Chocolate raspberry skillet cookie for two – an indulgent vegan skillet cookie that’s quick and simple to make, gooey in the middle and crisp around the edges. Ideal for a romantic Valentine’s Day dessert to share.
Valentine’s Day can mean crowded restaurants and over-priced menus. Staying in and cooking together feels more genuine—ending the meal with a warm dessert makes it even better. This chocolate raspberry skillet cookie is fast to prepare and cooks in minutes, so you can enjoy a warm, gooey treat in about twenty minutes.
Serve the cookie straight from the skillet, topped with a scoop of ice cream and two spoons for sharing. The base is a vanilla-style cookie: crisp at the edges and soft and gooey in the center. Chunks of dark chocolate melt into rich pockets while raspberries (frozen or fresh) create bright, tart pockets as they bake—utterly delicious and fully vegan.
This recipe makes two generous servings, but portions can be stretched to four if you’re sharing with more people. It’s also a great option for date night, girls’ night in, or any cozy gathering where you want a quick, impressive dessert.
How To Make Vegan Chocolate Raspberry Skillet Cookie:
(For ingredients and full instructions see the recipe card below)
Tips: For best results, follow the recipe and use gram measurements with a digital scale when possible. Cup measurements can be inconsistent for baking.
Begin by preheating the oven and greasing a 15cm (6-inch) cast iron skillet or ovenproof dish. Use a solid block vegan butter rather than a tub spread for better texture.
Melt 50g vegan butter and mix it with light brown soft sugar and caster sugar until combined. Stir in 1 tsp vanilla extract and 2 tbsp unsweetened soy milk (oat or cashew milk work well as alternatives) until smooth.
Add 100g plain (all-purpose) flour and 1/8 tsp baking powder, stirring until you have a smooth cookie dough. Fold in most of 70g chopped dark chocolate, reserving a small handful to scatter on top. Raspberry-flavored chocolate works if you have it, but plain dark chocolate is perfect.
Press the dough evenly into the prepared skillet and sprinkle the reserved chocolate pieces over the surface. Arrange about 50g raspberries across the top and press them lightly into the dough—frozen berries are fine to use and add a lovely jammy burst when baked.
Bake at 180°C (350°F, gas mark 4) for roughly 15 minutes. The cookie should be golden and crisp at the edges while remaining soft and slightly gooey in the middle. It will continue to firm up as it cools, so avoid over-baking if you want a melty center.
Let the skillet cool for 5–10 minutes, then top with a scoop of ice cream and serve straight from the skillet.
More Vegan Valentine’s Day Desserts:
- 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
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Chocolate Raspberry Skillet Cookie (Vegan)
Ingredients
- 50g (3 Tbsp + 1 tsp) vegan butter (block rather than spreadable), melted
- 50g (¼ cup) light brown soft sugar
- 20g (2 Tbsp) caster sugar
- 1 tsp vanilla extract
- 2 Tbsp unsweetened soy milk (or oat/cashew)
- 100g (¾ cup + 1 Tbsp) plain (all-purpose) flour
- ⅛ tsp baking powder
- 70g (2.5 oz) dark chocolate, chopped
- 50g (1.75 oz) raspberries, frozen or fresh
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4. Grease a 15cm (6-inch) cast iron skillet or oven-proof dish.
- Mix the melted vegan butter with the light brown sugar and caster sugar. Stir in the vanilla extract and soy milk until smooth.
- Add the plain flour and baking powder, stirring until combined. Fold in most of the chopped chocolate, reserving a small handful for the top.
- Transfer the dough to the prepared skillet and spread it out evenly. Scatter the reserved chocolate on top and arrange the raspberries, pressing them gently into the dough.
- Bake for about 15 minutes, until golden at the edges but still soft in the center. Remove and allow to cool for 5–10 minutes.
- Serve warm with a scoop of ice cream straight from the skillet.
Notes
For most reliable results, use gram measurements with a digital scale. Cup measures can vary and affect baking outcomes.
