Chocolate Raspberry Cookies Recipe
- 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
- 1. 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.
- 2. 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.
2 each: 163 calories, 8g fat (5g saturated fat), 26mg cholesterol, 137mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 2g protein.
Reviews for Chocolate Raspberry Cookies
"I tryed this recipe and did not care for it, neather did my childern.. I will say my dogs love them as treats.."
"Unfortunately, I must report that these cookies do not taste like anything but sweet (i.e. the white chocolate chips). When mixing the dough, I sensed this would be the situation, and quickly pureed more raspberries to add some flavor (in total, I suspect that I included about 3/4 cup of raspberries). At least I cooked the cookies well, so they are chewy-sweet, but there is little to NO taste of raspberry, and I am left with a mouthful of raspberry seeds. :-/"
"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."
"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."
"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!"
"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."