Raspberry Chocolate Skillet Cookie: Easiest Gluten-Free Recipe

Raspberry chocolate skillet cookie, a warm hug in dessert form. It’s more than just a cookie; it’s a memory of cozy nights, shared laughter, and the pure joy of simple pleasures. This raspberry chocolate skillet cookie recipe is a tribute to those precious moments, offering a delightful combination of flavors and textures that will tantalize your taste buds. Get ready to create a dessert that will become a cherished tradition.

Why You Will Love This raspberry chocolate skillet cookie Recipe

This raspberry chocolate skillet cookie recipe is pure comfort food elevated. It’s quick, easy, and delivers an explosion of rich chocolate, tart raspberries, and a melt-in-your-mouth texture. Skip the individual cookie baking fuss and dive straight into a warm, gooey masterpiece. This dessert reminds me of my Grandma’s baking, filled with love and simple ingredients. It brings back a warm feeling of happiness.

What makes this recipe truly special is its incredible versatility. Want a gluten-free dessert? Simply substitute your favorite gluten-free flour blend. Craving something extra decadent? Throw in some chopped nuts or a drizzle of melted white chocolate. The possibilities are endless—and for more comforting, easy desserts like this, be sure to explore Recipes Charming.

Ingredients Needed for This raspberry chocolate skillet cookie Recipe

For the Cookie:

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour (or gluten free blend, see notes)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup fresh or frozen raspberries (do not thaw if frozen)

Optional Toppings:

• Vanilla ice cream
• Whipped cream
• Chocolate sauce
• Fresh raspberries

How to Make This raspberry chocolate skillet cookie Recipe

1. 1. Preheat oven to 350°F (175°C). Lightly grease a 10 inch cast iron skillet.
2. 2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
3. 3. Beat in the egg and vanilla extract until smooth.
4. 4. In a separate bowl, whisk together the flour, baking soda, and salt. For a gluten free skillet cookie, use a measure for measure gluten free flour blend.
5. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. 6. Fold in the chocolate chips and raspberries.
7. 7. Pour the cookie dough into the prepared skillet and spread evenly.
8. 8. Bake for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly gooey.
9. 9. Let cool slightly before serving. Don’t worry if it looks a little soft while warm; it firms up as it cools!

How to Serve This raspberry chocolate skillet cookie Recipe

Serving this raspberry chocolate skillet cookie is the best part! For the ultimate indulgence, add a scoop of vanilla ice cream on top while the cookie is still warm. The contrast of cold ice cream and warm cookie is heavenly.

Other great options include a dollop of freshly whipped cream, a drizzle of chocolate sauce, or a sprinkle of fresh raspberries. You can also serve it with a glass of cold milk or a scoop of your favorite dairy-free ice cream.

For a more elegant presentation, dust the cookie with powdered sugar and arrange fresh raspberries around the edge of the skillet.

How to Store This raspberry chocolate skillet cookie Recipe

If you happen to have leftovers (though it’s unlikely!), store them in an airtight container at room temperature for up to 2 days.

For longer storage, you can refrigerate the cookie for up to 5 days. Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes.

Freezing is not recommended as it can affect the texture of the raspberries and cookie.

Tips to Make This raspberry chocolate skillet cookie Recipe

• For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
• If using frozen raspberries, do not thaw them before adding to the dough. This will prevent the dough from becoming too wet.
• Don’t overbake the cookie! It should be slightly gooey in the center for the best texture.
• If you don’t have a cast iron skillet, you can use a baking dish instead. Just adjust the baking time accordingly.
• For a gluten free skillet cookie, be sure to use a high quality gluten free flour blend. Some blends work better than others.

Helpful Notes for This raspberry chocolate skillet cookie Recipe

• Flour: Use a good quality all purpose flour or a 1:1 gluten free baking flour. Different flour brands absorb liquid differently, so adjust flour amount if needed.
• Raspberries: Feel free to use either fresh or frozen raspberries. If using frozen, add them directly to the dough without thawing.
• Chocolate: Use your favorite type of chocolate chips. Milk chocolate, dark chocolate, or even white chocolate would all be delicious.
• Skillet: A 10 inch cast iron skillet is the ideal size for this recipe. If you don’t have one, you can use a baking dish of similar size.

Variation of This raspberry chocolate skillet cookie Recipe

• White Chocolate Raspberry: Substitute white chocolate chips for the semi-sweet chocolate chips.
• Nutty Delight: Add 1/2 cup of chopped walnuts or pecans to the dough.
• Salted Caramel: Drizzle with salted caramel sauce after baking.
• Berry Medley: Mix raspberries with blueberries or blackberries for a mixed berry flavor.

Conclusion

To conclude, this raspberry chocolate skillet cookie is the ultimate comfort dessert—simple, nostalgic, and incredibly satisfying. Served warm and topped with ice cream or whipped cream, it’s a dessert that brings people together and turns everyday moments into sweet memories.

For more cozy desserts, easy baking ideas, and creative sweet treats, make sure to visit my Pinterest! You’ll find plenty of inspiration to recreate comforting recipes and discover new favorites.

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Raspberry Chocolate Skillet Cookie: Easiest Gluten-Free Recipe

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• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

Indulge in this warm and gooey raspberry chocolate skillet cookie, a delightful dessert that combines the richness of chocolate with the tartness of raspberries. Easy to make and perfect for sharing!

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Ingredients

Scale 1x2x3x

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour (or gluten free blend)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup fresh or frozen raspberries (do not thaw if frozen)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 10 inch cast iron skillet.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
3. Beat in the egg and vanilla extract until smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the chocolate chips and raspberries.
7. Pour the cookie dough into the prepared skillet and spread evenly.
8. Bake for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly gooey.
9. Let cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 320
• Sugar: 25g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

Keywords: skillet cookie, raspberry chocolate, gluten-free, easy dessert