Raspberries and white chocolate and cream cheese…oh my goodness, have I got a new favorite cookie! Chef Jan Marie posted the recipe here on Food.com and I knew I had to give it a try.
The cookies are just the slightest bit chewy and the flavors of raspberry and white chocolate are to die for delicious. I won’t even tell you how many I’ve eaten!
It’s really sad, but my waistline is so going to hate me for ever trying this recipe. What can I say though? I’m a sucker for raspberries and white chocolate combined together!
Although the recipe states to put the dough on an ungreased sheet, I don’t recommend it. The first cookies I baked really stuck to the baking sheet and I basically had to pry them up. I greased the sheets before baking the remaining dough and the cookies came up with no problems.
Here is the recipe…
2 boxes Jiffy raspberry muffin mix
1/2 t baking soda
4 oz cream cheese, room temperature
1 stick unsalted butter, softened
1/4 c brown sugar, firmly packed
1 1/2 c white chocolate chips
In a mixing bowl, combine the butter and cream cheese; mix well. Add the eggs, baking soda, and brown sugar; mix well. Add the muffin mix and white chocolate chips. Mix well and chill in the refrigerator for 1-2 hours. Drop dough with a spoon onto an ungreased baking sheet, about 2” apart. Bake at 350 for 10-12 minutes.
My cookies were done after 10 minutes. Longer baking made them too crispy for my family’s taste.
Thanks for joining me today and I hope you’ll visit again soon!