CHOCOLATE RASPBERRY COOKIES
I moved away from a dear friend some years ago. Knowing she loved raspberries, I created this recipe. Now I send her these cookies to help her remember the fun times we had together. -Sherri Crotwell, Shasta Lake, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 137mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
DOUBLE-DRIZZLE PECAN COOKIES
These chewy, toasted pecan treats are a must with my cookie munchers every holiday. Using caramel and chocolate drizzle makes them doubly delicious and so pretty on the plate.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 8-10 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely., In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners' sugar. Immediately drizzle over cookies., In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 118 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
DOUBLE CHOCOLATE CRANBERRY COOKIES
Super chocolaty cookie that has a nice pop of red and some chewy bits. Good for holiday gifts!
Provided by Jennifer Cheng
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- Sift flour, cocoa, baking soda, and salt together in a bowl.
- Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
- Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
- Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 12 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 37.4 mg, Sugar 7.9 g
RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT
Bake this wonderful double chocolate cake that's glazed with raspberries and topped with whipping cream - perfect dessert to treat your guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
- Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
- Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
- Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
- Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
- Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
- To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.
Nutrition Facts : Calories 460, Carbohydrate 33 g, Cholesterol 140 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 30 g
CREAM PUFFS WITH CHOCOLATE DRIZZLE
Make and share this Cream Puffs With Chocolate Drizzle recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 25m
Yield 40 puffs
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F Line 2 baking sheets with parchment paper.
- PASTRY: Heat water, shortening and salt over high heat to a boil; remove from heat. Add flour and stir vigorously. Reduce to medium heat. Cook, stirring briskly for about 1 minute or until mixture comes away from the sides of the pot in a smooth ball; transfer to a mixing bowl.
- Mix dough on low for 1 minute to cool slightly. Beat in eggs, one at a time, until dough is shiny and smooth.
- Drop level tablespoons of dough onto prepared sheets. Bake, one sheet at a time, for 25 minutes or until golden and puffed. (do not open oven during baking). Transfer puffs to a wire rack to cool completely 30-40 minutes.
- CHOCOLATE SAUCE: Blend sweetened condensed milk, chocolate chips and coffee over medium heat; cook stirring until melted and glossy. Cool to room temperature. Reserve.
- Poke a hole in the bottom of each cream puff or slice in half. Insert nozzle of whipped cream canister or tip of piping bag to fill each puff. Drizzle with chocolate sauce and sprinkle with icing sugar, just before serving.
- TIP: Reserve any leftover chocolate sauce in the refrigerator for up to one week.
Nutrition Facts : Calories 93.7, Fat 5.1, SaturatedFat 2, Cholesterol 21.7, Sodium 19.5, Carbohydrate 10.7, Fiber 0.3, Sugar 7.3, Protein 1.9
CHOCOLATE RASPBERRY DANISH COOKIES WITH DOUBLE CHOCOLATE DRIZZLE
From a Christmas cookie booklet...they're festive, impressive, and delicious. They take a bit of effort, but nothing you can't handle;) Enjoy! *The yield depends on how big you cut the cookies:)*
Provided by JamesDeansGirl
Categories Dessert
Time 2h10m
Yield 96 cookies
Number Of Ingredients 10
Steps:
- Melt the unsweetened chocolate in a saucepan over low heat.
- Remove pan from heat; cool.
- Cream together the butter and sugar until light.
- Add the egg and melted chocolate; beat until fluffy.
- Stir in the cake flour, vanilla, and salt until well blended.
- Cover bowl with plastic wrap; refrigerate until firm, about 1 hour.
- Preheat oven to 350*F.
- Line 3 or 4 cookie sheets with parchment paper.
- Divide dough into 4 equal parts; divide each part into 2 pieces.
- Roll each piece into a rope 12"long on a lightly floured surface.
- The ropes should be around the thickness of a finger.
- Place 2" apart on the cookie sheets.
- With the side of a finger, make an indentation along the length of each rope.
- Bake for 8 minutes, or until firm.
- Meanwhile, melt each type of chocolate chips in separate saucepans over very low heat, stirring until smooth.
- Stir the jam to loosen it up a bit; spoon into a pastry bag (or a sealed Zip-lock bag with the corner snipped off).
- Remove cookies from oven; pipe the jam down the center of each strip.
- Return to oven for 2 minutes, then remove to wire racks.
- While cookies are still warm, drizzle the melted chocolates over the tops, then cut the strips diagonally into 1" pieces.
- Refrigerate until the chocolate is set.
Nutrition Facts : Calories 41.5, Fat 1.7, SaturatedFat 1, Cholesterol 4.9, Sodium 15.8, Carbohydrate 6.4, Fiber 0.2, Sugar 3.3, Protein 0.5
More about "chocolate raspberry danish cookies with double chocolate drizzle recipes"
DOUBLE CHOCOLATE CHUNK RASPBERRY STUFFED COOKIES.
From howsweeteats.com
5/5 (2)Category Cookies, DessertCuisine AmericanTotal Time 1 hr 30 mins
- Place the cold butter in the bowl of your electric stand mixer and beat until the butter forms a ball or lumb of butter. Add in the sugars and beat until combined. Add in each egg, one at a time, beating until combined. Beat in the vanilla extract. The batter may look curdled or lumpy at this time. Slowly add in the flour with the mixer on low speed. Beat until it is just combined – even before it all gets stirred in. Fold in the chopped dark chocolate.
- Separate the dough into 10 or 12 equal balls. Take each ball and pull it apart, then press a small handful of chocolate chips and raspberries into one of the dough pieces. Cover it with the other half of the dough, forming a ball around the chocolate and raspberries and covering them completely. Place all the dough balls on a baking sheet and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F. Bake about 4 dough balls at a time – you want 2 inches on all sides between each piece of dough. Bake for 18 to 20 minutes, or until just slightly set. Let the cookies cool slightly before topping.
CHOCOLATE RASPBERRY DONUTS WITH RASPBERRY GLAZE
From kristineskitchenblog.com
DOUBLE CHOCOLATE KISS COOKIES - BAKER BY NATURE
From bakerbynature.com
DOUBLE CHOCOLATE RASPBERRY COOKIE – ERECIPE
From erecipe.com
Calories 113 per serving
CANNOLI WITH CHOCOLATE DRIZZLE RECIPES - FOOD HOUSE
From foodhousehome.com
WHITE CHOCOLATE, CRANBERRY & MACADAMIA COOKIES | DRIZZLE AND DIP
From drizzleanddip.com
TRIPLE CHOCOLATE DANISH WITH WHITE CHOCOLATE DRIZZLE - SARA LEE
From saralee.com.au
PAULA DEEN: EASY CHOCOLATE RASPBERRY COOKIES RECIPE - WITH VIDEO
From pauladeen.com
CHOCOLATE RASPBERRY DANISH | RECIPE | CHOCOLATE RASPBERRY, …
From pinterest.com.au
CHOCOLATE RASPBERRY COOKIES | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
You'll also love