This post for Reese Spread Stuffed Chocolate Chip Skillet Cookie was sponsored by Hershey’s Canada. As always, all opinions are my own. Also, if you come to my house I can’t promise I won’t make you try the Reese spread on a spoon.
Remember those days when you could exist on candy bars alone? For me, it was in between my tenth and eleventh grade year of high school. I was attending university and living in the dorms. Every morning I grabbed a large Mt. Dew and a Reese cup on the way to class. I called it the breakfast of champions. It saw me through my first kick at university life.
As I have grown, I eat fewer candy bars for breakfast. Not because I don’t WANT to eat candy bars for breakfast because we all know I DO. It’s more because I rarely buy candy bars because my little child/thief steals them if I do and eats them all before I get a chance. So these days I buy candy bars on the sly and eat them in my car before anyone is the wiser. Oh yes, I do.
When I found out that Hershey’s had come out with a Reese spread, I was intrigued. I must admit that I was skeptical. I thought it would taste like yet another chocolate spread….that the peanut taste would get lost. Boy, was I wrong. Seriously, it tastes like they took Reese cups, melted them and poured them into a jar.
While I wanted to make a recipe with the new Reese spread, my favorite use case is straight off of a spoon. Preferably a large one. If you want to get REALLY fancy, make it into a S’more. It is SO GOOD that it stands alone beautifully.
But, alas, I own a food blog so we need something that is a bit more….um….recipe-esque, right? This weekend we hosted my husband’s band-mates at our cottage. I made my Deep Dish, Reese Stuffed Chocolate Chip Skillet Cookie and I had them swooning. They all loved it and were in high hopes that I would make another before the weekend was over. Unfortunately, that didn’t happen. Fortunately, I get to be here this weekend when it will DEFINITELY happen. So very yummy (and easy to boot).
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup Reese spread from Hershey's
- A small handful of semi-sweet chips for sprinkling on top
- Preheat oven to 350 degrees. Grease cast iron skillet with vegetable oil. Wipe out excess with a paper towel.
- Cream softened butter and sugars (granulated and brown) in a medium bowl. Once creamed add eggs and vanilla. Mix until combined.
- Add flour, soda and salt. Mix until just combined.
- Fold in chocolate chip cookies.
- Press half of the chocolate chip cookie dough into your prepared cast iron skillet. [img src="https://merryabouttown.com/wp-content/uploads/2015/08/Press-half-of-the-cookie-dough-into-the-bottom-of-the-skillet-620x446.jpg" width="620" height="446" class="aligncenter size-medium" title="Press half of the cookie dough into the bottom of the skillet" alt="Press half of the cookie dough into the bottom of the skillet"]
- Spread Reese spread evenly across the cookie dough.
- Top with remaining cookie dough and sprinkle with additional chocolate chips. [img src="https://merryabouttown.com/wp-content/uploads/2015/08/Off-to-the-oven-620x349.jpg" width="620" height="349" class="aligncenter size-medium" title="Off to the oven!" alt="Off to the oven!"]
- Bake for 25 - 35 minuted depending on your desired doneness. Bake for the first 15 minutes or so uncovered and then cover it with aluminum foil so the top won't burn. I cooked our cookie for 35 minutes until the top no longer jiggled. The inside was still somewhat under baked but the edge was quite done. Adjust your baking time to your preference for a fully baked or ooey gooey under baked cookie.
- Let cool for one hour before serving. Cut into wedges.
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 607 Saturated Fat: 22g Cholesterol: 69mg Sodium: 363mg Carbohydrates: 73g Fiber: 3g Sugar: 47g Protein: 6g
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