Raspberry White Chocolate Cookie Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 51
Ingredients
4 cup Cake flour (by TNLORI) 1 tsp Baking Soda 0.5 tsp Cream Of Tartar 2 tsp Baking Powder .25 tsp Salt .75 cup Butter, salted .5 cup Granulated Sugar 1 large Egg, fresh, whole, raw 2 tsp Vanilla Extract 16 tbsp Dairyland Sour Cream 5% Light (Serving per 2tbsp/30ml) 100 gram(s) White Chocolate 1.5 cup Raspberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet, or use a sheet of parchment.
In a large bowl, mix the flour, baking powder, cream of tartar, and salt.
In a stand mixer combine butter and sugar and cream. Add egg and vanilla. Mix. Add sour cream and white chocolate chips (I like the mini ones from bulk barn). Stir in the flour mixture until just moistened. Fold in the frozen raspberries.
Using a small cookie scoop, deposit on parchment lined baking tray.
Bake 12-14 minutes in the preheated oven, until golden brown on the bottom.
Serving Size: 51 cookies in a small cookie scoop
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet, or use a sheet of parchment.
In a large bowl, mix the flour, baking powder, cream of tartar, and salt.
In a stand mixer combine butter and sugar and cream. Add egg and vanilla. Mix. Add sour cream and white chocolate chips (I like the mini ones from bulk barn). Stir in the flour mixture until just moistened. Fold in the frozen raspberries.
Using a small cookie scoop, deposit on parchment lined baking tray.
Bake 12-14 minutes in the preheated oven, until golden brown on the bottom.
Serving Size: 51 cookies in a small cookie scoop
Nutritional Info Amount Per Serving
- Calories: 82.7
- Total Fat: 3.4 g
- Cholesterol: 12.1 mg
- Sodium: 82.3 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.3 g
- Protein: 1.2 g
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