White Chocolate Raspberry Cookies
These cookies combine the creamy sweetness of white chocolate with the fruity tang of raspberries in a soft, chewy treat. They’re a breeze to whip up, taking less than 20 minutes from start to finish, and you don’t even need to chill the dough. Even if you’re usually a die-hard chocolate fan, these cookies might just change your mind. Give them a try and prepare to be pleasantly surprised.
What are white chocolate raspberry cookies? (White chocolate raspberry cookies are a delightful blend of creamy white chocolate and tangy raspberries. This pairing creates a perfect balance of flavors, with the smoothness of the white chocolate complementing the fruity tartness of the raspberries. Imagine biting into a soft, tender cookie with a chewy edge and a gooey middle a true treat for your taste buds).
“Indulge in the delightful blend of creamy white chocolate and tangy raspberries with these irresistible cookies.”
But my previous easy Tie Dye Cookies with a few ingredients are also very delicious.
Ingredients White Chocolate Raspberry Cookies
To make these cookies, gather the following ingredients:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Flour
- Baking soda
- Chocolate chips
- Raspberries
- Salt
Using high-quality ingredients is crucial to achieving the best flavor and texture in your cookies.
Making White Chocolate Raspberry Cookies Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside
- In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Mix until fully combined.
- Add the egg, egg yolk, and vanilla extract to the mixture. Mix well.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Add the dry ingredients to the wet mixture and mix until just combined, ensuring no streaks of flour remain. Be careful not to overmix.
- Fold in the white chocolate gently.
- Next, fold in the frozen raspberries until evenly distributed.
- Use a 1-ounce cookie scoop to scoop out rounded dough balls onto the prepared baking sheet. Place them 2 inches apart.
- Bake the cookies for 12 minutes or until the edges are golden brown and the centers have puffed up and are slightly underdone.
Allow the cookies to cool before enjoying.
Equipment
- White chocolate raspberry cookies are a delicious blend of creamy white chocolate and tangy raspberries.
- Equipment needed includes a baking sheet, parchment paper sheets, a mixing bowl, a rubber spatula, and cookie scoops.
- These tools help in creating perfectly baked cookies with ease.
FREQUENTLY ASKED QUESTIONS
What kind of raspberries should you use when baking? Fresh? Frozen? Freeze dried?
White chocolate raspberry cookies are a delicious treat that combines the sweetness of white chocolate with the tartness of raspberries. When it comes to choosing raspberries for baking, frozen raspberries are the way to go. Fresh raspberries are too delicate and messy, while freeze-dried raspberries lack moisture and can burn in the oven. Frozen raspberries maintain their texture and flavor perfectly, making them the ideal choice for these cookies.
Why Do These White Chocolate And Raspberry Cookies Work?
- White chocolate raspberry cookies use real or frozen raspberries, offering fresh flavor year-round.
- This versatile recipe accommodates both dairy and dairy-free ingredients, providing options for various dietary preferences.
Can I use freeze-dried raspberries?
Absolutely Freeze-dried raspberries are a fantastic addition to these cookies and work wonderfully in enhancing their flavor.
Why are Subway cookies so good?
Subway cookies are renowned for their delicious taste due to their unique baking process. They’re pre-cut and flash-frozen offsite, then freshly baked in-store daily. This recipe recreates their soft, buttery texture by using oil instead of butter in the dough. Oil stays liquid at room temperature, ensuring the cookies remain moist and flavorful.
Can I make these cookies using other berries?
Of course Feel free to switch out the raspberries for strawberries, blueberries, or blackberries to create delicious variations of these cookies.
EXPERT TIPS
Here are some expert tips for baking perfect white chocolate raspberry cookies:
- Properly measure your flour: Use a kitchen scale for accurate measurements or avoid scooping flour directly from the bag to prevent dense cookies.
- Be gentle when folding raspberries into the dough to avoid squishing and bleeding color.
- Stick to the recommended amount of raspberries adding too many can make the dough too wet.
- If using fresh raspberries, ensure they’re dry to prevent excess moisture in the dough.
- For extra gooey white chocolate, press additional pieces into the dough before baking.
- Avoid overbaking for soft cookies look for slightly set edges and golden brown middles.
- Bake one baking sheet at a time for even results, and refrigerate the cookie dough between batches.
NUTRITION
Calories: 205kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 191mgPotassium: 54mgFiber: 1gSugar: 13gVitamin A: 338IUVitamin C: 1mgCalcium: 17mgIron: 1mg
The calorie count given for this recipe is an estimate and may not be completely accurate.
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I hope this recipe brings as much joy to your home as it does to mine.
Share your family’s favorite cookie recipes or baking stories in the comments below. I’d love to hear about your baking adventures.
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HAPPY BAKING
White Chocolate Raspberry Cookies
Ingredients
- To make these cookies gather the following ingredients:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Flour
- Baking soda
- Chocolate chips
- Raspberries
- Salt
Using high-quality ingredients is crucial to achieving the best flavor and texture in your cookies.
Instructions
Making White Chocolate Raspberry Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside
- In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Mix until fully combined.
- Add the egg, egg yolk, and vanilla extract to the mixture. Mix well.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Add the dry ingredients to the wet mixture and mix until just combined, ensuring no streaks of flour remain. Be careful not to overmix.
- Fold in the white chocolate gently.
- Next, fold in the frozen raspberries until evenly distributed.
- Use a 1-ounce cookie scoop to scoop out rounded dough balls onto the prepared baking sheet. Place them 2 inches apart.
- Bake the cookies for 12 minutes or until the edges are golden brown and the centers have puffed up and are slightly underdone.
- Allow the cookies to cool before enjoying.
