White chocolate and raspberry cookies

Steps Cook Recipes White chocolate and raspberry cookies using 11 ingredients and 8 steps

White chocolate and raspberry cookies - Try Drive Up, Pick Up, or Same Day Delivery. In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. White chocolate and raspberries are such a delicious combination of flavours. - If you have a passion for cooking and also you spend plenty of time in your kitchen, then almost certainly you will have a substantial quantity of recipes readily available. Some cooks have an orderly group system and some do not. If you find yourself typically shuffling by means of mounds of recipes and not finding what you are in search of, then you must do some organizing.

These cookies are incredibly thick and chewy, infused with vanilla, and loaded with white chocolate chips and freeze-dried raspberries.

The Subway copycat recipes calls for a box of muffin mix, but I was looking for something from scratch.

You can cook White chocolate and raspberry cookies using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients make White chocolate and raspberry cookies

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

White chocolate and raspberry cookies step by step

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).

White chocolate and raspberry cookies - Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. It's raspberry season in the UK and they taste so delicious at the moment. And to me, one of the best flavours to pair with them is white chocolate. So obviously I took my original cookie recipe and turned them into white chocolate and raspberry cookies. And OMG they taste so good. Cut the tip off one the bottom corners to make a small hole. Thank you and good luck