double chocolate chip mint skillet cookie

This is one big, huge cookie.  Chewy, dense, incredibly rich & satisfying…  and super easy!

I bought my very first cast iron skillet last week, and I am already head-over-heels in love!

I’m pretty sure I have had dreams involving what I will be cooking in this lovely skillet.

But please don’t worry if you don’t have one (although they are quite a steal, really!) just use any 10-12″ skillet that is oven-proof, or even a 9″ square pan and it should work just fine!

double chocolate chip mint mocha skillet cookie

double chocolate chip mint mocha skillet cookie


  • 1 cup butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 1/4 cups flour
  • 1/4 cup dutch-processed unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup mint & dark chocolate chips (plus 1/2 cup more, for decorating)
  • 1 cup mint or regular chocolate covered espresso beans (plus 1/2 cup more, for decorating)*


Preheat the oven to 375ºF. Spray a 10" or 12" cast iron skillet with cooking spray.

In your large mixer bowl, cream together the butter and sugars until fluffy. Beat in the eggs, vanilla & salt until smooth.

Mix in the flour, cocoa powder and soda until just well mixed and then stir in the chocolate & mint chips and the espresso beans.

*If you don't like coffee, or chocolate covered espresso beans, just use more chocolate chips!

Press the dough evenly into the prepared skillet and place in the oven to bake for 25-35 minutes, until the cookie is just set and a bit crisp to the touch around the edges.

Cool and then cut into wedges and serve from the pan!

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