This is a Paula Deen recipe for chocolate cookies with raspberry-chocolate chips and a raspberry frosting. I have the raspberry-chocolate chips, but the bag of mint-chocolate chips was calling out to me when I went to make this recipe, so I nixed the frosting and made this with mint-chocolate chips.
These are just OK. They are not fantastic. The cookies are not particularly chocolatey - I really prefer a darker, stronger chocolate taste. As is, you can barely taste the chocolate. Instead, I would make my favorite Deep Chocolate Mint Cookies next time.
I don't think I would even bother trying these with the raspberry chips because the chocolate base is so weak. I think I will use the raspberry chips in some other chocolate cookie.
Chocolate Raspberry Cookies
by Paula Deen
1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1 teaspoon baking powder
1 (6-ounce) package raspberry creme filled dark chocolate baking pieces (recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme)
Raspberry Icing, recipe follows
Preheat oven to 350 degrees 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.
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon seedless raspberry preserves
In a small bowl, combine all ingredients, stirring until smooth.
Yield: 4 dozen