Raspberry White Chocolate Cookies
Easy Raspberry White Chocolate Cookies - that taste delicious and are super easy to make!Now, raspberries and white chocolate is a marriage made of haven combo
Ingredients
- 1/2 cup/115g of butter softened
- 1/4 cup/50g white sugar
- 3/4 cup/150g light brown sugar tightly packed
- 1 medium-sized egg
- 2 cups/272g of plain flour
- 1/2 cup/85g white chocolate chips
- 3-4 generous handfuls of freeze-dried raspberries
- 1 tsp baking soda
- 1 tsp vanilla extract
- pinch sea salt
Instructions
- Preheat the oven to 375F/185C and line 2 baking trays with parchment paper.
- The butter and sugars are beaten together until creamy. The egg is then added and mixed with the vanilia.
- Sieve in the flour, baking soda, and a touch of salt to the butter mix. Mix gently. Do not over-mix.
- Finally, fold in the white chocolate chips and raspberries.
- Chill the dough in the fridge for 20 minutes.
- Shape into 14 cookies, and add them to the baking trays leaving plenty of space between them.
- Bake for 12 minutes. Cool them on the baking tray.
- Enjoy
Notes
We recommend adding 3-4 cookies per baking sheet, as they need plenty of space.
Cookies will last in an air-tight container for up to 3 days in the fridge.
Cookies will last in an air-tight container for up to 3 days in the fridge.
Nutrition
Serving: 1cookieSugar: 24.3gCalories: 266kcalFat: 5.5gProtein: 2.1gCarbohydrates: 28.8g
Tried this recipe?Let us know how it was!
