Chocolate Chip Raspberry Cream Cheese Drops

“These cookies are so full of raspberry flavor they'll make your mouth pucker. Moist and chewy all at the same time! Pour yourself a tall glass of cold milk and enjoy! From Esther Brody's cookie collection. FOODBIT: I find the best way to melt chocolate is in the microwave by placing it in a bowl, covering with plastic wrap and microwaving on High approximately 1 minute per ounce, stir well.”
READY IN:
25mins
YIELD:
24 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350 degrees F.
  2. MIX in a bowl flour and baking soda.
  3. BEAT in another bowl butter, sugar and cream cheese until smooth; beat in egg and melted chocolate until well blended; add flour mixture and mix well; fold in raspberry chips.
  4. DROP by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheets.
  5. BAKE in preheated oven on center rack for about 15 minutes or until tops of cookies spring back when lightly touched; immediately transfer to wire racks to cool.

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