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Dark Chocolate Raspberry Skillet Cookie Recipe

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4 from 6 reviews

  • Author: Sara
  • Total Time: 27 minutes
  • Yield: 2 servings

Description

This Dark Chocolate Raspberry Skillet Cookie is a decadent and gooey treat, perfect for sharing or indulging solo. Featuring a rich, buttery cookie base studded with chunks of dark chocolate and fresh raspberries, baked to golden perfection in a skillet for a delightful mix of crispy edges and a soft, melty center. Ready in under an hour, it makes a perfect dessert or sweet snack served warm, optionally topped with ice cream or your favorite sauce.

Ingredients

Cookie Dough

  • 40 g (3 tbsp) unsalted butter, melted
  • 40 g (3 tbsp + 1 tsp) brown sugar
  • 2 tbsp condensed milk
  • 1 tsp vanilla extract
  • 100 g (½ cup + 3 tbsp) plain (all purpose) flour
  • 0.5 tsp bicarbonate of soda (baking soda)
  • 0.5 tsp salt
  • 2-3 tsp milk
  • 30 g (2 tbsp + 2 tsp) dark chocolate, roughly chopped
  • 40 g (¼ cup + 1 tbsp) raspberries (fresh or frozen)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s hot and ready for baking the cookie dough once prepared.
  2. Mix Wet Ingredients: In a mixing bowl, combine the melted butter and brown sugar thoroughly—no need to cream, just mix well. Add the vanilla extract and condensed milk, stirring until the mixture is uniform and smooth.
  3. Add Dry Ingredients: Sift in the plain flour, bicarbonate of soda, and salt into the wet mixture. Mix gently, adding 2 to 3 teaspoons of milk as needed until the dough comes together into clumps.
  4. Fold in Chocolate: Tip in most of the chopped dark chocolate and fold it through the dough carefully to distribute chunks evenly throughout.
  5. Shape Dough in Skillet: Gather and press the dough evenly into a skillet pan, using your fingers or the bottom of a glass or spatula to smooth the surface.
  6. Add Toppings: Scatter the reserved chocolate chunks and raspberries evenly over the top of the dough, pressing them gently into the surface so they bake into the cookie.
  7. Bake: Place the skillet in the preheated oven and bake for 10-12 minutes, or until the cookie is slightly puffed up with golden edges.
  8. Serve: Remove from the oven and place on a heatproof mat. Serve warm as is, or top with ice cream or your choice of sauces for an extra indulgent treat. Enjoy immediately!

Notes

  • Use fresh or frozen raspberries depending on availability; frozen will work fine if slightly thawed before baking.
  • Press the toppings into the dough so they don’t burn or fall off during baking.
  • Skillet size should be approximately 6-8 inches diameter to achieve even baking.
  • For a vegan version, substitute butter with vegan margarine and condensed milk with a plant-based condensed milk alternative.
  • Serve immediately after baking for best gooey texture; leftovers can be gently reheated.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/dark-chocolate-raspberry-skillet-cookie-recipe/