Raspberry choc chip cookies
Ingredients
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
60g unsalted butter, melted
1 large egg
60g dark chocolate, chopped
60g frozen raspberries (see Tips)
Directions
Preheat the oven to 180°C (160°C fan-assisted) and line an oven tray with baking paper.
Mix together the melted butter and sugar (sachet 1), then mix in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a soft dough.
Add in the chocolate and frozen raspberries and briefly mix until nicely distributed – don’t take too long as the raspberries will become mushier as they warm up.
Quickly portion the dough into 12 balls (a cookie scoop makes this easier) and space out on the prepared tray. Flatten slightly until about 1 cm thick and bake for 10-12 minutes or until cooked through but still soft in the centre.
Allow to cool on the tray and enjoy!
Tip: Fresh raspberries are tricky to mix into the cookie dough as they’re so fragile. To avoid having to buy a huge bag of frozen raspberries for this recipe, buy a small punnet of fresh raspberries and place them in the freezer. Use whatever is leftover on your morning granola or in a smoothie.
Ingredients
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
60g unsalted butter, melted
1 large egg
60g dark chocolate, chopped
60g frozen raspberries (see Tips)
Directions
Preheat the oven to 180°C (160°C fan-assisted) and line an oven tray with baking paper.
Mix together the melted butter and sugar (sachet 1), then mix in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a soft dough.
Add in the chocolate and frozen raspberries and briefly mix until nicely distributed – don’t take too long as the raspberries will become mushier as they warm up.
Quickly portion the dough into 12 balls (a cookie scoop makes this easier) and space out on the prepared tray. Flatten slightly until about 1 cm thick and bake for 10-12 minutes or until cooked through but still soft in the centre.
Allow to cool on the tray and enjoy!
Tip: Fresh raspberries are tricky to mix into the cookie dough as they’re so fragile. To avoid having to buy a huge bag of frozen raspberries for this recipe, buy a small punnet of fresh raspberries and place them in the freezer. Use whatever is leftover on your morning granola or in a smoothie.
Ingredients
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
60g unsalted butter, melted
1 large egg
60g dark chocolate, chopped
60g frozen raspberries (see Tips)
Directions
Preheat the oven to 180°C (160°C fan-assisted) and line an oven tray with baking paper.
Mix together the melted butter and sugar (sachet 1), then mix in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a soft dough.
Add in the chocolate and frozen raspberries and briefly mix until nicely distributed – don’t take too long as the raspberries will become mushier as they warm up.
Quickly portion the dough into 12 balls (a cookie scoop makes this easier) and space out on the prepared tray. Flatten slightly until about 1 cm thick and bake for 10-12 minutes or until cooked through but still soft in the centre.
Allow to cool on the tray and enjoy!
Tip: Fresh raspberries are tricky to mix into the cookie dough as they’re so fragile. To avoid having to buy a huge bag of frozen raspberries for this recipe, buy a small punnet of fresh raspberries and place them in the freezer. Use whatever is leftover on your morning granola or in a smoothie.
Ingredients
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
60g unsalted butter, melted
1 large egg
60g dark chocolate, chopped
60g frozen raspberries (see Tips)
Directions
Preheat the oven to 180°C (160°C fan-assisted) and line an oven tray with baking paper.
Mix together the melted butter and sugar (sachet 1), then mix in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a soft dough.
Add in the chocolate and frozen raspberries and briefly mix until nicely distributed – don’t take too long as the raspberries will become mushier as they warm up.
Quickly portion the dough into 12 balls (a cookie scoop makes this easier) and space out on the prepared tray. Flatten slightly until about 1 cm thick and bake for 10-12 minutes or until cooked through but still soft in the centre.
Allow to cool on the tray and enjoy!
Tip: Fresh raspberries are tricky to mix into the cookie dough as they’re so fragile. To avoid having to buy a huge bag of frozen raspberries for this recipe, buy a small punnet of fresh raspberries and place them in the freezer. Use whatever is leftover on your morning granola or in a smoothie.
