Raspberry Chocolate Cookies

This recipe takes people by surprise. They are a little odd looking with their bright reddish-pink color and that can deter some people right there. Don't judge a cookie by it's cover, people!

I liked these a lot. They won't ever be my absolute favorite, and several people weren't sure about the raspberry/chocolate combination, but they have a great full flavor and I'm sure you can diversify with other flavors and colors of gelatin. Maybe a lime gelatin with skittles? Sounds just like the gross kind of thing a certain 9 year old boy would think was awesome.

They don't take long to make or bake and they sure don't take a lot of ingredients. I did the whole thing by hand, without a mixer, so even a baker without access to great tools can make this recipe.

• 1 (19-21 oz) package pre-made sugar cookie mix
• 1 (0.3 oz) package sugar free raspberry gelatin
• 1 stick butter, softened
• 2 egg whites
• 2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Combine sugar cookie mix, gelatin and butter in a large bowl. Combine with a fork until crumbly, and then add eggs. Mix well to combine until color is uniform. Dough will be stiff. Add chocolate chips and mix well. 

Spoon dough by the tablespoon onto a parchment paper lined cookie sheet, leaving about an inch of space in between cookies. Bake for 10-12 minutes, or until just set. Cool on cookie sheet for 5 minutes before transferring to cooling rack to cool completely. 

NOTES: make sure you use sugar free gelatin. I kept wondering why the recipe said 0.3 oz package when all I was seeing was 3 oz packages at the store. It's the full sugar vs. the sugar free version. I think there is plenty of sugar in the cookie mix, so you don't need to add to it with the gelatin. 

I used the Betty Crocker mix, but I don't know of other brands are out there that might work. I let my cookies bake for 10 minutes, turned off the oven but left the door closed for the final 2 minutes and then let them sit on the trays for 5 on the counter and finally moved them to the cooling racks. I get really nervous making cookies because they never look like they are done when I take them out of the oven. Or they look like they're done and then they're complete mush on the inside. 

Serves: 24

Prep Time: 10 minutes

Total Time: 20 minutes, plus cooling

Recipe from Eclectic Recipes