Milk Chocolate Peanut Butter & Raspberry Cookie

Ingredients

• 113 g unsalted butter (Softened to room temperature)
• 150 g light brown sugar (Packed)
• 100 g granulated sugar
• 130 g creamy peanut butter (Use a conventional, stabilized peanut butter rather than a very loose natural variety)
• 1 large egg
• 1 tsp vanilla extract
• 188 g all-purpose flour (Spoon and level if measuring by volume)
• 1 tsp baking soda
• 0.5 tsp fine salt
• 100 g frozen raspberries (Keep frozen; do not thaw before folding into the dough)
• 170 g milk chocolate peanut butter-filled pieces (Chopped if pieces are large; reserve some for topping)
• flaky sea salt (For sprinkling, optional)

Steps

1. 1

   Heat the oven to 350°F (175°C). 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.

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.

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.

Notes

The supplied page excerpt contains the title and concept but no visible ingredient list, measurements, or instructions. This recipe is therefore a best-effort reconstruction rather than a faithful extraction of the author's paywalled recipe. Frozen raspberries can release moisture and make the dough fragile; handle gently and avoid thawing them. Store cooled cookies airtight for up to 3 days, or freeze for longer storage.

Nutrition per serving

• dessert
• cookie
• American
• peanut butter
• raspberry
• chocolate
• baked
• vegetarian