White Chocolate Raspberry Cookies

Name: White Chocolate Raspberry Cookies
Prep time: 15 min
Cook time: 9 min
Yield: 12 serving
Ingredients: 1/2 cup butter; 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; 2/3 cup freeze dried raspberries; 1 cup White Chocolate Chips, Chunks, or Bars

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
12
Calories
283 kcal
Course
Dessert
Cuisine
American

White Chocolate Raspberry Cookies

Vivian Jenkins

Report

Soft and chewy raspberry white chocolate cookies made with freeze dried raspberries and creamy white chocolate. These are the best bakery-style white chocolate raspberry cookies!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

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, Chunks, or Bars

Add to Shopping List

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 vs. Fresh Raspberries. I recipe tested both freeze dried raspberries and fresh raspberries to determine and study the difference they make in the cookies.
The choice between freeze-dried and fresh raspberries is crucial for the success of this recipe. Freeze-dried raspberries offer a concentrated burst of flavor without adding excess moisture to the cookie dough. This is essential for maintaining the cookie's texture and preventing sogginess.
Fresh raspberries, on the other hand, release more liquid during baking, which alters the consistency of the cookies. You end up with a more cakey type texture and the cookies run together.
You may use fresh raspberries in this recipe but you will need to add more flour to compensate which will make it a cakier cookie. I would suggest using freeze dried raspberries but if you do use fresh raspberries, add 3 Tablespoons of flour.

Nutrition Information

Show Details

Calories 283kcal (14%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 39mg (13%) Sodium 226mg (9%) Potassium 91mg (3%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 266IU (5%) Vitamin C 2mg (2%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition 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%