White Chocolate Raspberry Cookies
These irresistibly gooey white chocolate raspberry cookies are a perfect combo of sweet, buttery cookie dough, white chocolate chunks, and fresh, juicy raspberries!
Servings: 12 cookies
Calories: 258kcal
Ingredients
White chocolate raspberry cookies
- 150 g Unsalted butter at room temperature
- 100 g Granulated sugar
- 50 g Brown sugar
- 1 Egg at room temperature
- 1 teaspoon Vanilla extract
- 190 g All purpose flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 85 g White chocolate chips
- 85 g Fresh raspberries
- White chocolate chunks Top the cookies with approximately 1 white chocolate chunk each halfway through baking.
- Fresh raspberries Top the cookies with approximately 1 raspberry each halfway through baking.
- Freezed-dried raspberries to decorate after baking
Instructions
White chocolate raspberry cookies
- Using an electric hand mixer, whip the room temperature butter with both the granulated and brown sugar for a few minutes until the mixture becomes light and fluffy.
- Whip in the room temperature egg and vanilla.
- Mix the flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold them together with the help of a rubber spatula.
- Finally, fold in the white chocolate chips and raspberries (carefully).
- Prepare 2 baking pans with parchment paper.
- Use an ice cream scooper to divide the dough into 10-12 equal balls and place them on the parchment-lined baking sheet, leaving enough space for them to spread. I recommend baking 5-6 cookies per sheet. Chill the dough for an hour before baking.
- Pre-heat the oven to 175 C / 347°F (no fan).
- After chilling for an hour, bake the cookies at 175°C / 350°F for 16-18 minutes. Start by baking for 12 minutes, then add more white chocolate and raspberries on top. Continue baking until the edges are golden, and the center is set, but be careful not to overbake.
- Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
- Top the cookies with freeze-dried raspberries for a flavorful and colorful finishing touch.
- Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
INGREDIENT NOTES:
- Measure your ingredients with a digital scale for accuracy.
- Use room temperature ingredients, e.g., egg and butter.
- Fresh raspberries work best for this cookie recipe, but if you prefer to use frozen ones, you'll need to bake the cookies for a few extra minutes
- Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
- Do not overmix the dough when adding the dry ingredients. Only fold it until thoroughly combined.
- Very carefully fold the dough once the raspberry is in. You don't want to mash it in the cookie dough.
- Respect the chilling time in the cookie recipe. Do not skip it, or the cookies might end up very flat.
- Try not to overbake your cookies if you prefer them fudgy and gooey.
- Use a round cookie cutter and gently apply circular motions when the cookies are halfway baked and have already spread. This will help tighten the edges and give them a perfect round shape.
Nutrition
Calories: 258kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 351mg | Potassium: 56mg | Fiber: 1g | Sugar: 15g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
