Snowy Raspberry Jumbo Cookies
Ingredients
Scale
- 1 cup (2 sticks) salted butter, cold and cubed
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- Powdered sugar, for dusting
Mix-Ins
- 1 cup M&M’s Holiday Winter White Chocolate Candies (blue and white)
- 1 cup white chocolate chips
- 1 cup freeze-dried raspberries, lightly crushed (measured before crushing)
Instructions
- Preheat the oven to 410°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the cold butter with both sugars just until lightly creamy and combined. Avoid overmixing.
- Add the cold eggs and vanilla. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix until a thick dough forms.
- Fold in the M&M’s and white chocolate chips. Gently stir in the freeze-dried raspberries last so the pieces stay visible.
- Divide the dough into 6-ounce balls. Keep them tall and round, shaping each into a smooth sphere without flattening. If your kitchen is warm, refrigerate the dough balls for 15 to 30 minutes before baking.
- Bake for 8 to 10 minutes, until the tops look matte and set while the centers remain soft.
- Allow the cookies to rest on the baking sheet for 30 minutes to finish setting. Transfer to a cooling rack and let cool for at least 1 hour before serving.
- Just before serving, dust with powdered sugar for a snowy finish.
Find it online: https://lifeandsprinkles.com/snowy-raspberry-jumbo-cookies/