Chocolate Raspberry Cookies

Total Time:
34 min
Prep:
20 min
Cook:
14 min

Yield:
4 dozen
Level:
Easy

Ingredients
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1/2 cup lightly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/3 cup Dutch process cocoa
  • 1 teaspoon baking powder
  • 1 (6-ounce) package raspberry creme filled dark chocolate baking pieces (recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme)
  • Raspberry Icing, recipe follows
  • Raspberry Icing:
  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 tablespoon seedless raspberry preserves
Directions

Preheat oven to 350 degrees F. Lightly grease baking sheets.

With an electric mixer, beat butter and sugars together at medium speed until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake 12 to 14 minutes.

Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing.

Raspberry Icing:

In a small bowl, combine all ingredients, stirring until smooth.

Photograph by Miki Duisterhof


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    couldn't fine raspberry creme chocolate pieces so i melted some dark chocolate and mixed in some raspberry liqueur. added some instant expresso to give it a richer taste. goes great with a glass of shiraz. highly recommended.
    these cookies were quite tasty, I had a holiday party for work and i had to bring something i used hershey bliss raspberry crem filled chocolate and they were an instant hit i made three batches and I didnt bring home a single cookie. also i left off the glaze they were perect with out it.
    These were very tasty, however I found a different type of raspberry chocolate to use. As someone else said, these DO NOT spread, so if you leave them in ball-shape what you get will be one round little cookie. I really liked the icing, however, it made too much to cover all the cookies. Lastly, I think you could probably leave out the enormous amount of cocoa powder... they turned out a lot browner than the image.
    I tried these some time last year and loved the cookies, then was no longer able to find the Hershey's pieces. After going on the Hershey website and then actually speaking to someone, I found out that they had been discontinued in 2008 sometime. The company said that if enough people were to contact them, there might be a chance to have them "reinstated". (They also made a great chunk with creamy mint center.  
    I was upset to see Paula making them on a recent show, as I can imagine that someone "new" may want to try the recipe and be as frustrated as I was.
    well i made the raspberry glaze part. did NOT come out good :/ WAY too much sugar </3 couldnt even taste the rasberry
    I did find the chocolate. I used the Ghiradelli brand, it was raspberry filled, and i chopped it up and added a little more chocolate chips as was suggested. These did not spread so i lightly pressed down before baking. Great cookie everyone loved it and wanted cookie recipe. will be adding to my christmas cookie list next year.
    Absolutely delicious! I followed advice from previous reviewer who suggested making alterations as follows: Did not use raspberry filled chocolates as I couldn't find. I used 6 oz. semi-sweet chocolate chips instead. All other ingredients stayed the same. Then, before baking, I made a thumb print (spray your thumb with Pam first!) in the cookie. Add 1/2 tsp seedless raspberry jam. We did NOT top with glaze as it is perfectly sweet!
     
     As it is Christmas time, my daughter added different candy sprinkles (in red, white, & green) to add color after cookies cooled a couple of minutes. She also sprinkled some with powdered sugar lightly. Very pretty! And very tasty!
    I just got done making these and they turned out AWESOME!! I put 3 T of raspberry preserves in the butter/sugar mix, added dark chocolate pieces and some chopped walnuts. I also used baking soda instead of powder. They turned out super and the glaze made the cookie! (I used about a Tablespoon of milk.) These will be made often!
    really good loved it!!!!!!! cant wait to nmake another batch =D and with my family, they love it too!!! keep up the good work
    these cookies are wonderful and I've been making them for two years now! however, the chocolate raspberry baking bits are no longer available in Massachusetts on the east coast. where can I get them?
    I was making cookies for my sons' wedding reception. He and his lady are in love with raspberry flavors.
     
     I made two changes to the recipe. I used dark chocolate chips and added 2 teaspoons vanilla extract and 2 teaspoons raspberry extract. The dark chocloate flavor mixed with the sweet raspberry was a winning combination. I'll definitely make these again and again.
    I made a few enhancements to this cookie and they turned out to be some of the best cookies I've ever had!
     First, I put in 2 Tbsp more of the cocoa powder cause I love a super chocolatey cookie. I also threw in a handful of semi-sweet chocolate chunks.
     Then, i dropped the cookies onto my sheet and put a good thumb print in each and filled them with raspberry jam, about 1/2 tsp I took a small piece of dough, maybe a tsp or so, and formed a thin little blanket with my fingers and laid it on top of each cookie so the jam was completely covered. Baking time was the same.
     I made some cookies first without jam and then with, just in case they came out wierd. The cookies without the jam came out kind of dry (probably b/c I added the extra cocoa to the flour instead of replacing it) and the raspberry flavor didn't come through at all. (My local store didn't have the chocolate bar Paula used. The closest I could find was a milk chocolate raspberry liquid filled bar. It clearly wasn't a good choice for this cookie.) But the cookies with the jam came out absolutely incredible! Super moist and chewy and bursting with raspberry flavor! The sweetness was just right, I didn't use the icing it would have been too sweet.
     Try the jam, its awesome!!!!!!!!
    These cookies are delicious. And they are so easy to make, my 3 year old granddaughter made most of it. As far as "nutritional info", it is chocolate, sugar and butter. There is no nutritional value listed because there isn't any. Make these cookies. You won't be disappointed. I have already had to give the recipe.
    These were very good. I didn't use the icing, it was tasty enough without the extra calories!! Used the dark chockolate with the raspberry filling...GHIRARDELLI....broke them up and they worked great.
     
