Why Make This Recipe
White Chocolate Raspberry Cookies are a delightful treat that combines the sweet creaminess of white chocolate with the tartness of raspberries. These cookies are perfect for any occasion, from family gatherings to cozy nights at home. They offer a unique flavor combination that is sure to impress your friends and family. Plus, they are incredibly easy to make and only require simple ingredients that you might already have in your kitchen.
How to Make White Chocolate Raspberry Cookies
Ingredients:
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup frozen raspberries
Directions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set it aside.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until fully combined.
- Add in the egg, egg yolk, and vanilla extract. Mix well until everything is combined.
- In a separate bowl, mix together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to over mix; you should still see a few streaks of flour.
- Gently fold in the white chocolate chips, followed by the frozen raspberries. Mix until the raspberries are evenly distributed throughout the dough.
- Use a 1-ounce cookie scoop to scoop out rounded dough balls. Do this quickly, as the dough may get wet from the thawing raspberries.
- Place the cookies 2 inches apart on your prepared cookie sheet. Bake for 12 minutes, or until the edges are golden brown and the centers are slightly underdone.
- Allow the cookies to cool before enjoying!
How to Serve White Chocolate Raspberry Cookies
These cookies are delicious on their own, but they can be served in a variety of ways. Pair them with a glass of milk for a classic treat, or serve them with coffee or tea for a sweet afternoon snack. They also make great additions to dessert trays at parties or holiday gatherings.
How to Store White Chocolate Raspberry Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about 4-5 days. If you want to extend their shelf life, you can refrigerate them for up to a week. Alternatively, you can freeze the cookies for up to three months. Just make sure to place them in a freezer-safe container or bag.
Tips to Make White Chocolate Raspberry Cookies
- Make sure to use high-quality white chocolate chips for the best flavor.
- If you prefer, you can use fresh raspberries, but keep in mind they may make the dough wetter.
- If you find the dough too soft to handle, chill it in the fridge for 15-30 minutes before baking.
- For an extra touch, sprinkle a little sea salt on top before baking to balance the sweetness.
Variation
You can easily switch things up by adding different mix-ins. Try using dark chocolate chips instead of white chocolate or add nuts for extra crunch. Using other berries like blueberries or strawberries can also create a tasty variation.
FAQs
1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries. However, they may make the dough a bit wetter, so handle them carefully.
2. How can I make these cookies chewier?
To make chewier cookies, you can try using more brown sugar than granulated sugar and don’t over-bake them.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough in advance and refrigerate it for up to 48 hours. Just let it sit at room temperature for a few minutes before scooping and baking.
White Chocolate Raspberry Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining the sweet creaminess of white chocolate with tart raspberries.
Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup frozen raspberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until fully combined.
- Add in the egg, egg yolk, and vanilla extract. Mix well until everything is combined.
- In a separate bowl, mix together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the white chocolate chips, followed by the frozen raspberries. Mix until evenly distributed.
- Use a 1-ounce cookie scoop to scoop out rounded dough balls, placing them 2 inches apart on the prepared cookie sheet.
- Bake for 12 minutes, or until the edges are golden brown and the centers are slightly underdone.
- Allow the cookies to cool before enjoying!
Notes
Store cookies in an airtight container; they will stay fresh for 4-5 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
