White chocolate chips, raspberries and blueberries make these Red, White and Blueberry Cookies a fun, patriotic treat for the 4th of July.
Prep Time20 minutesmins
Cook Time15 minutesmins
Additional Time2 hourshrs
Total Time2 hourshrs35 minutesmins
Course: Dessert
Cuisine: American
Servings: 48cookies
Calories: 174kcal
Ingredients
1½cupsbuttersoftened
1cupwhite sugar
1cuppacked brown sugar
2eggsroom temperature
1tablespoonvanilla
4cupsall purpose flour
4teaspoonscornstarch
2tspbaking soda
1tspkosher salt
1½cupswhite chocolate chips
¾cupdried raspberries
¾cupdried blueberries
Instructions
In a large mixing bowl, 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. Slowly add the dry ingredients to the butter mixture. Stir until combined. Add the chocolate chips, dried raspberries, and dried blueberries.
Scoop and 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.
When ready to bake the cookies, preheat oven to 350°F. Place the cookie dough balls on a parchment lined baking sheet. Bake for 8-11 minutes until edges are lightly brown. Take care not to over-bake. The centers should look soft.
Cool on the baking sheet for 5 minutes and then transfer to a wire rack. Cool completely before storing in an airtight container.
Notes
I used Trader Joe's freeze dried raspberries and blueberries. They're great for snacking and for baking.