White Chocolate Raspberry Cookies
Take a traditional soft chocolate chip cookies and substitute white chocolate and add freeze dried raspberries to make this fun white chocolate raspberry cookie variation.
Servings: 48 cookies
Ingredients
- 3 sticks butter softened (1 and ½ cups)
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs room temperature
- 1 tablespoon vanilla
- 4 cups all purpose flour
- 4 teaspoons cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 1 and ½ cups white chocolate chips
- 1 and 1/2 cup freeze dried raspberries
Instructions
- Cream butter and sugars together until light and fluffy. Beat in eggs and vanilla.
- In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.
- Stir until combined. Stir in white chocolate chips. Carefully stir in the dried raspberries and blueberries Form into balls about an inch or slightly more in diameter.
- Chill for at least 2 hrs or a couple days if you don't want to eat them right away.
- Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.
- To make the cookies a bit prettier, you may press in a few additional chocolate chips and dried raspberries and blueberries. Press them gently into cookies that came straight out of the oven. Allow to cool on the cookie sheet for a minute before removing to a wire rack to cool completely.
Nutrition
Serving: 1cookie