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Get In The Holiday Spirit By Digging Into This Chocolate Peppermint Skillet Cookie

‘Tis the season to treat yourself and the whole family, and one of the best ways to do that is with a Chocolate Peppermint Skillet Cookie everyone will want to cozy up to.

chocolate peppermint skillet cookie

What’s great about this skillet cookie is that it can be made entirely dairy-free. That way, if you’ve got someone in the family who can’t drink milk, even they can enjoy it as well.

This treat uses Blue Diamond Almond Breeze Refrigerated Unsweetened Chocolate Almondmilk for its creamy, chocolate-y flavor. While almond milk is normally used for drinks or cereal, it’s versatile enough to be added into desserts as an easy dairy substitute.

Massive skillet cookies are all about their gooey indulgence, and this one definitely packs it in. It’s got a marshmallow filling and double chocolate to go big on flavor, but also balances that out with a refreshing hit of peppermint from crushed candy canes.

Chocolate Peppermint Skillet Cookie

Whether it’s for a family get-together or a quick dessert to whip up with the squad, this Chocolate Peppermint Skillet Cookie is the comforting dessert you’re gonna want to keep making to warm up and spread holiday cheer this winter season.

If you’re down to make this Chocolate Peppermint Skillet Cookie for yourself, peep the recipe below.

For the cookie dough
2 Tbsp vegan butter, softened
½ cup white granulated sugar
½ cup light brown sugar
1 cups All Purpose flour
⅔ cup unsweetened cocoa powder
1 ½ tsp baking soda
½ tsp salt
7 tablespoons Blue Diamond Almond Breeze Refrigerated Unsweetened Chocolate Almondmilk
½ cup dark chocolate chunks
1-2 whole candy canes, crushed
2 large marshmallows
For the icing
¾ cup powdered sugar, sifted
1 tablespoon Blue Diamond Almond Breeze Refrigerated Unsweetened Chocolate Almondmilk

 Chocolate Peppermint Skillet Cookie


Step 1
Preheat oven to 350 °F and grease an 8” cast iron skillet with vegan butter.

Step 2
In a large bowl, thoroughly combine white sugar, brown sugar, and softened vegan butter. Sift cocoa powder, flour, salt, and baking soda into a separate, medium-sized bowl. Next, add the dry and wet ingredients together and mix thoroughly. Add in the Blue Diamond Almond Breeze Refrigerated Unsweetened Chocolate Almondmilk and mix again. Fold in a small handful of chocolate chunks.

Step 3
Slice your marshmallows about ⅛ inch thick. It’s important for the marshmallows to be sliced thinly so they melt evenly during baking.

Step 4
Grab about ⅔ of the dough and press it evenly into the bottom of your cast iron pan. Place 8 slices of marshmallow flat onto the dough. Evenly flatten out the remainder of the cookie dough on top. Garnish with the remaining chocolate chunks. Place skillet in oven and bake for exactly for 10 minutes.

Step 5
While cookie skillet is baking, place all the icing ingredients together in a large mixing bowl and whisk together

Step 6
Cool cookie skillet slightly. Using a spoon, drizzle icing and top with crushed candy canes. Top with a scoop of dairy-free ice cream, and enjoy!

Created in partnership with Almond Breeze


New Sriracha Almonds Are Hitting Shelves And Here’s Your First Look


You can never get enough sriracha. At least that’s the consensus in this office. And therefore, Blue Diamond took it upon themselves to ensure every FOODBEAST team member had a least two cans of Sriracha Almonds a piece to satisfy our tastebuds. The Sriracha Almonds are the newest addition to its BOLD line up that already consists of Wasabi & Soy, Habañero BBQ and Jalapeño Smokehouse.


These little beauties even came with a unique red and green design that resembled the infamous chipotle pepper. As we eagerly cracked open the can, we instantly caught a whiff of that intoxicating sriracha scent.


As we picked one up, our fingers were immediately coated with the special seasoning. Hints of sweet, spicy and salty all hit our tastebuds at once. Needless to say, they nailed the sriracha.


The sriracha almonds will be available on July 8 at all participating retail locations.  Look for them in 6-ounce cans, 1.5-ounce tubes or just swing by our office. We should have enough to last us the rest of the week.


How To Make A REVERSE Jalapeño Popper

Jalapeño Poppers are good. Great even. But there’s only so much room to stuff cheese and spices inside a jalapeño.

Which got us thinking. Could one of our favorite instagram’ers @CulinaryBroDown reverse engineer a Jalapeño Popper, giving us the ability to use a greater amount of premium cheese?  The theory was: exponentially more cheesy-goodness + spicy pesto + deep frying = great success. And if you can’t tell from the video alone – mission accomplished.

We had been looking for an excuse to use burrata, a creamier, practically bathe-able Mozzarella, in our Kitchen Studio. And boy, did we find a way to use it with this 100% gluten-free, jalapeño-pesto-stuffed, asiago-crusted, deep-fried, burrata cheese ball. AKA The Reverse Jalapeno Popper.

Reverse Jalapeno Popper Burrata Cheese Ball

And here’s just a few reasons why you should make this (outside of your newly-established and vigorous cravings):

You Learn How to Make A Pesto From Scratch


You Get to Bread Burrata Balls (And it’s Gluten Free)

Nut Thins Crumbs-39

You Have an Excuse to Deep Fry Something

Deep Fry-39

Enough Said.

Final Burrata-39

And here’s the full recipe.


– 2 Packages of Burrata (at least)

– 1 Box of Asiago Cheese Artisan Nut-Thins

– 3 Eggs

– 1/4 Cup Milk

– 1/3 Cup Corn Starch

– 2 Cups Fresh Basil

– 1/2 Cup Grated Parmesan

– 2 Cloves of Garlic

– 2/3 Cup Olive Oil

– 4-6 olives without pits, with brine

– Salt and Pepper to Taste

– 1 Gallon of Canola Oil


– Preheat oil to 375 degrees in a heavy-bottomed sauce pot or deep fryer

– Throw your basil, parmesan, garlic cloves and 2 0z of Asiago Nut Thins in the food processor and pulse until finely chopped. Turn the processor on medium speed, then slowly stream in your olive oil and olives. Season with salt and pepper, then throw pesto into a squeeze bottle.

– Set up your breading station. Pulverize the rest of the Nut Thins in the food processor and throw the crumbs in a medium sized bowl. In another medium bowl, dump in the 1/2 cup of corn starch. Then in another bowl, beat together your eggs and milk.

– Jam the nozzle of a squeeze bottle with your pesto into the burrata ball and pipe in the pesto.

– Roll your burrata in corn starch, then dip it in the egg wash and crust it with the Asiago Nut Thins.

– Drop in the fryer for :20-45 seconds or until the poppers are golden brown.