Christmas Pre-Func(tion)

Do people even say Pre-Func anymore?
Anyway, we had some old friends over for dinner last night. The house is all decorated (but that in no way implies we are ready for Christmas. No ma'am, we are not), there was a howling windstorm outside, and all was cozy inside.
A perfect night for a post-mortem on Thanksgiving, the good, the bad, and the ugly, and to give each other a pep talk for the upcoming holiday which will be equally rife with shenanigans, expectations, and probably too much of ALL THE THINGS.

So. To get the party started we had this.

My younger daughter had returned from a Young Life camp this past summer raving about BIG COOKIES and MOM I GOT THE RECIPE except IT FEEDS 900 PEOPLE. 
900 people. I'm not one to shy away from big projects but...The math to scale that recipe was crazy making, so I tossed it aside and turned to my good friend Mr. Google. Thankfully, Big Cookies, aka Pizzookies or Skillet Cookies, are a total thing so it wasn't too hard to find a recipe.

Yes, we ate it straight out of the pan. I put plates out, what was I thinking.
I was pretty convinced that we wouldn't be able to finish it and wondered how I would wrap up the leftovers.

Forgive the blurry photo. Just needed proof that yes, I clearly underestimated my friends. We polished the whole thing off. 
We definitely got the holiday season off to a good start.

Peppermint Bark Big Cookie

1/2 cup butter softened to room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 tsp pure vanilla extract
1 large egg
1 cup all purpose flour 
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peppermint bark (see note)
1/2 cup chopped toasted walnuts (optional)
1 pint peppermint stick ice cream 
Hot fudge sauce

Preheat oven to 350 degrees F. Spray a 12 inch cast iron pan with baking spray.

Cream together the butter, sugars and vanilla until light and fluffy, about 4 minutes. Add the egg and mix well.
Add the flour, baking soda and salt and mix on low until combined. Stir in the peppermint bark and nuts if using.
Spoon the dough into the prepared pan and spread evenly. Bake for 18 minutes.
Allow the cookie to cool for about 5 minutes. Top with the pint of ice cream and then spoon some hot fudge over the top. Serve immediately with spoons for all, clearly who would need a plate for this.

I did not have peppermint bark so I used 1/2 cup of chocolate chips and a cup of Andes brand peppermint crunch baking chips.
If you live in the Pacific Northwest, Snoqualamie Ice Cream Peppermint Stick Gelato will serve you well.