Raspberry-Chocolate Crinkles

Rating: 3.88 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

By eatthelove

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Recipe Summary test

prep:
30 mins
cook:
10 mins
additional:
5 hrs
total:
5 hrs 40 mins
Servings:
13
Yield:
26 cookies
Nutrition Info
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Ingredients

13
Original recipe yields 13 servings
The ingredient list now reflects the servings specified

Directions

  • Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.

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  • 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; protein 5.2g; carbohydrates 54.2g; fat 11.1g; cholesterol 57.2mg; sodium 172.3mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

gretch
Rating: 5 stars
07/25/2019
Marvelous absolutely marvelous! Just a bit sticky making into balls but worth it. I put 53 on parchment lined sheets. First batch cooked 10 min 2nd cooked for 11 min which was better in my oven. Perfect mix of chocolate & the twangy raspberry powder. Read More

Most helpful critical review

Juli Gardner Timney
Rating: 3 stars
12/19/2018
I think this needs double acting baking powder since you have to let it rest. I found these to be too dense I did not roll in raspberry powder as I accidentally threw it out. They are just ok. Work to result ratio is too high Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Stacey Frankenstein-Markon
Rating: 5 stars
06/18/2019
These were very tasty. In case you're wondering how much of the freeze-dried raspberries to buy, I found 1.25 ounces of freeze-dried raspberries was enough for the 1 1/2 cups. Read More
Helpful
(1)
gretch
Rating: 5 stars
07/24/2019
Marvelous absolutely marvelous! Just a bit sticky making into balls but worth it. I put 53 on parchment lined sheets. First batch cooked 10 min 2nd cooked for 11 min which was better in my oven. Perfect mix of chocolate & the twangy raspberry powder. Read More
Lizzie
Rating: 3 stars
01/30/2021
I had dried cherries I needed to use up so I substituted them for the freeze dried raspberries. It didn't work. They would not stay in a ball and came out of the oven as cookies. They still tasted good, but not worth the time and mess. Read More
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Vermont Baker
Rating: 1 stars
12/07/2017
I really wanted to like this recipe they looked so pretty in the magazine. Living in Vermont I had to mail order the freeze dried raspberries! This dough was really dry! I hoped when I put it in the refrigerator that it would settle down and the flour would absorb the little liquid there was. But alas the next day when I took out the dough it was a mass that crumbled like beach sand when I tried to touch it. I managed to make two test cookies baked them and they were extremely dry and unpleasant and the raspberry flavor was masked by the strong chocolate. Perhaps there was too much cocoa powder (and no I did not use Dutch processed) or just not enough liquid. What I will do is make my regular chocolate crinkle cookie recipe and roll in some of the expensive raspberry powder I created! Read More
Sarah
Rating: 5 stars
12/22/2017
This recipe was incredible! I used freeze dried strawberries because that's what I found. The strawberry flavor wasn't strong and I'll probably use more freeze dried strawberries next time without crushing all of it. But I will definitely make these again! Read More
Ivysmom
Rating: 5 stars
12/24/2017
We enjoyed these. I made them as directed we thought they had a good chocolate flavor and a bit of tang from the raspberries countered the sweet cookie nicely. Read More
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Juli Gardner Timney
Rating: 3 stars
12/19/2018
I think this needs double acting baking powder since you have to let it rest. I found these to be too dense I did not roll in raspberry powder as I accidentally threw it out. They are just ok. Work to result ratio is too high Read More
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