raspberry dark and white chocolate chunk cookies

How To Make raspberry dark and white chocolate chunk cookies

• 1

  You’re going to need two bowls for these delightful cookies!! Grab a sheet pan with parchment paper- set aside Preheat oven to 350
• 2

  In bowl number 1 add your first three ingredients. 2 1/2 cups of flour 1 tsp baking soda 1/4 tsp salt Wisk together and set aside!
• 3

  In your second bowl, add your 1 cup butter 1/2 cup granulated sugar 2/3 cup packed, brown sugar
• 4

  Use a mixer set on low and cream together your butter and sugars - about 3 min until smooth and creamy
• 5

  Add two eggs ONE AT A TIME while mixing.
• 6

  Add your 1tsp vanilla.
• 7

  Start to had your flour mixture 1/3 at a time mixing in between, until all is incorporated.
• 8

  Add 1 1/2 cups FROZEN RASPBERRIES 8oz of semi sweet chunks 8 oz of white chocolate chips
• 9

  Fold into the cookie mixture gently
• 10

  I used a medium sized ice cream scoop to try to keep my cookies about the same size. Put 6-8 scoops on a cookie sheet 2 in apart.
• 11

  Bake 12-14 min.
• 12

  Let set about 5 min before transferring to cooling rack.
• 13

  Shove delicious cookie in face
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card