What's better than a sweet buttery cookie with hints of raspberry? A GIANT cookie with hints of RED VINES Raspberry Twists!

Who doesn't love a cupcake??
Gratify your taste buds with these Grape Vines inspired treats.

What' s better than a sweet buttery cookie with hints of raspberry? A GIANT cookie with hints of Red Vines Raspberry Twists!


INGREDIENTS

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
1 egg
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 Raspberry Twists, cut into small pieces
½ tablespoon butter for greasing the skillet
Vanilla ice cream (optional)


DIRECTIONS

  1. Preheat your oven to 350F.

    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 minutes.

    Add the flour to the butter mixture and mix slowly until streaks of flour disappear into the dough.

  1. Gently fold the frozen berries and chopped raspberry twists into the dough using a rubber spatula. Reserve a few of each to top the cookie!

    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.

  1. 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.

    1. Serve warm with vanilla ice cream.

SHOP RED VINES EASTER TREATS


INGREDIENTS

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
1 egg
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 Raspberry Twists, cut into small pieces
½ tablespoon butter for greasing the skillet
Vanilla ice cream (optional)

 


DIRECTIONS

 

Preheat your oven to 350F.

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 minutes.


Add the flour to the butter mixture and mix slowly until streaks of flour disappear into the dough.

Gently fold the frozen berries and chopped raspberry twists into the dough using a rubber spatula. Reserve a few of each to top the cookie!

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.

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.

Serve warm with vanilla ice cream.


SHOP RED VINES RASPBERRY TWISTS

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