Raspberry White Chocolate Cookies
Raspberry White Chocolate Cookies
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These raspberry white chocolate cookies use freeze-dried raspberries to deliver intense raspberry flavor and bright pink color.
These raspberry white chocolate cookies use freeze-dried raspberries to deliver intense raspberry flavor and bright pink color.
Use an electric beater to cream the butter and sugars together. Do this for around 2 minutes until light and creamy.
Use an electric beater to cream the butter and sugars together. Do this for around 2 minutes until light and creamy.
Add in the egg, egg yolk, and vanilla and beat until combined.
Add in the egg, egg yolk, and vanilla and beat until combined.
In a small bowl whisk together the flour, baking soda, and salt.
In a small bowl whisk together the flour, baking soda, and salt.
Tip the dry ingredients into the egg and butter mixture and mix it together into a sticky dough.
Tip the dry ingredients into the egg and butter mixture and mix it together into a sticky dough.
Add in the white chocolate chips and mix them in.
Add in the white chocolate chips and mix them in.
Use your hands or a knife to crumble up the freeze-dried raspberries into small pieces.
Use your hands or a knife to crumble up the freeze-dried raspberries into small pieces.
Stir them into the dough. The next step is to chill the dough for at least 2 hours.
Stir them into the dough. The next step is to chill the dough for at least 2 hours.
Preheat oven to 338°F/170°C. Roll the cookie dough into balls and place on two baking sheets with parchment paper.
Preheat oven to 338°F/170°C. Roll the cookie dough into balls and place on two baking sheets with parchment paper.
Bake the raspberry chocolate cookies for around 11-12 minutes until golden brown along the edges.
Bake the raspberry chocolate cookies for around 11-12 minutes until golden brown along the edges.
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See the full recipe on the website!
See the full recipe on the website!
Enjoy!
Enjoy!
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