Christmas Gooey Butter Cookies

Introduction

These Delicious Raspberry and Chocolate Chip Cookies have quickly become a favorite in my household. The combination of fresh raspberries and rich, semi-sweet chocolate chips creates a perfect balance of tart and sweet. Every bite is a burst of flavor with a soft, chewy texture that makes them impossible to resist. Whether enjoyed with a glass of milk or served at a family gathering, these cookies are sure to impress. My family couldn’t get enough of them, and I’m sure yours will love them too!

Why You’ll Love These Raspberry and Chocolate Chip Cookies

If you’re a fan of classic chocolate chip cookies but crave something a little different, these Raspberry and Chocolate Chip Cookies are the answer. The tartness of the fresh raspberries contrasts beautifully with the richness of the semi-sweet chocolate chips, creating a delightful combination that is both sweet and slightly tangy. These cookies have a soft and chewy texture, and with every bite, you’ll experience a burst of fruitiness paired with the comforting taste of chocolate. They’re easy to make and are perfect for any occasion, whether it’s a special treat for the family or a gift for a friend.

Ingredients

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (90 g) fresh raspberries, lightly mashed
• 3/4 cup (130 g) semi-sweet chocolate chips

Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick during baking.

2. Cream Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes of mixing on medium speed. The texture should be smooth and airy.

3. Add Wet Ingredients

Mix in the egg and vanilla extract until fully incorporated. The wet ingredients help bind the dry ingredients and provide a soft, chewy texture to the cookies.

4. Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps evenly distribute the baking soda throughout the flour, ensuring that the cookies rise uniformly during baking. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Incorporate Raspberries and Chocolate Chips

Gently fold in the lightly mashed raspberries and chocolate chips. Be careful not to overmix the dough; you want to preserve the marbled effect of the raspberries and ensure that the chocolate chips are evenly distributed throughout.

6. Shape the Cookies

Using a cookie scoop or a tablespoon, scoop about 1 1/2 tablespoons of dough for each cookie and place them on the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading during baking.

7. Bake

Bake the cookies for 10-12 minutes, or until the edges are golden and the centers still appear slightly soft. Avoid overbaking the cookies to ensure they maintain their chewy texture. Every oven is different, so keep an eye on them in the final minutes of baking.

8. Cool and Serve

Allow the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up before transferring them to a wire rack to cool completely. Once cooled, enjoy these delightful cookies with a glass of milk, coffee, or your favorite beverage!

Nutrition Facts (Servings and Calories per Serving)

• Servings: Makes about 20 cookies
• Calories per serving (1 cookie): 150-160 kcal (approximate)
  • Total Fat: 8g
    • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 50mg
  • Carbohydrates: 20g
    • Fiber: 1g
    • Sugar: 12g
  • Protein: 1g

Preparation Time

• Prep time: 15 minutes
• Bake time: 10-12 minutes
• Total time: 30 minutes

How to Serve

These Raspberry and Chocolate Chip Cookies can be enjoyed in a variety of ways:

• With a glass of milk: The classic choice that pairs perfectly with the sweet and tangy flavors of the cookies.
• With coffee or tea: The combination of chocolate and raspberry complements the rich, bold flavor of coffee or tea.
• At a gathering: Serve them at parties, gatherings, or bake sales. They make for a perfect homemade treat.
• As a gift: Pack them in a cute jar or box to gift to friends and family.
• With ice cream: For an indulgent dessert, place a scoop of vanilla or chocolate ice cream between two cookies to make a delicious ice cream sandwich.

Additional Tips

1. Do not overmix the dough: Overmixing the dough can lead to tough cookies. Mix until just combined to maintain the light and chewy texture.
2. Use fresh raspberries: For the best flavor and texture, use fresh raspberries. If frozen raspberries are all you have, ensure they are thawed and drained well before adding them to the dough.
3. Chill the dough: If you’re making the dough ahead of time, chill it in the refrigerator for 30 minutes to an hour before baking. This helps the cookies maintain their shape during baking and can enhance the flavor.
4. Don’t overbake: To achieve a chewy texture, remove the cookies from the oven when they are golden around the edges but still slightly soft in the center. They will firm up as they cool.
5. Make it your own: Feel free to swap the semi-sweet chocolate chips for milk or dark chocolate chips, or even add white chocolate chips for a different flavor profile.

FAQ Section

1. Can I use frozen raspberries instead of fresh? Yes, but make sure to thaw and drain them well before adding them to the dough to avoid excess moisture.
2. Can I use margarine instead of butter? While butter provides the best flavor, margarine can be used as a substitute. Just keep in mind that it may affect the texture slightly.
3. Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure to check that your chocolate chips are also gluten-free.
4. How long can I store these cookies? Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months.
5. Can I use different fruits instead of raspberries? Absolutely! Try using blueberries, strawberries, or even diced peaches for a different fruity twist.
6. Why are my cookies flat? This could happen if the dough is too warm or if the cookies are overbaked. Chill the dough before baking and make sure not to overbake the cookies.
7. Can I make these cookies ahead of time? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, scoop out the dough and bake as usual.
8. Why are my cookies too soft? If your cookies are too soft, they may not have been baked long enough. Bake them until the edges are golden and the centers look slightly undercooked, as they will continue to cook on the baking sheet.
9. Can I add nuts to the dough? Yes, you can add chopped walnuts, pecans, or almonds to the dough for some extra crunch and flavor.
10. How do I make sure the cookies don’t stick to the baking sheet? Line your baking sheets with parchment paper or use a silicone baking mat. This will prevent the cookies from sticking and make cleanup easier.

These Raspberry and Chocolate Chip Cookies are sure to become a favorite in your baking rotation. With the perfect balance of tartness from the raspberries and sweetness from the chocolate chips, each bite is a little piece of heaven. So, grab your ingredients and get baking—you won’t regret it!

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