“They have some gross cookies over here,” a gentleman said into his cell phone at a Hesston event we held this weekend, making sure to say it just loud enough for me to hear.
Luckily, he was joking. Or at least I think he was.
The cookies, made with lots of fresh raspberries ended up with a little bit of a strange, green-blue hue from the fruit juice spreading throughout the dough, and he teased that I was trying to give away moldy cookies. I guess that’s what I get for using fresh fruit instead of buying something fake or freeze-dried.
But, darn it, they were far from gross. Instead, they were downright delicious, and I ended up being very happy I doubled the recipe, since my first Tupperware container emptied out extremely quickly. Plus, doubling let me use a full bag of white chocolate chips and a full 12-ounce container of raspberries. I always appreciate not having random bits and pieces of ingredients sitting around after trying a new recipe.
If you want to give these “gross” cookies a try, the recipe comes from the blog “Erhardt Seat” by Caitlyn Erhardt. You can find the original at https://erhardtseat.com/raspberry-white-chocolate-cookies/. I doubled the vanilla, added a few extra chocolate chips and added some salt in my version.
Raspberry White Chocolate Cookies
Ingredients
- 8 tablespoons butter room temperature
- 1/4 cup brown sugar
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1 egg
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 1/2 cup raspberries chopped
Instructions
- Preheat the oven to 350 degrees. Prepare a couple baking sheets by spraying them with cooking spray or lining them with parchment paper.
- In a large mixing bowl, beat the butter and sugars until the mixture is light and fluffy.
- Beat in the vanilla and egg until they are well combined.
- Beat in the flour, baking soda, baking powder and salt. Once the dough is smooth, carefully fold in the white chocolate chips and raspberries, trying not to squish them too much.
- Using a one- to one-and-one-half-inch cookie scoop, scoop the dough into about ping-pong-ball-sized mounds onto the prepared cookie sheets, placing them about two inches apart.
- Bake for 12 to 15 minutes or until the tops of the cookies are starting to turn golden brown. Let the cookies cool almost completely before storing them in an airtight container.
Like I said, these were fantastic. Joey hates raspberries as a general rule, and even he really enjoyed these. The fruit and the white chocolate paired great together, and the cookies were soft and chewy, just how I like them.
I suppose another benefit, if you want to keep these all to yourself, is if yours turn a little bluish, too, you can just sadly tell your family how disappointed you are that the cookies went bad, and you’ll have to dispose of them before anyone accidentally eats one.
I won’t spoil your secret, but there is a guy in Hesston who might.
This piece first appeared in print on Oct. 12, 2023.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.
