Decadent Nutty Chocolate Raspberry Delight Cookies
Indulge in these scrumptious Decadent Nutty Chocolate Raspberry Delight Cookies, a delightful adaptation inspired by a beloved recipe from Cook's Country's Christmas Cookie contest. Originally submitted by Ronna Farley, this cookie brings together the rich flavors of walnuts, luxurious dark chocolate, and tart raspberry jam, creating a perfect harmony of tastes. The contrast between the nutty coating and gooey center makes these cookies a festive treat for any occasion, especially during the holidays. Ideal for sharing or as a special gift, these cookies will surely win hearts with every bite!
36
Servings
50
Calories
12
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
dutch-process cocoa
1/2 cup (sifted)
baking powder
1/4 teaspoon (none)
baking soda
1/4 teaspoon (none)
salt
1/4 teaspoon (none)
butter
8 tablespoons (softened (1/4 pound, or 1 stick))
sugar
1 cup (none)
large egg
1 (none)
vanilla extract
1 1/2 teaspoons (none)
walnuts
1 cup (toasted and finely chopped)
seedless raspberry jam
6 tablespoons (none)
white chocolate chips
1/2 cup (melted)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a bowl, whisk together the sifted all-purpose flour, sifted cocoa powder, baking powder, baking soda, and salt. Set aside.
3
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light and fluffy.
4
Add the egg and vanilla extract to the creamed butter and sugar, mixing until just combined.
5
Gradually add the flour mixture to the wet ingredients, mixing on low speed until fully combined. Do not overmix.
6
Using a tablespoon, scoop out the dough and roll it into 1-inch balls. Roll each ball in the finely chopped, toasted walnuts until completely coated.
7
Place the walnut-covered dough balls on a baking sheet lined with parchment paper, spacing them 2 inches apart.
8
With the bottom of a 1-teaspoon round measuring spoon, create an indentation in the center of each cookie dough ball.
9
Fill each indentation with about half a teaspoon of seedless raspberry jam.
10
Bake in the preheated oven for approximately 10 minutes, or until the cookies have set but are still soft.
11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
12
Once cooled, drizzle the melted white chocolate over the cookies for an added touch of sweetness.
13
Store any leftover cookies in an airtight container at room temperature for up to 3 days.
Nutrition Information
2.5g
Fat
6.7g
Carbs
0.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cookie recipe?
The recipe is for Decadent Nutty Chocolate Raspberry Delight Cookies.
Who inspired the creation of these cookies?
These cookies were inspired by a recipe from Cook's Country's Christmas Cookie contest, originally submitted by Ronna Farley.
How many servings does this recipe make?
This recipe makes 36 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How many calories are in one cookie?
Each cookie contains approximately 50 calories.
What type of cocoa powder is required?
The recipe calls for 1/2 cup of sifted Dutch-process cocoa.
How should the walnuts be prepared?
The walnuts should be toasted and finely chopped before being used to coat the dough balls.
What size should the dough balls be?
The dough should be rolled into 1-inch balls.
How much raspberry jam is used per cookie?
Fill each indentation with about half a teaspoon of seedless raspberry jam.
How long should the cookies bake?
Bake the cookies for approximately 10 minutes until they are set but still soft.
What is the total fat content per serving?
Each serving contains 2.5g of fat.
How many carbohydrates are in each cookie?
There are 6.7g of carbohydrates per serving.
Is there protein in these cookies?
Yes, each cookie contains 0.8g of protein.
How should the cookies be stored?
Store leftover cookies in an airtight container at room temperature.
How long do the cookies stay fresh?
They can be stored for up to 3 days.
What is the final decorative touch for the cookies?
Once cooled, drizzle melted white chocolate over the cookies.
What tool should be used to make the indentation?
Use the bottom of a 1-teaspoon round measuring spoon to create the center indentation.
How far apart should the dough balls be placed?
Space the dough balls 2 inches apart on the baking sheet.
Should the baking sheet be lined?
Yes, the baking sheet should be lined with parchment paper.
How long should the cookies cool on the sheet?
Allow them to cool on the baking sheet for 5 minutes before transferring to wire racks.
What kind of jam is recommended?
The recipe specifies seedless raspberry jam.
How much butter is needed?
The recipe requires 8 tablespoons (1 stick) of softened butter.
What is the total number of ingredients?
There are 12 ingredients in this recipe.
What are the main flavor profiles of this cookie?
The cookies feature flavors of walnuts, dark chocolate, and tart raspberry jam.
Is an egg required for this recipe?
Yes, one large egg is needed.
What tags are associated with this recipe?
Tags include cookies, dessert, chocolate, raspberry, walnuts, and holiday treats.
Does the flour need special preparation?
Yes, the all-purpose flour should be sifted.
What type of chocolate is used for the drizzle?
The drizzle is made from 1/2 cup of melted white chocolate chips.
What is the food category for this recipe?
This recipe is categorized as a Dessert.
What creates the nutty coating?
The dough balls are rolled in 1 cup of toasted, finely chopped walnuts.