Wednesday, March 13, 2013

Raspberry Truffle Cookies

Last week, I saw a recipe on Six Sisters blog for Thin Mint Cookies, I was going to just make that this week, but then I found a bottle of Raspberry extract and decided to make a chocolate raspberry cookie instead. It was awesome! They were a big hit in our bakery.  I changed a few other things too, but whether you make these with mint or raspberry, or if you have a completely different idea, they will be awesome!

Raspberry Truffle Cookies
adapted from Six Sisters Stuff

1/2 cup butter, softened
1/2 cup Smart Balance for baking, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cup cake flour

Raspberry Chocolate Coating:
2 cups semi-sweet chocolate chips
1 1/2 teaspoons Raspberry extract
8 Tablespoons butter

Dough kind of crumbly.
In mixing bowl of Kitchenaid mixer, beat butter and Smart Balance until light and fluffy. Add powdered sugar and mix well. Mix in vanilla, salt and cocoa. Mix in the flour, the dough should be crumbly. Put dough into refrigerator to chill for about 20 minutes. After removing from fridge, place on a lightly floured surface and knead until the dough is combined and smooth before rolling out.

Preheat oven to 350 degrees while rolling out cookies. On the lightly floured surface, roll out dough to between 1/4 inch and 1/8 inch thickness (I rolled mine a bit thicker, than the original called for because doesn't everyone want just a bit more chocolate cookie inside?). Cut out cookies with a 1 1/2 inch round cookie cutter. Place cookies on a baking sheet that's been lined with parchment paper (much easier clean-up!). Bake for about 9-10 minutes, if you roll them a bit thicker, you may need a couple more minutes, you want the edges to be set and the cookies to not feel doughy in the middle if you touch in the middle. Cool cookies completely.

When the cookies are cool, place the chocolate chips, butter and the extract into a microwave safe bowl (the original recipe just calls for the chips at this point, but I had a really hard time making it so the ganache stuck to the cookies that way, it was too hard, and hardened as soon as I added the extract to it.) microwave in 30 second intervals, until smooth and combined. Working with individual cookies, place into chocolate and use a fork to flip and lift them out of the chocolate. Place the cookie back on the parchment lined baking sheet you cooked them on. Allow chocolate to harden before serving (if you can wait that long!). Placing them in the fridge helps the chocolate to harden faster (and gets them out of your sight, hopefully long enough to harden!). 


  1. MMmmmm ...I must try this one! Quick question...what is smart balance???

    1. Smart Balance is a margarine that we use at Cutler's for baking. You could always just use another stick of butter, because the Smart Balance that I've seen at the store has the wrong ratio of fats and doesn't work really well for baking. At Cutler's we use half and half to get the benefits of both margarine and butter in the final product. Thanks for the great question, Amelia!