Blackberry Dump Cookies

• 2 cups All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Table Salt
• 1/2 cups Unsalted Butter, At Room Temperature
• 3/4 cups Granulated Sugar
• 3/4 cups Loosely Packed Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1/3 cups Blackberry Greek Style Coconut Yogurt
• 3/4 cups Shredded Sweetened Coconut
• 1/3 cups Hershey Chocolate Bar Chopped
• 1/4 cups Rainbow Sprinkles
• 1/3 cups Craisins

1. Preheat oven to 350 F. Line 2 cookie sheets with parchment paper. Set aside.
2. In a small mixing bowl combine flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer, with paddle attachment, combine butter and sugars. Add eggs, vanilla, and yogurt. If you do not have coconut yogurt, fear not-you can use regular Greek yogurt as a substitute!
4. Add in the dry ingredients and mix until combined. Add in coconut, chocolate, sprinkles, and Craisins and stir with a spatula until combined.
5. Drop spoonfuls of cookie dough on the cookie sheet one inch apart (I used a small ice cream scoop). Bake for 15-17 minutes.
6. Makes about 2 1/2 dozen cookies. I think you could change up the mix-ins with whatever you have on hand. It could change the cooking time though!

allpurpose, baking soda, ubc, ubc, unsalted butter, sugar, brown sugar, eggs, vanilla, coconut yogurt, coconut, chocolate bar, ubc, craisins

Taken from tastykitchen.com/recipes/desserts/blackberry-dump-cookies/ (may not work)