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