Raspberry White Chocolate & Butterscotch Skillet Cookie
Grab a spoon!
…and some ice cream!
Raspberry White Chocolate Chip & Butterscotch Skillet Cookie Recipe
Ingredients
2 sticks unsalted butter, 1 cup
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
2 cups AP flour
1 tsp baking soda
1 tsp salt
3/4 cup butterscotch chips
1/2 cup white chocolate semi sweet chips
1/2 cup chopped pecans
1 cup fresh raspberries, rinsed
ice cream or whipped cream for topping/serving
Instructions
Set oven to 375°F.
Melt 2 sticks of butter in 12” cast iron skillet over low heat.
Turn off heat, add both sugars and whisk lightly into melted butter.
Fold in the eggs and vanilla, whisk gently to completely mix.
In a bowl, mix flour, baking soda and salt.
Add the flour mixture to the butter/sugar mixture and stir until smooth.
Fold in the butterscotch and white chocolate chips and pecans until well incorporated and smooth.
Make sure cookie batter is level in skillet.
Place raspberries lightly around top of batter to where they are partially sunken.
Bake in oven until the edges are lightly browned and the center is a little soft to the touch.
This should be around 25-30 minutes.
Test the bake with a knife or tooth pick for stickiness.
Remove from oven and serve with ice cream or whipped cream.
