White Chocolate Raspberry Cookies

Girl Meets Grill presents-5

As you may have seen on my Instagram, my little Maltese Brooklyn recently turned one. I still cannot believe she isn’t a puppy anymore! ūüė≠

One thing I love about dogs is how each one has their own unique personality. Brooklyn is very unique. She loves music more than any dog I’ve ever met, and she has a bit of a hoarding problem. I’m serious! She is quite the little pack rat.

Brooklyn is obsessed with organizing and storing things. Once I found a stash of her paper towel rolls in her chaise lounge (yes, she has a chaise lounge), so I thought I’d clean some of them out. She did not take it well. Later, I found her new stash in my closet. She seriously hates when I throw things away.

Since Brooklyn is only 2.5 pounds, she feels like she has to make up for it in attitude. She loves to help me bake and always makes sure to remind me when the oven timer goes off. She is such a little godsend!

The birthday girl on her birthday.

 

Because March is finally here, I decided to go for a spring inspired dessert. These cookies are adapted from my Cranberry Bliss Cookies. I love the butteriness of those cookies, and I thought they would be a great canvas for the white chocolate and raspberry flavors. They are pretty easy to make. Just make sure you give them plenty of time to chill, and (very) lightly swirl the preserves into the dough.

Recipe:


 

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl cream the butter and sugars together.

 

Add in the eggs and vanilla. Set aside. In a separate bowl, stir the flour, salt, and baking soda together.

Gradually add the flour mixture to the wet ingredients.

 

Stir in the white chocolate.

 

Divide the dough into fourths. Spread out each section and dollop 4(1/2tbsp) sized spoonfuls over the top.

To get a nice swirl effect: Cut into the dough gently to swirl the preserves. (Be careful not to actually mix it into your dough)

Wrap the dough in plastic wrap, and chill it for at least an hour.(Important step! Or else the cookies will really spread!)

Once the dough has chilled remove it from the refrigerator. Using a scooper, scoop decent sized balls of dough onto baking sheet.

 

Bake 10-12 minutes, or until edges are lightly golden brown.

 

Cool slightly before serving.


 

 


 



 



 



 



 

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