Instructions
Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Beat in the eggs and vanilla extract until smooth.
Step 5: Gradually add the dry ingredients into the wet ingredients and mix until a soft dough forms.
Step 6: Fold in the white chocolate chips evenly throughout the dough.
Step 7: Scoop large portions of cookie dough onto the prepared baking sheet, leaving space between each cookie.
Step 8: Bake for 11 to 13 minutes until the edges are lightly golden but the centers remain soft.
Step 9: Immediately after baking, use the back of a spoon to gently create a shallow well in the center of each cookie.
Step 10: Fill some cookies with raspberry jam and top with fresh raspberries and blackberries.
Step 11: Fill other cookies with pistachio cream and sprinkle with chopped pistachios.
Step 12: Fill the remaining cookies with caramel spread and top with cookie crumbs.
Step 13: Allow the cookies to cool completely before serving.
Storage and Reheating Tips
Store Gourmet Cookie Variety cookies in an airtight container at room temperature for up to 4 days.
For cookies with fresh berries, refrigerate and enjoy within 2 days for the best freshness.
Reheat cookies briefly in the microwave for 10 seconds if desired for a softer texture.
Unfilled cookie bases can be frozen for up to 2 months and decorated after thawing.
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