Rating: 5 stars
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Go beyond the basic chocolate chip cookie by adding sweet-tart raspberries to the mix. Be sure to use frozen raspberries so they don't blend into the batter.

Source: Better Homes and Gardens

Gallery

Credit: Brie Passano

Recipe Summary test

prep:
20 mins
bake:
9 mins
total:
29 mins
Servings:
48
Yield:
48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line cookie sheets with parchment paper. In a large bowl beat butter and shortening with a mixer on medium to high 30 seconds. Add sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour, the chocolate chips, and raspberries

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  • Drop dough by rounded tablespoons 2 inches apart onto prepared cookie sheets. Bake 9 to 12 minutes or just until edges are light brown. Cool on cookie sheets 2 minutes. Remove; cool on a wire rack.

Nutrition Facts

122 calories; fat 7g; cholesterol 13mg; saturated fat 3g; carbohydrates 15g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 9g; protein 1g; vitamin a 72.6IU; vitamin c 0.5mg; thiamin 0.1mg; niacin equivalents 0.4mg; folate 13.8mcg; sodium 95mg; potassium 22mg; calcium 7mg; iron 0.8mg.
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