CHOCOLATE CHIP RASPBERRY BARS
These buttery bars combine the magical duo of chocolate and raspberry. My husband found this recipe in a farm paper, so I made it. The results were out of this world. -Bev Cudrak, Coaldale, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping., Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown., Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 112 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 48mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY CHOCOLATE CHIP COOKIES
The easiest no-chill raspberry chocolate chip cookies. Bursting with sweet raspberry flavor and loaded with mini chocolate chips.
Provided by Katie Stymiest
Categories Cookies
Time 20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF degrees and line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer with the paddle attachment cream the butter and sugar on high for 3 minutes until light and fluffy.
- Add in the egg, jam, raspberry extract (optional), and vanilla extract and mix on high for 3 minutes. Scrape down the sides of the bowl. *If you are using food color, mix it in during this step.
- Add in flour, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.
- Mix in the mini chocolate chips until just incorporated. Be careful not to overmix.
- Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.
- Let the cookies cool on the tray for at least 10 minutes before removing them to a cookie rack to fully cool. Enjoy!
Nutrition Facts : ServingSize 1 Cookie, Calories 136 calories, Sodium 98 Miligrams, Fat 6 Grams, SaturatedFat 4 Grams, UnsaturatedFat 1 Gram, TransFat 0 Grams, Carbohydrate 18 Grams, Fiber 1 Gram, Protein 1 Gram, Cholesterol 14 Miligrams
RASPBERRY CHOCOLATE CHIP COOKIES
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
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!
RASPBERRY JAM AND CHOCOLATE CHIP COOKIES
Provided by Susan Murray, www.awomancooksinasheville.com
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix together flour, baking soda and salt in a small bowl.
- Beat together the butter, sugar and vanilla until light and fluffy.
- Add the eggs one at a time beating well after each addition.
- Stir in the flour mixture until combined.
- Fold in the chocolate chips. Drop rounded tablespoons of batter onto an ungreased cookie sheet.
- Using the back of a wet spoon, make a small indentation in the center of each cookie. Fill the indentation with ¼ tsp raspberry jam.
- Bake for 11-14 minutes until cookies are golden brown. Cool on the tray for a minute before moving to a wire rack to cool.
RASPBERRY CHOCOLATE CHIP COOKIES
Make and share this Raspberry Chocolate Chip Cookies recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 30m
Yield 38 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine butter and sugar. Add almond extract and vanilla. Add flour and mix until incorporated.
- Drop by tablespoons on prepared baking sheets. Make an indent with your thumb in the center of each cookie.
- Fill with jam and three chocolate chips.
- Bake at 350 for 15 minutes or until lightly firm. Cookies should still be pale in color.
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
MACADAMIA-RASPBERRY COOKIES WITH WHITE CHOCOLATE CHIPS
Make and share this Macadamia-Raspberry Cookies With White Chocolate Chips recipe from Food.com.
Provided by SashasMommy
Categories Drop Cookies
Time 25m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F (175*C).
- In small bowl combine flour, baking soda and salt.
- Set aside In mixing bowl, cream butter and sugars until light and fluffy.
- Add egg and beat well.
- Add the vanilla and raspberry jam, mixing well.
- Stir in the flour until just mixed.
- Stir in nuts and chips.
- Drop by tablespoonfuls onto lightly greased baking sheets, about 2-inches apart.
- Bake for 8 to 10 minutes.
- Do not over bake.
- Transfer to wire racks to cool.
- Store in airtight container.
CHOCOLATE RASPBERRY JAM (CANNING RECIPE)
MMMM...Chocolate and Raspberries. What could be better as a preserve? I found this recipe on the Web somewhere, I forget where exactly. Probably at Recipes Downunder. I'm going to make this as Christmas presents for this year, but haven't had time yet. I hope it's as delicious as it sounds!
Provided by JenSmith
Categories Raspberries
Time 1h
Yield 6 cups (half-pints), 80 serving(s)
Number Of Ingredients 5
Steps:
- Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquied and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).
- Make sure your canning equipment is scrupulously clean, and place 7 pint or half-pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize jars, then turn down the heat to keep the jars hot. Remember to keep a kettle of hot water handy, and a saucepan of boiling water for your lids and rings.
- Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
- Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly.
- Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace.
- Process for 10 minutes in a boiling water canner.
- Remove the jars to a towel/newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a cool dry place for up to 1 year.
Nutrition Facts : Calories 65.6, Fat 0.6, SaturatedFat 0.3, Sodium 2.1, Carbohydrate 15.8, Fiber 1.1, Sugar 14.1, Protein 0.3
DISNEYLAND'S RASPBERRY WHITE CHOCOLATE CHIP COOKIES
You will love these big chewy raspberry swirled white chocolate chip cookies. Taste just like the ones in downtown Disney!
Provided by Six Sisters Stuff
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream together softened butter that is very soft but not melted with the brown sugar and sugar until light and creamy. Add egg, egg yolk, vanilla, and almond and mix until combined.
- Add in flour, cornstarch, baking soda, and salt and beat until combined.
- Fold in the chocolate chips and white chips.
- Separate the dough in half. I put half of the dough on a plate and spread it out with my hands about 1 inch thick. With 1 1/2 tablespoons of jam I put tiny little dollops of jam all over the dough. Then I cut it in carefully with a butter knife. Don't stir it in or your dough will turn pink.
- Roll carefully into balls using about 2 to 3 tablespoons of dough per cookie.
- Place on a cookie sheet lined with parchment paper. Gently press down on the top of each cookie. (not a lot, just so that it's not a perfect ball anymore). Chill the dough balls for 15 minutes and then bake in the oven for 11 to 12 minutes.
- Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
- Then repeat with the other half of the dough, spreading the jam throughout the dough, regrigerating, then cook. You should get about 12 large cookies. 6 cookies out of each half of the dough.
More about "raspberry jam and chocolate chip cookies food"
RASPBERRY CHOCOLATE CHIP COOKIES – LEMON TREE DWELLING
From lemontreedwelling.com
RASPBERRY MELTAWAY COOKIES - FAMILY COOKIE …
From familycookierecipes.com
RASPBERRY CHOCOLATE CHIP COOKIES - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
RASPBERRY WHITE CHOCOLATE CHIP COOKIES - PICKY PALATE
From picky-palate.com
RASPBERRY CHOCOLATE PARFAITS
From ghirardelli.com
CHOCOLATE RASPBERRY COOKIES | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
CHOCOLATE WITH RASPBERRY JAM COOKIES - MY COOKIE JOURNEY
From mycookiejourney.com
CHOCOLATE COVERED RASPBERRY JAM DATE BARS – SPREAD THE LOVE …
From spreadthelovefoods.com
37 LOW CARB COCONUT FLOUR COOKIES - INSANELY GOOD
From insanelygoodrecipes.com
RASPBERRY WHITE CHOCOLATE COOKIES - ORGANICALLY ADDISON
From organicallyaddison.com
RASPBERRY CHOCOLATE CHIP COOKIES - FAR FROM NORMAL
From werefarfromnormal.com
RASPBERRY CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
From food.com
PEANUT BUTTER CHIP COOKIES – SPREAD THE LOVE FOODS
From spreadthelovefoods.com
10 BEST WHITE CHOCOLATE CHIP RASPBERRY COOKIES RECIPES - YUMMLY
From yummly.com
CHOCOLATE CHIP AND RASPBERRY COOKIES RECIPE | DISH MIAMI
From dishmiami.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love