Chocolate Raspberry Cookies
Total TimePrep: 15 min. Bake: 10 min./batch
- 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
- 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 Facts2 each: 163 calories, 8g fat (5g saturated fat), 26mg cholesterol, 137mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 2g protein.
Nov 19, 2013
I tryed this recipe and did not care for it, neather did my childern.. I will say my dogs love them as treats..
Jun 5, 2013
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. :-/
Jul 27, 2011
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.
Dec 22, 2010
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.
Mar 19, 2010
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!
Aug 3, 2009
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.
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