Triple Chocolate Peppermint Skillet Cookie

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1/2 cup Cocoa
  • 2 cups Dark chocolate chocolate chunks
  • 1 3/4 cups Flour
  • 1/2 cup Robert rothschild dark chocolate peppermint dessert topping
  • 1/4 tsp Salt
  • 2 tsp Vanilla
  • 3/4 cup White sugar

• Dairy

  • 3/4 cup Butter

• Desserts

  • 1 Peppermint

Found on melaniemakes.com

Description

Ingredients

• ¾ cup butter
• ¾ cup white sugar
• ¾ cup brown sugar
• 2 teaspoons vanilla
• ½ cup Robert Rothschild Dark Chocolate Peppermint Dessert Topping
• 2 eggs, beaten
• ½ cup cocoa
• 1-3/4 cups flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups dark chocolate chocolate chunks
• crushed peppermint, to garnish (if desired)

Directions

• Preheat oven to 350 degrees.
• In a 10 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 chunks.
• Bake for 20 minutes, note that the cookie wont be completely set but will continue cooking from carry over heat in the skillet.
• Let cool for at least 30 minutes prior to serving. Garnish with crushed peppermint, if desired.
• If desired, serve topped with a scoop of vanilla ice cream and additional Dark Chocolate Peppermint Dessert Topping.