Description
Indulge in the delightful flavors of XXL Rhubarb Raspberry Cookies, a perfect treat that balances the tartness of fresh rhubarb with the sweetness of ripe raspberries. These large, chewy cookies are an ideal choice for gatherings, coffee breaks, or simply as an afternoon snack that will impress everyone. With their vibrant taste and unique texture, they offer a delightful twist on traditional cookies. The recipe is straightforward and easy to follow, ensuring that even novice bakers can whip up a batch effortlessly.
Ingredients
Scale
- 2/3 cup butter (softened)
- 3/4 cup brown sugar
- 1/2 cup fine sugar
- 1 medium egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup rhubarb (diced)
- 1 cup fresh raspberries
Instructions
- Prepare the fruit by washing and finely dicing the rhubarb; gently wash and dry the raspberries.
- In a mixing bowl, cream together softened butter and sugars until light and fluffy. Add the egg and vanilla extract; mix well.
- In another bowl, combine flour, baking soda, baking powder, and salt. Gradually add this mix to the wet ingredients until just combined.
- Fold in diced rhubarb and raspberries carefully to maintain their shape.
- Chill the dough for about an hour before preheating your oven to 350°F (180°C).
- Portion out dough onto a lined baking sheet and bake for 12–15 minutes until golden at the edges.
- Cool slightly on the sheet before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 205
- Sugar: 13g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg