4.4 from 69 votes
White Chocolate Raspberry Cookies
White Chocolate Raspberry Cookies blend tender cookie dough with sweet white chocolate chips and freeze-dried raspberries, creating a balance of creamy sweetness and tart berry bursts. These soft-centered cookies have crisp edges and a sprinkle of flaky sea salt on top, enhancing the flavor and adding a subtle crunch. The dough includes almond extract for a slight nutty note complementing the raspberry and white chocolate. Baking at a moderate temperature produces a cookie that's set yet tender.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
30
cookies
Calories:
193 kcal
Course:
Dessert
Cuisine:
American
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 193
% 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.