Chocolate-Peppermint Skillet Cookie

This egg-free chocolate skillet cookie topped with crushed candy canes and a sugary glaze requires no rolling or scooping--it bakes up in a skillet into one giant cookie.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 330 Calories

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon vegan butter, or to taste
• 2 tablespoons vegan butter, softened
• 2 large marshmallows, cut into 8 slices
• 1 peppermint candy cane, crushed, or more to taste
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 1.5 teaspoons baking soda
• 0.5 cup light brown sugar
• 0.5 cup dark chocolate chunks
• 0.66666668653488 cup unsweetened cocoa powder
• 7 tablespoons unsweetened chocolate-flavored almond milk (such as Blue Diamond®
• 0.75 cup powdered sugar, sifted
• 1 tablespoon unsweetened chocolate-flavored almond milk (such as Blue Diamond® A

Recipe Instructions

Step 1

Bake in the preheated oven for exactly 10 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.

Step 3

Sift flour, cocoa powder, baking soda, and salt into a medium bowl.

Step 4

Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.

Step 5

Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks.

Step 6

While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.

Step 7

Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.