Chocolate Mint Skillet Cookie

Chocolate Mint Skillet Cookie/Brownie

 The Girl Scouts don’t make it down our way. We’re off the road, back in the woods. I think people are a little concerned about wild dogs, and gremlins, and such, so they stay away. It’s a good thing too, because me and those Thin Mints, we have a history. They are a dangerous thing, those Thin Mints. A whole sleeve can disappear in the amount of time it takes a Girl Scout to recite their promise and law … “On my honor” and all that. On my honor I will try to not eat a whole sleeve of Thin Mints at one sitting.

I was a Girl Scout once.

I sold the heck out of some Thin Mints.

So in honor of my Thin Mint selling (and eating) days, and since it’s now March, which makes all things green and mint really popular, I caved and made a big giant Chocolate Mint Skillet Cookie/Brownie thing.

 

chocolate-mint-skillet-cookie-2Chocolate Mint Skillet Cookie/BrownieChocolate Mint Skillet Cookie/Brownie

 

It was quite the hit — the perfect balance of chocolate and mint and so very reminiscent of the Thin Mint that I almost cried.

Tears of joy, of course.

 

Chocolate Mint Skillet Cookie/Brownie

 

Enjoy!

A few notes:

I used a large 12″ iron skillet for the recipe below. You can easily split the dough up into separate pans or baking dishes, but be careful to adjust and monitor cook times accordingly as well.

The dough is very thick and doesn’t need a ton of mixing, so I mixed the recipe by hand. You can use an electric mixer, just be aware that it’s a thick dough, that doesn’t require a ton of mixing.

Andes Creme de Menthe Chips (or chopped Andes Creme de Menthe Thins) are used, but if you can’t find them, try substituting semi-sweet chocolate chips and doubling the amount of peppermint extract.

 

4.5 from 4 reviews

Chocolate Mint Skillet Cookie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 12 tablespoons unsalted butter
  • 4 tablespoons dark cocoa powder
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1½ cups brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 12 ounces Andes Creme de Menthe Chips (or chopped Andes Creme de Menthe Thins)
Instructions
  1. Preheat oven to 375°F. Generously butter a 12″ skillet, or coat with cooking spray.
  2. In a saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth.
  3. In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a separate large mixing bowl, beat the eggs. Stir in the brown sugar, vanilla extract, and peppermint extract until combined well.
  5. Gradually stir in melted butter and cocoa mixture. Mix well.
  6. Mix in the flour mixture until just combined.
  7. Stir in the mint chips until incorporated throughout dough.
  8. Press the dough evenly into the prepared skillet. Bake at 375°F for about 18-20 minutes until dough is puffy and slightly crackly on top. Cool for at least 10 minutes before serving (if you can wait that long).

 

For more chocolate mint temptations check out the selection over at CookingLight.com.

Comments

  1. 1

    says

    Have I ever told you how much I love the flavors of chocolate and mint together? Sometimes I’ll grab one of those starburst mints and take a bite of dark chocolate at the same time. So I’m really looking forward to diving in and making myself a vegan version of this recipe. It looks SO good!

  2. 8

    says

    I recently received a cast iron skillet and have been enjoying looking for new recipes to make in it. This is definitely going on my list! I love chocolate and mint together!

  3. 13

    says

    All of my favorite items in one dish! My mom used to put out Andes Mints, and I’d always sneak and eat them. Mint and chocolate are just the perfect combination.

  4. 23

    says

    This is just a crazy good idea Amy! I think the boys and I will surprise Daniel with this on Sunday as his welcome home treat. Chocolate & Mint are his fav!
    By the way I simply adore your site redo…it is fresh, sunny and beautiful just like you sweetheart xoxo

  5. 25

    says

    I love chocolate and mint. I adore chewy cookies, which means skillet cookies. Why do you not live closer? (Or more correctly, why do I not live closer to you?)

  6. 27

    says

    Mmm you have me craving not only this entire cookie all to myself, but a box of girl scout cookies as well. Looks absolutely delicious!
    It’s my first time over here on your blog and I will definitely be back.

  7. 28

    Barb McLane says

    I saw your website in Huff Post food when looking for something to take to a neighborhood St Pat’s party. I couldn’t find the Andes mint chips but did find the mints, which I cut up. BUT 1 box of mints was 4.3 oz. this recipe calls for 12 oz of chips. There’s no way one would put just under 3 boxes of mints in this recipe? I did 1.5 boxes and it was very minty.
    What is the answer and “why”. Logically it would be 3 boxes by weight. I am a beginner cook after a long business career and just wondering what you would do.
    BTW, I got rave reviews. This recipe is very good.

    • 29

      says

      Hey Barb,

      I’ve made it with both the Andes Mint Baking Chips and the regular Andes Mints that come in a box, and yes, I did use almost 3 boxes of mints when I used the boxes variety. I unwrapped the mints, weighing as I went, then chopped up 12 ounces of them. It was a big hit both ways. Again I did use 12 ounces in weight of mints. I do like some Andes Mints!

      Glad you tried it and liked it with the amounts you used too!

  8. 30

    Mary says

    I don’t have a cast iron skillet but LOVE chocolate and mint! Has anyone done it in a baking dish? Would I use a 9×13?

    • 31

      Mike says

      I was wondering this too. Will the recipe work cooked in a regular metal skillet? Also, does the skillet need to be covered while baking.

      • 32

        Mike says

        Actually I want to use a metal skillet on a hot plate, I don’t have an oven. Will this method work if the skillet has the cover on while cooking?

        • 33

          says

          Hello Mike,

          It should work fine in a regular metal skillet that has been buttered or greased well. As far as cooking on a hot plate, I’m not sure if that would work, but yes you would definitely need to cover it if trying it on a hotplate. If using an oven it shouldn’t be covered. I hope that helps! Let me know how it turns out with the hot plate.

  9. 34

    Kris Yeagley says

    Came across your skillet cookie on Pinterest today, can’t wait to try it. Thank you for sharing and I love how the recipe loads right up and prints in a recipe card size! Going to sip my coffee and enjoy your other pages ;)

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