How to Make
Raspberry Ripple Cookies
Time
15 Minutes + 20 minutes cooking
Difficulty
Easy
Serves
8-10 cookies
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1.
Preheat the oven to 180°C and line two baking trays with parchment paper.
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2.
Using a stand mixer or handheld mixer, combine the sugars and butter and beat until light and fluffy. Then add in the egg and vanilla and mix until fully combined.
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3.
Combine the rest of the dry ingredients together (flour, salt, Raspberry Ripple Hot Chocolate and bicarbonate soda) and then add to the butter mixture and mix until just combined.
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4.
Fold in the chocolate chips and then gently fold in the frozen raspberries - again, making sure not to squash the raspberries or over mix the dough.
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5.
Scoop balls of dough onto the prepared baking trays and place into the oven for 10-12 minutes until the edges of the cookies are golden. If you want perfectly round cookies, as soon as you remove the cookies from the oven, use a cookie cutter to ‘scoot’ the cookies into a round shape.
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6.
Place extra chocolate chips on top and leave to cool on the tray for at least 10 minutes. Then enjoy!
