White Chocolate Raspberry Cookies
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
12
-
Calories
250 kcal
-
Course
Baked Goods
-
Cuisine
American
White Chocolate Raspberry Cookies
Description
White Chocolate Raspberry Cookies bring together a smooth dough made from softened salted butter, light brown sugar, granulated sugar, and a touch of vanilla and optional almond extracts. The dough is gently mixed to maintain tenderness, with baking soda to help the cookies rise slightly while baking. Folded in last are white chocolate chips and freeze-dried raspberries, which provide bursts of fruitiness and texture. Rolled into golf ball-sized portions and baked at 350ºF, the cookies bake until just lightly golden, ensuring a soft and chewy texture with notable creamy-white chocolate pockets and bright raspberry pieces. This recipe requires softened butter for proper mixing and recommends the use of freeze-dried raspberries to keep the fruit flavor vibrant without adding extra moisture to the dough.
These cookies work well as a sweet treat for sharing or gifting, combining popular flavor pairings that appeal to sweet and tart preferences alike. The inclusion of almond extract is optional and can be used to enhance the depth of flavor.
For best results, use finely ground salt and ensure the butter is very soft for effective creaming. Freeze-dried raspberries are preferred to keep the dough texture intact and provide concentrated raspberry flavor without moisture.
Ingredients
- 1 butter see note 1, stick, softened, salted
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract , optional
- 1 egg (see note 2)
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt (see note 3)
- ½ teaspoon baking soda (see note 4)
- ¾ cup white chocolate chips
- ¾ cup freeze-dried raspberries (see note 5)
Instructions
- Preheat the oven to 350ºF/175ºC.
- Put the softened butter, brown sugar, and granulated sugar into the bowl of your stand mixer. Beat them together for 3-4 minutes until the mixture is light.1 / 115 g stick softened salted butter½ cup / 100 g light brown sugar⅓ cup / 75 g granulated sugar
- Add the vanilla extract, almond extract, and egg, then beat slowly until everything is creamy and even lighter in color. (Around 3 minutes)1 tsp vanilla extract⅛ tsp almond extract1 egg
- Add the flour, salt, and baking soda, then mix only until the flour is almost combined.1 ½ cups / 225 g plain all-purpose flour¼ teaspoon salt½ teaspoon baking soda
- Tip the chocolate chips into the mixture.¾ cup white choc chips
- Then mix until everything is combined. Don't overmix.
- Remove the bowl from the stand mixer and use a wooden spoon to mix in the freeze-dried raspberries. You don't want them to break apart too much.¾ cup freeze-dried raspberries
- Roll golf ball-sized balls of dough and place them onto a baking sheet lined with cooking paper. Ensure they are 2"/5cm apart.
- Bake for 8-10 minutes until lightly golden. (They will be soft when you take them from the oven!)
- Bang the baking sheet on the countertop to flatten the cookies; then use the back of a metal spoon to lightly flatten them further.
- Cool for 5 minutes on the baking sheet before carefully transferring the cookies to a cooling rack and leaving them to cool.
Notes
- Use very soft butter for easier mixing and proper cookie texture.
- If using kosher salt, increase amount slightly to account for coarser grain.
- Freeze-dried raspberries maintain fruit flavor without adding moisture; avoid fresh or frozen berries.
- Almond extract is optional and adds subtle nutty flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 174mg | 7% |
| Potassium | 70mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
