PIES AND TACOS
These Raspberry Cookies are soft, chewy, and totally irresistible.
Beat butter until fluffy, then mix in sugar, egg, yolk, and vanilla until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and mix on low just until combined.
Fold in the frozen raspberries and white chocolate chips. Be gentle here—keeping the raspberries frozen prevents them from breaking apart and coloring the dough too much.
Scoop the dough into small balls using a cookie scoop and place them on a parchment-lined tray.
Freeze for about 15 minutes while you preheat the oven.
These are delicious warm, but just as good at room temp.
These cookies are a must-try!