Mint Chocolate Chip Skillet Cookie
Why do we all look forward to a little bit of blarney and the wearing of the green each year? Well, everyone it seems is Irish for the day, we all appreciate a celebration, and being touched by a leprechaun! Lucky for us, we have a pot of gold Mint Chocolate Chip Skillet Cookie to inspire Irish smiles.
What is it about sweet mint chocolate? The taste makes me feel just a little crazy it’s so good. Our skillet cookie is chewy, slightly undercooked, chocolaty and minty, over the top of the rainbow! Drizzle it with some more mint, add some toasted mini-marshmallows, and top with a scoop of vanilla ice cream for a legendary treat.
In the joyous spirit of St. Paddy’s Day here’s our wish for you,
“May your thoughts be as glad as the shamrocks. May your heart be as light as a song. May each day ring you bright, happy hours. That stay with you all the year long.”
~ Irish Blessing
LUCKY you, here’s a pin!
Mint Chocolate Chip Skillet Cookie
I’ve made lots of cookies in my life, but this is “THE COOKIE!” It really is the bomb, one bowl, one skillet, and it feeds a crowd. If you want to serve a pie-size slice, plan on serving 8, but it’s rich, chewy, and filling. Honestly, Mint Chocolate Chip Skillet Cookie will serve at least 16, especially with a scoop of ice cream on the side.
- First off, you gotta get the chips right, I used green mint chips and milk chocolate chips. Both of these items are readily available at my local grocery stores, but I’ve included the link for those who may not have them near by.
- Now preheat your oven to 350˚degrees. Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla extract, mint extract, milk, and mix again until smooth. Add the eggs and beat slowly until incorporated. Add the flour, baking soda, salt and flour and mix well. Stir in the milk chocolate chips, green mint chips, and walnuts.
- Press the dough into a 10-inch cast iron skillet that has been greased and floured, I love to use Baker’s Joy. You can use a larger cast iron skillet, but be sure to adjust the time. The cookie dough will be more spread out, so it will bake more quickly.
- Bake for 20 minutes or until it looks golden brown, if you like your cookie doughy and soft. (We aren’t huge fans of raw cookie dough, like many, so I cooked mine longer.) If you like it more cooked and set in the center, cover you skillet with foil and place it back in the oven for 15 more minutes.
- Remove from the oven and let rest for at least one hour in order for the pieces to hold their shape when cut.
For Mint Drizzle
- Melt the remaining 1/2 cup of green mint chips in a ziptop bag.
- Place it in the microwave and melt on high power for 15 seconds intervals until the chips have melted.
- Snip the corner of the bag and drizzle over the top of the Mint Chocolate Chip Skillet Cookie.
- Sprinkle and press mini-marshmallows over the top and toast them with a culinary torch . You may also flip on your oven broiler. Just be sure to watch carefully under the broiler till they are lightly toasted.
- 17 Tablespoons of butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 1 Tablespoons milk
- 2 eggs
- 2-3/4 cup flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk chocolate chips
- 1-1/2 cups green mint chips, divide
- 1 cup chopped walnuts,(optional)
- 1 cup mini-marshmallows
- Preheat oven to 350˚degrees.
- Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla extract, mint extract, milk and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, salt and flour and mix well. Stir in the milk chocolate chips, green mint chips, and walnuts.
- Press the dough into a 10-inch or larger cast iron skillet that's been greased and floured.
- Bake for 20 minutes, see notes. Remove from oven and let rest for at least one hour in order for the pieces to hold their shape when cut.
- Melt remaining ½ cup of green mint chips in a ziptop bag and microwave on high power for 15 second intervals till melted and smooth. Drizzle over the top of the Mint Chocolate Chip Skillet Cookie. Sprinkle and press mini-marshmallows over the top of the skillet cookie. Toast marshmallows with a culinary torch or toast them under your broiler, watching carefully not to burn..
- Cut skillet cookie into wedges and serve with a scoop of ice cream if desired.
If you use a large skillet, bigger than 10-inches, be sure to adjust the baking time as the dough will be more spread out and cook more quickly.
Some other St. Patrick’s Day treats you might enjoy!
Have you got big plans for St. Patrick’s Day? What are your favorite traditions and like me, are you a big fan of chocolate + mint? I know we’d all love to see your take on it in our comments below. Thanks for reading and please try and rate our recipe. Get lucky and subscribe to our newsletter to show your love. You don’t want to miss a thing!