Kailley Lindman/Thrillist

Fluffernutter Skillet Cookie Recipe

Total Time:  30 minutes
Yield:  One 6-inch skillet cookie (feeds one exceptionally hungry person or two reasonably hungry people)


  • 3 tablespoons unsalted sweet cream butter, browned
  • 2 tablespoons light brown sugar, packed
  • 1 ½ tablespoons granulated sugar
  • 1 large egg yolk
  • ½ teaspoon pure vanilla extract
  • 5 tablespoons all-purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup peanut butter chips
  • ¼ cup semisweet chocolate chips
  • ¼ cup creamy peanut butter
  • ¼ cup Marshmallow Fluff


  • Preheat oven to 350 degrees F and thoroughly grease a 6-inch cast-iron skillet with butter
  • In a small mixing bowl, whisk together melted butter and sugars until smooth
  • Add egg yolk and vanilla extract and whisk until just combined
  • In a separate small mixing bowl, sift together flower, baking soda, and salt
  • Pour wet ingredients into dry ingredients and stir with a wooden spoon, scraping down the sides of the bowl as necessary, until incorporated
  • Fold in peanut butter chips and chocolate chips
  • Press about ⅔ of the cookie dough into the skillet until a thin layer covers the base of the skillet
  • Use a spoon to place small dollops of Marshmallow Fluff over the dough
  • Crumble bits of remaining dough over the Fluff layer (be sure to let some of the Fluff stay exposed -- this will result in a marbled effect once the cookie bakes)
  • Use a spoon to place small dollops of peanut butter over the dough and Fluff
  • Bake for 12-14 minutes, or until the edges of the cookie start to turn golden brown (the center of the cookie may be slightly under-baked -- it’s better this way! And it will continue to bake through a bit as it cools.)
  • Allow skillet cookie to cool slightly (about 5 minutes) on a wire cooling rack
  • Top with ice cream and enjoy!
Kailley Lindman/Thrillist