Soft chocolate raspberry cookies with mint yoghurt
cookies with the perfect match of raspberries, chocolate and nuts together with a fresh mint yoghurt sauce
Servings: 20 big cookies
Ingredients
Cookies:
- 100 g butter soft
- 70 g sugar
- 2 eggs
- 250 g flour
- 2 tsp baking powder
- 50 g nuts of choice chopped
- 50 g dark chocolate chopped
- 2 hands raspberries
- vanilla aroma
- salt
Mint yoghurt:
- 200 g plain yoghurt
- lemon juice of 1 lemon
- 1 hand mint leaves minced
- 1 tbsp confectioner's sugar
Instructions
- Preheat the oven to 200 degrees Celcius or 390 degrees Fahrenheit.
- Beat the butter, sugar and eggs until fluffy.
- Fold in flour, baking powder, salt, vanilla aroma and whisk it slowly. Then continue to fold in nuts, chocolate and raspberries.
- Use a tablespoon to make round heaps out of the dough and put them on a baking sheet.
- Bake the cookies for 10 minutes. In the meantime you wisk together yoghurt, minced mint, lemon juice and confectioner's sugar until well combined.
- Take the cookies out of the oven and enjoy them warm with the fresh mint yoghurt.
