Name: White Chocolate-Raspberry Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Unsalted butter, softened - ½ cup; Packed brown sugar - ½ cup; White sugar - ½ cup; Egg - 1 large; Heavy cream - 1 tablespoon; Vanilla extract - ¾ teaspoon; Cornstarch - 3 tablespoons; Baking soda - ½ teaspoon; Salt - ¼ teaspoon; All-purpose flour - 1 ⅓ cups; White chocolate chips, or more to taste - 4 ounces; Lightly salted macadamia nuts, lightly chopped (Optional) - ⅔ cup; Fresh raspberries, cut into small pieces - ½ cup

Ingredients for - White Chocolate-Raspberry Cookies

1. Unsalted butter, softened ½ cup

2. Packed brown sugar ½ cup

3. White sugar ½ cup

4. Egg 1 large

5. Heavy cream 1 tablespoon

6. Vanilla extract ¾ teaspoon

7. Cornstarch 3 tablespoons

8. Baking soda ½ teaspoon

9. Salt ¼ teaspoon

10. All-purpose flour 1 ⅓ cups

11. White chocolate chips, or more to taste 4 ounces

12. Lightly salted macadamia nuts, lightly chopped (Optional) ⅔ cup

13. Fresh raspberries, cut into small pieces ½ cup

How to cook deliciously - White Chocolate-Raspberry Cookies

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.

2 . Stage

Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.

3 . Stage

Drop dough by rounded tablespoons onto the prepared baking sheets.

4 . Stage

Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.