“When you own your breath, nobody can steal your peace.”
My idea behind this was short and sweet—I love Thin Mints, I love all things chocolate and mint, it’s the holiday season, why should I have to wait for it to be Girl Scout cookie season, so let’s make a thin mint! But then, I was like OH NO, let’s make a THICK mint. A big, big cookie, single serve if you want, so instead of sitting down to eat an entire sleeve of Thin Mints, you can just eat one cute little skillet cookie!
As my husband isn’t the biggest fan of the chocolate-mint combination (crazy, right?!!??) and my 10-month-old son is too young to eat chocolate (I just read that it is recommended to wait until they are TWO to eat chocolate…), I got this baby all to myself! There is just something about the way that anything chocolate and mint tastes in the winter, as you listen to holiday music for 2 months, wishing snow was trapping you inside instead of a pandemic… it all sounds so dreamy. Unfortunately, it’s still in the 60’s here in Atlanta and the only reason we aren’t going anywhere is because it’s too dangerous to!
BUT! Let’s just enjoy these moments that we are forced to stay home, watch all of the cheesy Christmas movies on Hallmark and Lifetime, eat delicious food, light all of the balsam scented candles, listen to Michael Bublé Christmas for the millionth time, and eat a giant single-serve cookie because why the hell not! If 2020 has taught me anything, it’s that enjoying a THICK MINT cookie to myself is MORE than okay, as there will be zero guilt here in the KBemBakes household! Now back to dancing to my regularly scheduled holiday music with my son while my husband both laughs at us and looks like we are slightly nuts!
ingredients
Butter, room temperature—4 oz, or ½ C
Brown Sugar—6 oz, or ¾ C
Eggs—1
Vanilla Extract—1 tsp
Peppermint Extract—1 ½ tsp
Flour—6 oz, or 1 C
Cocoa Powder—2.25 oz, or ¾ C
Baking Powder—2 tsp
Salt—½ tsp
Chocolate Chips—3.75 oz, or ½ C
process
In the bowl of your mixer, combine the butter and brown sugar, cream until light and fluffy, about 10 minutes.
Add the egg and both extracts. Mix until combined, making sure to scrape down the sides of the bowl.
In a separate bowl, sift together the flour, cocoa powder, baking powder and salt.
Slowly add this to the creamed mixture in the mixer, making sure to scrape down the sides and bottom of the bowl.
Add in the chocolate chips.
Preheat your oven to 350˚F.
Butter a small cast iron skillet.
Press the cookie dough evenly into the pan and allow to firm up slightly in the fridge while your oven preheats.
When ready to bake, bake for 15 minutes, rote the pan 180˚, and then bake for 12 minutes.
Remove from the oven and allow to cool for about 10 minutes.
Optional Topping: melt together about ¼ C of chocolate chips with 1 TBL of coconut oil for about 30-45 seconds in the microwave (stirring every 15 seconds), drizzle on top of cookie skillet.
Dig in with a spoon for maximum deliciousness!
If you want to make individual drop cookies, bake for 7 minutes, rotate, 7 minutes.
Bon Appétit!