White Chocolate Raspberry Cookies
YIELD: 30 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
INGREDIENTS:
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips
- 1 cup raspberries, frozen or fresh
Needed Supplies:
Cookie Sheet
KitchenAid Mixer
Mixing Bowl
Whisk
Smart Oven
INSTRUCTIONS:
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of your stand mixer, beat together the butter and sugars until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
- Add the eggs and vanilla. Mix until combined.
- With the mixer off, add all the dry ingredients. Mix on low until just combined, don’t over mix.
- Stir in the white chocolate chips and raspberries.
- Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on a large baking sheet. Make sure you leave about 2-inches in between each cookie dough ball.
- Bake for 10-12 minutes or until set around the edges but still soft in the center. Remove from the oven and sprinkle with sea salt. You can gently press a few extra white chocolate chips and freeze dried raspberry pieces on top of the cookies to make the extra pretty.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.