A quick and easy dessert, absolutely delicious warm from the oven, my dark chocolate raspberry skillet cookie will win your heart. Serve with a scoop of ice cream and extra drizzle of chocolate sauce for added indulgence, or just enjoy the smooth gooey chocolate and tart raspberries as is!
What is the difference between a skillet cookie and a regular cookie?
Where regular cookies are scooped or rolled individually before baking, skillet cookies are made in a skillet pan. This is normally made from cast iron, so is brilliant at conducting heat and remaining hot after being removed from the oven too. The results are different too: a regular cookie will come out with lightly crisp edges and a soft chewy middle. Whereas a skillet cookie will have much crisper edges and a more soft gooey middle by comparison.
Of course, regular cookies have their benefits too, since you can carry them with you anywhere. However, skillet cookies come with a feeling of added indulgence, making them feel oh so decadent and special a treat. I make mine in a smaller size, so they are perfect as a skillet cookie for two (generously) or three. Perfect for date night, Valentine’s Day or a special anniversary.
Ingredients for skillet cookies
- Unsalted butter: I like to use unsalted butter so I can control how much salt is in the bake.
- Soft brown sugar: for sweetness, but also chewiness, in the raspberry chocolate chip cookie.
- Condensed milk: the replacement for egg in this skillet cookie recipe. Gives a lovely soft texture to the skillet cookie.
- Vanilla: for delicious flavour in this pizookie recipe!
- Flour: I use plain/all purpose flour when making this chocolate skillet cookie. Other flours will result in different textures, so please be mindful of this if you decide to swap it with another type of flour.
- Bicarbonate of soda/baking soda: the leavening agent in this bake, to give the chocolate chip cookie in iron skillet enough lightness so it bakes into a chewy delight!
- Salt: to balance the flavours in this cast iron skillet cookie.
- Milk: used to achieve a soft and chewy chocolate chip cookie in iron skillet.
- Dark chocolate: the star of the show, for delicious pops of chocolate throughout the dessert. Use your favourite dark chocolate chopped up for a fabulously indulgent gooey dark chocolate raspberry treat!
- Raspberries: you can use fresh or frozen fruit when making this dessert. I prefer using fresh for more vibrant colour in the finished raspberry chocolate cookie.
What equipment do I need to make this chocolate raspberry skillet cookie recipe?
- Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
- Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
- Mixing bowl*: used to make the eggless cookie dough in when making this choc chip skillet cookie.
- Electric hand mixer*: I would highly recommend investing in a good electric mixer to help with all your baking.
- Spatula*: use to scrape the bowl down, making sure everything is well combined together. This entire chocolate chip skillet cookie can actually be made using just a bowl and a spatula if you wish.
- Skillet pan*: to bake the chocolate raspberry cookie in. If you do not have a cast iron skillet, you can use an oven proof dish or a small cake tin too, but you will not have quite the same outer crust texture.
How to make this chocolate chip skillet cookie
This truly is the best skillet cookie recipe you will find, and it is so easy to make! No chilling, no real need for any special baking equipment, though a skillet is a good call! Simply mix together the chocolate chunk skillet cookie ingredients before pressing in the skillet, stud with additional chocolate chunks and raspberries before baking. Once out of the oven, you can eat the dark chocolate raspberry cookie as is or top with ice cream or drizzle with any additional sauces before serving. Then dig in and enjoy!
Step 1: Preheat the oven to 180C/350F whilst preparing the cookie dough.
Step 2: In a mixing bowl, combine the butter and sugar until completely mixed together. These is no need to cream together, just thoroughly combined is good. Add in the vanilla and condensed milk and mix everything together until the mixture is uniform. Sift in the flour, bicarbonate of soda (baking soda) and salt and mix, adding a little milk if needed, until the mixture forms clumps of dough. Tip in most of the chopped chocolate and fold through.
Step 3: Push the mixture together, then gather the dough and place in the skillet pan. Press it down evenly into the pan, using your fingers or a tool to help such as the bottom of a glass or even a spatula.
Step 4: Stud the whole of the top of the cookie dough with the chocolate chunks set aside earlier along with the raspberries. Make sure to push them into the cookie dough so it bakes within the chocolate chip skillet cookie.
Step 5: Bake the cookie in the hot oven for 10-12 minutes until slightly puffed up and lightly golden around the edges. Once baked, pull from the oven and place on a heatproof mat. Serve as is, or alternatively top with a scoop of ice cream or drizzle over any sauces you are using. Serve immediately and enjoy!
How do you know when a skillet cookie is done?
You will know the chocolate raspberry skillet cookie is baked when the cookie has puffed up slightly and the edges are lightly golden. If you gently press down the top of the cookie, it will have a crust but feel soft and squidgy underneath.
Storing leftover dark chocolate raspberry skillet cookie
Skillet cookies are best enjoyed as soon as they are baked, topped with ice cream and sauce if you wish. However, if you find you have some of the cookie leftover, allow it to cool before placing in an airtight container. Store for 2-3 days at room temperature. If you want the cookie warm before enjoying again, you can reheat the chocolate chip skillet cookie in one of two ways. You can reheat in the microwave for a few seconds (remove from the skillet before doing this). Or you could place back in the skillet and reheat in the oven for 5-7 minutes.
Can I freeze skillet cookies?
The cookie dough can be frozen once made with the chocolate in the mixture but without the additional toppings studding the cookie. Simply place in a freezer safe bag, push out any air and seal. This dough can be frozen for up to two months. To bake, simply thaw at room temperature until soft enough to push into a skillet. Stud with chopped chocolate and raspberries the cookie skillet is ready to be baked!
To freeze the raspberry skillet cookie once baked, just allow it to cool completely, then place in a sealable freezer bag, seal and freeze. Thaw at room temperature and reheat in the oven at 180C/350F for 5-7 minutes if you want to enjoy it warm again.
Baking tips for homemade skillet cookie
- No need to cream the butter and sugar together when making this cookie in a skillet recipe. Just mix together until combined and continue with the rest.
- To make this a chocolate skillet cookie recipe, simply replace 1 tbsp of flour with the same amount of cocoa powder when making the cookie dough. Continue after this according to the recipe.
- You can use any sort of chocolate in this skillet cookie, of course. However you could also use other add ins such as butterscotch or peanut butter chips, or even different types of nuts.
- Serve the chocolate raspberry cookie recipe soon after it comes out of the oven. Top it with a scoop of ice cream and drizzle of sauce if you wish.
- Remember that the cast iron skillet cookie will be very hot, so please be careful!
Troubleshooting
If you have any other questions about this recipe, please leave me a comment below, I would love to help. And if you do make this recipe for skillet cookie raspberry dark chocolate, please do consider leaving a rating and review below. I would really appreciate your feedback to grow my website and it really helps others looking for a similar recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!
More recipes for you to enjoy
Here are a few other recipes I think you will love too:
The ULTIMATE chocolate chip skillet cookie: A chocolate chip skillet cookie with crisp shell and soft chewy middle, studded with choc chips. Top with ice cream for pure cookie heaven!
Chocolate raspberry cupcakes: Delicious light and fluffy chocolate cupcakes topped with a tangy and sweet fresh raspberry buttercream. It is crowned with chocolate curls and a single raspberry to finish. Chocolate raspberry heaven!
Raspberry and white chocolate cookies: Beautifully soft and chewy cookies packed with white chocolate chips and freeze dried raspberries encase some fresh raspberries in the middle of each cookie. Enjoy exactly as they are, or add extra special decoration of a drizzle of white chocolate and some freeze dried raspberries to finish. Heavenly!
Thanks for joining me today, friends! As always, happy baking! x
Recommended equipment I used *
| Digital kitchen scales | Measuring spoons |
| Mixing bowl | Electric hand mixer |
| Spatula | Skillet pan |
Dark Chocolate Raspberry Skillet Cookie
3
servings30
minutes12
minutes367
kcal1
hour10
minutesGooey and packed with plenty of beautiful dark chocolate and raspberry flavours, this skillet cookie is one you do not want to miss!
Keep the screen of your device on
Ingredients
40 g (3 tbsp) unsalted butter, melted
40 g (3 tbsp + 1 tsp) brown sugar
2 tbsp condensed milk
1 tsp vanilla
100 g (½ cup + 3 tbsp) plain (all purpose) flour
0.5 tsp bicarbonate of 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)
Directions
- Preheat the oven to 180C/350F whilst preparing the cookie dough.
- In a mixing bowl, combine the butter and sugar until completely mixed together. These is no need to cream together, just thoroughly combined is good. Add in the vanilla and condensed milk and mix everything together until the mixture is uniform. Sift in the flour, bicarbonate of soda (baking soda) and salt and mix, adding a little milk if needed, until the mixture forms clumps of dough. Tip in most of the chopped chocolate and fold through.
- Push the mixture together, then gather the dough and place in the skillet pan. Press it down evenly into the pan, using your fingers or a tool to help such as the bottom of a glass or even a spatula.
- Stud the whole of the top of the cookie dough with the chocolate chunks set aside earlier along with the raspberries. Make sure to push them into the cookie dough so it bakes within the chocolate chip skillet cookie.
- Bake the cookie in the hot oven for 10-12 minutes until slightly puffed up and lightly golden around the edges. Once baked, pull from the oven and place on a heatproof mat. Serve as is, or alternatively top with a scoop of ice cream or drizzle over any sauces you are using. Serve immediately and enjoy!
Notes
- No need to cream the butter and sugar together when making this cookie in a skillet recipe. Just mix together until combined and continue with the rest.
- To make this a chocolate skillet cookie recipe, simply replace 1 tbsp of flour with the same amount of cocoa powder when making the cookie dough. Continue after this according to the recipe.
- You can use any sort of chocolate in this skillet cookie, of course. However you could also use other add ins such as butterscotch or peanut butter chips, or even different types of nuts.
- Serve the chocolate raspberry cookie recipe soon after it comes out of the oven. Top it with a scoop of ice cream and drizzle of sauce if you wish.
- Remember that the cast iron skillet cookie will be very hot, so please be careful!
