Get ready to fall in love with these delightful white chocolate raspberry cookies. Bursting with sweet white chocolate chunks and tangy raspberries, they are the perfect blend of flavors and textures. Whether you’re baking for a special occasion or just because, these cookies are sure to impress. Their chewy centers and crispy edges, combined with the vibrant pop of fresh raspberries, create a delicious contrast that will have everyone reaching for more. With every bite, you’ll experience the rich creaminess of white chocolate paired with the bright, fruity zing of raspberries, making these cookies an irresistible treat for any time of year.
Ingredients You’ll Need for the White Chocolate Raspberry Cookies:
- Unsalted butter: Melted and slightly cooled; provides the rich, buttery base for the cookies.
- Light brown sugar: Adds sweetness and a hint of molasses flavor.
- Granulated sugar: For additional sweetness and a touch of crispiness.
- Egg: Room temperature; binds the ingredients together.
- Egg yolk: Adds extra richness and moisture.
- Vanilla Extract: Enhances the overall flavor profile.
- All-purpose flour: The main structure of the cookies.
- Baking soda: Helps the cookies rise.
- Salt: Balances the sweetness.
- White Chocolate Chips: For creamy, sweet bursts in every bite.
- Frozen raspberries: Provides a tart contrast to the sweetness of the white chocolate.
For making the White Chocolate Raspberry Cookies, you’ll need the following tools:
- Mixing Bowls: A large bowl for combining the cookie dough ingredients and a smaller one for measuring.
- Measuring Scale: To accurately measure all your ingredients in grams.
- Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
- Spatula: To fold in the dry ingredients and combine the mixtures.
- Baking Sheet: For baking the cookies.
- Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
- Cookie Scoop: To evenly portion out the dough.
- Cooling Rack: For allowing the cookies to cool evenly after baking.
Here is the full Recipe:
Ingredients:
- 170 g (3/4 cup) unsalted butter, melted
- 200 g (1 cup) light brown sugar, packed
- 50 g (1/4 cup) granulated sugar
- 1 large egg + 1 large egg yolk
- 2 tsp vanilla extract
- 250 g (2 cups) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 224 g (1 1/4 cups) white chocolate chips
- 62 g (1/2 cup) frozen raspberries
Directions:
- Preheat and Prep: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix until fully combined. Add in the egg, egg yolk, and vanilla extract. Mix well until smooth and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined and no streaks of flour remain.
- Add White Chocolate Chips: Fold in the white chocolate chips until they are evenly distributed throughout the dough. Be careful not to overmix.
- Incorporate Raspberries: Gently fold in the frozen raspberries. The dough may become a bit wet as the raspberries thaw, so work quickly to mix them evenly.
- Shape and Bake: Use a 1-ounce cookie scoop to scoop out rounded dough balls. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 12 minutes, or until the edges are golden brown and the centers have puffed up but are slightly underdone.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. Enjoy these delightful treats!
Tips and Tricks:
Tips for the Cookies:
- Melting Butter: Ensure the butter is fully melted but not too hot when mixing with the sugars. This helps achieve a smooth and well-combined mixture.
- Gently Fold in the Raspberries: When mixing the raspberries and white chocolate chips into the dough, do so gently to avoid crushing the raspberries too much. This helps to keep the cookies intact and ensures you get bites of whole raspberries.
- Chill the Dough: Refrigerate the cookie dough for at least 30 minutes before baking. Chilling the dough helps the cookies hold their shape and prevents them from spreading too much during baking.
- Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. This helps the ingredients blend smoothly, leading to a better cookie texture.
- Measure Ingredients Accurately: Use a kitchen scale to measure flour and sugar accurately. Too much flour can make the cookies dry, while too little can affect the dough’s consistency.
- Mixing: Mix the dough just until the ingredients are combined. Overmixing can result in tough cookies.
- Frozen Raspberries: Adding the raspberries while still frozen helps maintain their shape and prevents them from breaking down too much in the dough.
- Shaping Cookies: Work quickly when shaping the cookies after adding the raspberries to prevent the dough from becoming too wet.
General Tips:
- Preheat Your Oven: Always preheat your oven before baking to ensure even cooking. An oven thermometer can help you achieve the right temperature.
- Line Your Baking Sheets: Use parchment paper or a silicone baking mat to line your baking sheets. This prevents the cookies from sticking and helps them bake evenly.
- Watch Baking Time: Keep an eye on the cookies towards the end of the baking time. They should be golden brown around the edges and set in the middle. Overbaking can make them dry, so start checking a few minutes before the recipe’s suggested time.
- Cool Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
- Store Correctly: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies and thaw them before serving.
- Garnish with Extra White Chocolate: For an extra touch, drizzle melted white chocolate over the cooled cookies or sprinkle a few additional white chocolate chips on top before baking.
More Baking Ideas:
- Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
- Easy Blueberry Pastry -A flaky, buttery pastry filled with sweet, juicy blueberries, an easy and delicious treat for any occasion.
- Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.
- Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!
Watch the recipe video here. Let’s get to baking! Here is the full recipe:
Summary
Recipe Name
Author Name
White Chocolate Raspberry Cookies
Isabel
Published On
