Chocolate Raspberry Cookies - Blast From the Past

When Paula become a grandma, she wanted to celebrate with a baby shower by preparing the perfect menu that included delicious Chocolate Raspberry Cookies to munch on! Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients: 1 (6 oz) package raspberry creme filled dark chocolate baking pieces 1 teaspoon baking powder 1/3 cup dutch process cocoa 2 1/2 cups all purpose flour 1 teaspoon vanilla extract 2 large eggs 1 cup sugar 1/2 cup lightly packed brown sugar 1 cup (2 sticks) softened butter 1 1/2 cups confectioner's sugar 2 tablespoons milk 1 tablespoon seedless raspberry preserves Preparation: 1.) Preheat oven to 350 °F. Lightly grease baking sheets. 2.) With an electric mixer, beat butter and sugars together at medium speed until fluffy. 3.) Add eggs and vanilla, beating well. 4.) In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. 5.) Stir in baking pieces. 6.) Drop cookies by tablespoonfuls onto prepared baking sheets. 7.) Bake 12 to 14 minutes. 8.) Remove to wire racks to cool. 9.) Once cool, drizzle with Raspberry Icing. 10.) Makes about 4 dozen cookies. Raspberry Icing: 1.) In a small bowl, combine confectioner’s sugar, milk and raspberry preserves, stirring until smooth.