White Chocolate Raspberry Cookies
User Reviews
5
White Chocolate Raspberry Cookies
Description
This cookie recipe uses slightly softened butter creamed with brown and white sugar and includes vanilla and egg for richness. The dry ingredients include flour, cornstarch to tenderize, baking soda for leavening, and salt. Freeze-dried raspberries incorporate intense berry flavor while preserving cookie texture, and white chocolate chips add creamy sweetness throughout.
Baking at 385 degrees creates cookies with delicate crisp edges and a soft center. Pressing extra raspberries and white chocolate on top after baking enhances their appearance. These cookies work well for casual snacking or gift-giving.
Swap fresh raspberries with caution, as their moisture changes the dough consistency and texture. When using fresh berries, adding extra flour can help maintain structure but results in a cakier cookie. The recipe specifically recommends freeze-dried raspberries to keep the optimal cookie texture intact.
Ingredients
- 1/2 cup butter (slightly softened)
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (reduce to 1/4 teaspoon if using salted butter)
- 2/3 cup freeze dried raspberries
- 1 cup white chocolate chips or chunks or bars
Instructions
- Preheat oven to 385 degrees. In a large mixing bowl, add butter, brown sugar, and sugar and cream together for 4 minutes or until fluffy. Fold in egg and vanilla and mix for 1 minute longer.
- Fold in flour, cornstarch, baking soda, and salt. Do not overmix as it will create too much gluten.
- Fold in freeze dried raspberries and white chocolate. Don't overmix or it will break up the raspberries too much.
- Use a cookie scoop or a spoon and scoop the cookie dough into about 2 1/2-ounce balls. Drop on a parchment paper lined, light colored baking sheet.
- Bake for about 9 minutes. Remove from the oven and to make the cookies look more gourmet, carefully press more freeze dried raspberries and white chocolate onto the tops of the cookies.
- Store in an airtight container for several days. If you desire to freeze the cookies, place in a freezer-safe Ziploc gallon sized bag.
Notes
- Freeze-dried raspberries are preferred to avoid excess moisture and soggy cookies.
- If using fresh raspberries, add 3 tablespoons of extra flour to maintain dough consistency; expect a cakier texture.
- Store cookies in an airtight container for several days or freeze in a gallon-sized freezer bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 226mg | 9% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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