Raspberry Chocolate Chip Cookies (Edit recipe)

The easiest no-chill raspberry chocolate chip cookies. Bursting with sweet raspberry flavor and loaded with mini chocolate chips.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	137
Fat:	7 g
Carbohydrates:	18 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	83 mg
Fiber:	1 g
Sugars:	11 g
Calculated per serving.

by Caked By Katie

View original recipe

Serves: 48

Ingredients

1 cup Plant Based Butter, salted, room temperature
1 cup Granulated White Sugar
1 Egg, large, room temperature
.75 cup Raspberry Jam
1 tsp Raspberry Extract, *use another teaspoon of vanilla if you do not have the raspberry extract
1 tsp Vanilla Extract
2.5 cups All Purpose Flour, *can sub for 1 to 1 gluten-free baking blend
1 tsp Sea Salt, coarse
1 tsp Baking Powder
2 cups Semi-Sweet Mini Chocolate Chips, dairy-free
1 - 2 tsp Pink Food Coloring, optional: if you want really pink cookies add a drop or two of Chef Master pink gel color

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚F degrees and line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer with the paddle attachment cream the butter and sugar on high for 3 minutes until light and fluffy.
Add in the egg, jam, raspberry extract (optional), and vanilla extract and mix on high for 3 minutes. Scrape down the sides of the bowl. *If you are using food color, mix it in during this step.
Add in flour, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.
Mix in the mini chocolate chips until just incorporated. Be careful not to overmix.
Using a 1 u00bd tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.
Let the cookies cool on the tray for at least 10 minutes before removing them to a cookie rack to fully cool. Enjoy!