0 Shares
Rating
 2 ½ cups All Purpose Flour(350 grams)
 ½ tsp Baking Soda(3 grams)
 ½ tsp Salt(4 grams)
 2 Sticks of Butter(227 grams)
  cup Sugar(130 grams)
 ½ cup Powdered Sugar(85 grams)
 1 Egg
 ¾ cup Frozen Raspberries(90 grams) *If you only have fresh raspberries, stick them in freezer for 30 min. before beginning this recipe
 ½ cup Red Vines Raspberry TwistsCut into small pieces
 ½ tbsp ButterFor greasing the skillet
 Vanilla ice CreamOptional
1

Preheat your oven to 350F.

2

In the bowl of a stand mixer or in a large bowl, combine the baking soda, salt, butter, sugar, and powdered sugar. Using the paddle attachment of the stand mixer, a handheld electric mixer, or a wooden spoon, combine the ingredients until light – about 3 minutes.

3

Add the egg and mix on medium speed until fully blended.

4

Add the flour to the mixture and mix slowly until streaks of flour disappear into the dough.

5

Gently fold the frozen berries and chopped raspberry twists into the dough using a rubber spatula. Reserve a few of each to top the cookie!

6

Generously butter the bottom and sizes of a 10” cast iron skillet.

7

Using the rubber spatula, scoop the cookie dough into the skillet. Using the spatula or your hands, gently spread the dough into the skillet in an even layer.

8

Press the reserved raspberries and chopped raspberry twists onto the surface of the cookie dough.

9

Bake the skillet cookie for 35-40 minutes, until the edges are golden and set and the center is still pale and soft.

10

Serve warm with vanilla ice cream.

Ingredients

 2 ½ cups All Purpose Flour(350 grams)
 ½ tsp Baking Soda(3 grams)
 ½ tsp Salt(4 grams)
 2 Sticks of Butter(227 grams)
  cup Sugar(130 grams)
 ½ cup Powdered Sugar(85 grams)
 1 Egg
 ¾ cup Frozen Raspberries(90 grams) *If you only have fresh raspberries, stick them in freezer for 30 min. before beginning this recipe
 ½ cup Red Vines Raspberry TwistsCut into small pieces
 ½ tbsp ButterFor greasing the skillet
 Vanilla ice CreamOptional

Directions

1

Preheat your oven to 350F.

2

In the bowl of a stand mixer or in a large bowl, combine the baking soda, salt, butter, sugar, and powdered sugar. Using the paddle attachment of the stand mixer, a handheld electric mixer, or a wooden spoon, combine the ingredients until light – about 3 minutes.

3

Add the egg and mix on medium speed until fully blended.

4

Add the flour to the mixture and mix slowly until streaks of flour disappear into the dough.

5

Gently fold the frozen berries and chopped raspberry twists into the dough using a rubber spatula. Reserve a few of each to top the cookie!

6

Generously butter the bottom and sizes of a 10” cast iron skillet.

7

Using the rubber spatula, scoop the cookie dough into the skillet. Using the spatula or your hands, gently spread the dough into the skillet in an even layer.

8

Press the reserved raspberries and chopped raspberry twists onto the surface of the cookie dough.

9

Bake the skillet cookie for 35-40 minutes, until the edges are golden and set and the center is still pale and soft.

10

Serve warm with vanilla ice cream.

Red Vines Giant Skillet Cookie
0 Shares