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Vegan Peppermint Chocolate Skillet Cookie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


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.


Units Scale
  • 1/2 cup salted butter (1 stick)
  • 1/2 cup organic cane sugar
  • 1/4 cup coconut sugar (can sub brown sugar)
  • 1 tsp vanilla extract
  • 1 cup white whole wheat flour (can sub unbleached all purpose flour )
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup semi-sweet chocolate chips
  • Crushed candy canes, for garnish


  1. Preheat oven to 350F. Grease a 9-inch cast iron skillet. If you don't have a skillet, use a round pie pan.
  2. 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.
  3. 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!).
  4. 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!