Indulgent Vegan Chocolate Raspberry Skillet Cookie: Your Perfect Romantic Dessert for Two
Prepare for an absolutely divine dessert experience with this Vegan Chocolate Raspberry Skillet Cookie! Perfectly crafted for two, this indulgent treat is quick to make, incredibly easy, and guarantees a wonderfully gooey center with deliciously crisp edges. It’s the ultimate romantic dessert to share, especially for a special occasion like Valentine’s Day, or simply when you crave something sweet and heartwarming.
Valentine’s Day, for many, conjures images of crowded restaurants, overpriced menus, and a certain pressure for “forced romance.” While dining out can be lovely, there’s an unparalleled charm and intimacy in creating a special meal right in your own kitchen. Swapping the hustle and bustle for a cozy night in allows for genuine connection, personal touches, and the joy of cooking something truly delicious together. Imagine the relaxed atmosphere, your favorite music playing, and the delightful aroma of a freshly baked dessert filling your home.
And when it comes to concluding that perfect homemade meal, this easy chocolate raspberry skillet cookie stands out as an unbeatable choice for dessert! Its efficiency is a major draw: requiring just five minutes for prep and roughly fifteen minutes to bake. This means you could be enjoying a warm, luxuriously gooey cookie straight from the oven in less than twenty minutes from now. It’s a testament to simple ingredients yielding extraordinary results, making it an accessible indulgence for even novice bakers.
The best way to enjoy this delightful creation is undoubtedly served warm, directly from the skillet. A generous dollop of your favorite vanilla ice cream melting slowly over the warm cookie, coupled with two spoons, transforms it into an invitation for shared pleasure. This isn’t just a dessert; it’s an experience, a moment of sweet communion designed for sharing (though we won’t judge if you decide to keep it all to yourself!). The rustic charm of the cast iron skillet adds to its appeal, making the presentation as inviting as the taste.
At its heart, this vegan skillet cookie boasts a vanilla-infused base that achieves a perfect textural balance: a satisfying crispness around the edges gracefully transitioning into an irresistibly soft and gooey middle. What truly elevates it are the generous chunks of melty dark chocolate and vibrant frozen raspberries. As they bake, the chocolate becomes wonderfully molten, while the raspberries gently collapse, creating pockets of tart, jammy deliciousness that burst with flavor in every bite. The interplay of sweet vanilla, rich chocolate, and tangy raspberries is simply heavenly. And the best part? It’s entirely vegan, making it a wonderful option for those with dietary preferences or allergies, ensuring everyone can enjoy this sumptuous treat.
While specifically designed as a chocolate raspberry skillet cookie for two, the generous portion size means it could easily be stretched to serve four people. This versatility makes it an excellent choice for other cozy occasions, perhaps a family dessert night, a relaxed gathering with friends, or even a girls’ night in. Its shareable nature and comforting appeal make it a crowd-pleaser that’s bound to impress, regardless of the company or celebration. This cookie is not just a recipe; it’s a vehicle for creating cherished memories around the table.
Crafting Your Perfect Vegan Chocolate Raspberry Skillet Cookie: A Step-by-Step Guide
Creating this irresistible vegan skillet cookie is surprisingly straightforward, even for those new to plant-based baking. The key lies in understanding the simple process and appreciating the quality of your ingredients. Below, we’ll walk through the method, offering insights to ensure your cookie turns out perfectly gooey and delicious every time. Remember, the full ingredient list and detailed instructions can always be found in the comprehensive recipe card further down this page.
(For ingredients and full instructions see the recipe card below)
*Achieving the best possible results in baking often hinges on precision. Therefore, I highly recommend using gram measurements with a digital scale rather than relying on cup conversions. Cup measurements, by their very nature, can be inconsistent and significantly impact the delicate balance required for successful baking. Following gram measurements will help ensure your vegan chocolate raspberry skillet cookie has the perfect texture and flavor profile every time.*
Prepping for Success: The Foundation of a Great Skillet Cookie
Begin by preheating your oven to the specified temperature (180C/350F/gas mark 4). This ensures the oven is at a consistent heat when the cookie goes in, promoting even baking. Simultaneously, prepare your baking vessel. A 15cm/6-inch cast iron skillet is ideal, as it conducts heat beautifully, creating those coveted crisp edges. If you don’t have a cast iron skillet of this size, any oven-proof dish of similar dimensions will work just as well. Lightly greasing it will prevent sticking and ensure easy removal (though typically with a skillet, you’re serving directly from it!).
Mixing Your Vegan Cookie Dough: Ingredient Harmony
In a mixing bowl, combine your melted vegan butter with both light brown soft sugar and caster sugar. The choice of vegan butter is crucial here. For superior results, opt for a solid block-style vegan butter rather than the softer, spreadable varieties found in tubs. Brands like Naturli Vegan Block (often available at major supermarkets like Sainsbury’s) or Stork block are excellent choices, as their fat content and consistency mimic traditional butter more closely, contributing to a better texture. Whisk these together until they are well combined and slightly creamy.
Next, introduce the liquid elements: a generous splash of vanilla extract for that classic cookie flavor, and unsweetened soy milk. Soy milk generally works best in vegan baking due to its protein content, which can aid in structure. However, oat milk or cashew milk are also fantastic substitutes if soy is not preferred, offering similar creaminess. Stir these wet ingredients until the mixture is smooth and fully emulsified.
Now, it’s time for the dry ingredients. Gently fold in the plain (all-purpose) flour along with a touch of baking powder. The baking powder provides just enough lift without making the cookie cake-like; we’re aiming for gooey, not fluffy. Mix until just combined, being careful not to overmix, which can lead to a tougher cookie. A few streaks of flour are fine; they’ll disappear during baking.
Finally, the stars of the show! Stir in most of your chopped dark chocolate, reserving a small handful to scatter over the top before baking. Dark chocolate provides a rich, intense flavor that beautifully complements the raspberries. While I used raspberry-flavored dark chocolate for an extra burst of fruitiness, plain dark chocolate is absolutely perfect and equally delicious. Ensure your chocolate is chopped into varying sizes to get pockets of melty goodness throughout.
Assembling and Baking Your Skillet Masterpiece
Once your dough is ready, transfer it to the prepared skillet. Using the back of a spoon or your fingers, spread the cookie dough out evenly across the bottom of the pan. It might seem a little thick, but it will spread as it bakes. Now, take that reserved handful of chopped chocolate and scatter it artfully over the top of the dough. This ensures you get beautiful pools of melted chocolate on the surface.
Next, arrange your raspberries. Whether you’re using frozen or fresh raspberries, both work wonderfully in this recipe. Frozen raspberries will release a bit more juice, creating those intensely jammy, tart pockets, while fresh ones offer a brighter, more distinct fruit presence. Gently press the raspberries into the dough; this helps them stay in place and become beautifully embedded as the cookie bakes.
Place your skillet cookie into the preheated oven and bake for approximately 15 minutes. The key here is to watch for visual cues: the edges should turn golden brown and appear crisp, while the center should still look notably soft and perhaps a little underdone. It’s crucial not to over-bake! Skillet cookies are meant to be gooey in the middle, and they will continue to firm up considerably as they cool. A slightly soft center ensures that melt-in-your-mouth texture that makes this dessert so irresistible.
The Grand Finale: Cooling and Serving
Once baked to perfection, carefully remove the skillet from the oven. Resist the urge to dig in immediately, no matter how tempting the aroma! Allow the chocolate raspberry skillet cookie to cool in the skillet for 5-10 minutes. This short resting period is vital: it allows the cookie to set slightly, making it easier to serve and preventing it from being too crumbly, while still retaining its beautiful warmth and gooeyness.
After cooling, it’s time for the grand unveiling! Top your warm skillet cookie with a generous scoop (or two!) of your favorite vegan vanilla ice cream. The contrast between the warm, rich cookie and the cold, creamy ice cream is simply magical. Grab two spoons, gather your loved one, and dig in – straight from the skillet! This shared moment is what makes this dessert truly special and memorable.
More Delicious Vegan Dessert Ideas for Special Occasions
If you’re looking for further inspiration for delightful plant-based desserts, whether for Valentine’s Day or any celebration, here are some other fantastic vegan options to explore. These recipes are perfect for satisfying any sweet craving and showcasing the incredible versatility of vegan baking:
- No-bake vegan chocolate stem ginger tart
- Vegan chocolate cupcakes for two
- Vegan steamed chocolate pudding
- Vegan lemon almond cake with coconut whipped cream and macerated strawberries
We love seeing your culinary creations! If you tried this incredible vegan chocolate raspberry skillet cookie recipe, why not share your photos on Instagram and tag @domestic_gothess, using the hashtag #domesticgothess? Your delicious results could inspire others!
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Chocolate Raspberry Skillet Cookie (Vegan)
Course
Dessert
Cuisine
American, baking, vegan
Keyword
cookie
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Servings
2
people
Calories
624
kcal
Author
Domestic Gothess
Ingredients
-
50
g (3 Tbsp + 1 tsp)
vegan butter (block rather than spreadable, Naturli Vegan Block is best)
melted -
50
g (¼ cup)
light brown soft sugar -
20
g (2 Tbsp)
caster sugar -
1
tsp
vanilla extract -
2
Tbsp
unsweetened soy milk (or oat/cashew) -
100
g (¾ cup + 1 Tbsp)
plain (all-purpose) flour -
⅛
tsp
baking powder -
70
g (2.5 oz)
dark chocolate
chopped -
50
g (1.75 oz)
raspberries
frozen or fresh
Instructions
-
Preheat the oven to 180C/350F/gas mark 4. Grease a 15cm/6inch cast iron skillet or an oven-proof dish.
-
Mix together the melted vegan butter, light brown soft sugar and caster sugar then stir in the vanilla extract and soy milk.
-
Add the plain flour and the baking powder and stir until smooth. Mix in all but a small handful of the chopped chocolate.
-
Transfer the cookie dough to the prepared skillet and spread level. Scatter over the reserved chopped chocolate. Arrange the raspberries on top and press them gently into the dough.
-
Bake the skillet cookie for about 15 minutes, until it is golden and crisp around the edges but still soft in the middle. It will firm up as it cools so be careful not to over-bake; you want the middle to be a little soft and gooey.
-
Allow to cool for 5-10 minutes then top with a scoop of ice cream and dig in – straight from the skillet!
Notes
