Sourdough Discard Raspberry White Chocolate Cookies
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.

  2. Cream butter and sugars until light and fluffy.

  3. Mix in egg, egg yolk, vanilla, and sourdough discard until smooth.

  4. Whisk flour, baking powder, and salt; add to wet ingredients and mix just until combined.

  5. Gently fold in frozen raspberries and white chocolate.

  6. Scoop 3 tablespoons of dough, place a few inches apart, and bake.

  7. Large cookies: 12–13 minutes

  8. Smaller cookies: 10–11 minutes

  9. Cool slightly, then enjoy.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍪Cookies

Cuisine🇺🇸American

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 25m

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