5.0 from 21 votes
White Chocolate Raspberry Cookies
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!
Prep Time
15 mins
Cook Time
15 mins
Servings: 12
Calories: 283 kcal
Course:
Dessert
Cuisine:
American
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, 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.
Cup of Yum
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
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
% 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.