1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1/2 cup fresh raspberries (or freeze-dried raspberries for a firmer texture)
For the Filling:
1/2 cup white chocolate chips
2 tablespoons heavy cream
Instructions
1. Prepare the Filling:
In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.
Let the filling cool slightly, then transfer it to a small piping bag or a zip-top bag with the corner snipped off. Pipe small dollops of the filling onto a parchment-lined baking sheet and freeze for about 30 minutes until firm.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the white chocolate chips and raspberries, being careful not to crush the raspberries too much.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen dollop of white chocolate filling in the center and top with another 1 1/2 tablespoons of dough. Gently seal the edges to enclose the filling, then roll the dough into a ball. Repeat with the remaining dough and filling.
Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart.
4. Bake the Cookies:
Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Serve:
Continue Reading in next page
