Raspberry White Chocolate Cookies

Well it is officially the month of December and we all know what that means... An endless supply of cookies! And Christmas, of course. Now most cookies made during the holidays involves chocolate and spices, but what about fruit? I know, fruit is more of a summer thing, but it can be used during the winter too, can't it?

These cookies are pretty freaking spectacular! They are definitely worth making any time of the year. I highly suggest you ask someone to make these for you because you won't regret it. I promise. It will fill your tummy with all kinds of joy and jolly! (Was that too much?) Hehe happy holiday baking peeps!

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Raspberry White Chocolate Cookies

Adapted from Half Baked Harvest

Makes about 3 dozen cookies

2 sticks unsalted butter

2 tsp vanilla

1/4 cup brown sugar

1/4 cup granulated sugar

1/2 tsp salt

2 1/4 cups flour

3/4 cup white chocolate chips

1/4-1/3 cup frozen raspberries

1/4 cup dark chocolate

Melt the butter in a small pot until it turns a light brown, making sure to stir often. It will foam at the top and then settle back down; this should take about 5 minutes. Remove from the heat and let cool for about 2 minutes. Add the vanilla and sugars and stir to combine. Add the salt and flour and mix until a all the flour is incorporated and a ball of dough forms. Fold in the white chocolate chips. With the frozen raspberries, use your fingers to crumble them and then add them into the dough and fold them in until fully combined. Take some plastic wrap and take the dough and form a log and wrap it in the plastic wrap, tying the ends. Let sit in the fridge for at least 30 minutes. Preheat the oven at 350*F. Unwrap the dough and trim the ends (I combined the ends and made it into one cookies) and use a paring knife and cut 1/4 inch slices. Place onto a parchment lined baking sheet and place in the fridge for at least 10 minutes before baking. Bake for about 12-15 minutes. Let cool. Melt the dark chocolate in a plastic baggie in short interval bursts in the microwave, making sure to "massage" the chocolate between each interval. Cut a tiny hole in one of the corners and drizzle on top of each cookie.