May’s Calendar Recipe – White Chocolate Chip Raspberry Cookies made with Greek Yogurt

One of my favorite things to do at my job is create new recipes using our new products.  Fleishmanns® Simply Homemade® Muffin and Bread Mix, Specially for Greek Yogurt, is one of our newest to hit the market.  I loved creating new recipes for these mixes.  The mixes are available in 3 different flavors, Lemon Poppyseed, Raspberry, and Banana.  The following recipe was created to use with our Raspberry mix.  As always, quick, easy and DELICIOUS!!!

Raspberry White Chocolate Chip Cookies

Yield: 3 dozen cookies
Prep time: 15 minutes
Bake time: 12-20 minutes

1 package Fleishmann’s® Simply Homemade® Raspberry Muffin and Bread Mix
2/3 cups Greek yogurt
1/3 cup butter, softened
½ cup light brown sugar
1 large egg
1 (12 ounce) package of white chocolate chips
1 (8 ounce) package yogurt covered cranberries or chocolate covered cranberries, optional but yummie

Preheat oven to 375°F.

In a medium size mixing bowl, cream together butter and sugar until fluffy. Add yogurt and egg. Stir until well combined. Add raspberry mix and continue mixing just until combined. Fold in chocolate chips and yogurt covered cranberries. Refrigerate batter 15-20 minutes (this prevents cookies from spreading).

Drop by rounded tablespoon onto ungreased baking sheets. Bake for 12-15 minutes or until golden brown. Transfer cookies to a rack to cool.

Raspberry White Chocolate Chip Cookies

Raspberry White Chocolate Chip Cookies

Buon Appetito!

2 thoughts on “May’s Calendar Recipe – White Chocolate Chip Raspberry Cookies made with Greek Yogurt

  1. Sharon Bellmore

    Love these Gail. I am happy for you and sad for me, when I see the shelf empty. But I know that means other are loving your products.

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