Raspberry M&M and Chocolate Chip Cookies
Posted on 5/8/14 by Kiley
Things have been a bit of a whirlwind around here as of late. This week finished up our last few days of classes; we celebrated Efrain’s birthday; had several end of the year dinner celebrations with various groups; and even had a Murder Mystery Dinner with our friends! Due to all of the recent excitement and paper writing (lots of paper writing), this post is a bit late but I promise it is a delicious one!
To help celebrate Efrain’s birthday, I wanted to make him something special that I have never made before. He loves cookies, raspberries and dark chocolate so I was inspired to create a treat that was a bit easier to make than a cake. The drizzle of white chocolate on top was actually his suggestion as a way to make the chocolate help balance out against the strong raspberry flavor. Everyone who has tried these loves them- they are soft and full of both raspberry and the dark and white chocolate flavors all melding together to create a cookie that will definitely have raspberry and chocolate fans rejoicing!
The taste of the cookie was enhanced by the raspberry, which in turn was complemented by the chocolate. The chocolate drizzle really works to balance out the flavors and tone down the raspberry just enough. I am not a huge raspberry fan, so I especially liked that the chocolate both inside and out blends so well with the raspberry.
Efrain and I are almost done with our Junior year of undergrad! Just a few more days (and papers) and we will be officially on our way to Senior year. Time has flown by, with tons of great memories and fun with friends. Over this summer, you will still be seeing regular postings- we just may have less people to give the treats away to (though I don't always mind eating everything!) :)
Raspberry M&M and Chocolate Chip Cookies
Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/4 cups light brown sugar, firmly packed into measuring cups
1/4 cup light corn syrup
2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
2 1/4 cups all-purpose flour
~1/3-1/2 cup chopped Raspberry M&M's (about 35-40 M&M"s)
1/2 cup dark chocolate chips
Directions:
In a large bowl, cream together the butter, brown sugar, and corn syrup until light and fluffy. Beat in the vanilla, baking powder, salt and baking soda, and then mix in the egg, beating well.
Beat in the flour, then stir in the chopped M&M's and the dark chocolate chips. Refrigerate the dough for at least 1 hour, or up to 5 days.
When ready to bake, preheat the oven to 375 degrees F and line baking sheets with parchment paper.
Bake the cookies for 11-14 minutes, until they are just lightly browned on the edges- be sure not to over bake the cookies if you want them to stay chewy. For crisper cookies, let them bake for another minute once the edges are lightly browned.
Let the cookies stay on the baking sheet for 5 minutes then transfer them to a wire rack to cool.
White Chocolate Drizzle:
3-4 ounces white almond bark/melting chocolate
Once the cookies are cool, melt the white chocolate in a small bowl in the microwave, using a spoon to stir it once only a few pieces are left. Place the cookies on wax paper and drizzle the chocolate over them with the spoon. Let dry, and enjoy!
*These cookies will last for about 1 week stored in an air tight container.
*This recipe was adapted from King Arthur Flour; recipe in Baker's Companion: The All-Purpose Baking Cookbook.