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Just because it’s Friday…Crinkle Top Chocolate Peanut Butter Skillet Blondies. You don’t need to be a skilled baker to bake up these deliciously EASY skillet blondies. These giant blondies require just one skillet, use pantry staple ingredients, and take almost no effort to make. There are hints of browned butter, swirls of peanut butter, puddles of melted chocolate, and every bite is insanely gooey. Enjoy this giant blondie warm, right out of the oven, with a scoop of ice cream…wow!

overhead photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with ice cream on top and spoon in blondie

If there’s one good thing that’s come out this quarantined time at home, it’s everyone’s newfound love for baking. I’ve truly never seen so many cookies, breads, cakes, buns, and brownies (oh the brownies…so many brownies) being made in such a short amount of time. I thought the month of December was quite the baking season, but this special period seems to have topped things by far!

Apparently, when we’re all holed up at home, we bake. Which, of course, makes me happy. Baking is fun, it’s relaxing, and when it involves a good amount of chocolate,

all is right with the world. Well, at least for a short time. Which probably explains all the baking. It’s a nice distraction that provides you with a pretty delicious outcome.

prep photo of beaten eggs

Especially today. I have so much to say about these giant skillet blondies. It’s what our Friday night NEEDS right now. It’s what our weekend needs. And if you’re still looking for an Easter dessert, it’s what your Easter needs as well.

Dramatic, but true.

prep photo of Crinkle Top Chocolate Peanut Butter blondie batter before baking

The story.

Like with most of my favorite recipes, this skillet blondie happened at the end of a long day. It was not planned, but instead just kind of created out of the ideas running through my head at the time.

I wanted to share something easy that was also mouth-watering in every possible way. I wanted it to be something simple and classic but with an elevated twist that made it better than any other recipe out there.

And then I had an idea. Everyone has been loving my crinkle top brownies, which got me thinking, “what if you created a crinkle top blondie? Wouldn’t that be so good?” Oh and what about peanut butter? Could I swirl that in?”.

Crinkle Top Chocolate Peanut Butter Skillet Blondies |

These were the thoughts going through my head. And if you were in my brain you’d be exhausted, but it’s how I work. Instead of overthinking the recipe, I just started to create it. In less than an hour later I had this skillet blondie in front of me. It was perfect. Not one adjustment was needed.

YES. My day was made, and all was good at that moment in time. Twas’ a nice feeling.

overhead close up photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with spoon in skillet

To make these blondies…

The process is pretty effortless. Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to these bars and makes them just a touch cozier. Remove the skillet from the stove and mix in the peanut butter and sugars. At this point, let the mix cool off. That way the heat won’t cook the eggs once you’re ready to add them in.

Now, the eggs. The eggs are KEY to creating that crinkly top. Whisking the eggs prior to mixing them into the batter creates air that helps to shape that crinkly top. It might seem like an unnecessary step, and a waste of a clean bowl, but just trust me on this, it’s what makes that delicious crinkly top. Don’t skip this step.

Once you add the eggs, simply stir in the flour and baking powder. Then add those chocolate chips and swirl in the peanut butter.

overhead close up photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with ice cream on top and spoon in skillet

And now you bake.

Transfer the skillet to the oven and bake. I like to bake these exactly twenty-three minutes. I found this to be the perfect time for the texture I was going for, but the time will depend on the size of your skillet.

Here’s what I will note, these blondies are meant to be extra gooey in the center. They should be slightly undercooked and never over baked. If you want fully baked cookie bars, you’re probably better off going for something like one of these… 1 or 2 or 3. This recipe is all about the crinkly top, chewy edges, and gooey center. If you love these brownies, you’ll love the blondie peanutty skillet version too.

overhead close up photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with ice cream on top and spoon in skillet

How do you serve this skillet blondies?

Warm, right out of the oven with a scoop of ice cream and a spoon…or maybe a few spoons depending on who you’re quarantined with.

It’s really the only way to do it. Perfect for yet another Friday at home. Hey, got to keep things exciting and delicious. I hope you all enjoy this one guys…it’s a true favorite.

