WHITE CHOCOLATE RASPBERRY COOKIES

WHITE CHOCOLATE RASPBERRY COOKIES

Aka Korrin’s wedding cookies 

1/2 Cup Butter, melted
1/2 Cup Brown Sugar, packed
1/3 Cup White Sugar
1/4 Cup Cream Cheese, softened
1 Large Egg
1 teaspoon Vanilla
1/2 teaspoon Almond Extract
2 Cups Flour
1 teaspoon Cornstarch
1 1/4 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1 teaspoon Salt
1 Cup White Chocolate Chunks, (or white chocolate bars chopped up)
3/4 Cup Raspberries, freeze dried, chopped up slightly (5.4 oz bag)

INSTRUCTIONS

Preheat oven to 350 degrees.

Melt the butter and then mix room temp cream cheese until smooth and creamy with a fork. Add the sugars and mix.

Add the egg, vanilla and almond extract and mix. 

Add the dry ingredients to the wet and slowly mix until it is almost incorporated, leaving streaks of flour. Add the white chocolate chunks and freeze dried raspberries. Carefully mix with a wooden spoon or spatula until combined. Don’t break up the raspberries too much.

Scoop out with standard size cookie scoop, place on baking sheet and bake for 8-9 minutes (I press mine down a little).

Original recipe from OhSweetBasil.com