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So moist. So delicious. And so much more.™

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Cookies & Bars

White Chocolate Raspberry Cookie Cups

Carol Rich Recipe shared by:
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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.

  • Hands-On Time:
  • Total Time:
  • Servings: 12 Cookie Cups
  • Rating:

Ingredients

  • 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

Baking Instructions

  1. 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.
  2. Spray 12 count cupcake tin with non stick spray.
  3. Heat your oven at 350 degrees.
  4. In a bowl, cream butter & sugars until well combined.
  5. Add white chocolate pudding mix and stir until smooth.
  6. Add eggs and vanilla and beat on medium until all is combined.
  7. Now mix in your flours, baking soda and white chocolate cocoa packets. Beat on medium for 2 minutes.
  8. Stir in white chocolate chips until evenly distributed.
  9. Now scoop the cookie batter into all 12 cupcake tins.
  10. Bake for 25 minutes or until toothpick comes out clean from center of cookies.
  11. Place tin on cooling rack and let cool completely.
  12. Take cookie cups out of tins and frost them with white chocolate raspberry frosting and garnish each with one candy raspberry.

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Tips

Cheesecake Cracks

Cheesecake Cracks

I have heard that opening the oven during the first 20 minutes of baking a cheesccake is what causes the cracks. I never open the oven so I don't get cracks's so it must work! Also, like another tips says, overbeating will also cause cracks since the "too much air" has no where to go.


Perfect frosting

Perfect frosting

Cool cake in fridge, Use room temperature whipped frosting, mix it in the frosting container before applying to cake, Spread icing on cake, dont worry if any cake can see through, Put the cake in the fridge for 30mins til icing is hard, then take back out, and use the rest of the room temperature icing on the cake, and it will be thicker, and cover easier. Decorate, and fridge again.





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