9oz. white chocolate covered raspberry chips or chocolate chips of your choice
1.5QTHood Frozen Yogurt Raspberry Crunch
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl, add in the butter, brown sugar and granulated sugar. Mix with a hand mixer on medium speed until light and fluffy. It will take about two minutes.
Add in the egg and vanilla extract and mix until incorporated.
Add in the baking soda, salt and flour and mix on low until almost all the flour is incorporated. Turn the mixer on high and beat for 20 seconds until the dough forms a ball.
Add in the chocolate chips of your choice. I saved out about 1/3 of a cup to add to the tops of my cookies. I used white chocolate chips filled with raspberry filling, but I think they were seasonal. Using a spatula, work the chips into the cookie dough.
Using a medium sized cookie scoop, scoop out the cookie dough. I did 5 at a time to give them room to fill out.
I pressed 2 - 3 chips into the tops of the cookie dough.
Place into the oven and bake for 11 minutes. Remove from the oven and let cool about 10 - 15 minutes until cool. They will cook a little more on the baking sheet.
Place onto a cooling rack and let cool completely.
Once the cookies are cooled, scoop the frozen yogurt using an ice cream scoop onto the bottom cookie. I used a knife and pressed the froyo out to flatten it and get it to the edges. I didn't want to break the cookies trying to smash it down with the top cookie.
Place the top cookie on and twist to position it firmly on top of the froyo.
Place the raspberry froyo cookie sandwiches on a tray and place in the freezer until firmly frozen. I would say about 2 hours or more.
Eat immediately after removing from the freezer. They will melt quickly!