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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

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
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American, Holiday
Servings 8 servings
Calories 493 kcal


For the Blondie

For the Peppermint Glaze

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


  • 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!


  • 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.


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
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