CHOCOLATE RASPBERRY COOKIES
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
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.
RASPBERRY CHOCOLATE COOKIES
A personal family summer treat!
Provided by Winnigirl
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 9
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
CHEWY COFFEE COOKIES
Provided by Food Network Kitchen
Time 2h
Yield about 24
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture until combined.
- Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans.
- Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
- Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes.
CHEWY OATMEAL-CRANBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield about 24 cookies
Number Of Ingredients 14
Steps:
- Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
- Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.
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.
COCONUT RASPBERRY COOKIES
With their yummy raspberry centers, these chewy cookies will disappear from your picnic table fast. My mother used to make these, and they were always my favorite. Now my family enjoys them, too. Store the cooled cookies in a sealed container to keep them soft. -Cheryl Giroux, Amherstburg, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky)., Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
CHEWY STRAWBERRY SUGAR COOKIES
We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.
Provided by Junia Sonier
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
- Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
- Stir 1/2 cup white sugar and red sugar together in a shallow bowl.
- Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
- Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 27.9 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 116.3 mg, Sugar 17 g
INCREDIBLE RASPBERRY CHEESECAKE COOKIES
I created a monster with these cookies. OMG!! I found these amazing cookies at a local gas station and had to have the recipe...I finally had some help and came up with this recipe for them. Take that Otis Spunkmeyer....I got ya ;-) The flavor just pops right off the cookie and into your mouth! These aren't as gooey as Otis Spunkmeyer cookies but they are INCREDIBLE!!!
Provided by Melissa Goff
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 45m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
- Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 27.9 g, Cholesterol 24 mg, Fat 9.9 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 104.7 mg, Sugar 12.8 g
CHEWY CHOCOLATE-RASPBERRY COOKIES
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
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
CHEWY CHOCOLATE-CHERRY COOKIES
A true crowd pleaser!
Provided by Heather Gillaspy
Categories Cherry Cookies
Time 1h30m
Yield 48
Number Of Ingredients 11
Steps:
- Combine flour, baking soda, and salt in a bowl.
- Beat brown sugar, shortening, and eggs in a large bowl with an electric mixer until well combined. Mix in milk, vanilla, and almond extract. Add flour mixture gradually, beating well after each addition. Stir in cherries and chocolate chunks.
- Place dough in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Drop heaping tablespoons of dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes, switching racks halfway through.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 23.5 g, Cholesterol 9.6 mg, Fat 7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 79.4 mg
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Becel® Original makes baking soft and chewy cookies almost as easy as eating them... almost.
Provided by Becel®
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 22m
Yield 26
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
- In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
- Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
- Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 11 g, Cholesterol 7.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 145.5 mg, Sugar 6.1 g
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- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, or with an electric hand mixer, cream together butter, sugar, and brown sugar. Add in milk, vanilla extract, and egg. Beat until creamy.
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