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.