A warm and deliciously dark chocolatey cookie loaded with crunchy mint Oreos, creamy Junior Mints, and sweet Andes Mints!
Although St. Patty’s Day is synonymous with drinking, dancing, and bar-hopping, the introvert in me would much rather celebrate this Irish holiday in the comfort of my own home, binge-watching early 2000’s MTV shows and devouring something sweet. Of course, this really isn’t any different from what I do every other night of the week…
Anywaaaaaay, if you’re anything like me, then odds are you’ll go absolutely CRAZY for this Mint Chocolate Pizookie…
This massive cookie is warm and doughy, delectably dark chocolatey, and contains a TRIPLE dose of mint deliciousness–crispy mint Oreo cookies, Andes mint chocolates, and creamy Junior mints! I don’t know about you, but I’d much rather have a slice (or 5) of this pizookie over a pint of green beer ANY day.
If you’re new to the world of pizookies, then you’re definitely in a for a treat! Not only are they super simple and quick to throw together, but they’re like biting into the warmest, freshest, doughiest cookie imaginable. I’ve been in love with pizookies ever since I made my Circus Animal Cookie Pizookie a couple of years ago, and I have absolutely no idea how I lived a day without them. They’re everything a cookie wishes it could be AND more!
As I mentioned earlier, pizookies are incredibly easy to make. As opposed to a cookie, pizookies don’t require the individual rolling and baking because everything bakes up in one beautiful skillet. Speaking of, I’ve always used a cast iron skillet for pizookies because not only are the sides deeper than a pie plate/pan, but it also provides even heat throughout.
Ok, let’s get to this recipe, shall we? To make the dough, you’ll start by combining the dry ingredients–flour, cocoa powder, baking soda, and salt. I used Hershey’s Special Dark cocoa powder which is basically Hershey’s version of dutch-processed cocoa. It’s darker and richer than natural cocoa powder, and it lends a more decadent dark chocolate flavor to baked goods. This cocoa powder is also MUCH cheaper than most dutch-processed cocoa powders currently on the market, so it’s a win-win!
Now it’s time to combine the wet ingredients! First, cream the butter and sugars together. I like to use a mix of brown and white granulated. Then add your eggs and vanilla.
For extra flavor, sweetness, and soft chewiness, chocolate pudding mix is added. While any instant chocolate pudding mix will do, I went with Hershey’s Special Dark chocolate pudding mix for it’s more semi-sweet richness. Once the dry ingredients and wet ingredients take a spin in the mixer for a bit, it’s time to add some chopped Andes mints. I’m sure I’m not the only one who associates Andes Mints with the Olive Garden. They’re hands down the BEST after dinner mint in the world–WAY better than those cheap hard candy mints!!
Now that you’ve got your dough, press half of it into your skillet. Then take some mint Oreo cookies, and line them side-by side on top of the dough–you’ll need about 19-20 Oreos. To add the Junior Mints, I just spaced them evenly on top of the Oreos. They might slide around a bit, but the top layer of dough will keep them in place.
When it comes to adding the rest of the dough, I’ve found that the easiest way to do this is to take a golf ball-sized chunk of dough, flatten it with your fingers or palms, and place it on top of the Junior Mint/Oreo layer. Do this with the rest of the dough, placing the flattened dough side by side like a puzzle until everything is covered in dough.
Since pizookies/skillet cookies are meant to be pretty gooey in the center, you don’t want to over-bake the cookie. In fact, under-baking it is usually preferred. I took my pizookie out at about 20 minutes, which was PERFECT.
Now, if you really want the FULL unadulterated pizookie experience, you need to top it with something cool and EXTRA creamy. A scoop of ice cream is absolutely KEY if you want to balance out the richness of the cookie. While vanilla ice cream is always a classic when it comes to topping warm desserts, I highly suggest a scoop of mint chocolate chip ice cream.
Trust me, your tastebuds will thank me later…
Mint Chocolate Pizookie
Ingredients
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (3.56 oz) package instant chocolate pudding mix (dry)
- 1 (4.2 oz) package Andes Mints, chopped
- 19 Mint Oreos
- 1 (3.5 oz) box Junior Mints
Instructions
- Preheat the oven to 350ºF. In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined; set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add both sugars and mix on high for 2 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition until combined. Add the vanilla. Then stir in the pudding mix.
- With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Stir in the Andes Mints.
- Press half of the dough into a greased 10-inch cast iron skillet. Top the dough with a layer of Oreos. Evenly space Junior Mints on top of the Oreos.
- Take chunks of the remaining dough, flatten slightly, and layer them side by side on top of the Oreos and Junior Mints.
- Bake for 20-23 minutes, or until the center appears set. Allow to cool for 20-30 minutes. Serve slices with a scoop of ice cream, if desired.