Step 1

In a large mixing bowl or stand mixer, combine the melted unsalted butter, sugar, and molasses. Mix well until the sugar is fully incorporated.

Step 2

Add the large egg and egg yolk to the butter-sugar mixture. Mix until smooth and well combined.

Step 3

In a separate bowl, combine the all-purpose flour, bread flour, baking soda, and salt.

Step 4

Gradually add the dry ingredient mixture to the wet ingredients, stirring until a thick cookie dough forms.

Step 5

Chop the peanut butter milk chocolate into small chunks and gently fold them into the cookie dough.

Step 6

Carefully fold in the frozen raspberries, being mindful not to crush them completely.

Step 7

Use a cookie scoop to portion the dough into balls of around 75 grams each and place them on a baking sheet lined with parchment paper or a silicone baking mat.

Step 8

Cover the baking sheet with plastic wrap or aluminum foil and refrigerate the portioned cookie dough for 1-2 hours until firm.

Step 9

Preheat the oven to 350°F (175°C).

Step 10

Arrange the chilled cookie dough portions on a prepared baking sheet, leaving space between each portion to allow for spreading.

Step 11

Bake in the preheated oven for 15-17 minutes or until the edges are golden brown and the centers are set.

Step 12

Remove from the oven and reshape using a cookie cutter. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.