Best 4 Chocolate Peppermint Skillet Cookie Recipes
Craving a delectable treat that combines the richness of chocolate with a refreshing peppermint kick? Look no further than the chocolate peppermint skillet cookie! This indulgent dessert is a symphony of flavors, sure to tantalize your taste buds and transport you to a world of culinary bliss. Picture a warm, golden-brown skillet filled with a gooey, molten center of chocolate and peppermint chips. The aroma of freshly baked cookie dough infused with peppermint essence fills the air, creating an irresistible invitation to indulge. As you sink your fork into this culinary masterpiece, the symphony of flavors begins to unfold. The rich, decadent chocolate and the invigorating burst of peppermint dance harmoniously on your palate, creating an experience that is both satisfying and delightful.
Let's cook with our recipes!
CHOCOLATE-PEPPERMINT SKILLET COOKIE
This egg-free chocolate skillet cookie topped with crushed candy canes and a sugary glaze requires no rolling or scooping--it bakes up in a skillet into a giant cookie you can share with friends. Top it with ice cream, if desired.
Provided by FOODBEAST
Categories Desserts Cookies Chocolate Cookie Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- 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 Facts : Calories 330.4 calories, Carbohydrate 67 g, Fat 7.9 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 433.3 mg, Sugar 48.5 g
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
CHOCOLATE PEPPERMINT COOKIES
If anything can get you in the Christmas spirit, these minty chocolate chip cookies can. A sprinkle of peppermint candy adds an extra-festive touch. They're excellent for dunking. -Delia True, Forest Ranch, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and crushed candy. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with additional candy if desired. , Bake at 350° for 9-10 minutes or until cookies spring back when lightly touched. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PECAN SKILLET COOKIE
Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside., Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and nuts. Spread mixture into buttered skillet. , Bake until toothpick inserted in center comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.
Nutrition Facts : Calories 528 calories, Fat 27g fat (13g saturated fat), Cholesterol 72mg cholesterol, Sodium 378mg sodium, Carbohydrate 69g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your skillet cookie. Use a high-quality semisweet or bittersweet chocolate for the best results.
- Don't overmix the dough: Overmixing the dough will result in a tough, chewy cookie. Mix the dough just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough for at least 30 minutes before baking will help the cookie to hold its shape and prevent it from spreading too much.
- Bake the cookie in a hot skillet: A hot skillet will help to create a crispy outer layer and a gooey center.
- Don't overbake the cookie: The cookie is done baking when the edges are golden brown and the center is set. If you overbake the cookie, it will become dry and crumbly.
- Let the cookie cool slightly before serving: Let the cookie cool for a few minutes before serving so that it has a chance to set. If you serve the cookie too soon, it may be too soft and gooey.
Conclusion:
This chocolate peppermint skillet cookie is the perfect dessert for any occasion. It is easy to make, delicious, and sure to be a hit with everyone who tries it. So next time you are looking for a special treat, give this chocolate peppermint skillet cookie a try.
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