Raspberry White Chocolate Cookies

Raspberry White Chocolate Cookie Recipe

Try out our other flavors of Icing Fruit for a completely new flavor!

Ingredients

• 2 1/4 cups All-Purpose Flour
• 1 tsp Baking Soda
• 1 1/2 tsp Cornstarch
• 1/2 tsp Salt
• 3/4 cup Unsalted Butter, melted & cooled for 5 minutes
• 3/4 cup packed Light Brown Sugar
• 1/2 cup Granulated Sugar
• 1 large Egg + 1 Egg Yolk, at room temperature
• 2 tsp Vanilla Extract
• 1 cup White Chocolate Wafers
• 1 cup Milk Chocolate Chips
• 2 Tbsp Raspberry Icing Fruit

Instructions

Whisk together the dry ingredients.

In a separate bowl, whisk the melted butter and both sugars until smooth.

Then mix in the egg, egg yolk, & vanilla extract.

Add the dry ingredients to the wet mixture.

Mix until just combined.

Fold in the white & milk chocolate chips.

Spread the dough in an even layer on a parchment-lined cookie sheet.

Spread the raspberry icing fruit on top of the dough.

Using a scoop, portion all the dough. Roll each scoop into a ball using your hands & place on a cookie sheet.

Cover each pan with plastic wrap and chill for at least 2 hours or overnight.

Preheat the oven to 325°F and bake 8 cookies on a cookie sheet for 12-13 minutes. Let the cookies cool on the sheet for 10 minutes before transferring them to a cooling rack.

Products used

Bun Pan- Half Sheet

Cookie Scoop - 3 Tablespoon