Chocolate Raspberry Cookies

Last week some of my siblings and I, along with our parents and a few of our kids went up to a relative’s berry farm and picked some fresh raspberries.  I LOVE me some fresh raspberries.  I think they have to be one of my favorite fresh fruits, or at least right up there with fresh peaches and cherries!  I used most of the raspberries we picked to make some Raspberry Jam (which I will share here soon), froze some for smoothies, and still had a few left over to sprinkle over our cereal and to throw in these yummy cookies.

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I wanted to make some raspberry scones, but at the last minute decided to make up a batch of Chocolate Chip Cookies and throw in some of the fresh raspberries!  Oh…My….Goodness!  They are so good!  The chocolate and the tangy raspberries make the perfect combination of sweet and tart when combined.  I especially liked them when they were warm right out of the oven.

Raspberry-picking 2014

I simply made a few adjustments to one of our Chocolate Chip Cookie recipes and threw in some white chocolate chips along with the raspberries.  I wanted the raspberries to remain as whole as possible instead of being smashed in the cookie, so I was very careful with the cookie dough.  I made the dough all the way up and added the raspberries at the very end.  I simply broke the dough apart and added a little at a time to a fresh bowl and then sprinkled the raspberries in the bowl in layers.  Does that make sense?

Chocolate-Raspberry

Then when the scooped the cookie dough into balls, I scooped up some raspberries in each ball with an ice cream scoop, so that the raspberries were spread evenly to each cookie.  If you don’t have access to fresh raspberries, you could just as easily use some frozen raspberries straight from the freezer.

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Chocolate Raspberry Cookies

Ingredients

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 5 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup raspberries

Instructions

  1. Pre-heat oven to 350 degrees Farenheit.
  2. Cream the butter & sugars until light and fluffy.
  3. Add eggs, vanilla and almond extract and mix well together.
  4. Add dry ingredients and mix until just combined.
  5. Add white & semi-sweet chocolate chips.
  6. Place cookie dough into separate bowl by breaking into pieces and scatter the raspberries in the dough so they are distributed evenly and do not get smashed up.
  7. Scoop out cookie dough with a spoon or ice cream scoop making sure to grab a couple of raspberries for each cookie.
  8. Place on greased cookie sheet.
  9. Bake in a 350° oven for 12-15 minutes depending on how big you make your cookies.
  10. The cookies should be golden brown on the edges and white an fluffy in the centers.
  11. Cool on a baking rack.
  12. Makes about 48 cookies depending on the size.
http://www.theidearoom.net/2014/07/chocolate-raspberry-cookies.html

raspberry-recipes
These Chocolate Raspberry cookies are a fun and unique twist to the regular chocolate chip cookie!  They will be gobbled up quickly though so be sure and pull some aside for yourself before your family and friends eat them all!

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These would be fun to serve to your girlfriends at a Bridal or wedding shower…or serve at your book club meeting!

What are some of your favorite fresh fruits?

Chocolate-Raspberry-cookies



Campfire ‘Smores Cookies–Eat Drink Eat

Hi “Idea Roomers”! I’m so excited to be posting over here after meeting Amy (and being ‘secret sisters’) at the SNAP conference in Salt Lake City. She gave me the most fun gifts throughout the trip – my favorite being the colorful paper baking containers, kind of like these.

I’m Kelley and I write a food (slash drink, slash party, slash travel, slash…whatever I feel like at the moment) blog called Eat Drink Eat.

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Last weekend we had a family BBQ up at the “ranch” as we like to call it. My cousins camped out in their tents over the weekend so I thought I’d make festive ‘Campfire Smores Cookies’. Perfect for Summertime.

It’s a take on my cake cookies but with a smores twist!

