Andes Mint Skillet Cookie
Recipe from Two Peas and Their Pod
A giant, gooey chocolate cookie topped with melty Andes Mint chocolate candies. Serve warm with ice cream for the ultimate dessert.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Cookies, Dessert
Keyword: Andes mint, skillet cookie
- 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
Preheat the oven to 350 degrees F. Grease a 10-inch or 12-inch cast iron skillet or oven-safe skillet and set aside.
In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
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.
Add the dry ingredients and mix until just combined. Don’t over mix. Stir in the chocolate chips.
Transfer the cookie dough into the prepared skillet and spread it into an even layer, all the way to the edges, with a spatula.
Bake for 30 to 40 minutes or until the edges are set but the center is still soft.
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.
Let cool for 10 minutes before serving. Cut into slices and serve with ice cream, if desired.
Calories: 478kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 369mg | Potassium: 265mg | Fiber: 4g | Sugar: 35g | Vitamin A: 624IU | Calcium: 52mg | Iron: 4mg