raspberry rOsé walnut chOcOlate cOOkies

AuthorHeather WallaceCategoryDifficultyBeginner

Want to impress someone? As if the name alone doesn't make you feel sophisticated, the taste will up the ante of your clout to anyone you serve these to.

In January Dove came out with six new chocolate bars and for this recipe I used the Raspberry Rosé Dark Chocolate that Dove describes as "sweet pink layer with raspberry and rosé over silky smooth Dove chocolate." Well...I'm a big fan of Dove chocolate and when I passed by these new chocolate bars in the store they screamed out at me and I had to try one. I'll be going back soon to try the other flavors as well, but for now...just enjoy these sophisticated cookies. 🙂

Yields16 Servings
Prep Time1 hr 15 minsCook Time14 minsTotal Time1 hr 29 mins

 ½ cup unsalted butter, room temperature
 ½ cup packed brown sugar
 1 large egg, room temperature
 1 tsp vanilla extract
 1 cup all-purpose flour
  cup Hershey's Special Dark Cacao powder
 1 tsp baking soda
  tsp salt
 2 tbsp milk
 3.90 oz Dove Dark Chocolate Raspberry Rosé Bar, chopped
 ½ cup chopped walnuts
 coarse sea salt

Gather the Ingredients . . .
1

Mix Wet Ingredients . . .
2

In a stand mixer with a paddle attachment, cream 1/2 cup of room temperature butter for 30 seconds.

Beat in 1/2 cup of sugar and 1/2 cup of packed brown sugar and cream until fluffy scraping the sides of the bowl as needed.

3

Add 1 large room temperature egg and 1 teaspoon of vanilla extract, blend until combined.

Sift Dry Ingredients . . .
4

In a separate bowl sift together 1 cup of flour, 2/3 cup Hershey's Special Dark Cacao powder, 1 teaspoon baking soda, and 1/8 teaspoon salt.

5

Gradually beat into the wet ingredients.

6

Stir in 2 tablespoons of milk.

7

Chop 1- 3.9 ounce bar of Dove Dark Chocolate Raspberry Rosé bar.
I found the chocolate bar in the candy aisle of my local Meijer grocery store, but if you can't find it at your store then use any raspberry chocolate candies you can find.

8

Mix in chopped Raspberry Rosé bar and 1/2 cup of chopped walnuts into dough.

Chill for 60 Minutes.

Bake and Enjoy . . .
9

Preheat oven to 350°F.

Line a cookie sheet with a silicone mat or parchment paper.

10

Form 2 tablespoons of cookie dough into balls and place onto baking sheet.

Flatten dough balls slightly and top with a sprinkle of coarse sea salt.

11

Bake 13 Minutes to 14 minutes.

12

Cool 5 Minutes before removing from baking sheet to a wire rack.

Let cool completely.

13

Enjoy with a glass of milk.

Ingredients

 ½ cup unsalted butter, room temperature
 ½ cup packed brown sugar
 1 large egg, room temperature
 1 tsp vanilla extract
 1 cup all-purpose flour
  cup Hershey's Special Dark Cacao powder
 1 tsp baking soda
  tsp salt
 2 tbsp milk
 3.90 oz Dove Dark Chocolate Raspberry Rosé Bar, chopped
 ½ cup chopped walnuts
 coarse sea salt

Directions

Gather the Ingredients . . .
1

Mix Wet Ingredients . . .
2

In a stand mixer with a paddle attachment, cream 1/2 cup of room temperature butter for 30 seconds.

Beat in 1/2 cup of sugar and 1/2 cup of packed brown sugar and cream until fluffy scraping the sides of the bowl as needed.

3

Add 1 large room temperature egg and 1 teaspoon of vanilla extract, blend until combined.

Sift Dry Ingredients . . .
4

In a separate bowl sift together 1 cup of flour, 2/3 cup Hershey's Special Dark Cacao powder, 1 teaspoon baking soda, and 1/8 teaspoon salt.

5

Gradually beat into the wet ingredients.

6

Stir in 2 tablespoons of milk.

7

Chop 1- 3.9 ounce bar of Dove Dark Chocolate Raspberry Rosé bar.
I found the chocolate bar in the candy aisle of my local Meijer grocery store, but if you can't find it at your store then use any raspberry chocolate candies you can find.

8

Mix in chopped Raspberry Rosé bar and 1/2 cup of chopped walnuts into dough.

Chill for 60 Minutes.

Bake and Enjoy . . .
9

Preheat oven to 350°F.

Line a cookie sheet with a silicone mat or parchment paper.

10

Form 2 tablespoons of cookie dough into balls and place onto baking sheet.

Flatten dough balls slightly and top with a sprinkle of coarse sea salt.

11

Bake 13 Minutes to 14 minutes.

12

Cool 5 Minutes before removing from baking sheet to a wire rack.

Let cool completely.

13

Enjoy with a glass of milk.

raspberry rOsé walnut chOcOlate cOOkies
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