This egg-free chocolate skillet cookie topped with crushed candy canes and a sugary glaze requires no rolling or scooping--it bakes up in a skillet into a giant cookie you can share with friends. Top it with ice cream, if desired.
Prep Time:20 mins Cook Time:10 mins Total Time:30 mins Servings:8 Yield:1 skillet cookie1 teaspoon vegan butter, or to taste
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup white sugar
½ cup light brown sugar
2 tablespoons vegan butter, softened
7 tablespoons unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®)
½ cup dark chocolate chunks
2 large marshmallows, cut into 8 slices
Icing:
¾ cup powdered sugar, sifted
1 tablespoon unsweetened chocolate-flavored almond milk (such as Blue Diamond® Almond Breeze®)
1 peppermint candy cane, crushed, or more to taste
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.
Sift flour, cocoa powder, baking soda, and salt into a medium bowl.
Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.
Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks.
Bake in the preheated oven for exactly 10 minutes.
While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.
Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.