Print

White Chocolate Raspberry Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delight in these soft and chewy White Chocolate Raspberry Cookies, bursting with sweet white chocolate chips and tangy frozen raspberries. Perfectly balanced with a buttery base and subtle vanilla flavor, these cookies bake up with golden edges and tender centers, ideal for a delightful treat any time of day.

Ingredients

Wet Ingredients

  • 3/4 cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 cup white chocolate chips
  • 1/2 cup frozen raspberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix until the sugars are fully incorporated. Add in the large egg, egg yolk, and vanilla extract, mixing well until the mixture is smooth and uniform.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
  4. Mix Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredient bowl. Mix gently until just combined and no visible streaks of flour remain. Be careful not to overmix to maintain a tender cookie texture.
  5. Fold in Chocolate and Raspberries: Fold in the white chocolate chips carefully. Then, gently fold in the frozen raspberries, distributing them evenly throughout the dough while minimizing breakage.
  6. Scoop Dough: Using a 1-ounce cookie scoop, quickly portion the dough into rounded balls as the dough can become wet from thawing raspberries. Place the dough balls on the prepared baking sheet about 2 inches apart to allow room for spreading.
  7. Bake: Bake the cookies in the preheated oven for about 12 minutes, until the edges turn golden brown and the centers puff up slightly but remain a little underdone for a soft texture.
  8. Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving or storing.

Notes

  • Use frozen raspberries to avoid soggy dough and ensure the berries hold their shape in the cookie.
  • Do not overmix the dough after adding flour to keep cookies tender and chewy.
  • Allow cookies to cool fully as they set up and become easier to handle.
  • Space cookies adequately on the baking sheet to prevent them from merging during baking.
  • If raspberries begin to thaw and release juices, scoop dough quickly to maintain proper consistency.

Find it online: https://dishcooks.com/white-chocolate-raspberry-cookies-recipe/