Ingredients25 m servings
- In a mixing bowl, cream butter and sugars. 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 the creamed mixture. Stir in vanilla chips.
- Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
ReviewsRead all reviews 15
These cookies are absolutely to die for! The problem with these cookies is they need more raspberry if you want them to be raspberry flavored. Also, the bake time should be exactly 10 min. if yo...
Very soft, moist tasty cookies. I used Splenda instead of sugar, and topped the cookes with low-sugar raspberry jelly as suggested before for added raspberry flavor.
I'm giving this 4 stars because I made some changes, but the finished cookie was very good. I cut the recipe in half, but kept the raspberries the same. I added about 1/3 cup flour, 1/4 cup coco...
Great cookies! I halved the recipe (what in the world would I do with 36 cookies when I live by myself???) and used semi-sweets instead of the vanilla chips. I also put in a little extra puree...
I made this recipe for a cookie trade I was going to the next day. When I first made them the batter seemed too sticky and I added more flour and put in the refrigerator. The flavor of the coo...
They were very delicious, but I was rather disappointed in the amount of raspberry flavor.
I made the recipe exactly how it was written, and the dough was very runny and not that sweet. To fix this I added about another cup of sugar and 2 Tbsp of coco powder. Dough was still gummy s...