Name: Yogurt, Raspberry and White Chocolate Muffin-Top Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 serving(s)
Ingredients: 1 cup (150 g) unbleached all-purpose flour; ½ tsp baking soda; ¼ tsp salt; ⅓ cup (70 g) brown sugar; 2 tbsp butter, melted; 2 eggs; ¼ cup (60 ml) 11% plain yogurt; 3 oz (85 g) white chocolate, coarsely chopped; ½ cup (70 g) fresh raspberries; ½ cup (65 g) shelled unsalted pistachios, chopped

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- In a bowl, combine the flour, baking soda and salt.
- In another bowl, combine the brown sugar and melted butter with an electric mixer. Add the eggs one at a time until smooth. With the machine running on low speed, add the yogurt and dry ingredients. Add the chocolate, raspberries and pistachios. Mix with a wooden spoon.
- Using a 2-tbsp (30 ml) ice cream scoop, drop 8 balls of the mixture on each baking sheet, evenly spacing them out.
- Bake one sheet at a time for 10 to 12 minutes or until the cookies are golden around the edges but still very soft at the centre. Let cool on the baking sheet. The cookies will keep for 3 days in an airtight container at room temperature.

Yogurt, Raspberry and White Chocolate Muffin-Top Cookies

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet