Rating: 5 stars 4.8
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I put this recipe together out of necessity to make raspberry cheesecake cookies. Raspberry chips were not available in my local stores. Any flavor you desire is possible by changing the extract and food coloring; for instance, you can use lemon extract to make lemon chips. This recipe allows you to have as many flavored morsels as there are extracts for a fraction of the cost. Enjoy!

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Recipe Summary

prep:
10 mins
cook:
1 min
additional:
5 mins
total:
16 mins
Servings:
4
Yield:
2/3 cup
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Stir in raspberry extract and red food coloring until evenly blended.

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  • Line a baking sheet with parchment paper. Place melted chocolate mixture in a resealable plastic bag and snip off a corner; pipe onto the parchment paper in the shape of chips.

  • Refrigerate chips until firm, about 5 minutes. Store in a resealable plastic bag.

Nutrition Facts

169 calories; protein 2.1g; carbohydrates 16.9g; fat 10.6g; cholesterol 6.3mg; sodium 31.7mg. Full Nutrition
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