Back in my Komen days, I remember going with our Community Outreach Manager to Atchison to present our first grant to the hospital. As the only hospital/imaging center serving that region of northeast Kansas, they hosted a big pink party to celebrate. One of the things their chef made was these amazing chocolate cookies with Raspberry M&Ms. I was in love. Although I haven’t been able to locate a recipe for these delicious cookies, I opted to take my best cookie recipe, remove the confectioner sugar, and add raspberry M&Ms. My you enjoys these as much as my Marriott co-workers did. They will melt in your mouth when served warm.
Chocolate Raspberry Cookies by Amber Bourek
3/4 c. Butter, melted
1/2 c. Unsweetened Cocoa Powder
1 c. Sugar
2 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Vanilla
1/2 c. Chocolate Chips
1/2 c. Raspberry M&Ms
In a large bowl, mix butter, cocoa, and sugar. In a medium bowl, combine flour, baking powder, baking soda, and salt. Use an electric mixer to add eggs and vanilla into chocolate mixture. Slowly add dry ingredients. Stir in chocolate chips. Refrigerate overnight. Roll into balls and place on baking sheet. Bake at 350 degrees for 12 minutes.
- I used mini-chocolate chips and it wasn’t as rich as I would have liked. I’d recommend using Milk Chocolate regular sized chips. You might even want to use 3/4 cup.
- I used 1/2 c. Raspberry M&Ms. That put only about one M&M per cookie. You might want to use 3/4 or 1 cup of M&Ms.
- I didn’t add but you could easily add a tsp. of raspberry syrup instead of adding more M&Ms.