Raspberry Cookie Recipe
User Reviews
5
Raspberry Cookie Recipe
Description
"Raspberry Cookie Recipe" combines classic cookie ingredients with a mix of white chocolate chips and frozen raspberries. Creaming the butter and sugars creates a light base, enriched with almond extract for subtle nuttiness. Flour is folded in slowly to prevent overworking the dough, helping retain cookie structure during baking. The frozen raspberries are added gently by hand to avoid breaking them up and coloring the dough, allowing pockets of fruit to remain visible and distinctive after baking.
The cookies are portioned into balls and baked at 350°F until the edges turn golden, which gives a tender interior with slightly crisp edges. The white chocolate chips add sweetness and contrast to the tart berries, making each bite nuanced. Cooling briefly before serving helps them set but they can be enjoyed warm for a soft texture.
This recipe is straightforward and yields a dozen or so cookies perfect for afternoon snacks or sharing. The combination of almond and raspberry flavors is unique among typical chocolate chip style cookies, giving a refined yet homey feel.
Ingredients
- ⅔ cup butter softened, salted
- ⅔ cup sugar
- 1/2 cup light brown sugar , packed
- 1 egg large
- 1 teaspoon almond extract
- 2 cups flour
- 1 cup white chocolate chips
- 1 ⅓ cup raspberries frozen
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, using a hand or stand mixer, cream together the butter, sugar, and brown sugar until light and fluffy.
- Mix in the egg and almond extract until smooth.
- Slowly mix in the flour until a smooth dough forms. Do not over mix.
- Fold in the white chocolate chips.
- Gently fold in the frozen raspberries. I do not recommend using a hand or stand mixer unless you want colored cookies as the raspberries tend to get broken with a mixer. Simply use a mixing spoon and carefully fold them in.
- Scoop the cookie dough into balls using a 1 ½ tablespoon cookie scoop and place on the prepared baking sheet, with 1 ½ inches between each cookie and the sides of the pan.
- Bake for 14-17 minutes or until just golden brown on the edges.
- Cool for 5 minutes before moving to a cooling rack or serving warm.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 121mg | 5% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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