At the Movies Chocolate-Covered Raisin Cookies
Recipe by By Holly St. Meyers, who placed 5th in the 2011 Pastry Chicago Amateur/Student Cookie Competition, Better Than Anything You Can Get At The Movies!
1/2 cup unsalted butter, softened
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon cornstarch
Pinch of salt
1/4 cup whipping cream
1/2 cup bittersweet or dark chocolate
1/2 cup chopped California Fiesta or Flame raisins
1/4 cup chopped pecans
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon whipping cream
- For Dough: Preheat oven to 350°F (175°C).
- Using an electric mixer fitted with paddle, cream butter and sugar until smooth. Add vanilla extract and beat until combined.
- In separate bowl, combine flour, cornstarch and salt; mix together and add to creamed mixture, one tablespoon at a time. Continue mixing until dough comes together and shape into ball.
- Shape dough into 1-inch balls, about 2 teaspoons each.
- Arrange one ball in each cup of mini muffin pan(s). With your fingers and a dab of water, if necessary, press dough evenly on bottom and up sides of muffin cup to form a well.
- Bake at 350°F (175°C) for 8 to 10 minutes or until edges are golden brown. Remove from oven and set aside to cool.
- For Filling: In a 1-quart saucepan, gently heat whipping cream to simmer. Remove from heat; add chocolate chips and stir until chips are melted and mixture is smooth. Stir in chopped raisins; mix together well. Set aside.
- For Glaze: Measure powdered sugar, vanilla extract and whipping cream for glaze into small bowl; beat together until smooth.
- To Assemble: Remove cookies from muffin tins and arrange on parchment or wax paper. Divide and spoon filling into the well of each cookie. Sprinkle chopped pecans over all and drizzle with glaze. Store cookies in an air tight container for up to a week.
Makes 24 mini cookie cups.
Nutritional Information Per Serving (1/24 of recipe): Calories: 120; Total Fat: 7g; Saturated Fat: 4g; Cholesterol: 15mg; Total Carbs: 14g; Fiber: 0g; Sugar: 6g; Protein: 4g.
Recipe and photograph courtesy of California Raisin Marketing Board.