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Chocolate Raspberry Cookies
January 04, 2012

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 cookie was very good, but came out very soft and cake-like which I don't care for. I also had used margarine, because that is what I had and used 1/2 cup raspberry puree (vs. 1/2 cup raspberries, pureed). I did some research, thanks Alton Brown (Look up Good Eats "Chips for Sister Martha" video). Here are the changes I made and the cookie came out crispy and delicious. 1 cup real butter (not margarine), 1 cup sugar, 1/2 cup brown sugar, 1/2 cup raspberry puree (puree a bunch of raspberries and then measure out 1/2 cup of puree), 1-1/8 teaspoon baking soda, 2 cups white chocolate chips. Time: 8-10 min. All other ingredients and directions the same. Do not put if refrigerator, do not add extra flour. I was out of parchment paper, but I had trouble getting cookies off pan so I would use next time. It was better to remove cookies immediately rather than let them sit.

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