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Chocolate-Peppermint Skillet Cookie
Chocolate-Peppermint Skillet Cookie
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Decadent chocolate skillet cookie with candy cane topping and sweet glaze, no eggs needed, bakes up effortlessly in one big, delicious treat.
Ingredients:
  • 1 teaspoon vegan butter, or to taste
  • 1 cup all-purpose flour
  • 0.66666668653488 cup unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 0.5 cup light brown sugar
  • 2 tablespoons vegan butter, softened
  • 7 tablespoons unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®)
  • 0.5 cup dark chocolate chunks
  • 2 large marshmallows, cut into 8 slices
  • 0.75 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
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease an 8-inch cast iron skillet with vegan butter.
  • Combine flour, cocoa powder, baking soda, and salt by sifting into a medium bowl.
  • In a large bowl, mix together white sugar, brown sugar, and softened vegan butter. Add the dry ingredients and mix well. Stir in almond milk, then gently fold in half of the chocolate chunks.
  • Spread 2/3 of the dough in the prepared skillet, pressing it evenly on the bottom. Arrange marshmallow slices on top. Top with the remaining dough, flattening it evenly. Sprinkle with the rest of the chocolate chunks.
  • Simply bake in the oven for a precise 10 minutes.
  • While the cookie is baking, in a large mixing bowl, combine powdered sugar and almond milk. Whisk the icing until it reaches a drizzling consistency.
  • Take the cookie out of the oven and allow it to cool for a bit. Drizzle the icing over the cookie using a spoon and sprinkle with crushed candy cane.

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