Simply add chocolate chips to a basic sugar cookie recipe and drizzle raspberry preserves after baking to make these three-ingredient kid-favorite treats.




  • To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips. Form into one disk and refrigerate for 2 hours.

  • Press into a 9-inch round fluted nonstick tart pan. Score into 16 pie-shaped wedges without cutting completely through dough.

  • Bake at 350°F for 27 to 30 minutes. Let cool and remove side of pan. Just before serving, melt 3 tablespoons seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.

Nutrition Facts

179 calories; 8 g total fat; 28 mg cholesterol; 36 mg sodium. 25 g carbohydrates; 2 g protein;