Description
Indulge in the delightful taste of XXL Rhubarb Raspberry Cookies! These cookies beautifully blend the tartness of rhubarb with the sweetness of fresh raspberries, resulting in a mouthwatering treat that’s perfect for any occasion. With their chewy texture and fruity flavor, they’re sure to become a favorite in your baking repertoire. Whether you’re hosting a gathering, enjoying an afternoon snack, or simply craving something sweet, these cookies deliver a unique twist that will impress everyone. Plus, they’re freezer-friendly, making it easy to enjoy fresh cookies whenever you desire!
Ingredients
Scale
- 2/3 cup butter (160g), softened
- 3/4 cup brown sugar (150g)
- 1/2 cup granulated sugar (100g)
- 1 medium egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour (260g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced rhubarb (100g)
- 1 cup fresh raspberries (100g)
Instructions
- Prepare the fruit: Wash and dice rhubarb; wash raspberries gently.
- Make the cookie dough: In a bowl, cream butter and sugars until fluffy. Mix in egg and vanilla. In another bowl, combine flour, baking soda, baking powder, and salt. Gradually mix dry ingredients into wet mixture. Fold in rhubarb and raspberries gently. Chill dough for about an hour.
- Bake the cookies: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Drop spoonfuls of dough onto the sheet, spacing them apart. Bake for 12-15 minutes until golden brown. Cool on the wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg