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–+ servings
My dark chocolate raspberry skillet cookie is a delightful simple dessert for two. Perfect for Valentines, Galentines, a special anniversary or just because, everyone loves this dessert! Recipe be movers and bakers
5 from 1 vote

Dark Chocolate Raspberry Skillet Cookie

Imagine a thick, warm chocolate chip cookie with crisp, golden edges and a center so soft it’s almost like fudge. This Dark Chocolate Raspberry Skillet Cookie is the perfect small-batch dessert for two (or one very hungry baker!). By using condensed milk instead of eggs, this "pizookie" achieves an incredible chewy texture that pairs beautifully with melting dark chocolate chunks and bursts of fresh, tart raspberries.
Servings 2 servings
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes

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)

Instructions

  • 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!
    • Author: Andrea
    Calories: 367kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Condensed Milk Cookie Recipe, Dark Chocolate Raspberry Skillet Cookie, Easy Pizookie Recipe for Two, Eggless chocolate chip skillet cookie recipe, Gooey Chocolate Raspberry Dessert, Pizookie Recipe, Skillet Cookie

    Nutrition

    Calories: 367kcal