For the best flavor, use high-quality cocoa powder and fresh freeze-dried raspberries. Chilling the dough is essential for preventing the cookies from spreading too much during baking. Don't overbake the cookies; they should be slightly soft in the center when you remove them from the oven. Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Raspberry-Chocolate Crinkles
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME5 hrs 40 mins
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SERVING13 People
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VIEWS30
These Raspberry-Chocolate Crinkles are an irresistible twist on the classic chocolate crinkle cookie, elevated by the vibrant flavor and color of freeze-dried raspberries. Each bite offers a delightful combination of rich chocolate and tangy raspberry, creating a truly addictive treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol57 mg
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Fiber3 g
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Protein5 g
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Saturated Fat2 g
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Sodium172 mg
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Sugar36 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Grind 1 1/2 cups of freeze-dried raspberries into a fine powder using a blender or food processor. (Time: 5 minutes)
02
Step
3 mins
In a large mixing bowl, combine the granulated sugar, cocoa powder, vegetable oil, baking powder, vanilla extract, salt, and 1/4 cup of the raspberry powder. Beat with an electric mixer until well blended. (Time: 3 minutes)
03
Step
5 mins
Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Gradually add the flour, mixing on low speed until just combined. Be careful not to overmix. (Time: 5 minutes)
04
Step
8 hrs
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 4 hours, or preferably overnight. This chilling period is crucial for the cookies to develop their signature crinkled texture. (Time: 4-8 hours)
05
Step
10 mins
Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. (Time: 10 minutes)
06
Step
2 mins
In separate small bowls, place the confectioners' sugar and the remaining raspberry powder. (Time: 2 minutes)
07
Step
15 mins
Roll the chilled dough into walnut-sized balls. Then, roll each ball first in the raspberry powder and then in the confectioners' sugar, ensuring they are well coated. (Time: 15 minutes)
08
Step
3 mins
Arrange the coated dough balls on the prepared baking sheet, leaving some space between each cookie. (Time: 3 minutes)
09
Step
11 mins
Bake for 10-12 minutes, or until the cookies are barely set and the tops are nicely crackled. (Time: 10-12 minutes)
10
Step
10 mins
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. (Time: 10 minutes)
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Arturo Reichelbins
Jun 17, 2025These cookies were a huge hit! The raspberry flavor is so unique and delicious.
Kelvin Grady
May 17, 2025I love the combination of chocolate and raspberry. These cookies are so addictive!
Bettie Goyette
Mar 22, 2025These are the best crinkle cookies I've ever made. The raspberry powder adds such a beautiful color and flavor.
Dariana Conroy
Mar 5, 2025I followed the recipe exactly, and the cookies turned out perfectly. The chilling time is definitely important!