Fluffternutter Chocolate Chip Cookie Skillet (with Brown Butter)
This Fluffernutter Chocolate Chip Cookie Skillet made with brown butter is soft, gooey, and decadent in the center with perfectly golden, crisp, and slightly chewy edges. It’s stuffed with creamy peanut butter, marshmallow fluff, and crushed Nutter Butter cookies, then studded with melty chocolate chips for the ultimate indulgent dessert. Serve it warm straight from the skillet with a scoop of vanilla ice cream and a sprinkle of flaky sea salt for a rich, nostalgic treat that’s perfect for sharing.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter – Browned to add rich, nutty depth and create that signature soft, gooey cookie texture.
Avocado Oil (or Oil of Choice) – Adds extra moisture and helps keep the skillet cookie tender without making it greasy.
Brown Sugar – Brings deep caramel flavor and chewiness, essential for a soft-centered cookie skillet.
Granulated Sugar – Balances the brown sugar and helps the edges bake up golden and crisp.
Eggs – Bind the dough together while providing structure and richness.
Heavy Cream – Enhances softness and creates a more indulgent, bakery-style cookie texture.
Vanilla Bean Paste or Extract – Adds warm vanilla flavor that complements the chocolate, peanut butter, and marshmallow.
All-Purpose Flour – Provides the structure needed for a thick, scoopable cookie skillet.
Baking Soda – Helps the cookie rise slightly and contributes to those crisp edges.
Baking Powder – Adds a touch of lift for a softer, lighter interior.
Salt – Balances sweetness and intensifies the chocolate and peanut butter flavors.
Semi-Sweet Chocolate Chips – Melt into pockets of rich chocolate throughout the skillet cookie.
Creamy Peanut Butter – Creates the classic fluffernutter flavor and adds a rich, salty contrast to the sweet dough.
Marshmallow Fluff – Melts into gooey swirls that make the center extra soft and decadent.
Nutter Butter Cookies – Add crunchy texture and extra peanut butter flavor layered throughout and on top.
Flaky Sea Salt: Sprinkled on top to balance sweetness and elevate the chocolate flavor.
Why You’ll Love Oatmeal Chocolate Chip Cookies (with Brown Butter):
Ultra Gooey Center: The middle stays soft, molten, and indulgent, especially when served warm.
Perfectly Crisp Edges: The edges bake up golden, crisp, and slightly chewy for the best texture contrast.
Classic Fluffernutter Flavor: Peanut butter and marshmallow fluff bring nostalgic, sweet-salty goodness.
Rich Brown Butter Base: Brown butter adds deep, nutty flavor that takes this cookie skillet to the next level.
Loaded With Texture: Melty chocolate chips and crushed Nutter Butter cookies add bites of crunch and richness.
Made To Share: Perfect for scooping straight from the skillet with friends or family.
Ice Cream-Ready: Topped with vanilla ice cream, it becomes the ultimate warm-and-cold dessert experience.
Simple Yet Show-Stopping: Easy to make but impressive enough for guests or special occasions.
Tips for Making Oatmeal Chocolate Chip Cookies (with Brown Butter):
Brown The Butter Properly: Stir constantly and remove the butter once it’s deep golden and nutty to avoid burning the milk solids.
Cool The Brown Butter Slightly: Let it cool for 15–20 minutes so it doesn’t melt the sugars or scramble the eggs.
Use A Cast Iron Or Oven-Safe Skillet: A 12” skillet gives the best crisp edges and even heat distribution.
Whisk Dry Ingredients Separately: This ensures the baking soda, baking powder, and salt are evenly distributed.
Mix Just Until Combined: Overmixing the dough can lead to a tougher texture instead of a soft, gooey center.
Layer The Dough Evenly: Press the bottom layer flat so the fillings stay evenly distributed.
Spread Peanut Butter Gently: A light hand keeps it creamy and prevents it from mixing into the dough.
Don’t Overwork The Marshmallow Fluff: It doesn’t need to be perfectly smooth—rustic swirls bake best.
Leave Some Filling Exposed: Small pockets of visible marshmallow fluff and peanut butter create extra gooey bites.
Watch The Bake Time Closely: Pull the skillet when the edges are golden and the center is just set but still soft.
Remember It Continues Baking: The skillet will keep cooking after it comes out of the oven, so slightly underbake.
Let It Rest Before Serving: Cooling for 10 minutes helps the layers set while keeping the center gooey.
Serve Warm For Best Texture: This skillet is at its best when warm with melty chocolate and soft marshmallow.
Finish With Flaky Sea Salt: A light sprinkle balances the sweetness and enhances all the flavors.
How to Store Oatmeal Chocolate Chip Cookies (with Brown Butter):
Room Temperature: Store leftovers tightly covered in the skillet or an airtight container for up to 2 days. The edges will stay chewy while the center remains soft.
Refrigerator: Cover or transfer to an airtight container and refrigerate for up to 4–5 days. Reheat gently to bring back the gooey texture.
Freezer: Freeze fully cooled portions wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months.
Reheating: Warm individual servings in the microwave for 15–25 seconds, or reheat the skillet in a 300°F oven until just warmed through.
FAQs:
Q: Can I make this cookie skillet ahead of time?
A: Yes. You can bake it ahead, cool completely, and store it covered. Reheat gently before serving to restore the gooey center.
Q: What size skillet should I use?
A: A 12” cast iron or oven-safe skillet works best to achieve crisp edges and a soft, gooey center.
Q: How do I know when it’s done baking?
A: The edges should be golden and set, while the center looks slightly underbaked and puffed. It will continue to cook as it cools.
Q: Can I use natural peanut butter?
A: Creamy, conventional peanut butter works best for structure. Natural peanut butter may be too oily and loose.
Q: What if I don’t have marshmallow fluff?
A: You can substitute large marshmallows, but fluff gives the creamiest texture and best melt.
Q: Can I skip browning the butter?
A: You can, but browning the butter adds deep, nutty flavor that really elevates the cookie skillet.
Q: Does this dessert need to be served warm?
A: It’s best served warm for the gooey texture, but it’s still delicious at room temperature.
Q: Can I add or swap mix-ins?
A: Absolutely. Crushed pretzels, Reese’s pieces, or chopped peanuts all work well in this skillet.
Love these? Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this fluffernutter chocolate chip cookie skillet (with brown butter). Happy baking!
