Raspberry Cookies

These raspberry cookies are so fresh and flavorful! They are naturally pink and contain a strong raspberry flavor. These cookies are made in 20 minutes in one mixing bowl. No need to chill the cookie dough. They are soft, gooey, chocolaty, and sweet!

Author: Organically Addison

Meal Type: Eggs Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 12 cookies

Calories: 248 kcal per serving

Ingredients

⅔ cup - frozen raspberries
⅔ cup - cold unsalted butter
¾ cup - granulated sugar
1 ¾ cups - flour
1 tsp - baking powder
pinch - sea salt
½ cup - chocolate chips

Instructions

First, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Place frozen raspberries in a microwave safe bowl. Microwave for 45 to 60 seconds, until thawed and juicy.
In the bowl of a stand mixer, add cubes of cold butter and sugar. Beat on high for 2 to 3 mintues, until creamy.
Add in thawed raspberries and their juices. Beat on high for 1 to 2 minutes.
Then, add in flour, baking powder and sea salt. Stir to combine.
Fold in chocolate chips.
Use an ice cream scoop to scoop balls of dough onto lined cookie sheet. Place at least 2 inches apart.
Bake for 9 to 10 minutes or until barely set in the middle.
Finally, remove pan from oven. Allow raspberry cookies to cool for 5 minutes. Then transfer to a wire rack to cool completely.

Nutrition