These cookies are deliciously soft and crumbly, loaded with raspberry flavour and white choc chips – amazing combination.
Makes roughly 15 medium cookies.
Servings |
cookies
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Ingredients
- 140 g jammie dodger biscuits (one whole pack)
- 128 g plain flour
- 64 g semisweet white choc chips
- 64 g butter
- 64 g granulated sugar
- 32 g brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking soda
- split in half Jammie Dodger minis for decoration
Ingredients
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Instructions
- Preheat the oven to 180°C and line baking tray with parchment paper.
- Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.
- Take the jammie dodger biscuits and blitz them in a food process until they try turn into crumbs. Set aside .
- In a large bowl, mix butter with the sugars until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, crumbed jammie dodger biscuits, baking soda, and salt. Mix dough until just combined. Dough should be soft and a slightly sticky.
- Stir in white choc chips.
- Scoop out 2 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet. The cookies will spread apart.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little under-baked in the middle.
- Spilt mini Jammie Dodgers in half and press gently into hot cookie. Then let the cookies restfully before enjoying.
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