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Red Vines Giant Skillet Cookie

Yields1 Serving

Red Vines Giant Skillet Cookie

 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

Preheat your oven to 350F


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


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


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!


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


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.


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


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


Serve warm with vanilla ice cream