Recipes - print - Chocolate Raspberry Marbled Cookies

Chocolate Raspberry Marbled Cookies - Recipe

A blend of chocolate and raspberry flavor rolled up to make a yummy cookie. These marbled cookies are not only delicious but they make a nice addition to your platter of holiday treats.
view recipe online: https://www.recipetips.com/recipe-cards/t--161096/chocolate-raspberry-marbled-cookies.asp
Chocolate Raspberry Marbled Cookies Recipe
Directions
RASPBERRY DOUGH:
  • Preheat the oven to 350 degrees F. Prepare the cookie sheet by lining with parchment paper.
  • Heat the raspberries and 2 tbsp. of sugar in a small saucepan. Cook on medium heat, stirring continuously. Cook until berries have all disintegrated. Cook for approximately 5 minutes or until the mixture has darkened and thickened. Remove from heat and allow to cool.
  • In a small mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In another mixing bowl, combine the butter, cream cheese, and sugar; cream mixture together until light and fluffy, approximately 3 minutes.
  • Add the lemon zest and whole egg; beat until well mixed. Add the egg yolk and cooled raspberry mixture. Beat until evenly mixed, scraping sides while mixing.
  • Add in the dry ingredients and beat on low to moisten; then beat on medium until evenly mixed.
CHOCOLATE COOKIE DOUGH:
  • In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
  • In a large mixing bowl, cream together the butter, cream cheese, white sugar, and brown sugar until light and fluffy.
  • Add the whole egg and beat on medium until well mixed. Add the egg yolk and then the vanilla. Beat until evenly mixed, scraping sides while mixing.
  • Add in the dry ingredients and beat on low to moisten; then beat on medium until evenly mixed.
  • Place the last cup of sugar in a small bowl for rolling the cookies in before baking.
  • Now pinch off a teaspoon of dough and roll into a ball. Pinch another teaspoon off and roll it into a ball. Repeat this with the raspberry dough.
  • Slightly flatten each of the 4 balls and then stack them on top of each other, alternating between the chocolate dough and the raspberry dough.
  • Then roll all four pieces together into one ball. Roll in the sugar and place on the parchment-lined cookie sheet about 2 inches apart.
  • Bake in the preheated oven for approximately 13 to 15 minutes or until the edges of the raspberry dough is just golden brown. Do not over bake.
  • Allow the cookies to cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
 
 
Container: Cookie sheets
Ingredients
- RASPBERRY DOUGH:
-1 1/4 cups whole raspberries
-2 tablespoons sugar
-2 3/4 cups flour
-1/2 teaspoon baking soda
-1 teaspoon baking powder
-1/2 teaspoon salt
-6 tablespoons butter
-2 ounces cream cheese
-1 1/2 cups sugar
-1 lemon zest - from one lemon
-1 egg
-1 egg yolk
- CHOCOLATE DOUGH:
-2 cups flour
-1 cup cocoa powder
-1 teaspoon baking soda
-1 teaspoon salt
-12 tablespoons butter
-4 ounces cream cheese
-1 cup white sugar
-1 cup brown sugar
-1 egg
-1 egg yolk
-1 tablespoon vanilla
-1 cup sugar - for rolling cookies