Indulge your senses with the ultimate dessert experience: Chocolate Raspberry Stuffed Cookies! Imagine biting into a warm, gooey cookie only to discover a luscious burst of fresh raspberries nestled inside, perfectly complementing rich chocolate chips. These cookies are not just a treat; they're a celebration of flavors that will leave your taste buds dancing with delight. Whether you're hosting a gathering or simply craving a sweet escape, this recipe is sure to impress. Get ready to elevate your baking game and make memories with each delicious bite!
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips gently using a spatula.
- Take approximately 2 tablespoons of cookie dough and flatten it into a disc. Place a few fresh raspberries in the center.
- Carefully wrap the dough around the raspberries, completely encasing them and forming a smooth ball. Ensure no raspberries are exposed.
- Place cookie dough balls on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown and centers are slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Use Fresh Raspberries: For the best flavor, opt for fresh raspberries instead of frozen ones, as they will provide a burst of juiciness and a vibrant color to your cookies.
- Don’t Overmix the Dough: When combining your dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies, so keep it gentle!
- Chill the Dough: If you have time, chilling the dough for 30 minutes before baking can help the cookies maintain their shape and enhance the flavors.
- Watch the Baking Time: Keep a close eye on your cookies as they bake; they should be golden around the edges but still soft in the center. They will continue to firm up as they cool.
- Experiment with Chocolate: Feel free to mix different types of chocolate chips—dark, milk, or even white chocolate—for a unique twist on this classic recipe.
- Storage Tips: To keep your cookies fresh, store them in an airtight container. You can also freeze the cookie dough balls for a quick treat later on!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
