Chocolate Raspberry Cookies

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  • Level: Easy
  • Total: 39 min
  • Prep: 25 min
  • Cook: 14 min
  • Yield: 48 cookies
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Ingredients

2 sticks salted butter, softened

1 cup granulated sugar

1/2 cup lightly packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/3 cup Dutch process cocoa powder

1 teaspoon baking powder

1 6-ounce package raspberry cream-filled dark chocolate baking pieces, such as Hershey's brand, or plain dark chocolate pieces

1 1/2 cups confectioners' sugar

2 tablespoons milk

1 tablespoon seedless raspberry preserves

Directions

  1. Preheat the oven to 350. Grease 1 or more cookie sheets.
  2. Using a mixer on medium speed, cream the butter and both sugars in a bowl until fluffy. Add the eggs and vanilla; beat well.
  3. In a small bowl, combine the flour, cocoa and baking powder. Gradually add to the butter mixture, beating until blended. Stir in the baking pieces. Drop by tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 12 to 14 minutes. Cool on a wire rack.
  4. In a small bowl, combine the confectioners' sugar, milk and raspberry preserves. Stir until smooth. When the cookies have cooled, drizzle the icing over them.