Chocolate Raspberry Cookies Recipes

CHOCOLATE RASPBERRY COOKIES

Chocolate Raspberry Cookies image

I moved away from a dear friend some years ago. Knowing she loved raspberries, I created this recipe. Now I send her these cookies to help her remember the fun times we had together. -Sherri Crotwell, Shasta Lake, California

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
3/4 cup semisweet chocolate chips, melted and cooled
1/2 cup raspberries, pureed
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup white baking chips

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 137mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-RASPBERRY COOKIES

Chocolate-Raspberry Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

CHEWY CHOCOLATE-RASPBERRY COOKIES

Chewy Chocolate-Raspberry Cookies image

Make and share this Chewy Chocolate-Raspberry Cookies recipe from Food.com.

Provided by angelreed

Categories Dessert

Time 45m

Yield 24 Cookies, 24 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

Preheat the oven to 350. Lightly grease cookie sheet.
In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). Bake for 10 minutes.
Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of icecream.

Nutrition Facts : Calories 112.1, Fat 3.4, SaturatedFat 0.4, Sodium 66.3, Carbohydrate 20.1, Fiber 1, Sugar 11.7, Protein 1.3

RASPBERRY CHOCOLATE COOKIES

Raspberry Chocolate Cookies image

A personal family summer treat!

Provided by Winnigirl

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 9

Ingredients

½ cup butter at room temperature
1 cup white sugar
2 eggs
2 teaspoons raspberry extract
½ teaspoon almond extract
¼ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ cup semi-sweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 18.7 g, Cholesterol 25.9 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 75.3 mg, Sugar 10.4 g

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