Andes Mint Skillet Cookie – Two Peas & Their Pod

Fast Abstract

Andes Mint Skillet Cookie- a large, gooey chocolate cookie topped with melty Andes Mint chocolate candies. Serve heat with ice cream for the last word dessert.

Is there something higher than a GIANT skillet cookie? I can’t consider something:)

My Andes Mint Cookies are VERY common, particularly throughout the vacation months, so I made a decision to create slightly spin off of my unique recipe and make an Andes Mint Skillet Cookie. The larger the cookie, the higher:)

The large chocolate cookie is baked in a skillet and when it comes out of the oven, you place Andes Mints everywhere in the high of the nice and cozy cookie. When the mints begin to soften, use a knife to unfold them into an excellent layer. The mints create a mint chocolate frosting that’s unbelievable.

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

It’s the ULTIMATE chocolate mint dessert! Youngsters and adults like it!

Elements

• All-Goal Flour– by no means pack your flour when measuring. I fluff, spoon, and degree!
• Cocoa Powder– can use Dutch processed or common unsweetened cocoa.
• Baking Soda– ensure that it’s recent.
• Sea salt– to stability out all the sweetness.
• Butter– I exploit unsalted butter.
• Sugar– brown sugar and granulated sugar.
• Eggs– use giant eggs which can be at room temperature.
• Vanilla extract– use pure vanilla extract for finest outcomes.
• Chocolate Chips– you can too use chocolate chunks. I favor semi-sweet chocolate on this recipe.
• Andes Mints– the well-known mints within the shiny inexperienced wrapper! You have to 2 bins.

Make Andes Mint Skillet Cookie

• Preheat the oven and grease 10-inch or 12-inch forged iron skillet or oven-safe skillet and put aside.
• In a big bowl, whisk collectively the flour, cocoa, baking soda, and salt. Put aside.
• In a big bowl, mix the melted butter, brown sugar, and granulated sugar. Stir till properly mixed. Add the eggs and vanilla extract. Stir till easy.
• Add the dry substances and blend till simply mixed. Don’t over combine. Stir within the chocolate chips or chocolate chunks.

• Switch the cookie dough into the ready skillet and unfold it into an excellent layer, all the best way to the perimeters, with a spatula.
• Bake for 30 to 40 minutes or till the perimeters are set however the middle remains to be mushy.

• Take away from the oven and place the Andes mints evenly on high of the skillet cookie whereas it’s nonetheless heat. Let the mints sit for a couple of minutes. When the mints are mushy and beginning to soften, unfold the mints with a butter knife. The mints will create a chocolate mint frosting for the enormous cookie.
• Let cool for 10 minutes earlier than serving. Minimize into slices and serve with ice cream so it could soften into the nice and cozy cookie. Dessert heaven!

Extra Cookie Recipes

Christmas

Andes Mint Skillet Cookie

An enormous, gooey chocolate cookie topped with melty Andes Mint chocolate candies. Serve heat with ice cream for the last word dessert.

• 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 giant eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 cup chocolate chips or chunks
• 34 Andes mints, unwrapped
• Ice cream, for serving, optionally available

• Preheat the oven to 350 levels F. Grease a 10-inch or 12-inch forged iron skillet or oven-safe skillet and put aside.

• In a big bowl, whisk collectively the flour, cocoa, baking soda, and salt. Put aside.

• In a big bowl, mix the melted butter, brown sugar, and granulated sugar. Stir till properly mixed. Add the eggs and vanilla extract. Stir till easy.

• Add the dry substances and blend till simply mixed. Don’t over combine. Stir within the chocolate chips.

• Switch the cookie dough into the ready skillet and unfold it into an excellent layer, all the best way to the perimeters, with a spatula.

• Bake for 30 to 40 minutes or till the perimeters are set however the middle remains to be mushy.

• Take away from the oven and place the Andes mints evenly on high of the skillet cookie whereas it’s nonetheless heat. Let the mints sit for a couple of minutes. When the mints are mushy and beginning to soften, unfold the mints with a butter knife. The mints will create a chocolate mint frosting for the enormous cookie.

• Let cool for 10 minutes earlier than serving. Minimize into slices and serve with ice cream, if desired.

Energy: 478kcal, Carbohydrates: 62g, Protein: 6g, Fats: 25g, Saturated Fats: 15g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 7g, Ldl cholesterol: 83mg, Sodium: 369mg, Potassium: 265mg, Fiber: 4g, Sugar: 35g, Vitamin A: 624IU, Calcium: 52mg, Iron: 4mg

Key phrases Andes mint, skillet cookie

Have you ever tried this recipe?

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