Oh man. These cookies. These cookies are a-mah-zing.
Once upon a time, like a few months ago, I met Aaron at Subway for lunch. As Aaron was paying, I noticed them: “NEW! Raspberry Cheesecake Cookies!”
Did anything ever sound more delicious?
I didn’t try one because we kind of have an unspoken sandwich-only policy at Subway, but I did scurry on home to find a recipe. This is the closest I could find.
I ain’t complainin’, though. These cookies are delicious. Even Bronson got in on it. Well, he got in on the raspberries. He ate them like candy.
Raspberry-White Chocolate Cookies
8 tablespoons butter
1/2 cup packed brown sugar
1/2 cup sugar
1 large egg
3/4 teaspoon vanilla
1 tablespoon heavy cream
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cornstarch
1-1/3 cup flour
1/2 cup white chocolate chips
1/2 cup fresh raspberries, washed & dried
Preheat oven to 375 degrees.
Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream, then beat in baking soda, salt, and cornstarch. Add flour and stir just until blended. Stir in white chocolate. Drop dough by rounded tablespoons onto a parchment lined baking sheet.
Carefully slice raspberries into halves. Gently press pieces of raspberry in cookie dough rounds.
Bake for 12-13 minutes. Transfer to a wire rack to cool.