2 ½ cups (350 grams) all purpose flour
½ teaspoon (3 grams) baking soda
½ teaspoon (4 grams) salt
2 sticks (227 grams) butter
2/3 cup (130 grams) sugar
½ cup (85 grams) powdered sugar
¾ cup (90 grams) frozen raspberries (if you only have fresh raspberries, stick them in the freezer for about 30 minutes before beginning this recipe)
½ cup (50 grams) Red Vines Original Red Easter Twists, cut into small pieces
½ tablespoon butter for greasing the skillet
Vanilla ice cream (optional)
01. Step One – Make Cookie Dough
In the bowl of a stand mixer or in a large bowl, combine the baking soda, salt, butter, sugar, and powdered sugar. Using the paddle attachment of the stand mixer, a handheld electric mixer, or a wooden spoon, combine the ingredients until light – about 3 min.
Add the egg & mix on medium speed until fully blended, then add the flour to the mixture & mix slowly until streaks of flour disappear into the dough.
02. Step Two – Scoop Cookie Dough Into Skillet
Generously butter the bottom and sizes of a 10” cast iron skillet.
Using the rubber spatula, scoop the cookie dough into the skillet. Using the spatula or your hands, gently spread the dough into the skillet in an even layer.
03. Step Three – Bake Skillet Cookie
Press the reserved raspberries and chopped raspberry twists onto the surface of the cookie dough.
Bake the skillet cookie for 35-40 minutes, until the edges are golden and set and the center is still pale and soft.
04. Step Four – Add Vanilla Ice Cream
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