Raspberry Cream Cookies

By tlshinnick

Ingredients

• 2 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 12 tablespoons butter, melted and cooled
• 1 egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup frozen raspberries
• 1/2 cup chopped white chocolate

Preparation

Step 1

Line two cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a mixing bowl, cream together sugar and melted butter (about 2 minutes). Add eggs and stir until combined. Pour dry ingredients into wet ingredients and stir until a cookie dough begins to form. Fold in frozen raspberries and white chocolate. Allow batter to chill for 15-30 minutes in freezer.

Meanwhile, preheat oven to 325 degrees Fahrenheit. Remove batter from freezer and firm into large, 2-3 tablespoon sized balls of dough. Arrange on prepared cookie sheets. Bake in preheated oven for 15 minutes (cookies should look slightly undercooked). Allow to cool completely on cookie sheets before removing (and enjoying!)