Chocolate skillet cookies w/ ice cream and raspberry sauce

Gooey double chocolate skillet cookies, topped with vanilla ice cream and homemade raspberry sauce.

Another valentines appropriate treat coming ‘atcha! Yes, my chocolate dipped strawberry shortbread cookies were super cute and I stand by them but these skillet cookies are really taking things up a notch. I think these are the perfect ending to the steak dinner I plan on having on V day. But I digress. Let’s make these skillet cookies!

Ingredients for skillet cookies!

(Really just your basic everyday cookie ingredients)

• Butter
• Sugar (brown and white)
• One egg
• Vanilla
• Dry ingredients: flour, salt, baking soda and cocoa
• Chocolate chips or chunks

Ingredients for raspberry sauce

• Frozen raspberries
• Sugar

The end!

Making skillet cookies

Whipping up the cookies is very quick and easy. Just your usually creaming of butter and sugar, throwing in an egg then the dry ingredients sort of deal.

What makes these special is the mini cast iron skillets I baked them in. My skillets are about 5 inches in diameter and it made 4. I’ve seen some skillet sets on amazon that are 3.5 inches. So if you use smaller skillets you can either make more cookies or make extra thick cookies??

If you try this recipe, let me know! Please leave a comment/rating below and you can find me on instagram @thefigjar. I’d love to hear from you!

More easy cookie recipes

Peanut butter & toasted coconut cookies

Lemon shortbread cookies with glaze

Double Chocolate Skillet Cookies with Ice Cream and Raspberry Sauce

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Chocolatey, gooey cookies baked in cute little skillets, topped off with vanilla ice cream and homemade raspberry sauce. Classy!

• Author: Becky Schmieg
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Dessert
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 7 tbsp unsalted butter (softened)
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla
• 1 egg
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp baking soda
• pinch of salt
• 3/4 cup chocolate chips

Toppings

• vanilla ice cream
• sea salt
• 2 cups frozen raspberries
• 3 tbsp sugar (optional )

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Instructions

1. Preheat oven to 375F.
2. Use an electric mixer to cream the butter and sugar until light and fluffy. Add vanilla and egg and continue with the mixer until combined.
3. Add the flour, cocoa salt and baking soda and continue again with the mixer until fully combined. Stir in 1/2 cup chocolate chips.
4. Divide dough into four prepared skillets. Spray the back of a spoon with non-stick spray and use it to press the dough into each skillet. Press remaining 1/4 cup chocolate chips into the top of the cookie dough.
5. Bake for 9-11 minutes. Sprinkle with sea salt immediately after removing from the oven.
6. Meanwhile, make the raspberry sauce. Place raspberries in a sauce pan over medium heat. Cook for about 10 minutes, until fully thawed and the raspberries disintegrate. Stir in sugar.
7. Use a fine mesh sieve to strain the sauce. Use the back of a spoon to continually press through the sieve. This will take a little time to get all the sauce. Keep pressing and stirring until mostly just seeds remain in the sieve.
8. Top each skillet with a scoop of ice cream while still warm and drizzle each with raspberry sauce.
9. Enjoy!