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How to Make Chocolate-Peppermint Skillet Cookie - A Step-by-Step Guide

Indulge in the perfect blend of rich chocolate and refreshing peppermint with this delectable Chocolate-Peppermint Skillet Cookie recipe. Whether you're looking for a dessert to impress your guests or simply craving a cozy treat for yourself, this recipe is sure to hit the spot.

Imagine a warm, gooey cookie loaded with chunks of decadent chocolate and infused with the cool, invigorating flavor of peppermint. This skillet cookie is a delightful twist on the classic chocolate chip cookie...

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Ingredients

  • 1 teaspoon vegan butter, or to taste
  • 1 cup all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 2 tablespoons vegan butter, softened
  • 7 tablespoons unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®)
  • ½ cup dark chocolate chunks
  • 2 large marshmallows, cut into 8 slices
  • ¾ cup powdered sugar, sifted
  • 1 tablespoon unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®)
  • 1 peppermint candy cane, crushed, or more to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 8
  • Yield: 1 skillet cookie

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.
  • Sift flour, cocoa powder, baking soda, and salt into a medium bowl.
  • Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.
  • Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks.
  • Bake in the preheated oven for exactly 10 minutes.
  • While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.
  • Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.

    • Nutrition

    330 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Sodium: 433mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 4g
    • Total Sugars: 49g
    • Protein: 4g
    • Calcium: 41mg
    • Iron: 2mg
    • Potassium: 203mg

    Categories

    Dessert recipes
    Cookie recipes
    Chocolate recipes
    Peppermint recipes
    Skillet recipes