The most epic Vegan Peppermint Chocolate Skillet Cookie with a gooey center and crisp edges, just like the classic! This festive treat is guaranteed to conquer all your chocolate cravings.
I made one gigantical cookie for your face and maybe that of a friend.
A reeeeeeeal good friend. One that picks you up when you're down and makes you laugh so hard you have to pee. One that always offers to drive and brings you soup when you throw out your back.
Because that's how fantastical this Vegan Peppermint Chocolate Skillet Cookie is. It's next level delish and worthy of a queen!!
Want to know how I ate this here cookie? Okay fine I'll tell you. I didn't cut it into nice slices like a normal human, heavens no. I took a big spoon and proceeded to eat it directly from the middle, melty chocolate chips and all. IT WAS EVERYTHING.
PSA: I found the most baller all natural mini candy canes at Target for super cheap and they add the best crunch to the top of this massive cookie. I also got my Lodge cast iron skillet there and I've been cooking everything it is.
I love that it's pre-seasoned! I was scared to use it for so long because I didn't know the ins and outs of cast iron but now I feel like a champ with it. For all my pals without stand mixers, this handheld one does the trick just fine.
Let it rain candy canes!!!
If you're not vegan, go ahead and use a regular egg and regular butter. No harm done! You can also really use whatever flour suits your fancy (within reason---no, coconut flour will not work here). If you're gluten-free, I'm nearly positive Bob's 1 for 1 GF baking flour would work wonders. I used white whole wheat flour from Trader Joe's for a little whole grain punch but all purpose would also be lovely.
You must must must must eat this will vanilla ice cream!! It's a non-negotiable. Nada Moo vanilla is my absolute favorite because it's made with coconut milk and super creamy but not crazy high in sugar.
I'm so freaking excited for you to make this epic Peppermint Chocolate Skillet Cookie. I think it's Christmas morning breakfast material! Praise hands emoji all day.
Ugh chocolate is my love language.
Print
Vegan Peppermint Chocolate Skillet Cookie
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
The most epic Vegan Peppermint Chocolate Skillet Cookie with a gooey center and crisp edges, just like the classic! This festive treat is guaranteed to conquer all your chocolate cravings.
Ingredients
- ½ cup salted butter (1 stick)
- ½ cup organic cane sugar
- ¼ cup coconut sugar (can sub brown sugar)
- 1 tsp vanilla extract
- 1 cup white whole wheat flour (can sub unbleached all purpose flour )
- ⅓ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup semi-sweet chocolate chips
- Crushed candy canes, for garnish
Instructions
- Preheat oven to 350F. Grease a 9-inch cast iron skillet. If you don't have a skillet, use a round pie pan.
- In a large mixing bowl with a hand held mixer (or in the bowl of a stand mixer with the paddle attachment), cream the butter and both sugars until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
- Add flour, cocoa powder, baking soda, and salt. Beat until a dough forms. Stir in chocolate chips and raspberries gently by hand (some may break, that's ok!).
- Spread mixture into prepared skillet. Bake for 18-20 minute, or until center is set. Cool on a wire rack for 15 minutes and garnish with extra raspberries!
Joe says
How many eggs is it supposed to have ? It doesn’t say so I looked around and compared it to ‘similar’ recipes and figured 3-4.
Also, the ingredient list doesn’t have raspberries. Luckily I had a few by the time the directions mentioned them at the end.
Alexis Joseph says
This is a vegan recipe, it doesn't have it any eggs. You could add 1 egg if you'd like. Raspberries are just an optional garnish!
Janice says
So decadent and tasty! I'm definitely adding this to my holiday being rotation. Thanks for another successful recipe!
Alexis Joseph says
Amazing!
Adela says
Your recipes are always so yummy and super easy! Thanks!
Woking Taxi says
Hi there, I found your blog via Google while searching for such kinda informative post and your post looks very interesting for me.
Krista Mueller says
loved this recipe!! perfect for the holidays + I am obsessed with mint
Diane@TastyKitchenn says
HI there – I just made this recipe tonight and it tasted really good.
Alexis says
Oh I'm so glad you liked it!! Can't go wrong with peppermint and chocolate. 🙂
Casey the College Celiac says
Talk about cookie heaven! Love the peppermint twist!
Alexis says
Right?! My entire house has turned into cookie heaven this month. Can't get enough!!
Karly says
You turned the season's best flavors into a skillet cookie. And I kinda sorta love you for it. Not in a weird way, just in a, "Wow I really cannot wait to eat this" kinda way. Ya know?
Alexis says
Oh wow you're giving me all the heart eyes right now!
Kori says
I so love the idea of making a giant cookie or pancake in an iron skillet. Such a perfect presentation, and heck yes to digging into the center with a spoon! Is there even another way to eat it? haha Looks awesome, girl!
Alexis says
Haha not in my book! It's the best because you hardly have to wait for it to cool. Less waiting time to have dessert is always a win!
Alexis says
SAME. I want it for breakfast!
Juliette | Namastay Traveling says
Mmmm peppermint and chocolate is my favorite combination this time of year! This looks incredible, with or without a big scoop or vegan ice cream!
Alexis says
Something about this time of year makes it extra delish! I'm dreaming of this big, warm cookie with vanilla ice cream on top. Legit drool fest!