Salty Honey Peanut Butter Skillet Cookie
Recipe Intro From cynthiajordan

I'm a BIG fan of peanut butter. I used to make this Nutter Butter pie at this pie shop I worked at. It was a cream cheese-based peanut butter mousse topped with peanut butter crumble, and no, it was not too much peanut butter. I'm also a fan of that Ben and Jerry's Peanut Buttah Cookie Core ice cream - I hope it hasn't been moved to their Flavor Graveyard!

This skillet cookie is stuffed with a honey cream cheese filling. I add extra flakey sea salt to the dough before it was baked in the oven. I topped it off with vanilla bean ice cream and a homemade peanut butter honey sauce, which hardens up as soon as it hits cold ice cream, just like Magic Shell. The honey-roasted peanuts add the perfect crunch. I even put extra into plain vanilla, and it was excellent. 


Prep time 30mins
Cook time 1hr
Serves or Makes: 10 servings


Honey Cream Cheese Filling:

  • 6 ounces cream cheese, cold and cubed
  • 1/ 3 cup wildflower honey
  • 2 tablespoons all-purpose flour
  • 1/ 2 teaspoon fine sea salt
  • 2 teaspoons vanilla bean paste

Peanut Butter Dough:

  • 2 1/ 4 cup all-purpose flour
  • 3/ 4 teaspoon baking powder
  • 1/ 2 teaspoon baking soda
  • 1/ 2 teaspoon fine sea salt
  • 1/ 4 teaspoon cinnamon
  • 1 1/ 2 sticks unsalted butter, at room temperature
  • 1/ 3 cup wildflower honey
  • 1 cup firmly packed light brown sugar
  • 1/ 2 cup granulated sugar
  • 1 1/ 2 cups creamy peanut butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Flakey sea salt, for garnish
  • Crushed honey roasted peanuts, for garnish
  • Vanilla bean ice cream, for serving

Honey Peanut Butter Sauce:

To make the cream cheese filling:


  • Step 1

    Combine cream cheese, honey, and flour mix until smooth.

  • Step 2

    Stir in salt and vanilla bean paste.

  • Step 3

    Draw an 9” circle on parchment. Evenly spoon or pipe cream cheese filling into circle. Place in freezer while making cookie dough.

To make the cookie dough:


  • Step 1

    Preheat oven to 350F.

  • Step 2

    Whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

  • Step 3

    Cream together butter, honey, light brown sugar, and peanut butter until smooth. Scraping down sides frequently.

  • Step 4

    Add eggs, followed by vanilla.

  • Step 5

    With mixer running on low, in a steady stream add flour mixture.

  • Step 6

    Spread half of the dough onto the bottom of a lightly greased 10 inch cast-iron skillet.

  • Step 7

    Place frozen cream cheese disk over top. Top with remaining cookie dough. Smooth out evenly.

  • Step 8

    Lightly sprinkle top with flakey sea salt.

  • Step 9

    Place in center rack of oven. Bake for 40 mins. Rotate and bake another 20.

  • Step 10

    Remove from oven and let cool 10 minutes.

To make the peanut butter honey sauce:


  • Step 1

    In a small pot, combine peanut butter, honey, salt, and coconut oil. Once completely melted and smooth remove from heat and stir in vanilla.

  • Step 2

    Top warm cookie with ice cream, peanuts, and peanut butter sauce. Serve immediately.