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Grasshopper Deep-Dish Skillet Cookie

Photo: Alison Miksch

Active time 15 mins
Total time 1 hr, 20 mins
Yield

Serves 8 to 10

A spin off the classic Grasshopper pie, this skillet cookie combines bourbon and crème de menthe chocolate mints for a boozy, refreshing dessert. Grasshopper pie was originally inspired by the Grasshopper cocktail, which consists of crème de menthe, white crème de cacao, and cream. We think you should top this with a scoop of mint chocolate chip for a fresh, minty, melt-in-your-mouth cookie.

Ingredients

  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (4 oz.) salted butter, softened
  • 1 large egg
  • 3 tablespoons bourbon
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (about 9 oz.) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 1/4 cups halved thin crème de menthe chocolate mints, divided

How to Make It

  1. Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, bourbon, and vanilla, beating until blended.

  2. Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.

  3. Add 1 cup halved thin crème de menthe chocolate mints; beat until combined.

  4. Spread mixture evenly in prepared skillet. Top with remaining 1/4 cup halved thin crème de menthe chocolate mints.

  5. Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.