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 CREAM SANDWICH COOKIES
Make and share this Raspberry Cream Sandwich Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 53m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- Whisk flour, baking soda, and salt; set aside.
- Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
- Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
- Gradually add flour mixture.Mix till well combined.
- Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
- Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.
- Let cool on parchment paper on wire racks.
- Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice.
- Discard seeds.
- Melt white chocolate in heatproof bowl over simmering water.
- Remove from heat, whisk in cream, in a slow stream.
- Whisk in reserved raspberry mixture. Chill for 30 minutes.
- When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
- Store at room temperature in airtight container for up to 2 days.
Nutrition Facts : Calories 128.1, Fat 6.1, SaturatedFat 3.7, Cholesterol 18.2, Sodium 76, Carbohydrate 17.4, Fiber 0.5, Sugar 12.3, Protein 1.3
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.
RASPBERRY SHORTBREAD COOKIES
Make and share this Raspberry Shortbread Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h3m
Yield 42 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in extract; gradually add flour until dough forms a ball.
- Cover and refrigerate for 1 hour or until easy to handle.
- Roll into 1 inch balls.
- Place 1 inch apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center.
- Fill with jam.
- Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional into cookies if desired.
- Combine glaze ingredients and drizzle over cookies.
CHEWY GINGERSNAPS SPARKLE COOKIES
These cookies are chewy, delicious and easy to make. They stay fresh for quite a long time and also aren't too sweet. This recipe does not double well.
Provided by trishypie
Categories Dessert
Time 20m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
- Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
- Shape dough into one inch balls and roll in white sugar.
- Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!
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