Description
This egg-free chocolate skillet cookie topped with crushed candy canes and a sugary glaze requires no rolling or scooping–it bakes up in a skillet into a giant cookie you can share with friends. Top it with ice cream, if desired.
Ingredients
- 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
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.
- Sift flour
- cocoa powder
- baking soda
- and salt into a medium bowl.
- Combine white sugar
- brown sugar
- and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.
- Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough
- flattening it evenly over the top. Sprinkle with remaining chocolate chunks.
- Bake in the preheated oven for exactly 10 minutes.
- While the cookie is baking
- combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.
- Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8