Chocolate Raspberry Cookies

Chocolate Raspberry Cookies by EclecticRecipes.com #recipe

Can you believe that Valentine’s Day is so close? It’s just next week! Do you have big plans with your sweetheart? Or your kids? My husband and I have been talking about what we’ll do this year. Last year we went to our favorite Italian restaurant, but it was so busy, and of course our son was the only little guy there, and I could just feel all the glaring eyes on us. So this year, I think we’ll stay in and probably make steaks on the grill instead.

I’ve also been planning what desserts I’ll be making for Valentine’s Day. I want to make some brownies for friends, probably strawberry shortcake for my husband and son, and some cute little sweet treats for my girlfriends. I’ve been experimenting in the kitchen this week with cute cookies. I wanted to make a quick and easy cookie that was super cute and easy for my girlfriends to replicate in their own kitchens. This is what I’ve come up with, a chocolate raspberry cookie that is as cute as it is tasty.

Chocolate Raspberry Cookies by EclecticRecipes.com #recipe

These cookies get their beautiful color from raspberry gelatin. Combining a sugar cookie recipe with flavored gelatin is something that I’ve been wanting to do for a while. I’ve had so much luck with pudding cookies, I thought why not try it with gelatin?

For the sugar cookie part, I used Betty Crocker’s sugar cookie pouch mix. Then I added a box of sugar-free raspberry gelatin, a stick of butter and two egg whites. In this recipe, I only use the white of the egg so that the yellow yolk doesn’t interfere with the pretty bright pink color. For the chocolate, I used semi-sweet chocolate chips, but milk or white chocolate would also work very well.

Chocolate Raspberry Cookies by EclecticRecipes.com #recipe

 

Chocolate Raspberry Cookies by EclecticRecipes.com #recipe Chocolate Raspberry Cookies by EclecticRecipes.com #recipe

Chocolate Raspberry Cookies by EclecticRecipes.com #recipe

Chocolate Raspberry Cookies

Ingredients:

1 (21 oz) Package Betty Crocker Sugar Cookie Mix
1 (0.3 oz) package sugar-free raspberry gelatin
1 stick butter, softened
2 egg whites
2 cups semi-sweet chocolate chips

Directions:

Heat oven to 350°. Combine Betty Crocker Sugar Cookie Mix, raspberry gelatin and butter in a large bowl. Combine with a fork until crumbly, and then add eggs. Mix well to combine until color is uniform. Dough will be stiff. Add chocolate chips and mix well.

Spoon dough by the tablespoon onto a parchment paper lined cookie sheet. Bake for 10 - 12 minutes, or until just set. Cool on cookie sheet for 5 minutes before transferring to cooling rack to cool completely.

This post sponsored by Betty Crocker. All opinions 100% mine.

 

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13 Responses to “Chocolate Raspberry Cookies”

  1. 1
    Paula - bell'alimento — February 8, 2013 @ 10:17 am

    Those are supah gorg!

  2. 2
    Belinda @zomppa — February 8, 2013 @ 10:19 am

    Is it really Valentine’s Day? Goodness. Well, these are just precious!

  3. 3
    Cassie | Bake Your Day — February 8, 2013 @ 10:26 am

    These look so great, Angie! Cake mix cookies will always be a favorite of mine!

  4. 4
    Miss @ Miss in the Kitchen — February 8, 2013 @ 8:21 pm

    These are so pretty! Love the flavors!

  5. 5
    Tara @ Unsophisticook — February 12, 2013 @ 10:51 am

    Such a gorgeous color!

  6. 6
    Faye — February 17, 2013 @ 11:15 am

    These cookies look so good! Can you stop eating just one Raspberry cookie?

  7. 7
    Shaina — February 27, 2013 @ 10:30 am

    Such cute cookies!

  8. 8
    MARGARET | darkchocolate — May 17, 2013 @ 9:53 am

    I just discovered your blog and I am delighted! These chocolate cookies are awesome! I’ll try to make this specialty tonight!

  9. Pingback: 75 Jell-O and Pudding Desserts - Something Swanky

  10. 9
    Krista — February 9, 2014 @ 7:20 pm

    Do you think I could use regular jello? I grabbed the wrong one at the store and don’t have sugar free jello at home?

    • Angie McGowan replied: — February 10th, 2014 @ 11:23 am

      it should be fine, as long as the oz are the same.

  11. 10
    Nancy Fodor — February 14, 2014 @ 1:59 pm

    Love these cookies. Made a batch of Raspberry Chocolate and then a Batch of Lemon White chocolate and almond cookies with the same recipe, subbing white chocolate chips for the semi and adding some sliced almonds. I also added about a teaspoon of lemon zest. Yum

  12. 11
    Anonymous — May 20, 2014 @ 10:24 am

    Unsalted or salted butter?

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