Dark Chocolate Raspberry Cookies

I have a few clients for whom it’s simply expected that I bake.

That’s just the way it is.

They show up for a treatment – they receive, and THEN, they are gifted the goodies.

That’s just what I do.

 

This time, with a little “springtime” in my step, I opted for dark chocolate-covered raspberries inside a super creamy and cozy little cookie.

 

You’ll be amazed. Everyone else was – and IS!

Dark Chocolate Raspberry Cookies 

1 cup butter or shortening, room temperature
14 oz. sweetened condensed milk
3/4 cup light brown sugar, loosely packed
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. sea salt
2 1/4 cups all-purpose flour
2 cups (2 bags) Freeze Dried Raspberries in Dark Chocolate

 

Preheat oven to 375 degrees.

 

In a stand mixer or using a hand mixer, beat together the butter (shortening), sweetened condensed milk, brown sugar, baking soda, baking powder, vanilla, and sea salt until super creamy and soft.

 

Once creamy, add the flour, 1/2 cup at a time.

 

Once blended, beat the chocolate-covered raspberries until well combined.

 

Scoop 1″ balls onto parchment-covered baking sheets and form and flatten with fingers into mini discs.

 

Bake for 12-14 minutes, until just beginning to brown.

 

Remove from oven and cool (if you can wait) for 10-15 minutes.

 

SOOOOOO YUMMY! 🤤