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White Chocolate Raspberry Cookies Recipe

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4.4 from 7 reviews

Delight in these tender and flavorful White Chocolate Raspberry Cookies that perfectly balance the sweetness of creamy white chocolate with the tartness of fresh or frozen raspberries. Soft in the center with slightly crisp edges, these cookies make a beautiful and delicious treat ideal for sharing or enjoying with a cup of tea or coffee.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup butter (room temperature)
  • ⅔ cup granulated sugar
  • ⅓ cup light brown sugar (packed)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon raspberry extract

Add-ins

  • 8 ounces Ghirardelli white chocolate baking bar (chopped)
  • ⅔ cup frozen raspberries (not thawed, fresh raspberries will work too)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to ensure even distribution throughout the dough.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar on medium speed using a hand mixer until the mixture becomes light and fluffy, about 2-3 minutes.
  4. Add Egg and Extracts: Incorporate the egg, vanilla extract, and raspberry extract into the butter-sugar mixture, continuing to beat until fully combined and smooth.
  5. Add Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients. Beat just until the flour is fully incorporated to avoid overmixing, which can toughen cookies.
  6. Fold in White Chocolate: Gently fold in the chopped white chocolate baking bar pieces, evenly distributing them through the cookie dough.
  7. Fold in Raspberries: Carefully fold in the frozen raspberries. Do this gently to avoid breaking the berries and creating excessive moisture in the dough. It’s acceptable if the berries aren’t perfectly mixed in; you can press them onto the dough balls during scooping.
  8. Scoop Dough: Using a 1- to 1 ½-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing each cookie at least two inches apart to allow for spreading during baking.
  9. Bake: Place the cookie sheets in the preheated oven and bake for 11-12 minutes, or until the cookie edges are set but the centers remain soft for a chewy texture.
  10. Cool on Pan: Remove the baking sheets from the oven and allow the cookies to cool on the pan for 4 to 5 minutes to firm up and prevent breaking.
  11. Transfer to Cooling Rack: Carefully transfer the cookies to a paper towel or cooling rack and let them cool completely before serving or storing.

Notes

  • If using frozen raspberries, do not thaw as this can add unwanted moisture to the dough and cause soggy cookies.
  • You can substitute fresh raspberries if desired, but handle them gently to avoid crushing.
  • Cookies may spread more if dough is too warm, so chilling the dough briefly before baking can help maintain shape if preferred.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

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