Description
Raspberry bliss chewy cookies combine sweet-tart berries with classic cookie comfort. Molten chocolate chips meld perfectly with juicy raspberries, creating a delightful treat you’ll crave again and again.
Ingredients
Scale
- 1 cup (226 g / 8 oz) unsalted butter, softened
- 1 ¼ cups (250 g) granulated sugar
- 2 ½ cups (313 g) all-purpose flour
- 1 large egg
- ½ cup (120 mL / 4 fl oz) raspberry jam or mashed fresh raspberries
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp almond extract (optional)
- ½ tsp lemon zest (optional)
- ¼ tsp salt
- Additional granulated sugar and cinnamon for rolling
- Fresh raspberries (for garnish, optional)
- Powdered sugar (for garnish, optional)
Instructions
- Preparation: Soften butter, gather raspberries or jam, and assemble all ingredients and kitchen tools.
- Creaming: Whip butter and sugar until light, fluffy, and sugar crystals completely dissolve, creating a smooth base.
- Wet Ingredients Fusion: Integrate egg, vanilla, and almond extracts into butter mixture, whisking until perfectly uniform and silky.
- Fruit Integration: Gently fold mashed raspberries or jam and lemon zest throughout the batter, ensuring even distribution of fruity notes.
- Dry Ingredient Combination: Sift flour, baking soda, and salt together, creating a uniform dry ingredient mixture with no lumps.
- Dough Formation: Delicately merge dry ingredients into wet ingredients, using minimal stirring to maintain a tender, delicate dough texture.
- Coating Preparation: Mix granulated sugar and ground cinnamon in a shallow dish for cookie exterior enhancement.
- Shaping and Coating: Form compact dough balls and roll each through the fragrant sugar-cinnamon mixture, ensuring complete coverage.
- Baking Preparation: Position cookies on parchment-lined baking sheet, spacing them to allow potential expansion during cooking.
- Oven Technique: Bake at 350°F in center rack position, monitoring until edges turn golden and centers remain soft, approximately 10-12 minutes.
- Cooling Process: Rest cookies briefly on baking sheet, then transfer to wire rack for complete cooling and texture stabilization.
Notes
- Butter Softening Tip: Let butter sit at room temperature for 30-45 minutes to achieve the perfect creamy texture for seamless mixing.
- Raspberry Selection Strategy: Use fresh, ripe raspberries or high-quality seedless raspberry jam to ensure consistent flavor and smooth cookie texture.
- Dough Handling Technique: Chill the dough for 30 minutes before rolling to prevent spreading and maintain cookie shape during baking.
- Moisture Management: Pat raspberries dry before adding to prevent excess liquid from making the dough too wet and affecting cookie consistency.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 120
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg