Chocolate Peppermint Skillet Cookie
A delicious, skillet cookie stuffed with three types of chocolate + crushed peppermint candies!
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Servings: 1 10-inch Skillet Cookie
Ingredients
- 8 tablespoons (113 g) unsalted butter, (melted and cooled)
- 1 1/4 cups (275 g) light brown sugar, (packed)
- 2/3 cup (158 ml) California Olive Ranch Mild & Buttery Olive Oil
- 1/4 cup (48 g) granulated sugar
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 2 tablespoons (30 ml) milk, (room temperature)
- 2 teaspoons real vanilla extract
- 1 1/2 cups (204 g) all-purpose flour
- 1 1/2 cups (204 g) bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (180 g/6.4 oz) dark chocolate, (coarsely chopped)
- ½ cup (90 g/3.2 oz) semi-sweet chocolate, (coarsely chopped)
- ½ cup (90 g/3.2 oz) white chocolate, (coarsely chopped)
- 3/4 cup (115 g/4 oz) peppermint candy, (crushed)
Instructions
- Preheat your oven to 350°F (177°C). Oil a 10-inch (25-cm) cast-iron skillet and make sure you have a rack in the top third of the oven, at least 6 inches (15 cm) from the heat source.
- In a large bowl, whisk together the melted butter, brown sugar, oil, granulated sugar, eggs, egg yolk, milk and vanilla and mix until blended. Set aside.
- In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the butter mixture, stirring until barely combined and you still see streaks of flour. Add in the chopped chocolate and peppermint candy (*reserving* several tablespoons of chocolate and candy to sprinkle over the top) and stir until combined and everything is evenly distributed throughout. Add the dough to the skillet, patting it down to smooth any bumps and lumps. Sprinkle the reserved chocolate and candy over the top.
- Bake for 22 minutes in the top third of the oven. Wait at least 45 minutes to serve, and I strongly urge you to serve with vanilla ice cream.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo
This giveaway was created in collaboration with California Olive Ranch. A big thank you to them + you for supporting the brands I work with! xo
Made these last year for the first time, and everyone loved them. I wasn’t super excited about them, but boy did they change my mind – these are at the top of my list for holiday cookies this year!!
Hi Ashley! I’m so so happy that you all love this skillet cookie!! Happy holidays! xo
Giveaway closed! Thank you to everyone that entered!!!! xox
Gingerbread
Homemade sugar cookies! They remind me of the many times spent in the kitchen with my mom and my girls decorating sugar cookies for the holidays and finding the sprinkles for weeks afterwards!
Eggnog macarons. About 50% of the time when I make them the shells turn out hollow and the feet are messed up, but they still taste amazing. Plus, my kids don’t know the difference and they still think I’m a rockstar.
It’s hard to narrow things down, but I really love this gingerbread cake with cranberry swirl that I make every year (as many times as possible)
I love marionberry pie with a big scoop of vanilla ice cream.
i love molasses cookies
I also love a really good Red Velvet cake with cream cheese and coconut icing.
I also love peach pie with whipped cream!