An indulgent dessert starring Bailey’s Irish Cream and chopped crème de menthe chocolate mints, this Mint Chocolate Skillet Cookie is simple to make and impressive to serve. Warm, crisp at the edges and soft inside, it’s perfect for sharing.
A Decadent Mint Chocolate Treat, Perfect for St. Patrick’s Day!
If you love mint and chocolate together, this skillet cookie delivers. The combination is both refreshing and indulgent — and the skillet method gives the cookie a crunchy exterior with a gooey center.
This recipe is straightforward and kid-friendly: everyone can help measure and mix, then press the dough into the skillet. No complicated steps, just simple mixing, baking and enjoying.
It’s also a great dessert for St. Patrick’s Day. If you want a festive touch, add green frosting or a few decorative picks before serving.
What’s in This Skillet Cookie Recipe?
The dough is similar to classic chocolate chip cookie dough, which yields a tender, soft-baked center. Bailey’s Irish Cream adds flavor depth while chopped thin chocolate mints bring the minty bite.
- Flour: All-purpose flour (or a 1:1 gluten-free all-purpose substitute).
- Cocoa Powder: A tablespoon for extra chocolate flavor.
- Baking Soda: Keeps the cookie light and prevents it from going flat.
- Salt: Balances the sweetness.
- Brown Sugar: Packed for accurate measurement; gives chew and moisture.
- Granulated Sugar: Combined with brown sugar for the right texture.
- Butter: Softened to room temperature for creaming with the sugars.
- Eggs: Two large eggs to bind the dough.
- Bailey’s Irish Cream: Adds a subtle, grown-up flavor note.
- Vanilla: Pure vanilla extract for the best flavor.
- Chopped Mints: Thin crème de menthe chocolate mints (Andes-style) folded into the dough.
- Ice Cream: Optional, for serving.
How to Make a Mint Chocolate Skillet Cookie from Scratch
Skillet cookies are easier than making individual cookies—no scooping or multiple baking sheets. All the dough bakes at once in a single pan.
- Prep the oven and skillet. Preheat the oven to 325°F and lightly grease a 10-inch ovenproof skillet.
- Mix dry ingredients. Whisk together the flour, cocoa powder, baking soda and salt; set aside.
- Cream sugars and butter. Beat brown sugar, granulated sugar and softened butter until light and fluffy.
- Add wet ingredients. Mix in the eggs, Bailey’s and vanilla until combined. Reduce the mixer to low.
- Combine and add mints. Add the dry mixture gradually and mix until incorporated. Fold in one cup of chopped chocolate mints.
- Spread and bake. Press the dough into the prepared skillet, sprinkle extra mints on top if desired, and bake about 35–45 minutes until the edges are lightly browned and pulling away from the pan. For a gooier center, bake closer to 32–35 minutes. Let cool 15 minutes before slicing.
- Serve. Cut into eight wedges and serve plain or with ice cream or other toppings.
Easy Tips and Tricks
Here are a few helpful notes to get the best results.
- Mint options: Use chopped mint chocolates, mint chips, or even chopped peppermint patties. You can also combine mint and dark or white chocolate chips.
- Pan choice: Cast iron gives a crisp edge; make sure it’s well seasoned. Any ovenproof pan works if it’s greased thoroughly.
- Individual portions: Use ramekins for mini skillet-style cookies.
- Toppings: Serve with vanilla ice cream, whipped cream, nuts, sprinkles or cherries for a sundae-style presentation.
How to Store and Reheat Leftover Skillet Cookie
- If leftovers are not topped with ice cream or whipped cream, store at room temperature in an airtight container for up to 2 days.
- If topped with ice cream or whipped cream, refrigerate in airtight containers for up to 2 days.
- To reheat, microwave a portion for short 5–10 second bursts until warm; watch for hot spots.
Can I Freeze A Skillet Cookie?
- Yes—wrap individual wedges tightly in plastic wrap or foil to prevent freezer burn and odor transfer, then place in a freezer bag. Label with the date.
- Thaw and enjoy within three months for best flavor.
Mint Chocolate Skillet Cookie
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 stick butter, softened
- 2 large eggs
- ¼ cup Bailey’s Irish Cream
- 1 tablespoon pure vanilla extract
- 1 cup chopped thin crème de menthe chocolate mints
- Ice Cream, for serving (optional)
Instructions
- Preheat oven to 325˚F.
- Lightly grease a 10-inch cast iron skillet and set aside.
- Whisk together flour, cocoa powder, baking soda and salt; set aside.
- Beat brown sugar, granulated sugar and softened butter on medium speed until light and fluffy, about 4 minutes.
- Add the eggs, Bailey’s and vanilla; mix until well blended.
- Reduce mixer to low and gradually add the flour mixture, mixing until combined.
- Fold in 1 cup chopped chocolate mints.
- Transfer dough to the prepared skillet and spread evenly.
- Bake 35–45 minutes, or until edges are lightly browned and starting to pull away. For a gooey center, bake about 32 minutes. Remove and let stand 15 minutes.
- Top with additional chopped mints if desired, cut into 8 wedges and serve with ice cream.
Nutrition
Calories: 467 kcal
Nutritional info is an estimate. Values may vary based on ingredients and tools used.
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