White Chocolate Raspberry Cookies

• Vegetarian

• Produce

  • 1 1/2 cup Raspberries, freeze-dried

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 4 tsp Cornstarch
  • 1 tsp Salt
  • 1 tbsp Vanilla
  • 1 1/2 cups White chocolate chips
  • 1 cup White sugar

• Dairy

  • 3 sticks Butter

Found on chocolatewithgrace.com

Description

Ingredients

• 3 sticks butter, softened (1 and ½ cups)
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs, room temperature
• 1 tablespoon vanilla
• 4 cups all purpose flour
• 4 teaspoons cornstarch
• 2 tsp baking soda
• 1 tsp salt
• 1 and ½ cups white chocolate chips
• 1 and ½ cup freeze dried raspberries

Directions

• Cream butter and sugars together until light and fluffy. Beat in eggs and vanilla.
• In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.
• Stir until combined. Stir in white chocolate chips. Carefully stir in the dried raspberries and blueberries Form into balls about an inch or slightly more in diameter.
• Chill for at least 2 hrs or a couple days if you dont want to eat them right away.
• Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.
• To make the cookies a bit prettier, you may press in a few additional chocolate chips and dried raspberries and blueberries. Press them gently into cookies that came straight out of the oven. Allow to cool on the cookie sheet for a minute before removing to a wire rack to cool completely.