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    Pink Owl Kitchen » Desserts » Chocolate Chunk Peppermint Skillet Blondie

    Chocolate Chunk Peppermint Skillet Blondie

    Published: Dec 22, 2021 · Modified: Jan 5, 2022 by Ashley Boyd · This post may contain affiliate links

    JUMP TO RECIPE

    Rich, decadent blondie batter is combined with dark chocolate chunks and crushed candy canes and baked up in a cast-iron skillet until the edges are crispy but the center is still gooey and delicious. Drizzled with a sweet peppermint glaze, this skillet blondie is filled with the flavors of the holidays!

    overhead shot of chocolate chunk peppermint skillet blondie in cast iron skillet on a wooden surface with a gray linen underneath skillet. copper spoon in top left corner.

    Chocolate and peppermint is an iconic holiday flavor combination and it is executed beautifully in this festive skillet blondie. This dessert is decadent and super easy to make. You can even let the kiddos get in on the baking action for this one!

    Jump to:
    • Ingredients You need to Make This Recipe
    • How To Make This Skillet Blondie
    • Variations of This Recipe
    • Do I Have To Use a Cast Iron Skillet?
    • Make-Ahead and Storage Instructions
    • Recommended Tools for This Recipe
    • Check Out These Other Holiday Desserts Before You Go!
    • 📖 Recipe

    Ingredients You need to Make This Recipe

    For The Blondie

    • Unsalted butter. We will use two sticks of melted unsalted butter for this blondie.
    • Dark brown sugar. This is what we will sweeten the blondie with. You can also use light brown sugar if you prefer.
    • Vanilla extract. I recommend good-quality vanilla extract such as this one to get the best flavor in this dessert.
    • Two large eggs. Be sure and use large eggs for this recipe. Using medium eggs instead could mess with the texture of the blondie if there isn't enough liquid in the batter.
    • All-purpose flour. I recommend using good-quality flour with a high protein content such as Bob's Red Mill All-Purpose Flour for the best flavor and texture. Be sure and measure the flour correctly by spooning it into the measuring cup and leveling off with a knife.
    • Baking powder. This is the leavening agent we will use for the blondie to ensure it rises.
    • Salt. A small amount of salt in baked desserts enhances all of the other flavors.
    • 1 cup of crushed peppermint. About 12 candy canes will give you the perfect amount of crushed peppermint for this recipe.
    • Dark chocolate chunks. The rich dark chocolate is delicious combined with the sweet blondie and peppermint! We will use one cup for this recipe.

    For The Peppermint Glaze

    • 1 cup powdered sugar
    • ¼ tablespoon peppermint extract
    • 2-3 tablespoons heavy cream
    side angle shot of chocolate chunk peppermint skillet blondie in cast iron skillet on a wooden surface with a gray linen underneath skillet. copper spoon in top left corner.

    How To Make This Skillet Blondie

    • Preheat your oven to 375 degrees Fahrenheit. Spray a 10-inch cast-iron skillet with baking spray and set aside.
    • In a large mixing bowl, whisk together melted butter, brown sugar, vanilla, and eggs until combined.
    overhead shot of skillet blondie batter in a mixing bowl before adding flour.
    • In a separate medium mixing bowl, whisk together flour, baking powder, and salt. Add flour mixture to the bowl with the butter mixture and combine mix with a rubber spatula until just combined and no more dry flour is visible.
    overhead shot of skillet blondie batter in a mixing bowl.
    • Fold in crushed peppermint and dark chocolate chunks until mixed into the batter. Pour blondie batter into the prepared cast-iron skillet and smooth out into an even layer.
    • overhead shot of skillet blondie batter with dark choclate and crushed candy canes in a mixing bowl.
    • overhead shot of chocolate chunk peppermint skillet blondie batter in a mixing bowl
    • overhead shot of chocolate chunk peppermint skillet blondie batter in a cast iron skillet before baking
    • Press a few more chocolate chunks into the top of the batter if desired. This is just for looks.
    • Bake blondie in the preheated oven for 25-30 minutes until the edges are set and the center is still gooey. The center will look slightly underbaked. Cool in the skillet for 10-15 minutes.
    • While the blondie is cooling, add powdered sugar, peppermint extract, and two tablespoons of heavy cream to a medium mixing bowl. Whisk together until combined. Add more heavy cream as needed until glaze is smooth and able to be drizzled with a spoon.
    • Drizzle glaze over warm blondie and top with more crushed candy canes if desired. Enjoy!

    Variations of This Recipe

    You can use an array of different mix-ins in the skillet blondie recipe. Feel free to try any of the following:

    • Chopped pecans or walnuts
    • Macadamia nuts
    • Milk chocolate chips
    • White chocolate chips
    • Butterscotch chips
    • Dried cranberries
    close up overhead shot of chocolate chunk peppermint skillet blondie in cast iron skillet on a wooden surface with a gray linen underneath skillet. copper spoon in top left corner.

