Chocolate Raspberry Cookie
Who wants a gigantic cookie?? This Chocolate Raspberry Cookie is baked in a cast iron skillet, and it features fresh raspberries combined with chocolate chips. Yum!
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Sometimes you just need a gigantic cookie. Maybe it’s someone’s birthday. Or perhaps it’s a holiday. Or maybe it’s just a Tuesday night. At some point, we all just need a huge cookie in our lives! Well this Chocolate Raspberry Cookie will solve that problem. It’s just barely crispy on the edges and chewy in the middle. Basically it’s the perfect cookie!
This Chocolate Raspberry Cookie is 10″ wide and about 1″ thick. It’s a monster cookie…in the best way possible! And the secret to baking it? A cast iron skillet. Yup, this cookie gets baked in a skillet, and then you can serve up slices with a scoop of vanilla ice cream. Or you can cut it into squares. Or you can just serve it as one gigantic cookie. Your choice!
Chocolate Raspberry Cookie
To make this Chocolate Raspberry Cookie, I started with my base chocolate chip cookie dough. This cookie is slightly crispy on the edges but still nice and chewy in the center. The taste of the cookie itself is amazing. Add in the fresh raspberries, and you’ve got a delicious combination.
Oh, and this cookie is easy to make, too! I had the dough mixed and pressed into the skillet in the time it took for the oven to preheat. (Granted, our oven takes a ridiculous amount of time to preheat…but you get the point.) This is a tasty and easy cookie recipe – that’s how we roll around here.
Ingredients
Aside from the raspberries, the ingredients for this cookie are mostly just common refrigerator or pantry items:
- Butter, Brown Sugar, Granulated Sugar. This combination gets creamed together to form the base of the cookie dough. I like to sneak a little bit of light brown sugar in there for added depth of flavor!
- Egg. Adding an egg to cookie dough not only helps soften the cookie, but it helps bind the dough together, too.
- Vanilla Extract. For flavor.
- All-Purpose Flour and Old-Fashioned Oats. These dry ingredients thicken and stabilize the cookie. The oats also lead to a chewier texture once the cookie is baked.
- Baking Soda and Baking Powder. These leaveners help the cookie not only rise in the oven, but also bake more uniformly. They keep the cookie from becoming too hard and crispy.
- Salt. I recommend using table salt for this recipe. The salt adds flavor, and it strengthens the dough, too.
- Fresh Raspberries. These add a fun fruity twist to the recipe. The tart raspberries pair well with the sweet cookie. Just make sure to fold them gently into the dough at the end so that most of the raspberries stay whole.
- Chocolate Chips. I recommend using semi-sweet chocolate chips in this recipe. The semi-sweet chocolate contrasts well with the sweet cookie dough. Dark chocolate chips also work well in this recipe!
- Ice Cream (for topping). This is optional, but is it really?
Can You Use Frozen Raspberries?
Yes! Feel free to use frozen berries in this recipe. Just make sure to let the berries thaw fully before adding them to the dough. After the berries thaw, I would also recommend patting them with a paper towel to absorb any excess moisture.
Can You Use a Different Berry?
Absolutely! Want to try a different berry in this recipe? Go for it! Strawberries would be an obvious choice- just make sure to quarter them before adding them into the dough. Other berries like blueberries or blackberries could work, too. Or you could just omit the berries entirely and make a gigantic chocolate chip cookie. It would still be quite delicious!
How To Store Leftovers
Since this cookie contains fresh berries, I recommend storing leftovers in an airtight container in the refrigerator. Just let the leftover cookies come to room temperature for ~15-20 minutes before serving.
If you’re looking for a fun (and delicious!) treat, then put this Raspberry Chocolate Chip Cookie on the list! It’s easy to make, and it’s really fun to walk in and find a gigantic cookie waiting for you in the kitchen. Happy baking!
Did you bake this Chocolate Raspberry Cookie cookie at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Chocolate Raspberry Cookie
Ingredients
- 6 Tbsp unsalted butter room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ cup old-fashioned oats plus more for topping
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup fresh raspberries plus more for topping
- ¾ cup semisweet chocolate chips
- {optional} vanilla ice cream for topping
Instructions
- Preheat oven to 350°F.
- Using a stand mixer, beat butter, brown sugar and granulated sugar together until light and fluffy (~3-4 minutes on medium speed).
- Add egg and vanilla; mix until well combined.
- Using a separate medium bowl, add flour, oats, baking soda, baking powder and salt; stir until well combined. Add flour mixture to the mixing bowl in 2 separate additions; mixing after each addition.
- Fold in raspberries and chocolate chips.
- Transfer cookie dough into a 10” cast iron skillet.
- Sprinkle more oats on top of dough.
- Bake for 22-25 minutes, or until top of cookie is light golden brown.
- Let cool in pan for 10 minutes before serving with ice cream and additional raspberries.
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I need to try this soon for me and I love chocolate BTW cant wait to make your recipes soon for me
This is a really, really good cookie recipe, Ramya – I hope you give it a try!
Such a fun recipe! Love an oversized cookie and you’ve delivered here with this choco-raspberry combo! YUM!
You can’t go wrong with oversized cookies! 🙂
This looks like such fun, and a very practical way to make lots of cookies too. I just need to buy some fresh raspberries. As you say, the rest is in the pantry.
You know, that’s a good point, Pauline. When you’re making a giant cookie like this, you don’t need to roll out individual ones! Just grab a knife and slice it up once it’s baked. Cheers!
You know what the saying / joke? “It’s someone’s birthday today”. And you won’t argue with me that millions of people celebrate their birthdays every day 🙂 So that’s a legit excuse to enjoy a cake or gigantic cookie. This cookie looks wonderful, and I’m really into the combination of chocolate and raspberries.
You make an excellent point, Ben – someone’s birthday is today! I don’t know who…but I still think we should celebrate. And a giant cookie is a great way to celebrate, don’t you think??
chocolate and raspberry are a great combo David. Looking so delicious!
sherry
I totally agree, Sherry! And you know another surprisingly good chocolate/fruit combo? Pineapple. Seriously! I had a chocolate bar with bits of dried pineapple in it, and it was amazing. Maybe we can redo this recipe with dried pineapples next time.
A chocolate raspberry cookie baked in a cast iron skillet? That sounds like the perfect mix of crispy edges and chewy center. I’m afriad I didn’t understand the tips for dealing with leftovers. I mean, it’s a single cookie. 🙂
You make an excellent point here, Jeff. This is a single cookie. Who needs leftovers!? 🙂