Raspberry-Chocolate Crinkles

Name: Raspberry-Chocolate Crinkles
Prep time: 30 min
Cook time: 10 min
Total time: 340 min
Ingredients: 1.5 cups freeze-dried raspberries, divided; 2 cups white sugar; 1 cup unsweetened cocoa powder (not Dutch-process); 0.5 cup vegetable oil; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 0.5 teaspoon kosher salt; 4 eggs; 2 cups flour; 0.5 cup confectioners' sugar

3.9

(9)

8 Reviews

2 Photos

With the addition of freeze-dried raspberries (found at natural-food markets and well-stocked grocery stores), this take on the classic chocolate crinkle cookie is absolutely addictive. I used the Chocolate Crinkles II recipe from Allrecipes as the base, then gave it a color and flavor boost with the berries.

Recipe by eatthelove

Updated on June 19, 2020

2

Prep Time:

30 mins

Cook Time:

10 mins

Additional Time:

5 hrs

Total Time:

5 hrs 40 mins

Servings:

13

Yield:

26 cookies

Jump to Nutrition Facts

Ingredients

1 ½ cups freeze-dried raspberries, divided
2 cups white sugar
1 cup unsweetened cocoa powder (not Dutch-process)
½ cup vegetable oil
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon kosher salt
4 eggs
2 cups flour
½ cup confectioners' sugar

Directions

Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.

Nutrition Facts (per serving)

321	Calories
11g	Fat
54g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 13
Calories 321
% Daily Value *
Total Fat 11g	14%
Saturated Fat 2g	11%
Cholesterol 57mg	19%
Sodium 172mg	7%
Total Carbohydrate 54g	20%
Dietary Fiber 3g	10%
Total Sugars 36g
Protein 5g
Calcium 62mg	5%
Iron 2mg	12%
Potassium 143mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.