Skillet cookies have really taken off in popularity in the last year or so, and if you’re not making them at home already, you should definitely put them on your “must try” list. The huge cookies are baked in oven-safe skillets and are jumbo sized, with crisp edges and slightly gooey centers. You can wait for them to cool and cut them into individual slices, or you can serve them up while they are still warm, just as you might serve a fruit cobbler. Skillet cookies can also be packed with more add-ins than your traditional cookie. This decadent White Chocolate Raspberry Skillet Cookie is packed with white chocolate and bright, sweet raspberries.
Fresh and frozen fruits aren’t a typical addition to regular drop cookies because the extra moisture in the fruit leads to a soggy cookie. With the skillet cookie, since it can (and should) be served while it is warm and soft in the center, you can easily get away with adding fresh fruit. The result is somewhere between a cookie and a cobbler – and it is incredibly delicious.
For this recipe, I paired sweet-tart raspberries with creamy white chocolate. There is white chocolate both in the cookie dough itself and added in the form of white chocolate chips. As always, be sure to choose real white chocolate (not white “baking chips”) that are made with real cocoa butter and vanilla, not other vegetable fats. The real white chocolate has wonderful dairy and vanilla flavors that contrast well with the berries and melt beautifully in your mouth. I recommend using frozen raspberries here because they are easier to fold into the relatively thick cookie dough. Fresh berries can be used, but don’t worry if they get squished a bit when you mix them in.
You can bake this in an 8 or 9-inch oven-safe skillet. If you don’t have a skillet, use an 8- or 9-inch round baking dish, like I’ve shown here. Both will work beautifully, but you’ll get a slightly crisper edge on the skillet version due to the slant of the sides of the pan.
White Chocolate Raspberry Skillet Cookie
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup butter
10 tbsp white chocolate chips, divided
1 1/4 cups sugar
1 large egg
2 tsp vanilla extract
1/4 tsp almond extract
1 cup frozen raspberries
Preheat oven to 350F. Lightly grease an 8-inch round baking dish/cake pan or an 8-inch oven-safe skillet.
In a medium bowl, whisk together flour, baking soda and salt.
In a small, microwave-safe bowl, melt together butter and 2 tbsp white chocolate chips. Stir until smooth.
In a large bowl, whisk together butter mixture, sugar, egg, vanilla extract and almond extract until well-combined. Stir in flour mixture and mix until a thick dough forms. Stir in remaining 1/2 cup white chocolate chips and frozen raspberries.
Pour mixture into prepared pan and spread into an even layer.
Bake for 35-40 minutes, or until the cookie is deep golden around the edges and set in the center. Allow to cool slightly before serving. Cookie can be served directly from the pan.