     These cookie never made it to the next day....
    I absolutely LOVED these cookies & so did everyone else who ate them! I couldn't find chocolate raspberry chips (yes, I looked at all 4 major food stores here!) so I used Hershey's Raspberry Bliss, cut each one into 4 pieces for each cookie. So glad that I did, I can't imagine them being any better. I also added a few semi-sweet chocolate chips to each cookie just after they came out of the oven. So moist and chewy! These will be the cookies I take to our Christmas cookie exchange this year. I know they'll be a hit!
    ARE YOU KIDDING ME "DISSAPOINTED"? ! ? ! Nutritional Information... Who gives a Rats ba-tootie as we say here in the South ;). These are cookies... COOKIES!!!!! What do you think the nutritional information is? Ya, they are fat free and sugar free. You gave an AWESOME recipe one star because you could not find the nutritional info.? Give us a break. You wasted your time... go make some raisen bran muffins with your Splenda and quit wasting our time!!!!!!! Ugh people like you just make me gag.
     
     OK - please forgive me those of you with maturity and respect for my ranting above. But, this is the second recipe I have come across of Paula's tonight where some "ya- hoo" unfairly posted a one star review on a good recipe because they wanted something to whine about. These cookies came out great for me. I loved them. I cooked them just until they started to puff and then took them out so that they were just right and not "puffy" and dry. Cookies were great and icing was fabulous... I did add more raspberry though because I love the raspberry taste. Mmmmmmmmmmmmmmmmmmmmm!
    Made these for my daughter and some of her friends and it was a hit!
    Loved the cookies. I added 1/2 tsp of baking soda and 1/4 tsp of salt.
     i couldn't find the raspberry chips so I used regular chocolate chips.
     Worked very well. Next time I'll boost the vanilla a bit.
     Glaze was thin so I doubled the jam and it also worked well.
    I would be embarrassed to put these in a magazine with my name. Paula, these are much darker brown than pictured. That was okay. Threw me at first, but the recipe called for cocoa and I followed it to a T. I found the Hershey's raspberry cream-filled dark chocolate baking pieces at Jungle Jim's. One of the largest and best grocery stores in the country.
     
     They puffed up and did not spread out as pictured. I did mash real organic raspberries. Strained the seeds out and used this delicious, raspberry juice with the confectioner's sugar. I left out the milk in the icing. I had the perfect consistency for icing and drizzling. They looked beautiful, but would not recommend them based on the chocolate cookie taste. The icing I made tasted fantastic. That was a plus.
    I could not find any chocolate raspberry bites, but I did find hersheys bliss with raspberry meltaway center. I do not think these worked all that great- the flavor is off a bit. They were still good, but not WOW! I will say, they are beautiful with the pink icing drizzled over them. I am going to continue to try to find the right chocolates for this. I think it has major potential!!! Whatever you do, don't discredit Paula for these- her recipes are out of this world!!
    I found this recipie in the new Food Network Magazine and was thrilled because i just bought the raspberry chips. I followed the directions to a "T" and my cookies never spread. I was so dissapointed with the fact that (outside of the raspberry flavor when you bit into one of the chip) the cookies had ZERO flavor to them. This is the first Paula recipie i will have to say i will never attempt again. I guess it is back to different gooey butter cakes for me.
    Love these! Didn't have quite enough of the candies for my double-batch, so I supplemented w/chocolate chips. Icing was too thin going by the recipe, however. Re-made it using less milk and extra raspberry preserves--perfect!
     (Oh, if ya use the raspberry creme-filled bars like I did, freeze 'em for a few minutes before chopping them-- keeps the creme from squishing out.)
     
     Highly recommend this recipe--guaranteed to be a big hit at any function. :)
    I've made these cookies a few times and they are delicious. I did have to search for the raspberry filled candies but they are found in various grocery or Target stores in CA. My step-son likes blueberry flavor so I made them once with dried blueberries instead of the candy and made blueberry icing instead of raspberry. So much flavor they were even good without icing. He couldn't stop saying, "YUM"! Just a suggestion if you want to try something different.
    these cookies don't have a ton of flavor, they are just ok. but i am writing to let everyone know that the hershey pieces are indeed still in production as of 12/07 and have always been available in my stores. the person who claims to have called hershey is incorrect.
    These cookies are awesome! They turned out perfect and I followed the directions exactly. I couldn't find fancy raspberry chocolate so I used the Ghirardelli brand. They turned out sooo good. Everybody loved these with and without the glaze!!!
    This recipe is so good, especially if you're a chocolate lover. The cookies come out very light and airy. I used ghirardelli chocolate squares w/raspberry creme & they worked great. I will definitely make these cookies again!
    Wasn't planning to make these as I had never seen the raspberry filled chocolate chips. On a shopping trip today I turned the corner and lo and behold there they were. Bought 2 bags and went home to bake them The aroma as they baked was delightful and they were just different enough to elicit a big 'wow' factor.
    Wow! I loved these! I didn't even make the glaze because I was too impatient. These are sinful when they are hot, it's like a chocalate rasberry souffle. I used the Ghirardelli Dark Chocolate with Rasberry Squares. I just chopped them up and stirred them in.
    The next time I shall add a lot more of the raspberry chocolate.
     ann syracuse, IN
    I would like to kindly ask Food Network viewers who have not tried out the recipes not to give a negative rating for reasons other than taste. Many of you complained that you could not find the chocolates and one reviewer even said she was disappointed as there was no nutritional information on the cookies, so she did not try making them. Many of us base our decisions on if we are going to try out a recipe on reviews - so we want to be sure we are not trying a recipe for the right reasons. Thank you.
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