Tuesday, January 14, 2014

Raspberry & Chocolate Sweet Bites

Juicy, red raspberries. 

Yes, they're tasty and all but why stop at just a plain raspberry? I was thinking, why not stuff those little guys - with milk chocolate chips? 

And then set them afloat in a sea of gooey, vanilla frosting? All held together by a crisp little vessel made of a cinnamon-sugar snickerdoodle cookie!

... with just the lightest of a dusting over the top of those babies with confectioners sugar. 

Ah! Perfect!!

Raspberry & Chocolate Sweet Bites

1-1/2 c. granulated sugar
1/2 c. (1 stick) butter, softened
1/2 c. shortening
2 eggs
2-3/4 c. all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
Nonstick cooking spray
2/3 c. butter
4 c. confectioners sugar
1 TB vanilla extract
5 TB hot water

2 c. red raspberries
3/4 c. milk chocolate chips
Confectioners sugar for dusting

Preheat oven to 400 degrees F. Cream the sugar, butter and shortening for 5 minutes until very fluffy and light. Beat in the eggs 1 at a time. In a separate bowl whisk together the flour, cream of tartar, baking soda, salt and cinnamon. Mix the dry ingredients into the wet until combined. 

Spray mini muffin pans with nonstick cooking spray. Roll the dough into 1-1/2" balls and press one ball into each muffin cup, pressing the dough evenly up the sides.
Bake in the heated oven for about 9 minutes. Pull the pans out - the dough will be starting to brown and will be puffed up. Use the back of a teaspoon to press the dough back down and against the sides. Return pans to oven and bake for an additional 4-5 minutes.  They should be lightly browned. Remove from oven and gently tip the cookie cups from the pans. Allow to cool completely on a wire rack. Store them in a sealed container until you're ready to fill them.

Very gently wash the raspberries under a light spray of lukewarm water. Gently dry them in a salad spinner lined with paper towels, so they are as dry as possible but intact and not turning to mush. Stuff one to two milk chocolate chips into each raspberry and set aside.

For the frosting: melt the butter in a saucepan over medium-low heat. Remove from heat and stir in the vanilla and confectioners sugar. Add the hot water 1 tablespoon at a time, stirring until the frosting is smooth and thick.

Fill each cookie cup with about 1 teaspoon of frosting and top with 2 stuffed raspberries. Once they are all filled dust the tops with confectioners sugar.

Makes about 36 sweet bites. Because the raspberries are so perishable these are best enjoyed the day they're made.


  1. I love the combination of chocolate and raspberry. Thanks for sharing at Food on Friday!

    1. That combination is classic, hard to resist! Thank you!


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