Chocolate Dipped Raspberry Heart Cookies
Soft raspberry heart cookies dipped in rich chocolate – perfect for romantic occasions and gifting.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup sugar
- 1 egg large
- 1 tsp vanilla extract
- 0.5 cup raspberry puree
Chocolate Dip
- 1.5 cups chocolate chips semi-sweet
- 1 tsp coconut oil optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy. Add egg and vanilla.
- Mix in raspberry puree, then dry ingredients.
- Chill dough for 1 hour.
- Roll dough and cut hearts.
- Bake 9–11 minutes. Cool completely.
- Melt chocolate and dip cookies. Let set.
Notes
Use quality chocolate for best results. Chill dough for clean shapes.