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Chocolate Raspberry Cookies Recipe

Chocolate Raspberry Cookies Recipe photo by Taste of Home

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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

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Chocolate Raspberry Cookies Recipe

Prep: 15 min. Bake: 10 min./batch

Yield: 36 Servings

15 10 25

Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
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

Directions

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. Yield: 6 dozen.

Nutritional Facts 1 serving (2 each) equals 163 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 137 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Raspberry Cookies in Best of Country Cookies , p42

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Reviews for Chocolate Raspberry Cookies

Chocolate Raspberry Cookies

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Reviewed on Jul. 27, 2011 by Kris Countryman

I'm not sure how to prepare raspberry puree so I used crushed raspberries. Also I replaced the vanilla chips with mini chocolate chips since I don't care for vanilla chips. The raspberry flavor is quite mild and there are some noticeable seeds. Overall I guess it was a good use of excess raspberries in my garden.

Reviewed on Dec. 22, 2010 by Amy the Midwife

I didn't have raspberries, so I thought I'd try seedless raspberry preserves and cutting back slightly on the sugar. I needed to fix something on the fly and that's what I had on hand. I thought they were good (not spectacular), but I couldn't really taste the raspberry. I didn't feel it would be fair to rate it since I didn't follow the recipe. Just thought I would share in case someone thinks of trying it the same way I did.

Reviewed on Mar. 19, 2010 by miztaryn

Divine, wonderful, amazing. I love these, and so does everyone I make them for. I use raspberry extract instead of the puree to speed up the process and they come out wonderfully. Highly recommend this recipe!

Reviewed on Aug. 03, 2009 by Aquarelle

These are sublime! I pureed more like 3/4 cup of fresh raspberries and then strained the puree so the cookies wouldn't be full of seeds. Will definitely be making these again before the end of raspberry season.