Dessert
Raspberry White Chocolate Cookies
1 Std. 30 Min.Für 16Nutri-Score D€€
D
1 Std. 30 Min.
1 Std. 30 Min.Raspberry White Chocolate Cookies
was Sie brauchen
Zutaten
butter (softened)Milchprodukte170 g
brown sugar (packed)Vorräte200 g- white sugarVorräte50 g
- vanilla extractVorräte10 ml
egg (whole)Milchprodukte1 Stück
egg yolkMilchprodukte1 Stück
all-purpose flourGetreide250 g- baking sodaVorräte4 g
saltGewürze3 g- white chocolate (chopped into chunks)Vorräte170 g
raspberries (fresh)Obst & Gemüse60 g
pro Portion
Nährwerte
175kcal
- Kohlenhydrate
- 21 g
- Eiweiß
- 2 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Handrührgerät
Backblech
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Cream the butter and sugars
- Beat the softened butter with the brown sugar and white sugar until light and fluffy.
- Add the vanilla extract, the egg and the egg yolk and beat until fully combined.
- Schritt 2
Mix the dry ingredients
- Whisk the flour with the baking soda and salt in a separate bowl.
- Schritt 3
Make the dough
- Add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the white chocolate chunks and the raspberries gently so they don't break apart.
- Schritt 4
Chill the dough
- Scoop the dough into balls and place them on a tray.
- Freeze for at least 1 hour.
- Schritt 5
Bake the cookies
- Preheat the oven to 175 °C (350 °F).
- Place the frozen dough balls on a lined baking tray, spaced apart.
- Bake for 12–15 minutes until the edges are golden.
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