Raspberry Jam And Chocolate Chip Cookies Recipes

CHOCOLATE CHIP RASPBERRY BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping., Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown., Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.

RASPBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350ºF degrees and line 2 cookie sheets with parchment paper.
• In the bowl of a stand mixer with the paddle attachment cream the butter and sugar on high for 3 minutes until light and fluffy.
• Add in the egg, jam, raspberry extract (optional), and vanilla extract and mix on high for 3 minutes. Scrape down the sides of the bowl. *If you are using food color, mix it in during this step.
• Add in flour, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.
• Mix in the mini chocolate chips until just incorporated. Be careful not to overmix.
• Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.
• Let the cookies cool on the tray for at least 10 minutes before removing them to a cookie rack to fully cool. Enjoy!

RASPBERRY JAM AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix together flour, baking soda and salt in a small bowl.
• Beat together the butter, sugar and vanilla until light and fluffy.
• Add the eggs one at a time beating well after each addition.
• Stir in the flour mixture until combined.
• Fold in the chocolate chips. Drop rounded tablespoons of batter onto an ungreased cookie sheet.
• Using the back of a wet spoon, make a small indentation in the center of each cookie. Fill the indentation with ¼ tsp raspberry jam.
• Bake for 11-14 minutes until cookies are golden brown. Cool on the tray for a minute before moving to a wire rack to cool.

CHOCOLATE-RASPBERRY COOKIES

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

CHOCOLATE RASPBERRY COOKIES

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.