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Berry Balsamic Swirled Skillet Cookie


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• 1/2 cup boysenberry or blackberry seedless jam
• 2 Tbsp Pasolivo Blackberry Balsamic Vinegar
• 1/2 stick of salted butter, softened
• 1/3 cup white granulated sugar
• 1/2 cup dark brown sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp kosher salt
• 1/2 all-purpose flour
• 1/2 cup old fashioned rolled oats
• 1/4 tsp baking soda
• 2/3 cup chopped walnuts
• 1/2 cup white chocolate chips
Place a rack in the lowest spot of the oven, set to 375°F.

Add jam and Blackberry Balsamic Vinegar to a small saucepan over medium-low heat. Simmer for 5 minutes, stirring occasionally. Cool in the fridge.

Meanwhile, combine both sugars and softened butter in a large mixing bowl. Stir until smoothed into a paste and no lumps of sugar or butter remain. Add in egg, vanilla and salt, mix until egg is fully incorporated, about a minute. Fold in the flour, rolled oats and baking soda until just combined, then stir in the walnuts and white chocolate chips.

Use wet hands to press the dough into a 10” cast-iron skillet. Drizzle half of the balsamic mixture over the dough, swirl with a spoon. Do not over-mix; the top does not have to be perfectly smooth.

Place the cast-iron on the lowest rack in the oven and bake for 15-20 minutes, or until the edges are dark brown and the middle is puffed and golden. The cookie will continue to bake after it’s taken out of the oven; it’s okay if the dough is a little bit underbaked in the middle.

Let the skillet cookie cool for forty minutes. To serve, top a slice with a scoop of vanilla ice cream and an extra drizzle of the balsamic and jam reduction.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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