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
cup/115g of butter
cup/50g white sugar
cup/150g light brown sugar
cups/272g of plain flour
cup/85g white chocolate chips
generous handfuls of freeze-dried raspberries
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.
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.
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