Andes Mint Skillet Cookie
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.56 out of 5 stars
(9)
Ingredients
10 servings
- 2 cups all-purpose flour
- 2/3 cup cocoa powder, (can use Dutch processed or unsweetened)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, (melted)
- 1 cup brown sugar, (packed)
- 1/2 cup granulated sugar
- 2 large eggs, (at room temperature)
- 1 tablespoon vanilla extract
- 1 cup chocolate chips or chunks
- 34 Andes mints, (unwrapped)
- Ice cream, (for serving, optional)
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Preparation
Step 1
Preheat the oven to 350 degrees F. Grease a 10-inch or 12-inch cast iron skillet or oven-safe skillet and set aside.
Step 2
In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
Step 3
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well combined. Add the eggs and vanilla extract. Stir until smooth.
Step 4
Add the dry ingredients and mix until just combined. Don’t over mix. Stir in the chocolate chips.
Step 5
Transfer the cookie dough into the prepared skillet and spread it into an even layer, all the way to the edges, with a spatula.
Step 6
Bake for 30 to 40 minutes or until the edges are set but the center is still soft.
Step 7
Remove from the oven and place the Andes mints evenly on top of the skillet cookie while it’s still warm. Let the mints sit for a few minutes. When the mints are soft and starting to melt, spread the mints with a butter knife. The mints will create a chocolate mint frosting for the giant cookie.
Step 8
Let cool for 10 minutes before serving. Cut into slices and serve with ice cream, if desired.
Step 9
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