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Raspberry Cashew White Chocolate Cookies | Bake to the roots

Raspberry Cashew White Chocolate Cookies

  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:12
  • Total Time: 00:45
  • Yield: 14 1x
  • Category: Cookies
  • Cuisine: American

Description

Delicious cookies with freeze-dried raspberries, cashews and white chocolate. What’s not to love?!


Scale

Ingredients

1/2 cup (120g) butter
1/4 cup (50g) brown sugar
1/4 cup (50g) brown sugar
1 medium egg
1 tsp. vanilla extract
1 1/3 cups (170g) all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3.5 oz. (100g) white chocolate, chopped
2.1 oz. (60g) cashews, chopped
1 oz. (30g) freeze-dried raspberries, crushed

Instructions

1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Chop the white chocolate and cashews coarsely. Set aside.
 
2. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda, and salt and add to the bowl – mix until just combined. Add the chopped white chocolate, chopped cashews, and crushed dried raspberries and fold in. Use a cookie scoop to place dough portions (about 6-7) with enough space in between on the baking sheet and bake for 10-12 minutes or until set around the edges but still soft in the middle. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

Notes

Enjoy baking!

Keywords: raspberry, cashew, white chocolate, cookies

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