Serve them in a skillet with a scoop of ice cream on top for maximum indulgence!
Ingredients for 24 servings
For the Raspberry Truffle Skillet Cookies:
12.33 oz all-purpose flour (2.75 cups)
1 tsp salt
1 tsp baking soda
½ tsp baking powder
8 oz unsalted butter 1 cup
3.5 oz granulated sugar (1/2 cup)
7.5 oz brown sugar (1 cup)
2 eggs
1 egg yolk
2 tsp vanilla extract
4 oz pecans toasted and coarsely chopped (1 cup)
1 oz freeze-dried raspberries (1 cup)
8 oz chocolate truffles (store-bought, or use recipe below)
For the Chocolate Truffles:
6 oz semi-sweet chocolate finely chopped
4 oz heavy cream
Read the Instructions here