"I was on an airplane and a lady across the aisle was reading a magazine with this recipe in it. I asked her what magazine it was and found the recipe online. It ended up being a Paula Dean recipe. Please read my notes at the bottom."
2 sticks salted butter, softened
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa powder
1 teaspoon baking powder
1 6-ounce package raspberry cream-filled dark chocolate baking pieces, such as Hershey's brand, or plain dark chocolate pieces
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon seedless raspberry preserves
Preheat the oven to 350. Grease 1 or more cookie sheets.
Using a mixer on medium speed, cream the butter and both sugars in a bowl until fluffy. Add the eggs and vanilla; beat well.
In a small bowl, combine the flour, cocoa and baking powder. Gradually add to the butter mixture, beating until blended. Stir in the baking pieces. Drop by tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 12 to 14 minutes. Cool on a wire rack.
In a small bowl, combine the confectioners' sugar, milk and raspberry preserves. Stir until smooth. When the cookies have cooled, drizzle the icing over them.
Yield: 4 dozen
-This recipe makes very small cookies. I made my tiny and still only got 3 1/2 dozen. Next time I would double the recipe and the size of the cookies.
-The only chocolate I found with raspberry inside was Ghiradelli squares. The package was a little less than 6 ounces, but it worked out fine.
-The only brand of seedless red raspberry preserves I found was called Polander All Fruit, and it still wasn't preserves, it was spread. The color was too brownish for the icing compared to the pinkish icing in the photo for the original recipe, so I added a couple drops of red food coloring. I also had to add an additional tablespoon or two of milk to the icing