5.0 stars (based on 5 reviews)
Recipe
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Prep Time: 15 min
- 1 cup unsalted butter* melted
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 tsp pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 3 cups all-purpose flour + 1 TBSP (spooned & leveled (*see note below)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup raspberries (cut in half)
- 1 cup white chocolate chips, plus more for after baking
- 2-3 tsp raspberry jam or preserves
- oreos, for stuffin’
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan as your cookies will spread. For this recipe, I usually bake 3 cookies at a time.
- I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
Bake Time: 10 min
Yields: 8-16 cookies
What you need
Cookies
What to do
1. Place butter in a saucepan over medium low heat. Let the butter melt and then let it cool. Once cool, pour into a stand mixer, fitted with paddle attachment.
2. Mix the butter and sugars on medium speed for about 90 seconds. *Hand mixer and/or whisk also works. Add egg, egg yolk and vanilla. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl. Give the dry mix a good whisk or two so everything is combined. Add the dry to your butter and sugar mixture. Mix on low until flour is barely combined. Add white chocolate chips, raspberries and jam. Mix very gently for about 5 seconds, then stop.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, preheat oven to 400 degrees. Important Note: Let your cookie dough come to room temp before baking. If the butter is too cold when baking, your cookies will spread and that is no good!
5. Using an ice cream scoop or large spoon, form dough into about 8-16 cookies, depending on size. I like my cookies big and chunky, so I my recipe produced 8 cookies. Place 3-4 cookies on a baking sheet lined with parchment paper. Push a hole in the middle of the dough, place an oreo and seal up the oreo with the cookie dough. Repeat this process for all cookies. Bake for about 10-12 minutes, or when edges and tops are slightly brown. (*see note about shaping cookies below). Remove from oven, add a few more white choco chips and raspberries (this helps the cookies look symmetrical). Let cookies cool for about 30-40 minutes. Then enjoy! Store at room temperature for about 3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Mix the butter and sugars on medium speed for about 90 seconds. *Hand mixer and/or whisk also works. Add egg, egg yolk and vanilla. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl. Give the dry mix a good whisk or two so everything is combined. Add the dry to your butter and sugar mixture. Mix on low until flour is barely combined. Add white chocolate chips, raspberries and jam. Mix very gently for about 5 seconds, then stop.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, preheat oven to 400 degrees. Important Note: Let your cookie dough come to room temp before baking. If the butter is too cold when baking, your cookies will spread and that is no good!
5. Using an ice cream scoop or large spoon, form dough into about 8-16 cookies, depending on size. I like my cookies big and chunky, so I my recipe produced 8 cookies. Place 3-4 cookies on a baking sheet lined with parchment paper. Push a hole in the middle of the dough, place an oreo and seal up the oreo with the cookie dough. Repeat this process for all cookies. Bake for about 10-12 minutes, or when edges and tops are slightly brown. (*see note about shaping cookies below). Remove from oven, add a few more white choco chips and raspberries (this helps the cookies look symmetrical). Let cookies cool for about 30-40 minutes. Then enjoy! Store at room temperature for about 3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
