CHOCOLATE CHUNK PRETZEL SKILLET COOKIE (VEGAN)


This Chocolate Chunk Pretzel Skillet Cookie is an ooey-gooey, soft big vegan cookie made in a cast-iron skillet. It’s so easy to make. Best served warm with a scoop of ice cream. Just grab a spoon and dig in!

Vegan Pretzel Skillet Cookie

THIS CHOCOLATE CHUNK PRETZEL SKILLET COOKIE IS:

  • vegan
  • egg-free
  • dairy-free
  • gooey
  • chewy
  • soft
  • satisfying
  • packed with chocolate and pretzels
  • perfectly sweet and salty combo
  • made in cast iron skillet
  • easy to make
  • done in 1-bowl
  • ultimate comfort dessert
  • best served warm

Close Up Of Chocolate Chunk Skillet Cookie Topped With Ice Cream, With Two Spoon

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE CHUNK PRETZEL SKILLET COOKIE:

You need the following ingredients to make this Vegan Skillet Cookie (the exact measurements are in the recipe card below):

  • Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.
  • White cane sugar
  • Brown sugar
  • Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
  • Vanilla extract or paste – for more flavor. Use high-quality pure vanilla extract or paste. This ingredient is optional.
  • Corn starch – makes the skillet cookie chewy and soft.
  • Baking soda
  • Sea salt – balance the sweetness.
  • All-purpose flour
  • Dark chocolate bar – I recommend using 50-70% dark chocolate bar. But you can use any vegan chocolate you like. You can also substitute for chocolate chips.
  • Vegan pretzels – You can chop them or use them whole (although most of them will break up).

Equipment you need:

  • Iron Cast Skillet – Use 8-inch (19-20cm) cast-iron skillet. I used a 22×15,5×4 cm skillet.
  • Mixing bowl
  • Hand mixer or a stand mixer

Ingredients For Vegan Skillet Cookie

HOW TO MAKE VEGAN CHOCOLATE CHUNK PRETZEL SKILLET COOKIE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the cast iron pan

Preheat the oven to 180°C (350°F) and grease an 8-inch (19cm) iron skillet with vegan butter. Set aside.

2. Step: Make the cookie dough

To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and vanilla extract and mix until combine. Then add cornstarch, baking soda, sea salt, and half of the all-purpose flour, mix, add the rest of the flour, and mix again with a hand mixer until just combined. Don’t overmix the batter.

Add chopped dark chocolate bar and pretzels (crush or whole) and mix them in.

Make The Cookie Dough

3. Step: Press the dough into a skillet

Put the dough into the prepared skillet and press it to the sides to make it even.

Add additional chocolate chunks and pretzels on the top.

Add chopped chocolate and pretzels and mix them in. Add the dough into the prepared skillet.

4. Step: Bake the skillet cookie

Bake in a preheated oven for about 15 minutes until the cookie is golden brown on the top.

5. Step: Let cool slightly and serve

Let the cookie cool slightly before serving (about 5-10 minutes).

Enjoy with a scoop of vegan ice cream (or like me with vegan sour cream or coconut whipped cream).

FREQUENTLY ASKED QUESTIONS:

CAN I REHEAT THE CHOCOLATE CHUNK PRETZEL SKILLET COOKIE?

Yes, absolutely! Wrap the skillet in aluminum foil and place it in a preheated oven to 180°C and bake for about 5 minutes.

You can also reheat it in the microwave.

HOW TO STORE VEGAN SKILLET COOKIE?

If you want to store it, take the cookie out of the skillet, and cut it into bars. Store in an airtight container at room temperature or in the fridge.

HOW LONG DOES CHOCOLATE CHUNK PRETZEL SKILLET COOKIE LAST?

The skillet cookie will maintain its taste and texture for 2-3 days in an airtight container at room temperature. In the fridge, it will last up to a week.

CAN I FREEZE SKILLET COOKIE?

Yes, you can freeze it for up to 2 months. Make sure the cookie is cool completely. Then take it out of the skillet, cut it into bars, place them in an airtight container or ziplock bag, and put it into the freezer.

Vegan Pretzel Skillet Cookie With Two Scoops Of Vegan Ice Cream

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery

Close Up Of Chocolate Chunk Skillet Cookie Topped With Ice Cream, With Two Spoon

CHOCOLATE CHUNK PRETZEL SKILLET COOKIE (VEGAN)

Plantiful Bakery
This Chocolate Chunk Pretzel Skillet Cookie is an ooey-gooey, soft big vegan cookie made in a cast-iron skillet. It's so easy to make. Best served warm with a scoop of ice cream. Just grab a spoon and dig in!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Cookie, Dessert
Cuisine: American
Servings: 1 skillet cookie (about 4 servings)
Calories Per Serving: 492 kcal

Ingredients
  

  • 75 g vegan butter, soft * + extra for greasing
  • 40 g white cane sugar
  • 50 g brown sugar
  • 2 tbsp (30 g) unsweetened almond milk (use any plant-based milk)
  • 1 tsp pure vanilla extract or paste
  • 1 tbsp (8 g) cornstarch
  • ½ tsp baking soda
  • pinch sea salt
  • 160 g all-purpose flour
  • 60 g dark chocolate bar (50-70%), chopped ** (+ extra on top)
  • 30 g vegan pretzels (+ extra on top)

Instructions

  • Preheat the oven to 180°C (350°F) and grease an 8-inch (19cm) iron skillet with vegan butter. Set aside.
  • To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and vanilla extract and mix until combine. Then add cornstarch, baking soda, sea salt, and half of the all-purpose flour, mix, add the rest of the flour, and mix again with a hand mixer until just combined. Don't overmix the batter. Add chopped dark chocolate bar and pretzels (crush or whole) and mix them in.
  • Put the dough into the prepared skillet and press it to the sides to make it even. Add additional chocolate chunks and pretzels on the top.
  • Bake in a preheated oven for about 15 minutes until the cookie is golden brown on the top.
  • Let the cookie cool slightly before serving.
  • Enjoy with a scoop of vegan ice cream or coconut whipped cream.

Notes

* Use vegan butter that has about 75-80% fat.
**You can use vegan chocolate chips as well.

Nutrition Facts

Serving: 1 serving (1/4 skillet cookie) / Calories: 492kcal / Total Fat: 21,4g / Saturated Fat: 10,9g / Cholesterol: 0mg / Sodium: 311mg / Total Carbohydrate: 69g / Fiber: 2,7g / Sugar: 28,5g / Protein: 5,9g / Iron: 3,2mg / Potassium: 162mg
Keyword all-purpose flour, almond milk, brown sugar, chocolate, cornstarch, oven, pretzels, vanilla extract, vegan butter

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