Today is my birthday! I’m the big 2-5 today and for the first time I’m kind of not excited about my birthday. Mainly because 25 sounds so much older than 24, doesn’t it?? Or maybe it’s just me. Either way, I guess I’m officially mid-twenties now…*sigh*…on the downhill slide to 30. I’m starting to realize that “old” is somewhat of a relative term. And to think I used to say 25 was old – haha!
Since my brother’s birthday was Saturday, my mom had us a little combined birthday party over the weekend. And honestly, I can only remember one or two years that we didn’t have a combined birthday party (except for the years before he was born!). I mean, our birthdays are only 3 days apart so it just makes sense. Especially since over half of our family has September birthdays – it’s hard to find a day for everyone ;)! We’ve never minded the combined birthday parties though. We always had our own cakes and invited whoever we wanted. The more the merrier, right? This year we didn’t have cakes we had Mixed Berry Shortcakes and chocolate raspberry cookies instead. We both really like shortcakes and I just decided to whip these cookies up at the last minute because I was in the mood to bake =). The raspberry jello adds a subtle raspberry flavor (and not so subtle color!) without any seeds or excess moisture, allowing the cookies to keep their nice chewy texture. You could easily change up the jello flavor to suit your tastes, and I think white chocolate chips would be good too. I haven’t decided what I’ll be baking up today to celebrate, but I’m sure I’ll find myself in the kitchen =). Enjoy!
Chocolate Raspberry Cookies
1 stick butter, softened
3/4 cup sugar
1 box (4-serving size) raspberry jello
1 tsp vanilla
2 cups White Lily self-rising flour
12 oz semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Combine butter, jello, and sugar in bowl of stand mixer and beat until light and fluffy. Add egg and vanilla and beat until combined.
2. Stir in flour until fully incorporated, being careful not to over mix. Stir in chocolate chips.
3. Using a #40 scoop, place dough onto greased or parchment lined cookie sheets. Bake for 8-10 minutes or until edges are lightly browned.