Red, White and Blue Cookies
White chocolate chips, raspberries and blueberries make these Red, White and Blueberry Cookies a fun, patriotic treat for the 4th of July.
Servings: 48 cookies
Ingredients
- 1½ cups butter softened
- 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 kosher salt
- 1½ cups white chocolate chips
- ¾ cup dried raspberries
- ¾ cup dried 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.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 150mg | Potassium: 76mg | Fiber: 1g | Sugar: 15g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg