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Raspberry and Chocolate Cookie Wreath

  • Prep 10 min
  • Total 30 min
  • Servings 2
  • Pinterest
    122
  • Print
    409
  • Save
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  • Facebook
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  • Email
    52

A fun dessert wreath made with Pillsbury™ sugar cookie dough and topped with fresh raspberries. MORE + LESS -

Nick Evans Nick Evans
December 28, 2014

Ingredients

1
package (16 oz.) Pillsbury™ refrigerated sugar cookie dough
1
cup dark chocolate chips
1/4
cup heavy cream
1
cup fresh raspberries + some for garnish
1
cup powdered sugar
1
tablespoon milk
Cinnamon Toast Crunch™ cereal (for garnish, optional)

Steps

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  • 1
    Preheat oven to 350ºF. Line baking sheet with lightly floured parchment paper to prevent dough from sticking.
  • 2
    Remove dough from container and cut in half. Shape each half into a round wreath shape (about 8-10 inches across) on the parchment-lined baking sheet. Use a large cookie cutter to cut a hole in the center of each cookie wreath.
  • 3
    Bake cookie wreaths for 12-14 minutes until they are slightly golden around the edges. The wreaths might puff up a bit and lose their shape, but you can reshape them after they are out of the oven (if you want to). Let them cool completely.
  • 4
    Combine dark chocolate chips and cream in a bowl and microwave in 15-second bursts until chocolate is melted. Stir together until silky smooth and spread over the top of each cookie wreath.
  • 5
    In a small food processor, pulse a cup of fresh raspberries until they are pureed. Drizzle the raspberry puree over the cooled wreaths. Dot each wreath with a few fresh raspberries as well.
  • 6
    In a separate bowl, mix together powdered sugar and milk. Drizzle the glaze over the wreaths also.
  • 7
    Optionally, top each wreath with Cinnamon Toast Crunch™ cereal for a little extra texture. Slice and serve!

Expert Tips

You can use any kind of cereal or even nuts as a topping. Get creative!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Pretty and easy all at once, this is a dessert to please party guests.

If there’s a more decadent, but secretly easy, dessert flavor profile than raspberries and dark chocolate, I sure don’t know it. Slightly tart and sweet berries coupled with chocolate are a true favorite.

Sure, you could just stir them together in a bowl and eat them, but this fun and festive wreath is a much better way to deliver decadence!

The wreath starts with simple Pillsbury sugar cookie dough. It’s easy enough to work with. Just remember that you might need to lightly flour your work surface so the dough doesn’t stick.

If you have 16 ounces of dough, you should be able to get two wreaths out of it. Each one should be 8-10 inches across and you can poke a big hole in the center with a cookie cutter.

Bake each wreath at 350ºF on a baking sheet lined with parchment paper. Each one will need to bake for 12-14 minutes until it’s golden around the edges.

The wreath will probably puff up while it bakes, but you can re-shape it after it cooks if you need to.

This was my finished wreath!

Now for the toppings. The chocolate ganache is easy enough. Just microwave the chocolate chips and cream in a bowl in 15 second bursts (and stir between bursts) until it’s silky smooth!

Spread it on the wreaths in a thick coat. You know this is going to be good.

While you could just toss on the fresh raspberries, I recommend pureeing a cup of them into a fresh sauce. This is easy and fun to drizzle over the wreaths.

I still like to add a few fresh raspberries and a quick powdered sugar glaze.

This is a fun dessert that is actually pretty easy to toss together. Try it out for the holidays or Valentine's Day!

Check out Nick's blog, Macheesmo, and follow him on his Tablespoon Profile.

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