GIVEAWAY + Chocolate Peppermint Olive Oil Skillet Cookie!

GIVEAWAY CLOSED!!! In case you didn’t get the memo, I love a big skillet cookie. Even better, a giant Chocolate Peppermint Olive Oil Skillet Cookie! I teamed up with California Olive Ranch to give away FIVE copies of The Cookie Book each with a bottle of their Mild & Buttery Olive Oil (which is ideal for baking!). To enter, simply tell me your favorite holiday dessert in the comments below. Enter as many times as you’d like; one entry per comment. Starting Monday, December 9, 2019 you can also enter over on my Instagram; details over there. Open to US addresses only; giveaway ends Friday, December 13, 2019. Good luck everyone!! xo

I adapted this recipe from the Stuffed Pretzel Caramel Skillet Cookie in The Cookie Book. In this version, we melt instead of brown the butter because I didn’t want to mask any of those delicious olive oil flavors. I also, obviously, used olive oil for the oil. Additionally, I wanted to add some holiday jazz hands. For that, I used three different types of chocolate (semi-sweet, dark and white chocolate) and threw in a handful of crushed peppermint candies. It all came together like a dream. If you haven’t baked with olive oil before, today’s your day. It imparts gorgeous texture plus a slight, and beautiful, flavor.

This is also part of the 12 Days of Sweet Treats (#12DaysofSweetTreats) that I’m doing with Amisha, see below for all of our holiday sweet treats so far…

12 Days of Sweet Treats with the lovely Amisha (@thejamlab / thejamlab.co)

1. Five-Spice Snickerdoodles
2. Peppermint Bark Cookie Bars
3. Spiced Butterscotch Walnut Fudge
4. Dark Chocolate Peppermint Cups
5. Rose Marshmallow Chai Marsala Cookies
6. Chocolate Peppermint Olive Oil Skillet Cookie
7. Woodland Deer Macarons with a Spiced Amaretto Salted Caramel Buttercream
8. Burnt Sugar Muscovado Truffles
9. Chocolate Gingerbread Cookies with Bailey’s Buttercream
10. Espresso Chocolate Chip Cookies
11. Raspberry Hazelnut Linzer Cookie With A Cocoa Hazelnut Praline Buttercream
12. Dulce De Leche Baci Kisses
13. Thandai Thumbprint Cookies with Pear and Spice Jam Buttercream

See my full Holiday Cookie Box and Amisha’s here!!! Have fun!! xo

Before We Get Started

• OLIVE OIL. Always bake with an olive oil that you would drink straight from the bottle. End of story. In regards to baking with olive oil, you want to make sure you really blend the oil well into the wet ingredients…think like you’re making a salad dressing. You want to emulsify the wet ingredients until they’re one cohesive mixture. Otherwise you run the risk of the oil separating out of the dough which is not the goal. 
• CHOCOLATE. I used three types of chocolate in here: semi-sweet, dark and white. I like to add more dark than any other type, as it tempers the sweetness a bit. But you do you. Additionally, you can use chopped chocolate or chocolate chips. 
• SERVING. Give the skillet cookie some time to cool down because I swear it tastes best when slightly warm or cool (from both a taste and texture perspective). Additionally, ice cream is perfect with this. Even more, a drizzle of more olive oil over the top of the ice cream. Seriously, try it. 
• SKILLET(S). For the photos, I used three 6-inch (15-cm) petite cast-iron skillets, placed on a baking sheet to catch any overflow, and reduced the bake time to 17 minutes. In the recipe I give instructions for using a 10-inch cast iron skillet. Do not use a non-stick for this; you’ll need an oven-safe skillet.

Let’s make a BOMB Chocolate Peppermint Olive Oil Skillet Cookie! 
 

Chocolate Peppermint Olive Oil Skillet Cookie

1 10-Inch Skillet Cookie or 3 6-inch Skillet Cookies

INGREDIENTS

• 8 tablespoons (115 g) unsalted butter, melted and cooled
• 1 1⁄4 cups (275 g) light brown sugar, packed
• 2⁄3 cup (158 ml) California Olive Ranch Mild & Buttery Olive Oil
• 1⁄4 cup (48 g) granulated sugar
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 2 tablespoons (30 ml) milk, room temperature
• 2 teaspoons real vanilla extract
• 1 1⁄2 cups (204 g) all-purpose flour
• 1 1⁄2 cups (204 g) bread flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup (120 g) dark chocolate, coarsely chopped
• ½ cup (60 g) semi-sweet chocolate, coarsely chopped
• ½ cup (60 g) white chocolate, coarsely chopped
• 3/4 cup (115 g/4 oz) peppermint candy, crushed

INSTRUCTIONS

1. Preheat your oven to 350°F (177°C). Oil a 10-inch (25-cm) cast-iron skillet and make sure you have a rack in the top third of the oven, at least 6 inches (15 cm) from the heat source.
2. In a large bowl, whisk together the melted butter, brown sugar, oil, granulated sugar, eggs, egg yolk, milk and vanilla and mix until blended. Set aside.
3. In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the butter mixture, stirring until barely combined and you still see streaks of flour. Add in the chopped chocolate and peppermint candy (*reserving* several tablespoons of chocolate and candy to sprinkle over the top) and stir until combined and everything is evenly distributed throughout. Add the dough to the skillet, patting it down to smooth any bumps and lumps. Sprinkle the reserved chocolate and candy over the top.
4. Bake for 22 minutes in the top third of the oven. Wait at least 45 minutes to serve, and I strongly urge you to serve with vanilla ice cream.

This giveaway was created in collaboration with California Olive Ranch. A big thank you to them + you for supporting the brands I work with! xo

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