What to do with leftover Easter candy? What to do? Oh, I know! Cookies! Yum, right? I was perusing the aisles at Target around Easter time when I came across white chocolate M&Ms. I do not particularly care for white chocolate (I mean it's not even real chocolate!) but I never knew they existed in M&M form so I bought a bag to try out. As suspected, they were too sweet for my liking so I used decided to turn them into cookies - white chocolate raspberry cookies, to be exact, & what an excellent decision that was.
White Chocolate Raspberry Cookies
2 & 1/4 cups white flour
2 ts baking powder
1/2 ts salt
5/8 cup unsalted butter, cold
5/8 cup light brown sugar
5/8 cup granulated sugar
1 egg
1 ts vanilla extract
2 ts baking powder
1/2 ts salt
5/8 cup unsalted butter, cold
5/8 cup light brown sugar
5/8 cup granulated sugar
1 egg
1 ts vanilla extract
1/2 cup dried raspberries
1 cup white chocolate M&Ms
- Combine flour, baking soda & powder, & salt into a bowl.
- In a separate bowl, beat butter & sugars until creamy and fluffy.
- Add egg & incorporate well.
- Add vanilla extract & mix.
- On low speed, add flour mixture & mix until just combined.
- Carefully add dried raspberries & white chocolate without breaking them.
- Chill dough for 24 hours.
- Preheat oven to 350F.
- Grab a spoonful of dough, roll into a golf-sized ball & place on baking sheet.
- Bake for 12-15 minutes.
- In a separate bowl, beat butter & sugars until creamy and fluffy.
- Add egg & incorporate well.
- Add vanilla extract & mix.
- On low speed, add flour mixture & mix until just combined.
- Carefully add dried raspberries & white chocolate without breaking them.
- Chill dough for 24 hours.
- Preheat oven to 350F.
- Grab a spoonful of dough, roll into a golf-sized ball & place on baking sheet.
- Bake for 12-15 minutes.
