Rhubarb Cookies with Raspberries

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WHY MAKE THIS RECIPE?

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INGREDIENTS

STEP 1

STEP 2

STEP 3

Using a medium cookie scoop, drop the dough by 1 1/2 Tbsp onto the prepared baking sheets. Bake in the preheated oven for 9-10 minutes. Let cool.

Cookies can also be frozen after they have baked and cooled. Store in an airtight container and freeze for up to 4 months for best results.

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White chocolate chips can easily be added to the cookie batter. Do not exceed 1 1/2 cups total, if using.

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Rhubarb can be frozen. Flash freeze in a single layer for 30 min first to avoid clumping. Transfer to freezer bags for up to 12 months.

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Fresh Rhubarb cookies with raspberries!

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mini chocolate chip cookies - can you eat too many?

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WANT MORE COOKIES?

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Rhubarb Cookies with Raspberries

WHY MAKE THIS RECIPE?

Rhubarb cookies are my new favorite way to enjoy the delicious RHUBARB! These cookies are delicious! The raspberries add a nice fruity sweetness that pairs perfectly with rhubarb.

INGREDIENTS

Salted butter Light brown sugar Sugar Egg Vanilla extract All-purpose flour Baking soda Sea salt Rhubarb Fresh raspberries

STEP 1

Preheat oven to 350 degrees F and line three baking sheets with parchment paper.

STEP 2

Using a stand mixer, combine the butter, sugars, egg and vanilla extract and beat on medium speed until creamy and free of lumps.

STEP 3

In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the chopped rhubarb and raspberries.

Using a medium cookie scoop, drop the dough by 1 1/2 Tbsp onto the prepared baking sheets. Bake in the preheated oven for 9-10 minutes. Let cool.

STEP 4

Cookies can also be frozen after they have baked and cooled. Store in an airtight container and freeze for up to 4 months for best results.

RECIPE TIP

White chocolate chips can easily be added to the cookie batter. Do not exceed 1 1/2 cups total, if using.

RECIPE TIP

Rhubarb can be frozen. Flash freeze in a single layer for 30 min first to avoid clumping. Transfer to freezer bags for up to 12 months.

RECIPE TIP

Fresh Rhubarb cookies with raspberries!

mini chocolate chip cookies - can you eat too many?

WANT MORE COOKIES?