Chocolate Peppermint Skillet Cookie Recipes

CHOCOLATE-PEPPERMINT SKILLET COOKIE

Chocolate-Peppermint Skillet Cookie image

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

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

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

Chocolate Peppermint Cookies image

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

Ingredients

2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
3/4 cup confectioners' sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons water

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

Chocolate Peppermint Cookies image

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

Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2-1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup crushed peppermint candy
Additional crushed peppermint candy, optional

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

Chocolate Pecan Skillet Cookie image

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

Ingredients

1 cup butter
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup 60% cacao bittersweet chocolate baking chips
1 cup chopped pecans, toasted
Vanilla ice cream, optional

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.

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