Raspberry Scented M&M Cookies
2 sticks (1 cup) softened unsalted butter
3 tablespoons raspberry puree
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup white chocolate chips
1 cup chocolate chips
1 bag Raspberry Chocolate M&Ms
1. Preheat oven to 350 degrees F. and lightly spray two 6 count Muffin Top Pans with cooking spray.
2. Place softened butter in bowl of stand or electric mixer. Place 1/2 cup raspberries into a blender with 1 tablespoon water and blend until well combined. Pour mixture over a fine strainer sieve placed over a small bowl to retrieve just the raspberry juice. Pour 3 tablespoons of the strained raspberry juice into the butter and beat on high until combined and pink.
3. Add sugars and beat for 2 minutes, until light and fluffy. Add eggs and vanilla beating until well combined. Slowly add dry ingredients, white and chocolate chips, beating until just combined. With a medium cookie scoop, add 2 heaping scoops of dough into each muffin top cup. Press to form around muffin top cup then top with 6 M&Ms pressing gently. Bake for 12-15 minutes, until edges become golden brown. Remove and let cool in pan for 10 minutes before removing. Remove from pans and serve.
Makes 12 large cookies