Ingredients:

Cookies:

  • 1-8oz. package of cool whip (found in the freezer section)
  • 1 box of chocolate cake mix
  • 1 egg
  • 1 cup powdered sugar

Marshmallow Filling:

  • 1/2 stick (1/4 cup) salted butter, softened
  • 7 oz. marshmallow cream
  • 1 tsp. vanilla
  • 1/2 box (8 oz.) powdered sugar
  • 2 TBS milk

Directions:

  1. Start your cookies first by preheating your oven to 350 degrees.
  2. Mix the cool whip, cake mix and egg together.
  3. Place your powdered sugar into a bowl and cover your fingers with some to keep it from getting too sticky.
  4. Drop balls of dough (a little smaller than golf balls) into the powdered sugar to coat and place them on a cookie sheet.
  5. Bake for 10 minutes – make sure to keep them super chewy.
  6. While they cook (and cool) make your marshmallow frosting.
  7. In a mixer, add softened butter, marshmallow cream and vanilla and turn on medium until completely combined.
  8. With the mixer on, slowly add the powdered sugar followed by the milk.
  9. Keep it on the thick side so it won’t ooze out of the cookies.
  10. When the cookies are completely cooled, add a large spoonful of the filling to one of the cookies and make it a sandwich with another cookie.
  11. If you are feeling crazy, you can use a kitchen torch on just the filling to add that campfire feel.

Smores cookies recipe from EatDrinkEat

The Best Campfire Smores Cookies by EatDrinkEat

And with a little torching action (they do get a little melty when you do this):

the best smores cookies from EatDrinkEat.com

Kid tested (my almost 3-year old):

Smores Cookies from EatDrinkEat

Thanks again, Amy!

For more of my recipes visit Eat Drink Eat, follow me on FacebookTwitterPinterest and Instagram. xoxo

Kelley from Eat Drink Eat blog

Thanks so much for sharing these yummy cookies with us Kelley! It was so fun to have you! Be sure to head on over to Kelley’s site for more inspiration and yummy eats like the following:

Sauteed Brussel Sprouts with Bacon

brussel sprout recipe

Lemony Cake Birthday Bars

lemon-dessert

 



Rocky Road Cookies Recipe

I love Sundays…

Sundays at our house usually involve church, baking and hopefully a nap or at least some lazy family time.

This is usually when the kids want to help me bake some sort of goodie…and of course…I am happy to oblige.  This past Sunday we decided to try our hand at making some Rocky Road Cookies.

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We found this recipe on Allrecipes and changed it up a bit to suit our preferences.  And…well…it was good.  The hubs particularly enjoyed them because of the toasted marshmallows.

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Truth be told…I can’t really eat them…due to my food allergies…but I am happy to make them for the family and let them be the food critics…and according to them, this one made the family recipe book.

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I was excited to be able to use this fun vintage “cream” bottle I picked up during a thrifting trip this past week!  I am sort of obsessed with cute jars if you haven’t noticed!  I was especially excited that the bottles are from a local area!  They make fun photo props and are perfect for filling my new kitchen hutch…which I hope to finally share with you here soon…even though I have shared pictures of it here in the past!

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Anyways…I digress.  These cookies are full of chocolate chips, chocolate, marshmallows and almonds.  I mean…what more could you ask for?

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Rocky Road Cookie Recipe

· 1/2 cup butter

· 1 cup semisweet chocolate chips (divided in half)

· 1/2 cup sugar

· 1/2 cup brown sugar

· 2 eggs

· 1/2 tsp. vanilla extract

· 1 and 1/2 cup flour

· 1/2 tsp. baking powder

· 1/4 tsp. salt

· 1 cup chopped almonds

 

Directions:

1.  Set on oven rack at the highest position and the other one in the middle of the oven.  Preheat oven to 400 degrees.  In a small sauce pan, melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and allow to cool slightly.

2.  In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.  Place onto greased cookie sheet.

3.  Bake rolled cookie dough balls on the middle rack of the oven for 5 minutes and then remove cookie tray from oven.  Quickly place a few marshmallows on the top of each cookies.  Place tray back in the oven on the top rack and switch the oven from bake to broil.  Broil the cookies for another 2-3 minutes until the marshmallows are toasty brown and the cookie is fully cooked.  Watch carefully to prevent burning.

4.  Remove from oven and let sit on tray for a minute or two before placing on a cooling rack.  Do not let them sit and cool on the trays as the melted marshmallows may make it really difficult to remove them from the pan.

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Add these to your recipe book!

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