Milk Chocolate Peanut Butter & Raspberry Cookie

Steps

1. 1

   Heat the oven to 350°F (180 °C) (175°C (350 °F)). Line two baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until evenly combined.

3. 3

   In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.

   Start 3-minute timer
4. 4

   Add the peanut butter and beat until fully incorporated and smooth.

5. 5

   Add the egg and vanilla extract, then mix until the batter is uniform, scraping down the sides of the bowl as needed.

6. 6

   Add the dry ingredients to the butter mixture and mix just until no dry flour remains. Do not overmix.

7. 7

   Fold in the frozen raspberries and milk chocolate peanut butter-filled pieces gently, stopping as soon as they are distributed. The raspberries may streak the dough, which is expected.

8. 8

   Scoop the dough into 12 portions, about ಎರಡು tablespoons each, and arrange them several inches apart on the prepared baking sheets. Press a few reserved chocolate pieces into the tops.

9. 9

   Bake one sheet at a time for 10 to 13 minutes, until the edges are set and lightly golden but the centers still look slightly soft.

   Start 13-minute timer
10. 10

    Remove the cookies from the oven and sprinkle with flaky sea salt, if using. Let them cool on the baking sheet for 10 minutes before transferring them to a rack to cool completely.

    Start 10-minute timer