White Chocolate Raspberry Cookies
User Reviews
4.9
177 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12
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Calories
250 kcal
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Course
Baked Goods
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Cuisine
American
White Chocolate Raspberry Cookies
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These White Chocolate Raspberry Cookies are soft and chewy with the rich creaminess of white chocolate and the tang of freeze-dried raspberry. Don't worry; even if you're not a seasoned baker, this recipe's got your back. It's all about simple ingredients and easy-to-follow steps because the baking should be as enjoyable as the eating part, well almost! Whether planning a cozy night in, a bake sale contribution, or you want a sweet treat; this White Chocolate Raspberry Cookie recipe is for you.
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Ingredients
- 1 stick softened salted butter (see note 1)
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract , optional
- 1 egg (see note 2)
- 1 ½ cups plain all-purpose flour
- ¼ teaspoon salt (see note 3)
- ½ teaspoon baking soda (see note 4)
- ¾ cup white choc chips
- ¾ cup freeze-dried raspberries (see note 5)
Instructions
- Preheat the oven to 350ºF/175ºC.
- Put the softened butter, brown sugar, and granulated sugar into the bowl of your stand mixer. Beat them together for 3-4 minutes until the mixture is light.1 / 115 g stick softened salted butter½ cup / 100 g light brown sugar⅓ cup / 75 g granulated sugar
- Add the vanilla extract, almond extract, and egg, then beat slowly until everything is creamy and even lighter in color. (Around 3 minutes)1 tsp vanilla extract⅛ tsp almond extract1 egg
- Add the flour, salt, and baking soda, then mix only until the flour is almost combined.1 ½ cups / 225 g plain all-purpose flour¼ teaspoon salt½ teaspoon baking soda
- Tip the chocolate chips into the mixture.¾ cup white choc chips
- Then mix until everything is combined. Don't overmix.
- Remove the bowl from the stand mixer and use a wooden spoon to mix in the freeze-dried raspberries. You don't want them to break apart too much.¾ cup freeze-dried raspberries
- Roll golf ball-sized balls of dough and place them onto a baking sheet lined with cooking paper. Ensure they are 2"/5cm apart.
- Bake for 8-10 minutes until lightly golden. (They will be soft when you take them from the oven!)
- Bang the baking sheet on the countertop to flatten the cookies; then use the back of a metal spoon to lightly flatten them further.
- Cool for 5 minutes on the baking sheet before carefully transferring the cookies to a cooling rack and leaving them to cool.
Notes
- The butter wants to be very soft. Your finger should push through it easily. If you have cold butter, cut it into chunks, microwave it for 5-7 seconds, and stir it together.
- A large room-temperature egg.
- The measurements given in the recipe are for fine salt. If you are using kosher salt, add a pinch extra.
- Baking Soda is also called Bi-carb, Sodium Bicarbonate, and Bicarbonate of Soda. Don't get confused with baking powder.
- You can buy freeze-dried raspberries at larger grocery stores, specialist cake stores, or online.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
174mg
(7%)
Potassium
70mg
(2%)
Fiber
0.5g
(2%)
Sugar
21g
(42%)
Vitamin A
259IU
(5%)
Vitamin C
0.7mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 174mg | 7% |
| Potassium | 70mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
177 reviews
Excellent
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