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Buckeye Skillet Cookie

Buckeye Skillet Cookie
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The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

It was only a matter of time before I made buckeyes. I had no idea what buckeyes were until I moved to Ohio. Being a Louisiana girl, it was strange to see them for the first time.

I’ve had them several times since I first moved up north, so I was due to make some, but there was no way I was just making simple buckeyes… I wanted to make a buckeye skillet cookie!

Buckeye Skillet Cookie

There’s a load of peanut butter and chocolate in this dessert, and we all know that it wouldn’t be a skillet cookie without big scoops of vanilla ice cream.

Buckeye Skillet Cookie

Buckeye Skillet Cookie


  • 2 sticks (1 cup) unsalted butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate semi sweet chips
  • 1/2 cup chopped walnuts
  • Buckeyes, for topping (optional)
  • Ice cream, for topping and serving (optional)


  1. Set oven to 375°F.
  2. Melt 2 sticks of butter in a 12-inch cast iron skillet over low heat.
  3. Turn off the heat and add both sugars. Whisk lightly into melted butter.
  4. Fold in the eggs and vanilla and whisk gently to combine.
  5. In a bowl, mix flour, baking soda and salt. Add the flour mixture to the butter/sugar mixture and stir until smooth.
  6. Fold in the peanut butter, chocolate chips and walnuts until well incorporated and smooth. Make sure cookie batter is level in skillet.
  7. Bake in the oven until the edges are lightly browned and the center is a little soft to the touch. This should be around 25-30 minutes.
  8. Remove from oven and serve with buckeyes and ice cream.

Buckeye Skillet Cookie

Ashley Durand

By Ashley Durand

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