Chocolate Raspberry Cookie

Yields52 ServingsPrep Time45 minsCook Time10 minsTotal Time55 mins

Süss Cookie recently made a Tru Fru chocolate raspberry cookie that took us straight to heaven. We've made a copycat recipe that is so yummy—you won't be able to stop eating them!

 2 cups all-purpose flower
 ½ cup cocoa
 2 tsp baking powder
 ½ package of semisweet chocolate chips
 ½ package of white chocolate chips
 1 pouch of Tru Fru Hyper-Chilled raspberries in dark chocolate
 4 large eggs
 2 tsp vanilla extract
 10 tbsp unsalted butter, softened
 1 ½ cups brown sugar, packed
 ½ cup granulated sugar
1

In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

2

Microwave 1 pound of semisweet chocolate at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute; set aside.

3

In another medium bowl, whisk together eggs and vanilla; set aside.

4

In a large bowl or stand mixer, beat butter, brown sugar, and granulated sugar together at medium speed until combined. Reduce speed to low and gradually add egg mixture; mix until combined. Add melted chocolate in a steady stream and mix until incorporated, scraping down sides of bowl as needed. Still on low speed, add dry ingredients and mix until just combined. Do not over beat. With a rubber spatula, fold the Tru Fru Hyper-Chilled raspberries into the dough. Cover bowl of dough with plastic wrap and let sit at room temperature for about 30 minutes.

5

Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone baking mat. Working with a heaping tablespoon of dough at a time, roll into balls and place 1 dozen on a prepared baking sheet.

6

Bake until edges have just begun to set, but centers are still very soft, about 10 minutes. Let cookies cool on baking sheet for about 10 minutes, then transfer to a cooling rack to cool.

7

Optional: drizzle with melted white chocolate and dried raspberries.

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