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White Chocolate Raspberry Cookies – Easy Recipe

White Chocolate Raspberry Cookies – Easy Recipe
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★★★★★

4.9 from 27 reviews

These White Chocolate Raspberry Cookies combine the rich sweetness of white chocolate with the tartness of freeze-dried raspberries for a delightful, easy-to-make treat. Featuring a soft, chewy texture with slightly crisp edges, these cookies are perfect for sharing or indulging any time of year.

Ingredients

Scale

Wet Ingredients

  • 1 stick salted butter, cold, cut into 1-inch cubes
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract

Dry Ingredients

  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup cake flour
  • 1 1/4 cups all-purpose flour

Add-ins

  • 1 cup freeze-dried raspberries
  • 1 1/2 cups white chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In the bowl of an electric mixer, beat the cold cubed butter with brown sugar and granulated sugar on high speed for 1 minute until the mixture is creamy and smooth, with no visible chunks of butter.
  3. Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the bowl. Mix briefly just until everything is combined to keep the dough tender.
  4. Incorporate Freeze-Dried Raspberries: Add the freeze-dried raspberries and mix for about 10 seconds to break them into smaller pieces, distributing the tart berry flavor throughout the dough. Then let the dough rest for 2 minutes for the raspberries to hydrate slightly.
  5. Add Leavening and Salt: Mix in the salt, baking powder, and baking soda until fully combined, which helps the cookies rise and develop a light texture.
  6. Add Flours: Stir in the cake flour and all-purpose flour, mixing until a cohesive dough forms, approximately 1 minute. Avoid overmixing to keep the cookies tender.
  7. Fold in White Chocolate Chips: Gently fold in the white chocolate chips until they are evenly spread throughout the dough, adding sweetness and creaminess in every bite.
  8. Portion Dough: Using a large cookie scoop, portion the dough into about 8 equal cookies. Place 4 cookies on each prepared baking sheet to allow space for spreading.
  9. Bake: Bake the cookies for 10 minutes, or until the edges turn golden but the centers still appear slightly soft. This ensures a chewy center with crisp edges.
  10. Cool: Allow the cookies to cool on the baking sheets for 15 to 20 minutes before transferring them to a wire rack or serving. This step lets the centers set perfectly for the ideal texture.

Notes

  • Freeze-dried raspberries are preferred over fresh as they maintain their tartness without adding moisture to the dough.
  • Using cold butter helps create a slightly flaky texture and prevents the cookies from spreading too much.
  • Do not overmix the dough after adding flour to keep cookies tender and soft.
  • The cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.
  • For softer cookies, slightly underbake and let them finish setting during the cooling time.

Nutrition

Keywords: white chocolate cookies, raspberry cookies, easy cookie recipe, freeze-dried raspberries, soft cookies, dessert, baked treats

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