Peppermint Bark Skillet Cookie / by Judy Kim

by Judy Kim

Peppermint Bark Skillet Cookie

Yield: 8 servings

I've always been a fan of the skillet cookie. After teaming up with Williams Sonoma and feedfeed to create a recipe using their classic Peppermint Bark, this takes skillet cookie to the next level. I declare this is now going to be my ritual holiday cookie! While it's baking, your house will be perfumed with the scent of peppermint and chocolate. Doesn't that sound heavenly? 

Are you a fan of a gooey chewy cookie? I am! In that case you might be just want to scoop some ice cream on top of this giant cookie and share this with a bunch of spoons, skipping the plates, but I won't judge you if you decide to slice it up. This would be great if you baked them in individual ramekins or mini cocottes. In theory, this way you won't have to share it with anyone. hee hee.

I've been making non - stop desserts lately so I've had chocolate on the brain. The serving suggestion below calls for a drizzle of chocolate over the cookie. Not necessary, but for chocolate lovers it might be. A double boiler is easy to put together. Place a pyrex bowl or a metal bowl over a pot of simmering water. Once the chocolate is melted and you decide to move the bowl, be sure to have a kitchen towel handy to catch the condensation at the bottom of the bowl. Good idea to prevent a burn or catch any water from dripping into the chocolate which will cause it to seize up.


1/2 cup unsalted butter (1 stick), room temperature

1/2 cup sugar

1/2 cup packed dark-brown sugar

1 tsp pure vanilla extract

1 large egg, room temperature

1 cup all-purpose flour, sifted

1/2 tsp baking soda

1/2 tsp salt

1 cup chopped Williams Sonoma Peppermint Bark

1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F. Butter 12" cast iron pan with 1 tbsp butter.
  2. 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.  
  3. 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.
  4. Transfer cookie dough to prepared cast iron pan. Smooth top with spatula.
  5. 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.

Sponsored by Williams Sonoma & feedfeed