Peanut Butter Blossom Skillet Cookie

Peanut Butter Blossom Skillet Cookie

When I think of peanut butter blossom cookies, I think of Christmas. I also think of how much fun it is to unwrap fifty Hershey’s Kisses to press into each cookie. Here’s a solution: make a giant peanut butter blossom skillet cookie and unwrap just one *rather large* Hershey's Kiss to put on top. You get the same crispy-edged, soft-centered cookie, but with a lot less work. Serve each slice with a tall glass of cold milk and enjoy!

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  • ½ cup shortening
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ cup creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla
  • 1 ½ cups flour
  • ½ tsp salt
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 1 Hershey's Kiss (7oz)


  1. Preheat your oven to 350°F. Coat the inside of your 10.5-inch Stargazer Cast Iron skillet with butter and set aside. In a large mixing bowl, mix together the shortening, brown sugar and granulated sugar until it's fluffy. 
  2. Mix in the peanut butter, vanilla and egg until combined. 
  3. Sift together the flour, baking soda, baking powder and salt. Add it to the bowl with the wet ingredients and mix until combined. 
  4. Roll the dough into a ball and place it in the skillet. Using your hands, spread the dough out until it reaches the edges. Leave the edges “cracked” to mimic the look of a traditional peanut butter blossom cookie. 
  5. Sprinkle on desired amount of granulated sugar and bake for 20-25 minutes (you want it to be slightly underdone with browned edges).
  6. Remove the skillet from the oven and allow to cool slightly before pressing in the large Hershey’s Kiss. 


Prep Time: 15 min

Cook Time:  20 min

Serves: 4-6


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