Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

Mix cake mix, egg whites, oil, raspberry puree, raspberry extract, and red food coloring together in a bowl until well blended. Stir in chocolate chips.

Place dough by tablespoonfuls onto the prepared cookie sheets.

Bake in the preheated oven until edges are set, about 8 minutes. Let cool completely.

Combine powdered sugar, milk, corn syrup, and raspberry extract together for glaze in a bowl until smooth. If too thick, add milk sparingly until desired consistency is reached. Glaze cooled cookies as desired.