The Best Chocolate Peppermint Skillet Cookie to Indulge in When It’s Cold Outside
‘Tis the season to treat yourself and the whole family, and one of the best ways to do that is with a Chocolate Peppermint Skillet Cookie everyone will want to cozy up to.
What’s great about this skillet cookie is that it can be made entirely dairy-free. That way, if you’ve got someone in the family who can’t drink milk, even they can enjoy it as well.
This treat uses Blue Diamond Almond Breeze Refrigerated Unsweetened Chocolate Almondmilk for its creamy, chocolate-y flavor. While almond milk is normally used for drinks or cereal, it’s versatile enough to be added into desserts as an easy dairy substitute.
Massive skillet cookies are all about their gooey indulgence, and this one definitely packs it in. It’s got a marshmallow filling and double chocolate to go big on flavor, but also balances that out with a refreshing hit of peppermint from crushed candy canes.
Whether it’s for a family get-together or a quick dessert to whip up with the squad, this Chocolate Peppermint Skillet Cookie is the comforting dessert you’re gonna want to keep making to warm up and spread holiday cheer this winter season.
If you’re down to make this Chocolate Peppermint Skillet Cookie for yourself, peep the recipe below.
For the cookie dough2 Tbsp vegan butter, softened
½ cup white granulated sugar
½ cup light brown sugar
1 cups All Purpose flour
⅔ cup unsweetened cocoa powder
1 ½ tsp baking soda
½ tsp salt
7 tablespoons Blue Diamond Almond Breeze Refrigerated Unsweetened Chocolate Almondmilk
½ cup dark chocolate chunks
1-2 whole candy canes, crushed
2 large marshmallows
For the icing
¾ cup powdered sugar, sifted
1 tablespoon Blue Diamond Almond Breeze Refrigerated Unsweetened Chocolate Almondmilk
Preheat oven to 350 °F and grease an 8” cast iron skillet with vegan butter.
In a large bowl, thoroughly combine white sugar, brown sugar, and softened vegan butter.Sift cocoa powder, flour, salt, and baking soda into a separate, medium-sized bowl. Next, add the dry and wet ingredients together and mix thoroughly. Add in the Blue Diamond Almond Breeze Refrigerated Unsweetened Chocolate Almondmilk and mix again. Fold in a small handful of chocolate chunks.
Slice your marshmallows about ⅛ inch thick. It’s important for the marshmallows to be sliced thinly so they melt evenly during baking.
Grab about ⅔ of the dough and press it evenly into the bottom of your cast iron pan. Place 8 slices of marshmallow flat onto the dough. Evenly flatten out the remainder of the cookie dough on top. Garnish with the remaining chocolate chunks. Place skillet in oven and bake for exactly for 10 minutes.
While cookie skillet is baking, place all the icing ingredients together in a large mixing bowl and whisk together
Cool cookie skillet slightly. Using a spoon, drizzle icing and top with crushed candy canes. Top with a scoop of dairy-free ice cream, and enjoy!
Written by Constantine Spyrou. Published with permission from FOODBEAST.com.