Soft raspberry muffin cookies! The full recipe is here. 💕 Save to bake this week. Happy Monday! Raspberry Muffin Cookies Makes 1 dozen 1/2 cup (1 stick) unsalted butter, softened 1/2 cup light brown sugar 1/4 cup granulated sugar 1 large egg, room temperature 1 teaspoon vanilla 1 & 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup fresh raspberries 1-2 tablespoons raspberry preserves Streusel topping 3 tablespoons butter 2 tablespoons brown sugar 2 tablespoons Flour 2 tablespoons Oats 1/4 teaspoon salt Method Add flour, salt, baking soda, and baking powder to a bowl. Whisk together and set aside. Microwave butter in heatproof bowl for 20 seconds on high until slightly melted and soft to touch. Add brown sugar and granulated sugar and mix on medium high speed until light and fluffy. Add egg and vanilla. Mix again until well combined. Scrape the bowl down as needed. Add all streusel ingredients to a small bowl. Use a fork or your fingers to mix together until combined into pea sized crumbles. Set aside. Add dry ingredients to wet ingredients. Mix until almost combined. Stir in fresh raspberries and then gently fold in raspberry preserves. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Add streusel topping to each cookie and press gently into the dough. Refrigerate dough for at least 30 minutes. Preheat oven to 350 degrees. Bake for 13-14 minutes. Allow to cool for at least 15-20 minutes before enjoying. They will be soft. #f52community #f52grams #cookies #raspberry #raspberrycookie #summerdessert #smallbatch #cookiedough #thebakefeed #imsomartha #bakefromscratch #bakedfromscratch #bhgfood #thekitchn #huffposttaste #foodblogfeed #saveurmag #cookielove #tasingtable #bonappetit #buzzfeast #shareyourtable #bobsredmill