Make this Mint Chocolate Chip Skillet Cookie the next time you’re in the mood for cookies, but don’t want to go to the work of making a bunch of cookies. Made in a cast iron skillet, it comes together quickly and bakes up in the time it takes to eat dinner.
It’s been a week, lemme tell ya. Work is ramping up, and we’re already experiencing the beginnings of the official Fall Rush kickoff.
It’s going to be a crazy twelve weeks or however long we’ve got blocked off this year. For one, Jay is working early mornings (as in he needs to be at work and on the air by five a.m. early), and the poor bambino will have to get dropped off with him before six, so that I can still get my scheduled workouts in on Mondays and Wednesdays.
For another, school starts in less than two weeks, and the Brookings School District seems to like to wait until the last possible minute to get parents their information. Since the bambino starts middle school this year, he got to request electives for the first time, and while we’re assuming he probably got into the art class he chose, we don’t officially know that yet.
The middle school is also under construction. The bambino’s class is HUGE compared to all the other classes above and below him, so I assume they’re making room for him and his fellow students.They’re WAY behind schedule, though (which they blamed on our horrible weather this year), and it won’t be finished in time for school to start.
But it’s yet another thing that leaves me less than impressed with the current administration. If we don’t get our email about the electives this week, I’m totally becoming “that parent” and sending a demanding and critical email to the middle school and the district admin.
I may also be crabby about school starting because of the expense. The bambino and I went school shopping, and supplies alone were a lot more expensive than I anticipated.
We bought supplies only, not even clothes or shoes yet. Ugh. And we’re not done with the supplies, either, since Office Depot didn’t have the model of scientific calculator he needs.I feel like my parents got off lucky in only having to buy supplies. My sister and I went to Catholic schools, so the most we had to buy were socks, new oxford shirts, and possibly shoes. I wore the same uniform skirt from sixth through eighth grade, and did the same in high school (different skirt, obviously).
Though I’m sure it balances out, since they also had to pay tuition, and the bambino is in public school. I just have to pay property taxes.
I think I might also be freaking out a little bit, because the bambino will be riding the bus for the first time ever. And he’s not going to be doing any sort of after-school program, either.
This is where part of me wishes I was still working part-time, so I could drop off and pick up and it wouldn’t be any issue. But Jay and I were both latchkey kids back in the day (woo! Go Gen X!), and were fine, so I’m sure it will be fine.
Plus, Jay’s schedule is far more flexible than mine, and chances are, he will be arriving home before or after the bambino anyway.
I had wanted to spend the last couple of weeks eating down what we have in our pantry, since with Fall Rush starting again, I wanted to try making up either freezer meals, or having some easy (but healthy-ish) heat and eat on hand. When taking inventory of what we have in the freezer, I came across some mint-flavored baking chips I’d bought back when I was going to make all sorts of Christmas cookies, and then never did.
In spite of the heat, I wanted cookies, but I didn’t want to go to the trouble of actually portioning out five or six different batches of cookies. I’ve streamlined the process as much as possible, since I have about six sheet pans, and several cookie scoops. It’s still more time-consuming than I’d like.
So instead, I made this Mint Chocolate Chip Skillet Cookie, using the mint chips, as well as some semi-sweet chips that were already opened. We already had vanilla gelato on hand, which made the perfect topping.
Baking With Cast Iron
You’re probably already aware of how great cast iron is for cooking, but did you know it’s just as great for baking?
Since it retains heat better than a lot of baking dishes, your baked goods are going to come out more even. You’re not going to have crunchy spots mixed with under-cooked spots. This skillet cookie was crunchy on the outside, and slightly gooey in the center (ie., perfection).
If you’re making something like a crisp or cobbler, you’ll also cut down on the number of dishes you need to use. A lot of the mixing can be done right in the skillet.
- 1 C firmly packed light brown sugar
- ½ C granulated sugar
- 1 C (2 sticks) unsalted butter, softened plus extra for greasing skillet
- 1 tsp. vanilla extract
- 2 large eggs
- 2 ½ C all-purpose flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 C semi-sweet chocolate chips
- 1 C mint-flavored baking chips
- Vanilla ice cream or gelato, for topping (optional)
- Preheat the oven to 375 degrees F.
- In a large bowl, using an electric mixer, beat both sugars and the butter until smooth. Beat in the vanilla.
- Add the eggs, one at a time, beating well after each addition. Add the flour, baking soda, and salt, and stir well with a wooden spoon. Stir in the semi-sweet chips and mint chips (the dough will be stiff)
- Butter a ten-inch cast iron skillet (or spray with cooking spray). Pat the cookie dough evenly into the skillet. Bake until the edges are lightly browned, about 25-30 minutes.
- Remove the skillet from the oven and let cool on a wire rack for 15 minutes. Cut the cookie into eight or twelve wedges and top with vanilla ice cream (if using) and serve.
Recipe slightly adapted from Lodge
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