White chocolate flavored cookie dough baked till golden brown with white chocolate chips. This huge cookie is finished off with white chocolate raspberry frosting and garnished with a candy raspberry on top.
- 2 packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
- 2 sticks of light butter softened
- 3/4 cup of packed brown sugar
- 1/4 cup of white sugar
- 1 package of sugar free white chocolate pudding mix
- 1/2 cup of egg substitute
- 2 teaspoons of vanilla
- 2 cups of flour
- 1/3 cup of bread flour
- 1 teaspoon of baking soda
- 2 packs of Arctic White Hot Cocoa Mix from Land 0 Lakes Cocoa Classics
- 2 cups of white chocolate chips
- Candy raspberries
- Pour packs of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- Spray 12 count cupcake tin with non stick spray.
- Heat your oven at 350 degrees.
- In a bowl, cream butter & sugars until well combined.
- Add white chocolate pudding mix and stir until smooth.
- Add eggs and vanilla and beat on medium until all is combined.
- Now mix in your flours, baking soda and white chocolate cocoa packets. Beat on medium for 2 minutes.
- Stir in white chocolate chips until evenly distributed.
- Now scoop the cookie batter into all 12 cupcake tins.
- Bake for 25 minutes or until toothpick comes out clean from center of cookies.
- Place tin on cooling rack and let cool completely.
- Take cookie cups out of tins and frost them with white chocolate raspberry frosting and garnish each with one candy raspberry.
