> Triple Chocolate Peppermint Skillet
Triple Chocolate Peppermint Skillet
3/4 cup Butter
3/4 cup White sugar
3/4 cup Brown sugar
2 tsp. Vanilla extract
1/2 cup Robert Rothschild Farm Dark Chocolate Peppermint Dessert Topping (purchase below)
2 Eggs, gently beaten
1/2 cup Cocoa, unsweetened
1/4 tsp. Salt
2 cups Dark chocolate chips
For Topping:
Peppermint candy, crushed

Preheat oven to 350 degrees F. In a iron skillet, melt butter over medium-low heat. Stir in sugars, vanilla and Dark Chocolate Peppermint Dessert Topping. Remove from heat. Let cool for 5 minutes. Stir eggs into butter and sugar mixture. Stir in cocoa, flour, baking soda, and salt until combined. Stir in chocolate chips. Bake for 20 minutes, the cookie will continue cooking in the iron skillet when you take out of the oven. Let cool for at least 30 minutes prior to serving. If desired, serve topped with a scoop of vanilla ice cream.

This recipe also works great with our Bel Piatto Mini Pie Pans, Item #404
Serves 6-8
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