Chocolate Raspberry Cookies

2018-07-29
  • Yield : 48 cookies
  • Prep Time : 25m
  • Cook Time : 14m
  • Ready In : 39m
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Ingredients

  • 2 sticks salted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup lightly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/3 cup Dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1 6-ounce package raspberry cream-filled dark chocolate baking pieces, such as Hershey's brand, or plain dark chocolate pieces
  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 tablespoon seedless raspberry preserves

Method

Step 1

Preheat the oven to 350. Grease 1 or more cookie sheets.

Step 2

Using a mixer on medium speed, cream the butter and both sugars in a bowl until fluffy. Add the eggs and vanilla; beat well.

Step 3

In a small bowl, combine the flour, cocoa and baking powder. Gradually add to the butter mixture, beating until blended. Stir in the baking pieces. Drop by tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 12 to 14 minutes. Cool on a wire rack.

Step 4

In a small bowl, combine the confectioners' sugar, milk and raspberry preserves. Stir until smooth. When the cookies have cooled, drizzle the icing over them.

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