Chocolate Raspberry Cookies

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.

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.

Yield: Serves 6

Chocolate Raspberry Cookies

5.00 stars (1 reviews)


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


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.

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*Nutritional Information is not guaranteed for 100% accuracy.

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