If you’re a fan of the classic flavor combination of white chocolate and raspberries, you’re in for a treat! These White Chocolate Raspberry Cookies are a delightful blend of sweet and tangy flavors with a soft and chewy texture. Bursting with freeze-dried raspberries, creamy white chocolate chips, and a hint of raspberry jam, these cookies are perfect for special occasions or a simple indulgent snack.
Ingredients:
- 1⅔ cups (210g) all-purpose flour
- 1 teaspoon baking powder (preferably aluminum-free)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened to cool room temperature
- ¼ cup (55g) packed light brown sugar (fresh and soft)
- ½ cup (100g) granulated sugar
- 1 large egg (cold, straight from the fridge)
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 cup freeze-dried raspberries
- ⅔ cup (110g) white chocolate chips or chunks
- ¼ cup (80g) raspberry jam
Instructions:
- Prepare the Dry Ingredients : In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars : In a large bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add the Wet Ingredients : Mix in the cold egg, vanilla extract, and almond extract until fully combined. The mixture may look slightly curdled, but that’s normal.
- Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
- Fold in the Mix-ins : Gently fold in the freeze-dried raspberries and white chocolate chips, being careful not to crush the raspberries too much. Chill the dough in the refrigerator for at least 30 minutes to allow the flavors to develop and prevent spreading during baking.
- Shape the Cookies : Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1.5 tablespoons of dough for each cookie and place it on the baking sheet, leaving about 2 inches of space between each cookie. Using a small spoon, create a shallow well in the center of each cookie and fill it with a small dollop of raspberry jam.
- Bake : Bake the cookies for 10–12 minutes or until the edges are lightly golden but the centers still look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Conclusion:
These White Chocolate Raspberry Cookies are a heavenly blend of flavors and textures. The tartness of the freeze-dried raspberries balances perfectly with the sweetness of the white chocolate, while the raspberry jam adds a delicious fruity burst. Whether you’re baking for friends, family, or yourself, these cookies are sure to impress!
White Chocolate Raspberry Cookies: A Sweet and Tangy Treat
Soft and chewy White Chocolate Raspberry Cookiesfeaturing freeze-dried raspberries, white chocolate chunks, and a swirl ofraspberry jam for a burst of flavor in every bite.
Ingredients
- 1⅔ cups 210g all-purpose flour
- 1 teaspoon baking powder preferably aluminum-free
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 113g unsalted butter, softened to cool room temperature
- ¼ cup 55g packed light brown sugar (fresh and soft)
- ½ cup 100g granulated sugar
- 1 large egg cold, straight from the fridge
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 cup freeze-dried raspberries
- ⅔ cup 110g white chocolate chips or chunks
- ¼ cup 80g raspberry jam
Instructions
- Prepare the Dry Ingredients : In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars : In a large bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add the Wet Ingredients : Mix in the cold egg, vanilla extract, and almond extract until fully combined. The mixture may look slightly curdled, but that’s normal.
- Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
- Fold in the Mix-ins : Gently fold in the freeze-dried raspberries and white chocolate chips, being careful not to crush the raspberries too much. Chill the dough in the refrigerator for at least 30 minutes to allow the flavors to develop and prevent spreading during baking.
- Shape the Cookies : Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1.5 tablespoons of dough for each cookie and place it on the baking sheet, leaving about 2 inches of space between each cookie. Using a small spoon, create a shallow well in the center of each cookie and fill it with a small dollop of raspberry jam.
- Bake : Bake the cookies for 10–12 minutes or until the edges are lightly golden but the centers still look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
