I love this recipe because it’s fast, fun, and incredibly satisfying. The dough comes together in minutes, and since it’s egg-free, it stays extra soft and fudgy. The marshmallows melt into the chocolate cookie, creating pockets of gooey sweetness, and the peppermint topping adds the perfect festive crunch. It’s a cozy dessert I enjoy straight from the skillet, especially with a scoop of ice cream.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 teaspoon vegan butter, or to taste 1 cup all-purpose flour ⅔ cup unsweetened cocoa powder 1 ½ teaspoons baking soda ½ teaspoon salt ½ cup white sugar ½ cup light brown sugar 2 tablespoons vegan butter, softened 7 tablespoons unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®) ½ cup dark chocolate chunks 2 large marshmallows, cut into 8 slices
Icing: ¾ cup powdered sugar, sifted 1 tablespoon unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®) 1 peppermint candy cane, crushed, or more to taste
Directions
I start by preheating the oven to 350°F (175°C) and greasing an 8-inch cast iron skillet with vegan butter.
In a medium bowl, I sift the flour, cocoa powder, baking soda, and salt. In a separate large bowl, I combine the white sugar, brown sugar, and softened vegan butter. I add the dry ingredients to the sugar mixture and mix until everything is fully combined. Then I stir in the almond milk until the dough comes together and fold in half of the chocolate chunks.
I transfer about two-thirds of the dough into the prepared skillet and press it evenly along the bottom. I lay the sliced marshmallows on top, then cover them with the remaining dough, flattening it carefully. I sprinkle the remaining chocolate chunks over the surface.
I bake the cookie for exactly 10 minutes, which gives it a wonderfully soft and gooey texture.
While it bakes, I whisk together the powdered sugar and almond milk in a bowl until I reach a smooth, drizzlable icing.
When the skillet cookie comes out of the oven, I let it cool slightly, then drizzle the icing over the top and finish with a generous sprinkle of crushed candy cane.
Servings and Timing
This recipe makes 8 servings. Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes
Variations
I sometimes add a pinch of espresso powder to deepen the chocolate flavor. For extra peppermint flair, I stir crushed candy canes directly into the dough. When I want a more decadent dessert, I add a swirl of chocolate-hazelnut spread before baking. I also like swapping the dark chocolate chunks for mini chocolate chips when I want a lighter texture.
Storage/Reheating
I store leftover cookie slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When reheating, I warm slices in the microwave for 10–15 seconds so the chocolate softens again. If reheating the whole skillet, I cover it lightly with foil and warm it in the oven at 300°F until heated through.
FAQs
Can I make this without a cast iron skillet?
Yes, I use an 8-inch cake pan or metal baking dish as a substitute.
Can I use regular butter and dairy milk?
Yes, both work perfectly if I’m not keeping it vegan.
Why only bake for 10 minutes?
That short bake keeps the cookie soft, fudgy, and gooey in the center.
Can I add more marshmallows?
Absolutely. I sometimes add extra for a s’mores-like texture.
Can I use regular chocolate milk?
Yes, as long as it’s thick enough to bind the dough like almond milk.
Why sift the dry ingredients?
Sifting prevents lumps and ensures a smooth, even cookie texture.
Can I skip the icing?
Yes, but I find the icing adds sweetness and helps the peppermint stick.
Can I add nuts?
Yes, chopped walnuts or pecans mix in beautifully.
How do I know it’s done?
It will look slightly underbaked in the center, which is perfect for this style of cookie.
Can I double the recipe?
Yes, I double it and bake it in a 12-inch skillet, adjusting the bake time slightly.
Conclusion
I love making this Chocolate-Peppermint Skillet Cookie because it delivers big flavor with minimal effort. It’s rich, gooey, and festive, and it always brings people together around the table—spoons in hand. It’s the perfect quick dessert for winter gatherings or cozy nights in.
A rich, gooey, chocolate-peppermint skillet cookie made without eggs, featuring melted marshmallows, dark chocolate chunks, and a peppermint icing for a festive, indulgent dessert.
Total Time:30 minutes
Yield:8 servings
Ingredients
1 tsp vegan butter (for greasing)
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
1/2 cup light brown sugar
2 Tbsp vegan butter, softened
7 Tbsp unsweetened chocolate-flavored almond milk
1/2 cup dark chocolate chunks
2 large marshmallows, sliced
3/4 cup powdered sugar, sifted
1 Tbsp chocolate-flavored almond milk
1 peppermint candy cane, crushed
Instructions
Preheat oven to 350°F (175°C) and grease an 8-inch cast iron skillet with vegan butter.
Sift flour, cocoa powder, baking soda, and salt into a medium bowl.
In a large bowl, combine white sugar, brown sugar, and softened vegan butter.
Add dry ingredients to the sugar mixture and mix until combined.
Stir in almond milk until dough forms; fold in half of the chocolate chunks.
Press two-thirds of the dough into the skillet. Arrange sliced marshmallows on top.
Cover with remaining dough and flatten gently. Sprinkle remaining chocolate chunks on top.
Bake for 10 minutes for a soft, gooey texture.
Whisk powdered sugar and almond milk into a smooth icing.
Let cookie cool slightly, drizzle with icing, and top with crushed candy cane.
Notes
Add espresso powder to enhance chocolate flavor.
Mix crushed candy canes directly into the dough for extra peppermint.
Swirl chocolate-hazelnut spread into the dough for richness.
Mini chocolate chips can replace chunks for lighter texture.
Use an 8-inch cake pan if you don’t have a skillet.
