Thursday, January 28, 2021

Raspberry and white chocolate skillet cookie

From Mary Jane Maffini

Around our house, we are trying to find recipes that will be fun to take outside when the weather warms up just a tad and fun to make inside if it doesn't.  What better than a skillet cookie? Easy and tasty.  I love how everything cooks in our old cast-iron pan.  Some time ago, I did bring a chocolate skillet brownie to the Mystery Lovers Kitchen table, but I’ve been dreaming of raspberries and white chocolate lately. Now, there are two kinds of people: those who love white chocolate and those who hate it. I’m on the love side. Chocolate seems to get us very excited these days. I can’t even discuss dark chocolate versus milk chocolate with my brother, but that’s a whole other topic. This is all to say, that the skillet cookie is really a method, rather than a unique recipe. So it would be easy for you to substitute different chocolate and other fruit or nuts to this one to suit yourselves. We were very happy with the results (and so was Steve our next-door neighbor and occasional taste tester). In fact, we had a second piece as dessert before we had dinner. I hope there are no children reading this! Do drop in with comments on your chocolate loves and hates and also let me know if you’ve tried a skillet cookie or cake. Maybe you’d like to say what you’d put in or on it. After all, we want to have a good time in the kitchen.

White chocolate chip and raspberry skillet cookie



½ cup butter, room temperature

½ cup granulated sugar

½ cup brown sugar, firmly packed (we used Splenda brown)

1 tsp good quality vanilla extract

¼ tsp almond extract

1 extra large egg, room temperature

1 ½ cups all-purpose flour

½ tsp baking soda

½ cup fresh or frozen raspberries

¾ cup white chocolate chips


Preheat oven to 350 F.

Grease a 10 inch cast-iron pan

Cream butter and sugars until fluffy. 

Add egg and vanilla and almond extracts mixing well after each addition. 

Mix flour and baking powder together and then add slowly, mixing until just blended

Add 1/3 cup white choco chips and blend again 

Press cookie dough in cast-iron pan.

Sprinkle the raspberries around and then sprinkle remaining ½ cup of white chocolate chips.

Bake for 20 – 25 minutes until nicely browned. Yum.

We thought these cookie slices would be nice with ice cream or vanilla yogurt but we had 'em while they were warm from the pan.  And we'll have them again as soon as we get more ingredients in.

 I hope this recipe brings you a little amusement in your own kitchen. 

Mary Jane Maffini is the award-winning author of three and a half mystery series: the Camilla Maffini mysteries, the Fiona Silk capers and the Charlotte Adams mysteries – number six coming soon!  The Charlotte Adams books have recently been optioned for television films. Details to come when they can be made public. With her daughter Victoria Maffini, MJ collaborated on The Book Collector Mysteries as Victoria Abbott. Victoria Abbott spent several happy years on Mystery Lovers Kitchen. MJ  is very glad to be back and Victoria is waving at you all!

Don't forget to check out MJ's Canadian books:  Camilla MacPhee features a fortyish widowed lawyer who runs an advocacy agency for victims of violent crime, in Ottawa, Canada's capital city. Life would be easier if she didn't have the world's worst office assistant, the world's bossiest sisters and, arguably, the world's greatest stubborn streak. If you like your mysteries a bit edgy with a side order of humor, these could be for you.  

Keep up on the news!  You can sign up for updates about MJ and Victoria plus fun and prizes through our newsletter HERE 


  1. that looks yummy MJ! I would definitely indulge in white chocolate and raspberry--a nice Valentine?

    1. So glad on the side of the white choco, Lucy! And good idea. It will make a reappearance on Valentine's Day. Hugs.

  2. I love how the cookies are served in wedges like shortbread, and I agree with Lucy on the Valentine dessert idea! Thanks for sharing, MJ. Have a delicious day. ~ Cleo

    1. Thank you, Cleo! I am betting that all your days are delicious! Hugs. MJ

  3. Waving back :) thank you for this delicious looking recipe

  4. Thanks for coming by, Lori! Hope there is some chocolate in your day today. Hugs. MJ

  5. I absolutely love a good skillet cookie, and adore chocolate of all kinds. It really depends on my mood. I agree with everyone that this would make a great Valentine's day treat.

    1. Thanks, Mia! Looks like we're in the cookie club together. Hugs.

  6. I do like chocolate, but white chocolate is my favorite.. & white chocolate with raspberries yum for me!!! Thanks for your recipe Mary!

    1. Thanks, Sheryl! I also love white chocolate more than the other options! Hugs.

  7. If you don't call it "chocolate" I am probably ok with white chocolate.
    But dark chocolate? That's the bee's knees!
    And chocolate with raspberries? All the better.

    1. I could talk about chocolate all day and night, Libby!