White Chocolate And Raspberry Cookies Recipes

WHITE CHOCOLATE RASPBERRY COOKIES!

Steps:

• Preheat the oven to 200/180C Fan and line two large baking trays with parchment paper, leave to the side.
• Whisk the plain flour, bicarbonate of soda, salt, and cornflour together in a bowl and leave to the side.
• Add the sugars and butter to a bowl, and beat till fluffy.
• Add in the vanilla and egg and beat again till combined.
• Add the flour mixture and beat until a cookie dough is created!
• Add the frozen raspberries, freeze dried raspberries, and chocolate chips and beat again!
• Scoop the cookie dough using a cookie scoop for even portions, then lightly roll into balls. I make 12 out of the batch. Bake in the oven for 10-12 minutes.
• Leave the cookies to cool on the trays for 30 minutes, then transfer to a rack to cool completely! Enjoy!

WHITE CHOCOLATE AND RASPBERRY COOKIES

Steps:

• Preheat oven to 350°F and line two baking sheets with parchment paper.
• In a medium bowl, combine flour, salt, and baking soda.
• In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
• Add in the egg and vanilla extract, and mix until combined.
• Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
• Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
• Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
• Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE-RASPBERRY COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
• Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
• Drop dough by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.