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Copycat Raspberry Rallies
Copycat Raspberry Rallies
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
120 minutes
Recipe for Homemade Raspberry Rally Girl Scout Cookies
Ingredients:
  • Cookies
  • 2 cups freeze-dried raspberries (about 1 [1.25-oz.] pkg.)
  • 3/4 cup (6 oz.) unsalted butter, room temperature
  • 1 cup (7 1/4 oz.) granulated sugar
  • 1 large egg, room temperature
  • 1 1/2 cups (6 3/8 oz.) all-purpose flour, plus more for rolling out
  • 1 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • Coating
  • 3 cups (about 16 oz.) semisweet chocolate chips
  • 1/4 cup coconut oil
Instructions:
  • Pulse dried raspberries in a food processor until finely crushed, about 1 minute. Strain 1/2 cup of the crushed raspberries through a fine sieve to separate the seeds; place in a medium mixing bowl and keep aside. Save the rest of the crushed raspberries for decoration.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add sugar and beat until light and fluffy, scraping down the sides as needed. Mix in egg and vanilla extract until just combined.
  • Combine 1/2 cup raspberries with flour, baking powder, and salt in a bowl; whisk until smooth. Gradually mix dry ingredients into butter mixture on low speed for about 2 minutes, then scrape the sides of the bowl and stir for another 30 seconds.
  • Divide the dough in half and place each half on a lightly floured large piece of parchment paper. Working with one half at a time, dust the top with flour and shape into a 6-inch circle. Cover with another sheet of parchment paper and roll out to 1/4 inch thickness. Chill in the refrigerator for about 1 hour.
  • Preheat the oven to 350°F (175°C) and prepare 2 large rimmed baking sheets by lining them with parchment paper.
  • Use a 2-inch round cookie cutter to shape the chilled dough. Place the cookies on the baking sheet, spacing them 1 inch apart. Continue cutting out cookies with any remaining dough, including scraps, while the first batch bakes.
  • Bake cookies in preheated oven until edges are slightly golden brown and set, rotating halfway through, for 8 to 10 minutes. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely, about 15 minutes.
  • In a large microwave-safe bowl, combine chocolate chips and coconut oil. Microwave on HIGH for about 90 seconds, stirring every 30 seconds until fully melted and smooth. Dip a cookie into the melted chocolate, ensuring both sides are coated. Use a fork to flip the cookie and remove any excess chocolate. Place cookies on a wire rack over waxed paper, then sprinkle with processed raspberries. Chill in the refrigerator for 15 minutes until the chocolate is set. Serve immediately or store in an airtight container for up to a week.

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