Raspberry Dark Chocolate Stuffed Cookies

Shopping list

• 1 cup dark chocolate chips

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• 3 tbspn heavy cream

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• 0.33 cup frozen raspberries (crushed into small pieces)

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• 0.5 cup unsalted butter, softened

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• 0.75 cup granulated sugar

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• 1 unit large egg, room temperature

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• 1 tspn vanilla extract

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• 1.5 cups all-purpose flour

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• 0.5 tspn baking soda

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• 0.25 tspn salt

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• 2 drops pink or red gel food colouring for an extra vibrant pop

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Step by step

1. 1

   Prep the Gooey Center: In a microwave-safe bowl, melt the dark chocolate chips and heavy cream together in 30-second bursts until smooth. Gently fold in the crushed frozen raspberries. Scoop about 10-12 small dollops (about 1 tablespoon each) onto a parchment-lined plate and freeze for at least 45 minutes until completely solid.

2. 2

   Prep the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

3. 3

   Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Mix in the egg and vanilla extract.

4. 4

   Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and freeze-dried raspberry powder.

5. 5

   Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing on low until a soft, pink dough forms. (Add a drop of food colouring here if you want it even brighter!).

6. 6

   Stuff the Cookies: Scoop about 1.5 to 2 tablespoons of dough, flatten it into a disc in the palm of your hand, and place a frozen solid chocolate-raspberry ball right in the centre. Wrap the dough completely around the filling, pinching the edges to seal it perfectly