Easiest Way to Make Favorite White chocolate and raspberry cookies

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, white chocolate and raspberry cookies. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

White chocolate and raspberry cookies is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. White chocolate and raspberry cookies is something which I’ve loved my entire life.

White Chocolate Raspberry Cookies - Deliciously thick and chewy cookies that are loaded with white chocolate chips and freeze-dried crushed How to make White Chocolate Raspberry Cookies. To make these cookies, start by whisking together the flour, baking powder, baking soda. Chewy cookies filled with jammy raspberries and chunks of rich white chocolate. You'll win anyone over with these cookies, I promise!

To begin with this particular recipe, we must first prepare a few components. You can have white chocolate and raspberry cookies using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make White chocolate and raspberry cookies:

1. Take Cookie dough
2. Take 125 g unsalted butter
3. Make ready 90 g white sugar
4. Get 90 g light brown sugar
5. Make ready 1 tsp vanilla extract
6. Take 1 egg
7. Prepare 260 g self raising flower
8. Prepare 1/2 tsp salt
9. Prepare Filling
10. Make ready 150 g white chocolate
11. Take Frozen raspberries

I am posting the recipe as I found it and am not sure of the number of cookies this will produce as written. Share the dynamic duo of white chocolate and raspberries by baking up a batch of these easy drop cookies for Christmas. Homemade cookies are always a welcome treat. I started my search for White Chocolate Raspberry Cookies on Google.

Instructions to make White chocolate and raspberry cookies:

1. Preheat oven to 165C
2. Cream the butter, sugars, and vanilla together until they come together. This is easiest done with an electric mixer, 30 seconds to a minute on medium to high speed.
3. Add the egg and continue mixing until fully incorporated, around 30 seconds to 1 minute
4. Add the salt and 1/3 of the flour, then mix on a slow speed with the mixer. Once fully incorporated, continue adding and mixing the flour. Use a spatula to work in the flour if the mixer struggles! Stop mixing as soon as the dough comes together.
5. Add chocolate to dough mixture, mix on low speed until incorporated evenly.
6. Roll 2.5cm diameter balls of dough (I use an ice cream scoop for this) and take raspberries out of the freezer. I chop one and a half raspberries per dough ball, and push them into the balls by hand.
7. Before baking (regardless of filling) chill in the fridge for 15 minutes before baking. When they are ready to bake, the final important step is to sprinkle some salt on top! This will really bring out the sweetness and add some savory flavor to the cookie.
8. Bake for 11-12 minutes, or until the edges are browning. The middle will look under-baked, but don’t worry, it is supposed to look like that (plus potentially under-baked cookies are better than potentially over baked-cookies)

Homemade cookies are always a welcome treat. I started my search for White Chocolate Raspberry Cookies on Google. The Subway copycat recipes calls for a box of muffin mix, but I was looking for something from scratch. I wanted a cookie with as close to real raspberries as possible. And I didn't want any preservatives giving the cookie a funky.

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