Raspberry White Chocolate & Butterscotch Skillet Cookie
RASPBERRY WHITE CHOCOLATE CHIP & BUTTERSCOTCH SKILLET COOKIE
This skillet is back in style. With some fresh raspberries, it gives a flavor punch between the sweet butterscotch and white chocolate. Pecans give it an extra whimsical texture that makes this v addicting.
I know adding the word skillet to a foodie feature is sooooo le tired, but this is truly a skillet dessert, and you can make it a family affair. The recipe is on le blog. So grab your spoons, grab some ice cream to melt onto those fresh warm cookie slices and hearts.
Come at me quarantine! But first, I gotta 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 bitter/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. Usually on the longer side for my baking. Remove from oven and serve with ice cream or whipped cream.
