White Chocolate Raspberry Cookies
These White Chocolate Raspberry Cookies are soft, chewy, and full of bright raspberry flavor. The freeze dried raspberries give the cookies their color and fruity taste without adding moisture. The white chocolate chips melt into the dough and balance the tartness of the berries. These cookies are festive enough for holiday baking but simple enough for any time of year.
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Nutrition (per serving)
White Chocolate Raspberry Cookies are a bakery style treat with bright pops of color and flavor. The freeze dried raspberries give these cookies a tart, fruity bite that blends well with the sweetness of the white chocolate. The dough stays soft and chewy, which makes them perfect for Christmas cookie boxes or everyday baking.
The process starts by whisking the dry ingredients together. This helps the cookies rise evenly. Creaming the butter and sugars builds structure and keeps the texture soft. Once the wet and dry ingredients come together, the dough is ready for the mix-ins.
Here are the steps to follow:
Step-by-step instructions
Step 1: Preheat the oven and prepare a baking sheet.
Step 2: Whisk the flour, baking soda, baking powder, and salt.
Step 3: Cream the butter and sugars until smooth.
Step 4: Add the egg and vanilla.
Step 5: Mix in the dry ingredients.
Step 6: Fold in the white chocolate and crushed raspberries.
Step 7: Scoop and bake until the edges look set.
Step 8: Cool the cookies before serving.
The freeze dried raspberries bring a strong raspberry flavor without adding extra moisture to the dough. They also create those pretty red specks in the cookies. These cookies pair well with hot chocolate or coffee and make a great addition to holiday dessert tables. They store well in an airtight container for several days.
Recipe
White Chocolate Raspberry Cookies
Ingredients
- Dry ingredients
- 1 and 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Wet ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Add-ins
- 3/4 cup white chocolate chips
- 1 cup freeze dried raspberries, crushed
Instructions
- 1
Preheat the oven to 350 F and line a baking sheet with parchment paper.
- 2
Whisk together the flour, baking soda, baking powder, and salt.
- 3
In a separate bowl, cream the butter and sugars until smooth and fluffy.
- 4
Add the egg and vanilla. Mix until combined.
- 5
Add the dry ingredients to the wet mixture. Stir gently until a dough forms.
- 6
Fold in the white chocolate chips and crushed freeze dried raspberries.
- 7
Scoop the dough onto the baking sheet and bake for 9 to 11 minutes until the edges set.
- 8
Let the cookies cool on the tray for a few minutes before transferring them.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.