Raspberry Chocolate Chip Cookies
125 grams butter
1/4 cup white sugar
1/2 cup raspberry jam
1 egg
2 cups flour
2 teaspoons baking powder
2 teaspoons cocoa powder
200 grams milk chocolate, chopped up
1 cup mini marshmallows (optional)
1 cup coconut
Icing sugar or cocoa powder (for rolling in)
Preheat the oven to 180 degrees and line a couple of cookie trays with non-stick paper (important for these cookies because the marshmallows might melt and stick to the tray).
In a large bowl, soften the butter, then add the sugar and beat with an electric mixer. Add the jam and the egg, beat some more.
Sift in the flour, baking powder and cocoa. Beat the mixture until everything is combined. Then add the chocolate, coconut and marshmallows and fold them into the mixture.
Scoop up teaspoon-sized balls of dough and drop onto a plate of icing sugar or cocoa powder (depends if you want your cookies to be pale in colour or dark, and if you like the taste of cocoa. Roll around until liberally covered, and as you do so try and press the marshmallows to the centre of the cookies so that they are all covered in dough, then place on the tray and flatten
Bake for about 15 minutes (depending on how big you make your cookies and whether you like them chewy or crisp).When you remove the tray from the oven you may find that some of the marshmallows have leaked out of the cookies and made sugary puddles. While the cookies are still warm and soft, remove them very carefully from the tray and place them on a wire rack to cool.
125 grams butter
1/4 cup white sugar
1/2 cup raspberry jam
1 egg
2 cups flour
2 teaspoons baking powder
2 teaspoons cocoa powder
200 grams milk chocolate, chopped up
1 cup mini marshmallows (optional)
1 cup coconut
Icing sugar or cocoa powder (for rolling in)
Preheat the oven to 180 degrees and line a couple of cookie trays with non-stick paper (important for these cookies because the marshmallows might melt and stick to the tray).
In a large bowl, soften the butter, then add the sugar and beat with an electric mixer. Add the jam and the egg, beat some more.
Sift in the flour, baking powder and cocoa. Beat the mixture until everything is combined. Then add the chocolate, coconut and marshmallows and fold them into the mixture.
Scoop up teaspoon-sized balls of dough and drop onto a plate of icing sugar or cocoa powder (depends if you want your cookies to be pale in colour or dark, and if you like the taste of cocoa. Roll around until liberally covered, and as you do so try and press the marshmallows to the centre of the cookies so that they are all covered in dough, then place on the tray and flatten
Bake for about 15 minutes (depending on how big you make your cookies and whether you like them chewy or crisp).When you remove the tray from the oven you may find that some of the marshmallows have leaked out of the cookies and made sugary puddles. While the cookies are still warm and soft, remove them very carefully from the tray and place them on a wire rack to cool.
Oh MY! These look amazing :). I would love for you to link up to my Linky Party via: http://ourdelightfulhome.blogspot.com/2012/04/show-me-what-you-got-linky-party-9.html
ReplyDeleteMrs. Delightful
www.ourdelightfulhome.blogspot.com
Wow, those look good! I've had marshmellow mishaps too. :-)
ReplyDeleteOh my heck! These just sound absolutely amazing!!!
ReplyDeleteJaimie, these are awesome Easter Cookies! Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
ReplyDeleteMiz Helen