Description
This Mint Chocolate Chip Skillet Cookie is a delightful dessert combining the refreshing flavor of peppermint with rich dark chocolate chips baked to perfection in a cast iron skillet. Soft and chewy with a slightly golden top and melty chocolate chips, it’s perfect for serving warm with a scoop of vanilla ice cream for an indulgent treat.
Ingredients
Scale
Wet Ingredients
- 14 tablespoons salted butter (1 stick plus 6 tablespoons, softened)
- 1 & 1/3 cups granulated sugar
- 2 eggs
- 10 drops green food coloring
- 1 teaspoon peppermint extract
Dry Ingredients
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Chocolate
- 1 10-oz package dark chocolate chips (reserve 1/2 cup for topping, chop half of the remaining)
Instructions
- Prepare the Skillet: Line a 10-inch cast iron skillet or pie plate with parchment paper, or grease it well to prevent sticking.
- Preheat Oven: Set your oven to 350°F (175°C) to preheat while preparing the dough.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar together until fluffy, about 2 to 3 minutes. Scrape the bowl sides and bottom to ensure even mixing.
- Add Eggs and Flavoring: Beat in the eggs, green food coloring, and peppermint extract until well combined.
- Combine Dry Ingredients: In a separate bowl, stir the baking powder, baking soda, and cream of tartar into the flour to mix evenly. Then gradually add this flour mixture into the wet ingredients and beat just until almost incorporated.
- Prepare Chocolate Chips: Reserve 1/2 cup of chocolate chips for topping later. Chop half of the remaining chocolate chips with a knife and mix both chopped and whole chips into the dough completely.
- Shape the Dough: Spread the dough evenly into the prepared skillet, wetting your fingers slightly to press it down firmly and evenly.
- Bake First Stage: Bake the cookie uncovered in the preheated oven for 20 minutes.
- Finish Baking: Loosely tent the skillet with foil and continue baking for an additional 13 to 15 minutes. The cookie is done when the center jiggles slightly when the pan is shaken and the top shows some golden spots but is not over browned.
- Add Topping Chocolate: While the cookie is still hot, sprinkle the reserved chocolate chips on top so they melt irresistibly.
- Serve: Allow the cookie to cool slightly, then serve warm optionally with vanilla ice cream for a perfect dessert experience.
Notes
- Using parchment paper helps prevent the cookie from sticking and makes cleanup easier.
- Wet your fingers before pressing the dough into the skillet to avoid sticking.
- Check the cookie toward the end of baking to avoid overbaking; it should be soft and slightly jiggly in the center.
- This cookie is best enjoyed warm with a scoop of vanilla ice cream but can also be served at room temperature.
- Green food coloring is optional but adds a festive minty appearance.