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My review
Raspberry-Chocolate Crinkles
7
eatthelove
"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."
Featured in Allrecipes Magazine — Subscribe!
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Ingredients
5 h 40 m servings 321Original recipe yields 13 servings (26 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.
Nutrition Facts
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
7/23/2019
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...
Most helpful critical review
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 o...
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Newest
7/23/2019
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...
6/18/2019
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.
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 o...
12/23/2017
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.
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 with...
12/6/2017
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 ...