White Chocolate Raspberry Cookies

Name: White Chocolate Raspberry Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30 cookies
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon sea salt; 1 cup unsalted butter; 1 cup packed light brown sugar; 1 cup granulated sugar; 2 large eggs; 1 tablespoon pure vanilla extract; 1/4 teaspoon almond extract; 1 cup white chocolate chips; 1 cup freeze dried raspberries; Flaky sea salt

User Reviews

4.4

69 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
30 cookies
Calories
193 kcal
Course
Dessert
Cuisine
American

White Chocolate Raspberry Cookies

Iris Warren

Report

White Chocolate Raspberry Cookies- soft and chewy cookies filled with white chocolate chips and freeze dried raspberries. Easy to make and no chilling required! You will love these sweet and pretty cookies!

Share:

I Made This!

51 people made this

Print

15 people printed this

Save this

41 people saved this

Ingredients

Servings

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
1 cup unsalted butter, at cool room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1/4 teaspoon almond extract, optional
1 cup white chocolate chips
1 cup freeze dried raspberries
Flaky sea salt, for sprinkling on cookies

Add to Shopping List

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 Details

Calories 193kcal (10%) Carbohydrates 28g (9%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 28mg (9%) Sodium 127mg (5%) Potassium 60mg (2%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 208IU (4%) Vitamin C 1mg (1%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition 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%