CHOCOLATE-RASPBERRY COOKIE BALLS
Come as close as possible to perfection with our Chocolate-Raspberry Cookie Balls recipe. Our Chocolate-Raspberry Cookie Balls are dipped and drizzled in chocolate.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 48 servings
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients until blended.
- Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.
- Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
WHITE CHOCOLATE AND RASPBERRY COOKIES
These white chocolate and raspberry cookies are soft and chewy and so easy to make! Ready in under 20 minutes and no chilling required!
Provided by Gabby
Categories Dessert
Time 19m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, and baking soda.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
- Add in the egg and vanilla extract, and mix until combined.
- Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
- Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
- Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 205 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 191 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 5 g, ServingSize 1 serving
BAKERY STYLE RASPBERRY WHITE CHOCOLATE COOKIES
Thick, chewy and perfectly soft these Bakery Style Raspberry White Chocolate Cookies are the perfect weekend baked treat or holiday cookie recipe.
Provided by Caitlyn Erhardt
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees F and prepare baking sheets with cooking spray or parchment paper. Set aside, and beging preparing the cookie dough. Add flour, baking soda and baking powder to a large prep bowl and stir to combine. Set aside.
- In a separate prep bowl, add the sugars and softened butter and use a hand or stand mixer to combine for 1-2 minutes. Add in the egg and vanilla extract and continue to beat for an additional minute.
- Once combined stir in the dry ingredients until just combined. Finally, gently stir in the roughly chopped raspberries and white chocolate chips. It is okay if all the raspberries and chocolate chips aren't combined into the dough. You can press them on top of cookie dough balls.
- Scoop the dough into large 1 1/2 inch balls. I like mine on the large side to make them fit a bakery style cookie. Place each rolled cookie dough on a parchment paper lined cookie sheet. Once all the dough has been rolled, bake the white chocolate cookies on the center rack of you oven 10-15 minutes until cookies are golden.
- Once the cookies are finished baking, remove from the cookie tray and let cool on a cooling rack. Enjoy warm, or store leftover appropriately.
Nutrition Facts : Calories 224 kcal, Carbohydrate 30.1 g, Protein 2.9 g, Fat 10.5 g, SaturatedFat 6.4 g, Cholesterol 36 mg, Sodium 119 mg, Fiber 0.8 g, Sugar 15.8 g, ServingSize 1 serving
WHITE CHOCOLATE-RASPBERRY COOKIE BALLS
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 3
Steps:
- Mix cream cheese, cookie crumbs and 6 Tbsp. raspberries until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
- Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
- Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining raspberries. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 15 g, Fiber 0.5534 g, Sugar 10 g, Protein 2 g
CHOCOLATE-RASPBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
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.
WHITE CHOCOLATE-RASPBERRY COOKIES
This recipe for white chocolate-raspberry cookies is just like Subway® makes 'em! This is a very sweet cookie.
Provided by dbosma10
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
- Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
- Drop dough by rounded tablespoons onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 18.4 g, Cholesterol 19.8 mg, Fat 8.8 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.1 g, Sodium 60.8 mg, Sugar 11.6 g
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