Celebrate the sweetest season with the sweetest cookies! These classic chocolate crinkle cookies come wrapped with a modern surprise inside – the tangy flavor of raspberry preserves. They’re chewy like brownies, but light enough that you’ll find it tough to stop at just one. Be sure to get these cookies into your holiday rotation this year!
There is something about cookie dough pictures that just make me so HAPPY.
It’s like a childhood memory has been unlocked. Is it just me?
These chocolate raspberry cookies are perfect for the holidays, and make a great baking project for the whole family!
Since you roll each cookie in some powdered sugar before putting in the oven, kids can get in on the action too.
To get your chocolate dough extra dark, it’s recommended to use either dark or Dutch process cocoa for this recipe. But if you’re in a pinch, you can use standard cocoa powder if needed.
Since this batter has the extra special treat of a swirl of preserves – you can get creative with your favorite flavors! Raspberry goes really well with chocolate, but you can try other varieties if you like.
And on the note of preserves, if you gently swirl in the jam to the dough rather than completely mix it in, this will all your cookies to have small pockets of jam inside.
If you prefer to (or accidentally) completely combine the preserves into the dough, don’t worry – you’ll still get the perfect amount of raspberry flavor in your cookies.
Save this recipe to make for all your holiday celebrations, cookie exchanges, and winter baking projects!
Other cookies recipes you might like: chocolate chip with pomegranate seeds, chocolate peppermint thumbprint cookies, oatmeal lace cookies, or sugared cranberry cookies!
Raspberry Chocolate Crinkle Cookies
Celebrate the sweetest season with the sweetest cookies! These classic chocolate crinkle cookies come wrapped with a modern surprise inside - the tangy flavor of raspberry preserves. They're chewy like brownies, but light enough that you'll find it tough to stop at just one. Be sure to get these cookies into your holiday rotation this year!
Ingredients
- 8 tablespoons (1 stick) unsalted butter, cut into cubes
- 4 ounces dark chocolate, chopped (about 1/2 cup)
- 1 cup light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ¼ cup dark cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar
- ⅓ cup raspberry preserves
Instructions
- In a microwave-safe bowl or tempered glass liquid measuring cup, microwave the butter and chocolate together for 30 seconds. Continue microwaving in 10-second intervals, stirring between each interval, until completely melted and smooth. Allow the mixture to cool to near room-temperature.
- When the butter/chocolate mixture is cooled, pour it into a large mixing bowl.
- Add the eggs, brown sugar, and vanilla, and whisk (or use a mixer) to combine.
- In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the flour mixture to the wet ingredients a little at a time, stirring to combine, until the mixture is thick and smooth.
- Stir the raspberry preserves into the dough (I like to swirl it in rather than completely combine).
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Into a separate small bowl, sift the powdered sugar.
- Scoop about 2 tablespoons of cookie dough (or use a cookie scoop) and roll it into a ball between your palms.
- Place the dough ball into the bowl of powdered sugar and roll to coat liberally on all sides.
- Repeat the process, rolling balls of the cookie dough and coating them in powdered sugar, then place the dough balls at least 2 inches apart onto your prepared baking sheet.
- Bake for 12-15 minutes at 350°F, or until the cookies are lightly browned on the bottoms, crispy around the edges, and soft and chewy on the insides. Your cookies should come out nicely “crinkled” on top, as the powdered sugar will clump together and separate into lovely cracks while the dough spreads and bakes.
- Place the cookies on a wire cooling rack and allow them to cool completely before serving.
Notes
- Bonne Maman raspberry preserves was used for this recipe - you can also use the raspberry conserve for extra little chunks of fruit!
- If you find that your dough isn’t firm enough to roll into solid balls, you can refrigerate it for 30 minutes to firm it up, then try again.
- It helps to coat your hands in powdered sugar when rolling the dough into balls - this keeps the dough from sticking to your hands.
- Store leftovers at in an airtight container in the fridge for up to a week.
- You can freeze the dough in portioned scoops for up to 3 months. If freezing, allow the dough to soften on the counter at room temperature until it is slightly malleable on the outside in order to effectively roll it into smooth balls. When ready to bake, you also may need to increase your baking time by a minute or two so that the center of the cookies aren’t too gooey, but that’s up to you - I personally prefer a gooey cookie!
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Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 143Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 104mgCarbohydrates: 22gFiber: 1gSugar: 16gProtein: 1g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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