Raspberry Chocolate Cookies Recipes

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RASPBERRY CHOCOLATE CHIP COOKIES



Raspberry Chocolate Chip Cookies image

Take chocolate chip cookies to the next level with the addition of fresh raspberries!These Raspberry Chocolate Chip Cookies are everything you never realized your life was missing. Soft, chewy cookies bursting with the delicious flavors of raspberry and chocolate. If you love chocolate chip cookies, these are sure to become a new favorite.

Provided by Cathy Trochelman

Categories     Desserts

Time 22m

Number Of Ingredients 10

3 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. unsalted butter, room temperature
1 c. brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. vanilla
1 1/2 c. chocolate chips
1 c. frozen raspberries

Steps:

  • Preheat oven to 375 degrees.
  • Combine flour, baking soda, and salt in a small mixing bowl. Set aside.
  • In a large mixing bowl, cream butter and sugars until fully combined.
  • Mix in eggs and vanilla.
  • Slowly add in flour mixture just until incorporated.
  • Stir in chocolate chips.
  • Gently fold in raspberries.
  • Drop by rounded tablespoon (or use a cookie scoop) 2 inches apart on ungreased baking sheet.
  • Bake at 375 degrees 10-12 minutes or until golden brown.
  • Cool on a wire rack.

Nutrition Facts : Calories 143 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 106 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CHOCOLATE RASPBERRY COOKIES



Chocolate Raspberry Cookies image

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

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

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



Raspberry Chocolate Cookies image

A personal family summer treat!

Provided by Winnigirl

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 9

½ cup butter at room temperature
1 cup white sugar
2 eggs
2 teaspoons raspberry extract
½ teaspoon almond extract
¼ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ cup semi-sweet chocolate chips

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

RASPBERRY CHOCOLATE CHIP COOKIES



Raspberry Chocolate Chip Cookies image

Raspberry Chocolate Chip Cookies are absolutely amazing! Adding fresh raspberries to a delicious classic cookie recipe makes such a delicious difference!

Provided by Jessica & Nellie

Number Of Ingredients 10

1 cup butter (softened (2 sticks))
1/2 cup brown sugar
1/2 cup sugar
1 large box (5.1 oz Instant Vanilla Pudding mix)
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup fresh raspberries (halved)

Steps:

  • With a hand mixer, cream together the butter and sugars.
  • Add the pudding mix and mix until well blended.
  • Add the eggs and vanilla and mix well.
  • Add the flour and baking soda and continue mixing.
  • Stir in the chocolate chips and then very gently fold in the raspberries.
  • Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet).
  • Bake for about 10 minutes at 350. Enjoy!

CHOCOLATE-RASPBERRY COOKIES



Chocolate-Raspberry Cookies image

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.

CHEWY CHOCOLATE-RASPBERRY COOKIES



Chewy Chocolate-Raspberry Cookies image

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

1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

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

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