Chocolate Raspberry Crinkles
Jan 25, 2025 04:29 AM
Just like chocolate crinkle cookies, but with the added flavor of real raspberries, these chocolate raspberry crinkles are soft-baked and chewy, deeply rich and fudgy, and coated in a raspberry-confectioners’ sugar topping that melts in your mouth. You need raspberry preserves and freeze-dried raspberries for these cookies.
Chocolate crinkle cookies are honestly one of my very favorite cookies to make around the holidays, and I love coming up with new ways to make them. A couple years ago I developed these flavorful lemon crinkle cookies; and last year, I fell in love with Nutella crinkle cookies, which have the added texture of chopped hazelnuts and a soft Nutella filling. Yum!
For today’s crinkle cookie recipe, I wanted to give the original chocolate version a fruity twist. My family and I absolutely LOVE how these turned out. I think I might have a new favorite crinkle cookie recipe!
Ingredients:
Cookies
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 Tablespoon vegetable oil, avocado oil, or olive oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract or raspberry liqueur (such as Chambord)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2/3 cup (56g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (100g) raspberry preserves
Topping
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries
Prep Time:
210 minutes
Cook Time:
13 minutes
Total Time:
225 minutes
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