This Chocolate Mint Skillet Cookie recipe is one that I make more than any other dessert. It’s a decadent chocolatey minty treat that is oh so delicious when warm out of the oven.
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 (it’s really like a 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.
A few Chocolate Mint Skillet Cookie notes:
- I used a large 12-inch iron skillet for the recipe below. If cooking in a different size skillet or different type of baking pan, adjust the cook time accordingly. 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.
- If you’re in the mood for another Mint Chocolate treat, check out this super easy Mint Chocolate Chip Milkshake.
- 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)
- Preheat oven to 375°F. Generously butter a 12" skillet, or coat with cooking spray.
- In a saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat the eggs. Stir in the brown sugar, vanilla extract, and peppermint extract until combined well.
- Gradually stir in melted butter and cocoa mixture. Mix well.
- Mix in the flour mixture until just combined.
- Stir in the mint chips until incorporated throughout dough.
- 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).
Originally published March 1, 2013. Updated March 16, 2015.