How To Make Crockpot Raspberry Chocolate Chip Cookies
Soft and chewy cookies with bursts of raspberry and chocolate flavors.
In a large bowl, cream together softened butter, both sugars, egg, and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to butter mixture and mix until just combined.
Fold in chopped raspberries and chocolate chips.
Grease a small crockpot (3-4 quart) and spread cookie dough evenly.
Cover and cook on high for 2-2.5 hours, or until edges are golden brown and center is set.
Let cool for 10-15 minutes before serving.
- Calories : 530kcal
- Total Fat : 26g
- Saturated Fat : 16g
- Cholesterol : 97mg
- Sodium : 362mg
- Total Carbohydrates : 70g
- Dietary Fiber : 3g
- Sugar : 43g
- Protein : 6g
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