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Chocolate Raspberry Cookies
2 sticks of butter at room temp. (2 cups)
½ cup light brown sugar
1 cup of granulated sugar
4 eggs
1 tsp. vanilla
2 ½ cups of all purpose flour
1/3 cup cocoa powder
1 tsp. baking powder
1 (6) ounce bag of raspberry chocolate candy, cut into small pieces
1 ½ cup of powdered sugar
2 tablespoons of milk
2 tablespoons of seedless raspberry preserves
Preheat oven to 350 degrees. In large mixing bowl blend your butter, sugars, vanilla, and eggs together until creamy. In a separate bowl, add your flour, cocoa, and baking powder together. Slowly blend in the flour mixture into your butter mixture (about a ½ cup at a time so the flour doesn’t fly everywhere). Now take your raspberry chocolate candy and fold into your batter. Have a greased nonstick baking pan ready and put a teaspoon of batter at a time on the baking sheet and bake for 12 to 14 minutes and then take them out and let them cool!!! After they’ve cooled….
CHOCOLATE RASPBERRY GLAZE
In a small mixing bowl use 1 ½ cups of powdered sugar and 2 tablespoons of milk and mix this with a fork. Then add 1 tablespoon of a seedless raspberry preserves. Keep mixing and the preserves will thin the mixture out. When you're done, pour into a zip lock bag and cut off a SMALL corner of the bag and just drizzle over the cookies.