My dear friend Beth came down to visit me during the memorial Day Weekend, and we had such a wonderful time catching up ( she lives in Washington state). She had requested for me to bake something with her, and I thought what an awesome idea bake drink wine and keep on baking. I might actually make a shirt with that saying sounds like a great idea! Anyway we were so busy doing all kinds of stuff that I thought what the heck am I going to bake easy, and fast.
I had taken a look in the refrigerator to see what I could come up with found some fresh raspberries, white chocolate chips, and white Chocolate pudding mix. The Alchemist in me came out and we baked these awesome cookies. I have to be honest it actually took a little while to bake them since I only could bake one tray at a time so I think it took us 2 hours 😦 that was a little to long since we were both beat and wanted to sit down and relax. Of course it was totally worth the wait cause these cookies were so dreamy that I actually ate more then I should have.
The raspberries were just right not to sweet not bitter and the combination with the white Chocolate made it so delicious. the best part of making these was adding the white Chocolate pudding mix in the cookie batter. When you add this it really makes your Cookies soft and fluffy I would say cake like.
Once we were done baking those we sat down kicked off our sandals and ate them while watching a classic from the 80’s “Sixteen Candles” Beth has never seen it before ( Yes I know what you’re thinking right I thought the same thing when she told me!) It was a great girl night with baking and watching a movie while eating the end results.
Raspberry White Chocolate chip cookies
1 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 large box (5.1 oz) Instant Hershey’s white Chocolate pudding mix
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 cup White Chocolate Chips ( I actually use half the bag can’t resist)
1 cup fresh raspberries, halved
With a hand mixer, cream together the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and the vanilla and mix well. Add the flour and baking soda and continue mixing. Stir in the white Chocolate chips and then very gently fold in the raspberries.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet). Bake for about 10 minutes at 350. Enjoy!