medium heat, swirling the pan periodically to make sure the butter is cooking evenly. The butter will start to foam, then turn from a pale yellow to a toasty brown with a nutty aroma. Let cool for 10 minutes. ¼ cup (½ stick, 57 g) unsalted butter
- Once the butter is no longer hot enough to cook the egg yolk, add the brown sugar, granulated sugar, egg yolk, water and vanilla to the pan and whisk until creamy, about 2 minutes. ¼ cup (53 g) packed light brown sugar 2 Tablespoons granulated sugar 1 large egg yolk 1 Teaspoon milk 1 teaspoon vanilla extract
- Add the flour, baking soda, and salt and mix just until combined. Stir in the chocolate chunks, then spread half into into one 6 1/4" mini cast iron skillet or two 8-ounce ramekins. Top with the peanut butter and fluff (and cookie pieces if adding) and swirl with a tip of knife. Add the remaining cookie dough on top. ½ cup + 2 Tbs (75 g) all purpose flour ¼ teaspoon baking soda ¼ teaspoon salt ½ cup semisweet chocolate chips 2-3 Tablespoons peanut butter 3-4 Tablespoons marshmallow fluff crushed nutter butter cookies
- Bake for 17-19 minutes if using the cast iron skillet (approximately 14-16 minutes if using ramekins) until the edges are puffy and slightly crispy while the center is still gooey and slightly underbaked.
- Remove from oven and serve warm, with a big scoop of vanilla ice cream, chocolate sauce or hot fudge, and two spoons
Notes
- Make ahead/Storage: You can assemble and refrigerate for up to 3 days before baking. Any leftovers, cover tightly and store at room temperature for up to 2 days. Allow the cookie skillet to cool completely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
- Freezing: You can also freeze unbaked. Prepare the cookie dough and assemble the skillet, but do not bake. Wrap tightly and freeze for up to 3 months. Label the container with the recipe name, baking temperature, and baking time for easy reference later. Bake directly from frozen at 350°F. Add approximately 5 to 8 extra minutes to the baking time. The cookie is done when the edges are set and the center is still slightly soft.
- Butter: You can also use salted butter.
- Milk: Any milk works. Can also use water.
