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. 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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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

169.1 calories; 2.1 g protein; 16.9 g carbohydrates; 6.3 mg cholesterol; 31.7 mg sodium. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
03/18/2018
Just wanted to say thank you for this recipe! I wanted lemon baking chips to put in my lemon cookies but they just don't exist. I almost gave up then found your recipe! I used Ghirardelli white chocolate melting wafers and my chocolate stayed nice and smooth to pipe out the entire time. Added the lemon extract but kept the chocolate white. A nice addition to the lemon cookie recipe I found on this site as well. Thank you, again!!! Couldn't have been easier but I definitely need to get better at making my chips the same size :) Read More
(14)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/18/2018
Just wanted to say thank you for this recipe! I wanted lemon baking chips to put in my lemon cookies but they just don't exist. I almost gave up then found your recipe! I used Ghirardelli white chocolate melting wafers and my chocolate stayed nice and smooth to pipe out the entire time. Added the lemon extract but kept the chocolate white. A nice addition to the lemon cookie recipe I found on this site as well. Thank you, again!!! Couldn't have been easier but I definitely need to get better at making my chips the same size :) Read More
(14)
Rating: 5 stars
03/18/2018
Just wanted to say thank you for this recipe! I wanted lemon baking chips to put in my lemon cookies but they just don't exist. I almost gave up then found your recipe! I used Ghirardelli white chocolate melting wafers and my chocolate stayed nice and smooth to pipe out the entire time. Added the lemon extract but kept the chocolate white. A nice addition to the lemon cookie recipe I found on this site as well. Thank you, again!!! Couldn't have been easier but I definitely need to get better at making my chips the same size :) Read More
(14)
Rating: 5 stars
12/17/2016
I'm the submitter of this recipe and I would like to add that if your chocolate starts to seize, add Crisco shortening. Read More
(8)
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Rating: 5 stars
01/21/2019
Can t wait to try. I have been looking for raspberry chips for years without success after Nestle discontinued them. Read More