Raspberry Cookies
25 mins prep30 mins cook
These raspberry cookies are soft, gooey, fresh and so flavorful! The strong raspberry flavor pairs well with the chocolate. These cookies are made in one mixing bowl and take only 20 minutes total. They are so fun and bright!
0 servings
What you need
½ cup raspberry
½ cup unsalted butter
1 ¾ cup all purpose flour
¾ cup sugar
1 tsp baking powder
1 pinch salt
Instructions
First, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Place frozen raspberries in a microwave safe bowl. Microwave for 45 to 60 seconds, until thawed and juicy. In the bowl of a stand mixer, add cubes of cold butter and sugar. Beat on high for 2 to 3 mintues, until creamy. Add in thawed raspberries and their juices. Beat on high for 1 to 2 minutes. Then, add in flour, baking powder and sea salt. Stir to combine. Fold in chocolate chips. Use an ice cream scoop to scoop balls of dough onto lined cookie sheet. Place at least 2 inches apart. Bake for 9 to 10 minutes or until barely set in the middle. Finally, remove pan from oven. Allow raspberry cookies to cool for 5 minutes. Then transfer to a wire rack to cool completely.View original recipe
