Copycat Raspberry Rallies Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 34 servings.

Cookies:

• 2 cups freeze dried raspberries (1.25-oz package)
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/8 teaspoon kosher salt

Chocolate Coating:

• 3 cups semisweet chocolate chips
• 1/4 cup coconut oil

Directions

Step 1: Begin by processing the dried raspberries in a food processor until completely broken down and no small crumbs remain. This should take around 1 minute. Sift half a cup of processed raspberries through a fine sieve to remove the seeds, transferring the smooth raspberry powder to a medium-sized mixing bowl. Set aside. Reserve the remaining raspberry crumbs for garnish later.

Step 2: In the bowl of a stand mixer fitted with a paddle attachment, place the softened butter. Beat the butter on medium speed until it becomes smooth and creamy, about 1 minute. Add the granulated sugar and continue beating for 2 to 3 minutes, until the mixture is light and fluffy. Remember to scrape down the sides of the bowl as needed.

Step 3: Beat in the egg and vanilla extract until just combined, about 30 seconds. The batter should be smooth.

Step 4: In the same bowl with the processed raspberries, whisk together the all-purpose flour, baking powder, and kosher salt until no clumps remain. With the mixer on low speed, gradually add the dry ingredients into the creamed butter mixture, mixing until almost fully combined. This should take about 2 minutes. Once the dough is nearly mixed, scrape down the sides of the bowl and stir for an additional 30 seconds to ensure everything is well incorporated.

Step 5: Divide the dough into two portions. Place each portion onto a large piece of parchment paper that has been lightly floured. Working with one portion at a time, roll the dough out to form a 6-inch circle, lightly dusting the top with flour. Place a second piece of parchment paper on top and roll the dough to a 1/4 inch thickness. Refrigerate the dough until it is chilled, about 1 hour.

Step 6: Preheat your oven to 350F (175C). Line two large rimmed baking sheets with parchment paper. Once the dough has chilled, use a 2-inch round cookie cutter to cut out cookies. Place the cookies on the prepared baking sheet, ensuring there is about 1 inch of space between each cookie. Repeat with the remaining dough, including any scraps, while the first batch bakes.

Step 7: Bake the cookies in the preheated oven until the edges are slightly golden brown and set, about 8 to 10 minutes. Rotate the baking sheet halfway through baking for even results. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Let them cool completely, which should take about 15 minutes.

Step 8: For the chocolate coating, place the semisweet chocolate chips and coconut oil into a large microwave-safe bowl. Microwave the mixture on HIGH for 90 seconds, stirring every 30 seconds until the chocolate is fully melted and smooth.

Step 9: Dip each cooled cookie into the melted chocolate, using a fork to flip the cookie until it is fully coated. Remove the cookie and gently scrape off any excess chocolate. Place the coated cookies on a wire rack set over waxed paper. While still wet, sprinkle the tops of the cookies with the remaining raspberry crumbs.

Step 10: Transfer the cooling rack to the refrigerator to allow the chocolate to harden completely, about 15 minutes. Once set, remove the cookies from the fridge. Serve immediately or store in an airtight for up to a week.

Editorial Note: Nutrition data for this recipe includes the full amount of chocolate used for dipping. The actual amount of chocolate consumed will vary.

Nutrition Facts (per serving)