Andes Mint Skillet Cookie - Two Peas & Their Pod

Is there anything better than a GIANT skillet cookie? I can’t think of anything:)

My Andes Mint Cookies are VERY popular, especially during the holiday months, so I decided to create a little spin off of my original recipe and make an Andes Mint Skillet Cookie. The bigger the cookie, the better:)

The giant chocolate cookie is baked in a skillet and when it comes out of the oven, you place Andes Mints all over the top of the warm cookie. When the mints start to melt, use a knife to spread them into an even layer. The mints create a mint chocolate frosting that is incredible.

The chocolate cookie is rich, gooey, and so good served warm with vanilla or mint ice cream.

It’s the ULTIMATE chocolate mint dessert! Kids and adults love it!

Ingredients

• All-Purpose Flour– never pack your flour when measuring. I fluff, spoon, and level!
• Cocoa Powder– can use Dutch processed or regular unsweetened cocoa.
• Baking Soda– make sure it is fresh.
• Sea salt– to balance out all of the sweetness.
• Butter– I use unsalted butter.
• Sugar– brown sugar and granulated sugar.
• Eggs– use large eggs that are at room temperature.
• Vanilla extract– use pure vanilla extract for best results.
• Chocolate Chips– you can also use chocolate chunks. I prefer semi-sweet chocolate in this recipe.
• Andes Mints– the famous mints in the shiny green wrapper! You will need 2 boxes.

How to Make Andes Mint Skillet Cookie

• Preheat the oven and grease 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 or chocolate chunks.

• 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 so it can melt into the warm cookie. Dessert heaven!

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