We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Updated May 12, 2017
Pillsbury Cookie Dough
roll (16 oz.) Pillsbury™ refrigerated sugar cookie
cup dark chocolate chips
cup fresh raspberries + some for garnish
Cinnamon Toast Crunch™ cereal (for garnish, optional)
Preheat oven to 350°F. Line baking sheet with lightly floured parchment paper to prevent dough from sticking. Gather the rest of your ingredients.
Remove dough from container and cut in half. Shape each half into a round wreath shape (about 8-10 inches across) on the parchment-lined baking sheet. Use a large cookie cutter to cut a hole in the center of each cookie wreath.
Bake cookie wreaths for 12-14 minutes until they are slightly golden around the edges. The wreaths might puff up a bit and lose their shape, but you can reshape them after they are out of the oven (if you want to). Let them cool completely.
Combine dark chocolate chips and cream in a bowl and microwave in 15-second bursts until chocolate is melted. Stir together until silky smooth and spread over the top of each cookie wreath.
In a small food processor, pulse a cup of fresh raspberries until they are pureed. Drizzle the raspberry puree over the cooled wreaths. Dot each wreath with a few fresh raspberries as well. In a separate bowl, mix together powdered sugar and milk. Drizzle the glaze over the wreaths also.
Optionally, top each wreath with Cinnamon Toast Crunch™ cereal for a little extra texture. Slice and serve!
- You can use any kind of cereal or even nuts as a topping. Get creative!
More About This Recipe
- Pretty and easy all at once, this is a dessert to please party guests.If there’s a more decadent, but secretly easy, dessert flavor profile than raspberries and dark chocolate, I sure don’t know it. Slightly tart and sweet berries coupled with chocolate are a true favorite.Sure, you could just stir them together in a bowl and eat them, but this fun and festive wreath is a much better way to deliver decadence!This is a fun dessert that is actually pretty easy to toss together. Try it out for the holidays or Valentine's Day!
Cook this: Raspberry jam Danish wreath from Set for the Holidays with Anna Olson
Our cookbook of the week is Set for the Holidays with Anna Olson: Recipes to Bring Comfort and Joy by pastry chef and cooking show host Anna Olson. Tomorrow, we’ll feature an interview with its author.
Cook this: Raspberry jam Danish wreath from Set for the Holidays with Anna Olson Back to video
Kick off a festive brunch with Anna Olson’s buttery raspberry jam Danish wreath. And better yet, if you have overnight guests, rouse everyone with the aroma of it baking. Make and assemble the wreath the night before and pop it in the fridge, she says. The following morning put the pan in a cold oven, straight from the fridge, and set it to preheat.
“By the time your oven preheats, your wreath will have proofed (the final rise before baking) and warmed up. Once your oven beeps that it’s hit temperature, that’s when you set the timer. And then you wake the whole house up to the smell of butter and raspberries, and it’s just too much,” Olson laughs.
Chocolate Chip Cookie Wreath
Preheat oven to 375℉ (190℃) F line 4 cookie sheets with foil and lightly grease the foil.
In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended.
In a medium bowl, combine the flour, salt and baking soda.
With a spoon, stir into the shortening mixture just until blended.
Stir in the chocolate chips and pecans.
Divide the dough into quarters divide each quarter into 12 pieces.
Roll each piece into a 1-inch ball.
Arrange the balls on the cookie sheets almost touching to form an 8-inch circle.
Flatten the balls slightly with your fingers.
Repeat with the remaining balls to make 3 more wreaths.
Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned.
Cool completely before removing from the cookie sheet.
Meanwhile, prepare the icing.
In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth.
If too thick, thin with a little milk if too thin, add more powdered sugar.
How to Make Raspberry Chocolate Chip Cookies
To get started, preheat oven to 375º. Add 1/2 cup <1 stick>of softened butter to stand mixer.
Next, add in 1/2 cup of white granulated sugar, 1/2 cup of brown sugar, and 1 teaspoon of vanilla. Mix together until creamy.
Next add 2 eggs. Mix until completely combined.
In a small bowl, add 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
Slowly add the flour mixture to the wet mixture in the stand mixer. Mix until combined.
Add in 12 oz. of dark chocolate chips and 1/2 cup of fresh raspberries. Mix until just combined.
Place twelve 1 Tablespoon scoops on a baking sheet.
Now&hellip go get you a glass of milk and dunk some cookies! 🙂
Copycat Raspberry Cheesecake Cookies
Everything you love about Subways Raspberry Cheesecake Cookies, made at home with a cake mix.
Keyword raspberry cheesecake cookies
Total Time 1 hour 10 minutes
- 1 15.25 oz. box vanilla cake mix
- 1 8 oz. brick cream cheese
- 1/2 cup butter
- 1 egg
- 1/2 tsp vanilla
- 1 1.25-1.3 oz. bag freeze dried raspberries
- 1/2 cup white chocolate chips
Preheat oven to 350°. Combine the cake mix, cream cheese, butter, egg, and vanilla extract in a medium bowl.
Mix using a handheld mixer Scoop heaping tablespoons of dough Bake for 9-11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright. Remove cookies from the oven and let them cool on the cookie sheet for 10 minutes. Move to a cooling rack to cool completely. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.
Watch the video: How to Make Raspberry Almond Kiss Cookies. Cookie Recipes. (August 2022).
Scoop heaping tablespoons of dough Bake for 9-11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright. Remove cookies from the oven and let them cool on the cookie sheet for 10 minutes. Move to a cooling rack to cool completely. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.
Bake for 9-11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright.
Remove cookies from the oven and let them cool on the cookie sheet for 10 minutes. Move to a cooling rack to cool completely. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.