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 a giant cookie you can share with friends. Top it with ice cream, if desired.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
330 Calories
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.
Ingredients
½ cup white sugar
½ teaspoon salt
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ cup light brown sugar
¾ cup powdered sugar, sifted
½ cup dark chocolate chunks
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