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

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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.

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.