Come as close as possible to perfection with our Chocolate-Raspberry Cookie Balls recipe. Our Chocolate-Raspberry Cookie Balls are dipped and drizzled in chocolate.
Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.
3
Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.
Kitchen Tips
Tip 1
Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Tip 2
How to Easily Dip the Cookie Balls
To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
Tip 3
Note
If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use for another use.
Tip 4
How to Store
Store in tightly covered container in refrigerator.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol less than 5mg
2%
Sodium 55mg
2%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
4%
Sugars 10g
20%
Protein 1g
2%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
48 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.