Raspberry Truffle Skillet Cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Raspberry Truffle Skillet Cookies are an upgraded version of chocolate chip cookies. Instead of chocolate chips, they’re packed with gooey chocolate truffles, toasted nuts, and sweet-tart freeze-dried raspberries. Serve them in a skillet with a scoop of ice cream on top for maximum indulgence!I’ve provided a recipe for homemade chocolate truffles to go in these cookies, but you can also use store-bought chocolate truffles, or even substitute large chocolate chunks if you prefer.
For the Raspberry Truffle Skillet Cookies:
- 12.33 oz all-purpose flour (2.75 cups)
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 8 oz unsalted butter 1 cup
- 3.5 oz granulated sugar (1/2 cup)
- 7.5 oz brown sugar (1 cup)
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla extract
- 4 oz pecans toasted and coarsely chopped (1 cup)
- 1 oz freeze-dried raspberries (1 cup)
- 8 oz chocolate truffles (store-bought, or use recipe below)
For the Chocolate Truffles:
To Make the Raspberry Truffle Skillet Cookies:
Preheat the oven to 350 Grease three 6-inch cast iron skillets. (See Note below for alternate sizes and baking times.)
Whisk together the flour, salt, baking soda, and baking powder in a medium bowl, and set aside.
Combine the butter and both sugars in the bowl of a large stand mixer fitted with a paddle attachment. Cream the butter and sugars on medium speed for 2-3 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the yolk and vanilla extract, and mix them in as well.
Turn the mixer to low speed, and add the flour mixture. Stop mixing when just a few flour streaks remain, and finish mixing the dough by hand with a spatula. Add the chopped pecans, freeze-dried raspberries, and chilled chocolate truffles, and stir them in until well-distributed.
Divide the dough between the three pans and gently press it into an even layer. Bake at 350 F for 25-30 minutes, until a toothpick inserted into the center comes out with crumbs but is no longer gooey. The cookie will continue to bake once out of the oven, so take the skillets out a few minutes before you think the cookies are done. If the tops seem to be getting too dark before the centers are done, cover loosely with foil.
You can let the cookies cool completely and serve in wedges, or serve directly from the skillet while still warm. Ice cream and fudge sauce are technically optional, but it should be a crime to eat a warm cookie without melting ice cream on top!
To Make the Chocolate Truffles:
Place the chopped chocolate in a medium bowl. Pour the heavy cream into a small saucepan and place the pan over medium heat. Bring the cream to a simmer, and once small bubbles appear all along the sides of the pan, pour it over the chopped chocolate in the bowl.
Let the hot cream soften the chocolate for one minute, then gently whisk them together, until all of the chocolate is melted and your ganache is smooth and shiny.
Press a layer of cling wrap directly on top of the ganache and let it sit until it reaches room temperature. Once at room temperature, refrigerate the ganache until it is firm enough to scoop, about 1 hour.
Cover a baking sheet with waxed paper or parchment paper. Use a candy scoop or spoon to form the ganache into small balls less than 1 inch. (If they’re too large, they’re hard to mix into the dough.) Dust your hands with a light layer of cocoa powder and roll the balls between your palms to get them round. Refrigerate the truffles until completely firm before using them.
You can make this recipe in a large 10-inch skillet. Use all of the dough in one skillet, and bake for 40-45 minutes, covering the top with foil if it starts to brown too much.
For miniature skillets, use six 4” skillets and bake for 15-18 minutes.
For cookies, form into large 1 ½-inch balls and bake for 10-12 minutes, until the raw shine in the middle is gone and they start to take color along the edges.