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Chocolate Raspberry Cookies

By Paula Deen

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Difficulty: Easy

Prep time: 20 minutes

Cook time: 14 minutes

Servings: 4 dozen

video

Ingredients

  • 1 (6 oz) package raspberry creme filled dark chocolate baking pieces
  • 1 teaspoon baking powder (try Hershey's) or plain dark chocolate baking pieces
  • ⅓ cup dutch process cocoa powder
  • 2½ cups all purpose flour
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sugar
  • ½ cup brown sugar, lightly packed
  • 1 cup (2 sticks) butter, room temperature
  • 1½ cups confectioner's sugar
  • 2 tablespoons milk
  • 1 tablespoon seedless raspberry preserves

Directions

Preheat oven to 350 °F. Lightly grease baking sheets.

With an electric mixer, beat butter and sugars together at medium speed until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake 12 to 14 minutes.

Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing. Makes about 4 dozen cookies.

Raspberry Icing:

In a small bowl, combine confectioner’s sugar, milk and raspberry preserves, stirring until smooth.

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Liz Vann

December 08, 2013
What do you recommend for the raspberry crème chocolate? It didn't come through. Thanks

Keely Johnson

December 01, 2013
Where do you find the Hershey raspberry baking pieces??!!!

kecia eaddy

April 22, 2012
Paula i watch you every chance i get i just love your cooking you are the best thing on the food network

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