    Do I Have To Use a Cast Iron Skillet?

    Using a cast-iron skillet for this recipe gives the blondie delicious, crispy edges. However, you can also use an 8-inch square baking dish or even an 8 or 9-inch pie dish. The result will still be gooey and delicious!

    Make-Ahead and Storage Instructions

    You can prepare this blondie a day or two ahead of time and heat it the day you plan to serve. I recommend underbaking it by about 7 minutes then wrapping the cooled blondie in plastic wrap and storing it in the refrigerator.

    When ready to serve, bake the blondie in the oven for about 10 minutes until warm and gooey. Keep an eye on it to make sure the edges do not brown too much.

    Leftover blondie can be wrapped in plastic wrap and stored in the refrigerator for up to 5 days.

    close up side angle shot of chocolate chunk peppermint skillet blondie in cast iron skillet on a wooden surface with a gray linen underneath skillet. copper spoon in top left corner.

    Recommended Tools for This Recipe

    Mixing bowls

    Silicone spatula

    Wire whisk

    10-inch cast-iron skillet

    Check Out These Other Holiday Desserts Before You Go!

    Chocolate Butter Pecan Snowball Cookies

    Cinnamon Spiced Apple Crumb Cake

    Chewy Chai Spiced Molasses Cookies

    Browned Butter Praline Poke Cake

    close up detail shot of chocolate chunk peppermint skillet blondie in cast iron skillet with 3 scoops of ice cream on top.  Skillet is on a wooden surface with a gray linen underneath skillet. copper spoon in top left corner.

    📖 Recipe

    overhead shot of chocolate chunk peppermint skillet blondie in cast iron skillet on a wooden surface with a gray linen underneath skillet. copper spoon in top left corner.

    Chocolate Chunk Peppermint Skillet Blondie

    Ashley
    Rich, decadent blondie batter is combined with dark chocolate chunks and crushed candy canes and baked up in a cast-iron skillet until the edges are crispy but the center is still gooey and delicious. This skillet blondie is filled with flavors of the holidays!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American, Holiday
    Prevent your screen from going dark
    Servings 8 servings
    Calories 493 kcal

    Equipment

    • 10-inch cast iron skillet

    Ingredients
      

    For the Blondie

    • 1 cup unsalted butter two skicks, melted
    • 2 cups packed dark brown sugar
    • 2 ½ teaspoons vanilla extract
    • 2 large eggs room temperature
    • 2 cups all-purpose flour spooned and leveled
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup crushed peppermint about 12 candy canes
    • 1 cup dark chocolate chunks

    For the Peppermint Glaze

    • 1 cup powdered sugar
    • ¼ teaspoon peppermint extract
    • 2-3 tablespoons heavy cream
    • Crushed candy canes for topping, optional

    Instructions
     

    • Preheat your oven to 375 degrees Fahrenheit. Spray a 10-inch cast-iron skillet with baking spray and set aside.
    • In a large mixing bowl, whisk together melted butter, brown sugar, vanilla, and eggs until combined.
    • In a separate medium mixing bowl, whisk together flour, baking powder, and salt. Add flour mixture to the bowl with the butter mixture and combine mix with a rubber spatula until just combined and no more dry flour is visible.
    • Fold in crushed peppermint and dark chocolate chunks until mixed into the batter. Pour blondie batter into the prepared cast-iron skillet and smooth out into an even layer.
    • Bake blondie in the preheated oven for 25-30 minutes until the edges are set and the center is still gooey. The center will look slightly underbaked. Cool in the skillet for 10-15 minutes.
    • While the blondie is cooling, add powdered sugar, peppermint extract, and two tablespoons of heavy cream to a medium mixing bowl. Whisk together until combined. Add more heavy cream as needed until glaze is smooth and able to be drizzled easily with a spoon.
    • Drizzle glaze over warm blondie and top with more crushed candy canes if desired. Enjoy!

    Notes

    • You can also use light brown sugar if you prefer.
    • Leftover blondie can be wrapped in plastic wrap and stored in the refrigerator for up to 5 days.

    Nutrition

    Serving: 1servingCalories: 493kcalCarbohydrates: 103gProtein: 6gFat: 7.6gSaturated Fat: 4.2gCholesterol: 54mgSodium: 179mgPotassium: 171mgFiber: 0.9gSugar: 70.4gCalcium: 74mgIron: 2mg
    Keyword blondies, easy desserts, holiday desserts, skillet blondie, skillet cookie
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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    Hi! I'm Ashley.

    I am a new mom, wife, and creator of all you see here at Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and are made with fresh, seasonal ingredients to encourage families to come together around the dinner table more!

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