Chocolate Blackberry Cream Cookies

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A recipe for a fudgy chocolate cookie with blackberry frosting.

Source: Your Cup of Cake, a blog I found thanks to Pinterest.

Yield: About 2-3 dozen cookies.

It is just not that difficult to come up with a reason to purchase berries.  I’m never quite sure what to do with them, but it never takes me long to figure it out.  When I found this recipe, I was excited to have a good reason to purchase blackberries.  They sat in the fridge for a couple days before I got around to baking with them, and the kids kept asking me about them.  My son, the “fruitarian,” was going crazy with blackberry-desire!  As it turned out, I baked while the kids cleaned their rooms, and used the cookies as a reward for a job well done.  A very delicious reward.

The cookie itself is deceptively delicious.  Even if you don’t want to top your cookie with berries, (and I admit, that sounds crazy even to me!) consider making this cookie plain.  It is a super simple version of a chocolate crinkle, made with a devils food cake mix.  It can be mixed up very quickly, and comes out [tooltip text="Mine were actually a bit TOO soft and fudgy. I baked for 7 minutes, but I think I should have given them 8."]soft and fudgy and almost brownie-like[/tooltip].  YUM.  Since the dough was quite soft, I used my scoop to drop dough into a bowl of powdered sugar, and I was quite generous in coating it, so my fingers wouldn’t get too sticky.

Don’t get me wrong, I have no problem licking chocolate cookie dough off my fingers.  I just wanted to save myself for the blackberry cream frosting.

I have honestly not baked with berries much.  The recipe on Your Cup of Cake calls for a blackberry puree, without actually mentioning how to make the puree, so I did what any self-respecting mom would do:  I guessed.  And, all things considered, I think I guessed pretty well.  I dumped a bunch of berries in a bowl, and sprinkled them with sugar, because… well… that’s just what you do with berries.  Right?  I used a fork to smash them a bit, and then I let them sit and macerate for maybe 10 minutes while I rolled the cookies in sugar and put them in the oven.

I then came back and smashed them some more.  The truth is, I am just way to lazy to strain this.  Plus, I don’t have a good strainer.  The only strainer I own has been used to clean the fish bowl, so I don’t have much desire to use it on my berries.  True story.  I figured it would be fine if my frosting had berry chunks in it.  Fine and dandy.

I measured about [tooltip text="I had plenty of puree leftover, so I added it to sugar and water and made a blackberry syrup for pancakes. My family thinks I'm amazing now!"]3 tablespoons of the non-strained berry puree[/tooltip], and mixed into my softened cream cheese and butter, and added powdered sugar until it was a nice, thick, frosting consistency.  I gently frosted my soft chocolate cookies, and topped them with a leftover berry, to make them look extra pretty.  I think these would really impress at a gathering, so I definitely recommend them for entertaining!  Plus, since the cookies are made with a cake mix, they are one of the simpler recipes on this humble blog.  The only real problem was cleaning up all that powdered sugar!

Chocolate Blackberry Cream Cookies
 
Cook time
Total time
 
A recipe for a fudgy chocolate crinkle cookie topped with blackberry frosting.
Category: Cookie
Serves: 2 dozen
Ingredients
  • COOKIE:
  • 1 box Devil’s Food Cake Mix
  • 2 eggs
  • ⅓ cup vegetable oil
  • 1 tsp. vanilla
  • powdered sugar, for rolling
  • FROSTING:
  • 4 oz. cream cheese, softened
  • 4 T. butter, softened
  • 2-3 T. blackberry puree
  • 1 tsp. vanilla
  • about 2 cups powdered sugar
Instructions
  1. For cookie, mix together eggs, oil, and vanilla. Add cake mix and mix just until combined.
  2. Roll dough into balls, and coat with powdered sugar. Place on baking sheet.
  3. Bake 7-10 minutes at 350 degrees.
  4. For frosting, mix all ingredients together. Adjust consistency of frosting by adding more sugar to thicken, or more puree to thin.
  5. Frost cooled cookies, and top with a blackberry.

If you enjoy this recipe, you might also enjoy:

Lemon Blueberry Bars from Cook Like A Champion

Sweet Fruit Salsa & Cinnamon Chips from Our Best Bites

Chocolate Crinkles from Jen’s Favorite Cookies

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  1. [...] This week’s exciting adventures into food experimentation involved blackberries.  YUM.  First, I made these chocolate blackberry cookies… [...]

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