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Raspberry Cream Cookies

Recipe Date:
June 28, 2016
Cook Time:
Imperial (US)
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 12 tbsps unsalted butter, melted and cooled
  • 1 egg, plus one yolk
  • 1 tsp good quality vanilla
  • 1 cup frozen raspberries
  • 1/2 cup white chocolate chips

Preheat your oven to 350.

Line two cookies sheets with parchment paper. 

In a medium bowl, sift together flour, baking soda, and salt. Set aside. 

In a mixing bowl, cream together sugar, and melted butter for 2-3 minutes. Add eggs and vanilla and stir unitl combined. 

Pour dry ingredients into wet ingredients and stir until dough begins to form. Fold in frozen raspberries and white chocolate chips. 

Allow batter to chill for 15-20 minutes in the refrigerator. 

Remove from refrigerator and form into well-rounded 2-3 tablespoon sized balls of dough. I use a small icecream scoop. 

Arrange on prepared cookie sheets. Bake in preheated oven for 15 minutes. Cookies might look slightly undercooked. That's okay as long as they have been in the oven for 15 minutes. 

Allow to cool completely on a wire rack. 

Try not to eat them all in one sitting!!