White Chocolate Raspberry Cookies

adapted from: Shanelle S.

 

1 (16.25 oz.) box white cake mix

1 (3.4 oz.) box instant white chocolate pudding mix

1/2 c. canola or vegetable oil

2 large eggs

1 tsp. raspberry extract, opt.

1 bag white chocolate chips (about 2 cups)


Raspberry Icing

1 1/2 c. powdered sugar

3-4 Tbl. raspberry puree or raspberry jam

1-3 Tbl. milk, as needed

pinch of salt

1 tsp. raspberry extract, opt.


Combine cake mix and dry pudding mix in a medium bowl.  Add the oil, eggs and raspberry extract and mix until combined.  Stir in the white chocolate chips.  Chill in the refrigerator for at least and hour or up to 24 hours.  Roll into balls (I use a cookie scoop).  Bake in preheated 350 degree oven for 10-12 minutes.  Remove from pan and let cool, then top with icing.  Makes around 28 cookies.  


For the Raspberry Icing: Combine powdered sugar, raspberry puree, 1 Tablespoon of milk, salt and raspberry extract and stir until smooth.  If it's too thick, add a little more milk until it reaches an icing consistency.  Drizzle over cooled cookies.