In search of an easy Summer dessert using fresh local raspberries, I came across a recipe for Raspberry Chocolate chip cookies. I modified it to include white chocolate chips instead of semi-sweet, and it was a hit! They even turned a tad bluish once the raspberries cooked, making them the perfect red, white and blue dessert for July 4th. Hope you like them!
Tip: Engage your toddlers by having them crack the eggs, measure out ingredients, toss in raspberries, and even eat a few chocolate chips before baking.
Raspberry White Chocolate Chip Cookies:
- 1 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large box Instant Vanilla Pudding mix (5.1 oz)
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 cup white chocolate chips
- 1 cup fresh raspberries, halved
Cream together butter and sugars with a mixer. Add the pudding mix and mix until blended. Add the eggs and vanilla and mix well. Add the flour and baking soda combined, continue mixing.
Stir in the white chocolate chips, and gently fold in the raspberries.
Drop dough by spoonful or use a scooper onto a greased cookie sheet and bake at 350for about 10 minutes.