White Chocolate Raspberry Cookies
User Reviews
4.4
White Chocolate Raspberry Cookies
Description
White Chocolate Raspberry Cookies combine a rich cookie dough made from a mixture of all-purpose flour, baking soda, baking powder, and sea salt with creamy butter and both granulated and brown sugars. The inclusion of two extracts—vanilla and optional almond—adds complexity to the flavor profile. Freeze-dried raspberries folded into the dough provide concentrated tartness and a slightly chewy texture, contrasting with the sweet white chocolate chips that offer creaminess and melt-in-the-mouth sweetness.
The cookies bake until their edges firm up while the centers remain soft, achieving a pleasing textural contrast. After baking, a light sprinkling of flaky sea salt on top introduces a savory element that cuts through the sweetness and enhances the overall flavor. The dough can be portioned into balls about two tablespoons each to ensure uniform sizing and baking.
These cookies are ideal for those who enjoy berry-flavored sweets with a rich, creamy base. The texture and flavor complexity make them a satisfying treat suitable for sharing or enjoying with tea or coffee.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at cool room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract pure
- 1/4 teaspoon almond extract optional
- 1 cup white chocolate chips
- 1 cup freeze dried raspberries
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugars until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.
- Add the eggs, vanilla, and almond extract, if using. Mix until combined.
- With the mixer off, add all the dry ingredients. Mix on low until just combined, don’t over mix.
- Stir in the white chocolate chips and raspberries.
- Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat. Make sure you leave about 2-inches in between each cookie dough ball.
- Bake for 10-12 minutes or until set around the edges but still soft in the center. Remove from the oven and sprinkle with sea salt. You can gently press a few extra white chocolate chips and freeze dried raspberry pieces on top of the cookies to make the extra pretty.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 127mg | 5% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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