Chocolate Cobbler with Peanut Butter

Chocolate Cobbler with Peanut Butter is a warm, gooey dessert with crisp, cake-like edges and a rich, fudgy chocolate sauce hiding underneath. Swirls of creamy peanut butter and melty chocolate chips make every spoonful irresistible.

This easy skillet dessert comes together without a mixer, and the oven does all the magic. Serve it warm with a scoop of vanilla ice cream for the ultimate chocolate-and-peanut-butter treat.

Why You’ll Love This Chocolate Cobbler

• One-skillet dessert with simple ingredients and easy cleanup
• Rich chocolate flavor from cocoa powder and melty chocolate chips
• Creamy peanut butter swirled throughout every bite
• Crisp, cake-like edges with a warm, fudgy sauce underneath
• No mixer required—just a bowl, whisk, and skillet
• Absolutely delicious served warm with vanilla ice cream

Ingredients You’ll Need

For exact measurements, see the printable recipe card below.

• Dry ingredients: All-purpose flour, granulated sugar, cocoa powder, baking powder, and salt
• Wet ingredients: Whole milk, melted butter, and vanilla extract
• Chocolate and peanut butter: Creamy peanut butter and semi-sweet chocolate chips
• For the fudgy sauce: Light brown sugar, cocoa powder, hot water, peanut butter, and chocolate chips

How to Make Chocolate Cobbler with Peanut Butter

1. Make the batter. Mix the dry and wet ingredients, fold in the chocolate chips, and spread the batter in a prepared cast-iron skillet.
2. Add the peanut butter and sauce. Swirl warmed peanut butter into the batter, then pour the chocolate sauce over the top without stirring.
3. Bake and serve. Top with more chocolate chips, bake until the edges are set and the center is slightly soft, then rest for 10 minutes before serving.

Cetcu Tips

• Don’t stir the sauce into the batter. It may look completely wrong, but trust the process—that’s how the fudgy sauce ends up underneath!
• Don’t overbake it. Set edges and a slightly soft center are exactly what you want. That gooey middle is the best part.
• Place a baking sheet underneath. If any chocolate sauce bubbles over, you’ll be very glad you did. 😉

The Best Way to Serve Chocolate Cobbler

Serve this cobbler warm with a big scoop of vanilla ice cream melting right over the top—it’s hard to beat that hot-and-cold combination! In our peanut-butter-loving house, an extra drizzle of warmed peanut butter is always welcome.

For a little something extra, add sliced bananas, whipped cream, chopped peanuts, or a drizzle of caramel sauce.

Storage and Reheating

Cover and refrigerate leftover chocolate cobbler for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds, then add a fresh scoop of vanilla ice cream—because why wouldn’t you?

You can also freeze the cooled cobbler for up to 2 months. Thaw it overnight in the refrigerator and reheat gently; the sauce may not be quite as silky, but it will still be delicious.

Chocolate Cobbler FAQ

Why do you pour hot water over chocolate cobbler?

The hot cocoa mixture sinks beneath the batter as it bakes, creating the rich, fudgy chocolate sauce underneath. It may look strange going into the oven, but don’t stir it!

How do you know when chocolate cobbler is done?

The edges should look set, while the center remains slightly soft with a little jiggle. Let the cobbler rest for 10 minutes after baking so the sauce underneath has time to thicken.

Can I use a different-size skillet?

Yes. A 10-inch skillet provides the best balance of crisp edges and a gooey center. A larger skillet may bake faster, while a smaller, deeper skillet may need additional baking time.

More Desserts Worth Saving Room For

Keep that cobbler spoon handy! Try my Pecan Pie Cobbler, Easy Peach Cobbler, or Blackberry Cobbler next—just don’t forget the ice cream!

Chocolate Cobbler with Peanut Butter

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour 5 minutes

Chocolate Cobbler with Peanut Butter is a warm skillet dessert with cake-like edges and a rich, gooey chocolate sauce underneath. Serve it warm, with vanilla ice cream!

Ingredients

For Chocolate Cobbler

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup whole milk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup creamy peanut butter
• ½ cup semi-sweet chocolate chips

For Chocolate Sauce and Topping

• ¾ cup packed light brown sugar
• ½ cup unsweetened cocoa powder
• 1½ cups hot water
• ½ cup creamy peanut butter
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F. Lightly grease a 10-inch cast-iron skillet with butter or nonstick cooking spray.
2. In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the milk, melted butter, and vanilla; stir just until a thick batter forms.
3. Fold in the chocolate chips and spread the batter evenly in the skillet. Microwave the peanut butter for 15–20 seconds, until easy to spoon. Dollop it over the batter and gently swirl with a knife.
4. In a clean bowl, whisk together the brown sugar and cocoa powder. Slowly whisk in the hot water until smooth, then whisk in the peanut butter.
5. Pour the chocolate sauce evenly over the batter—do not stir. Sprinkle the topping chocolate chips over the sauce. Place the skillet on a baking sheet and bake for 35–40 minutes, until the edges are set and the center is slightly soft.
6. Let the cobbler rest for 10 minutes so the sauce can thicken. Serve warm with vanilla ice cream.

Notes

Do not stir after pouring the chocolate sauce over the batter. The layers will switch places as the cobbler bakes.

The cobbler is ready when the edges are set and the center remains slightly soft. It will thicken as it rests.

If using a very dark cast-iron skillet, begin checking for doneness around 32 minutes.

Whole milk gives the richest results, but 2% milk or unsweetened oat milk may be substituted. Crunchy peanut butter also works if you prefer a little texture.

Nutrition Information:

Yield: 10
Serving Size: 1/10 of the cobbler

Amount Per Serving: Calories: 655
Total Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 18g
Cholesterol: 15mg
Sodium: 363mg
Carbohydrates: 94g
Fiber: 9g
Sugar: 53g
Protein: 15g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.