Chocolate covered berries are one of those things that just feel fancy, right? Who doesn’t love biting into the crunchy chocolate shell then getting that burst of juicy fruit? WELL- we’re not dipping berries, but his recipe brings one of the best decadent treats to cookie form!
Ingredients:
2 cups flour
1/2 cup Hershey’s cocoa (I prefer special dark)
1 tsp baking soda
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
1 package of Hershey’s special dark chips
2.5 oz freeze dried raspberries (can be substituted for strawberries if you prefer)
In a small bowl, mix together flour, cocoa, baking soda, and salt.
In a larger mixing bowl or a stand mixer, beat the butter, sugar, and vanilla until creamy. Add the eggs and beat until well combined.
Slowly add the flour mixture to the wet ingredients.
Add in the raspberries and chocolate chips. Please learn from my struggle and do not add them all at once. It makes it super hard to mix it into the dough. I’d suggest doing the chocolate chips first and then the raspberries. You could even split the raspberries in half if you wanted.
Drop by rounded tablespoons onto a parchment lined cookie sheet. Bake at 375 F for 8-10 minutes or until set.
Let cool for a few minutes then transfer to a wire cooling rack. Enjoy!
Dark Chocolate Raspberry Cookies
Ingredients
- 2 cups flour
- ½ cup HERSHEY'S Cocoa
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter softened
- ¾ cup sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cup HERSHEY'S SPECIAL DARK baking chips
- 2 ½ oz freeze dried raspberries
Instructions
- Preheat oven to 375 °F
- In a small bowl, stir together flour, cocoa, baking soda, and salt.
- In a large mixing bowl, beat butter, sugars, and vanilla until creamy.
- Add eggs and beat well.
- Gradually add flour mixture and beat well.
- Stir in chocolate chips and raspberries.
- Drop by rounded tablespoons onto a cookie sheet. Bake for 8-10 minutes or until set.
- Allow to cool a bit and transfer to a cooling rack.
