Dark Chocolate Mint Chip Skillet Cookie

Dark Chocolate Mint Chip Skillet Cookie

Earlier this week, we had 40 degree temperatures and it was raining. On Wednesday it started snowing, and by Thursday we had about 9 or 10 inches of fresh, fluffy snow. I wake up this morning to find that the temperatures have taken a nose dive and have dropped down into the teens. It’s a bit windy this morning too, which makes it feel much colder outside. It’s shaping up to be the kind of day where I just want to stay indoors and do some household chores. Better yet, maybe I’ll just do some more baking.

Speaking of baking, have you ever made a giant cookie in a cast iron skillet? If you haven’t, you might want to give it a try. I made this ooey, gooey, rich and chewy Dark Chocolate Mint Chip Cookie in my Lodge cast iron skillet, and it is fantastic! The outside is slightly crisp, while the inside is soft and moist.

I’m seriously contemplating warming up a slice of this cookie, placing a scoop of ice cream on top, and having it for breakfast. That probably won’t do my diet any good, but it sure would make me happy.

~Enjoy~




Dark Chocolate Mint Chip Skillet Cookie

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1 1/3 cups dark chocolate & mint morsels (plus 1/3 cup more for sprinkling on top)

Directions:
Preheat oven to 350 degrees. Spray a 10″ or 12″ cast iron skillet with cooking spray.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

In a large mixing bowl, cream the butter and sugars together until fluffy. Beat in the eggs, chocolate syrup, and vanilla; mix until smooth. Gradually add in the dry ingredients; mix until well combined. Fold in the 1 1/3 cups dark chocolate & mint morsels.

Press the dough evenly into the prepared skillet. Bake for 25-30 minutes, or until the cookie is just set.

Remove skillet from oven and place on a wire rack. Sprinkle with remaining 1/3 cup dark chocolate & mint morsels. Let cool, then cut into wedges.