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


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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:


  • 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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Fresh or Dryied Sticky Ingredients

Fresh or Dryied Sticky Ingredients

I use a mini chopper/grinder to process fruit to the desired size for the recipe. I reserve a little of the flour or other dry ingredient (Not Salt) to coat the ingredient before chopping. It helps to keep it separated and process to the correct size. I don't use salt as it tends to draw the moisture out of any item and makes it clump or ruin the consistency of the recipe.

Sugared Paper

Sugared Paper

When i make cakes and i want to cool them off i normally take up a clean space and i line the space with white paper or waxed paper, and instead of using flour to make it not stick i use Sugar, i use either or, Granulated Or Powdered. My fave is Granulated. i never cared much for that powdery blan flour taste at the bottom of the cake so i "Sweetened the Deal"

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