How To Make Raspberry Chocolate Cookies
Add some fruity taste to the classic chocolate cookies. These raspberry chocolate cookies are not only sweet, but it’s also chewy with a hint of sourness.
Preheat oven to 350 degrees F. Grease baking sheets.
Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time.
Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture.
Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.
- Calories: 128.64kcal
- Fat: 5.44g
- Saturated Fat: 3.24g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.51g
- Polyunsaturated Fat: 0.30g
- Carbohydrates: 18.87g
- Fiber: 0.51g
- Sugar: 10.48g
- Protein: 1.80g
- Cholesterol: 23.75mg
- Sodium: 37.66mg
- Calcium: 37.12mg
- Potassium: 34.46mg
- Iron: 0.71mg
- Vitamin A: 39.26µg
- Vitamin C: 0.07mg
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A refined spin on a childhood classic. Macadamia, raspberry, and white chocolate cookies will reignite your love for cookies.
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