by Judy Kim
Peppermint Bark Skillet Cookie
Yield: 8 servings
1/2 cup unsalted butter (1 stick), room temperature
1/2 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
1 cup all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped Williams Sonoma Peppermint Bark
1/2 cup chopped walnuts
- Preheat oven to 350°F. Butter 12" cast iron pan with 1 tablespoon butter.
- Cream balance of butter and sugars with a hand held mixer or stand mixer fitted with paddle attachment 1-2 minutes. Add in vanilla and egg till mixed. In medium bowl, sift together flour and baking soda, then add salt.
- With mixer on low, gradually add flour mixture to wet ingredients and blend till just incorporated. Scrape down side of bowl with a rubber spatula. Do not overmix. Fold in peppermint bark and walnuts, mix by hand.
- Transfer cookie dough to prepared cast iron pan. Smooth top with spatula.
- Bake until golden brown and center is still slightly undone, 18-20 minutes. If you prefer a crisper cookie, add 2-3 minutes. Transfer to cooling rack.
Serving suggestion: If you want an extra layer of chocolate, drizzle chocolate on top of cookie. Heat 1/4 cup of bittersweet chocolate chips in a double boiler. Place cast iron pan on parchment or paper towels for easy clean up. Using a fork, quickly wave over cookie back and forth to create a fine drizzle. •• Cookie dough can be prepared in advance, wrapped in plastic and kept in the fridge for 2-3 days.