See you all tomorrow for another quarantined Cocktail Saturday post.

overhead close up photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with half of the blondie eaten

watch the how to video:

Lastly, if you make these crinkle top chocolate peanut butter skillet blondies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crinkle Top Chocolate Peanut Butter Skillet Blondies

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Calories Per Serving: 399 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 350 degrees F. 
    2. Add the butter to a 10-12 inch oven safe skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1/2 cup peanut butter, the sugar, brown sugar, and vanilla. Let this cool until no longer hot, about 10-15 minutes. 
    3. In a small bowl whisk the eggs for 2 minutes until bubbly on top. Stir the eggs into the peanut butter mix. Add the flour and baking powder. Gently stir in the chocolate chips and swirl the remaining 1/4 cup peanut butter into the dough, don't worry about making it perfect. Push the chocolate chunks into the dough. 
    4. Transfer to the skillet oven and bake for 22-25 minutes, just until set around the edges, but gooey in the center. Remove from the oven, let cool 3-5 minutes. Sprinkle with sea salt (if desired). DIG in, preferably with a scoop of ice cream.


Leftovers: can be stored, covered in the skillet or in an airtight container for up to 4 days.
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overhead horizontal photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with spoon in skillet

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  1. Hi Teighan, im curious. So is it a 10, 11 or 12 inch skillet? You have said all 3 of these sizes to different people. Happens quite a lot on here? Just want to get it clarified.

  2. 5 stars
    Mountain baking at its finest! I made your sheet pan lemon rosemary Dijon chicken and potatoes with feta goddess sauce for dinner, and it was recommended to make this chocolate peanut butter blondie skillet for dessert – pull my arm! Wowzah, it hit all the right notes – loved all the chocolate-y, peanut butter-y, salt-y goodness! Not to mention it was a breeze to make at our elevation, and seems like it would be pretty hard to screw up if you follow the directions. Such a soft, light texture too (not sure if it matters but I used the PbFit peanut butter so it was a bit lighter). Thank you!

  3. You told one person you’d used a 10 inch skillet, a second person an 11 inch skillet and a third person a 12 inch skillet. The recipe will work in any of those sizes but time for baking will be a little different. Bake time will also be different depending on how much the skillet has cooled before baking. Cast iron takes some time heating up so if you start baking with a room temperature skillet it’ll take about 10 minutes longer to bake.

  4. 5 stars
    The perfect thing to bake when it’s cold and dark at 5pm. I skipped the swirl of peanut butter at the end and used this tiny & adorable 4-5 inch skillet, which means that I have left-over dough in the freezer the next time I need warm cookies. They were super rich, so I was happy to have the smaller serving size because let’s just be real— I’m eating the entire thing immediately.

  5. Hi there!
    This looks amaazing! I really want to try it but i dont have a skillet 🙁 its not that common here.. do you have any advice?

    Thank you 🙂

    1. Hey Tijay,
      You can use an oven safe baking dish. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  6. We are going out for dinner and coming back to my home for this fabulous dessert. I would like to serve it warm! Advice please?? Thanks!

    1. Hey Julie,
      I would pop them in the microwave for a few seconds:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    I have made this at least 6 times since you have put this recipe out. It has been a crowd pleaser but more for my own pleasing. Thank you.

  8. 5 stars
    I didn’t have chocolate chips or chunks so I used white chocolate chips. It was soooo good. Tear-worthy. Cant wait to try it with chocolate chips next time.❤

    1. Oh yum!! I am really glad this turned out so well for you! I hope you love it with regular chocolate chips too! xTieghan

  9. 5 stars
    Sooooo delicious! I’m gluten intolerant so I swapped in gluten free flour (I use King Arthur). They were still soooo gooey, fudge delicious! This is a new favorite for sure!

  10. 5 stars
    My go-to quick and easy dessert! Sooo easy to make, delicious each time, people seriously don’t even leave crumbs ?

  11. 5 stars
    I have made these at least 5 times and they are exceptionally good. I cut the recipe in half and used a small iron skillet. Fabulous. Added some PB cups for variety instead of the chocolate pieces.This recipe is a keeper!

  12. Hi! Having some friends over tomorrow for dinner. I wanted to make a dessert ahead of time. I just keep coming back to this one. If it’s not served warm, right out of the oven, still tasty? I guess if I made ahead I could cut up and stick in the microwave or oven to heat it up?

    1. Hey Stephanie,
      Yes it is still yummy either way! You could always wait to pop it in the oven once your friends arrive at your house. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. You guys…I cannot stop drooling over this! First of all, I am not a baker so when I saw the video of this deliciousness, I thought to myself, I can make that. I had all the ingredients at home and had at it. My husband still talks about it. It was so easy and SO delicious! Yum yum yummy! Cannot wait to make it for my nephews next week!

  14. Hi! This looks amazing! Do you think it would work in a 13 in skillet? Maybe just decrease the bake time?

    1. Hey Megan,
      Yes that would for sure work! I hope you love the recipe, please let me know if you have any other questions! xTieghan