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White Chocolate Raspberry Cookies Recipe

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4.1 from 62 reviews

Delight in these White Chocolate Raspberry Cookies—soft, chewy treats bursting with sweet white chocolate chips and tart freeze-dried raspberries. Perfectly balanced with a hint of vanilla and almond extract, these cookies are sprinkled with flaky sea salt for a gourmet touch. Quick to bake and utterly irresistible, they make an excellent dessert or snack for any occasion.

  • Total Time: 27 minutes
  • Yield: 30 cookies

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon sea salt

Wet Ingredients

  • 1 cup unsalted butter, at cool room temperature
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional)

Mix-ins and Toppings

  • 1 cup white chocolate chips
  • 1 cup freeze-dried raspberries
  • Flaky sea salt, for sprinkling on cookies

Instructions

  1. Preheat the oven. Set your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature while you prepare the dough.
  2. Combine dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. This ensures even distribution of leavening agents and salt throughout the flour. Set this mixture aside.
  3. Cream butter and sugars. Using a stand mixer fitted with a paddle attachment, beat the softened unsalted butter together with light brown sugar and granulated sugar until the mixture is creamy and smooth. Scrape down the sides of the bowl as needed to make sure everything is evenly combined.
  4. Add eggs and extracts. Beat in the large eggs one at a time, followed by the vanilla extract and almond extract if you choose to use it. Mix until just combined.
  5. Mix in dry ingredients. Turn off the mixer and add the dry ingredient mixture to the wet ingredients. Mix on low speed just until the flour is incorporated; avoid overmixing to keep your cookies tender.
  6. Fold in white chocolate chips and raspberries. Using a spatula, gently fold in the white chocolate chips and freeze-dried raspberries to distribute them evenly without breaking up the berries.
  7. Shape the cookies. Scoop or roll the dough into balls about 2 tablespoons each. Arrange them on a large baking sheet lined with parchment paper or a Silpat baking mat, leaving about 2 inches of space between each ball to allow for spreading.
  8. Bake the cookies. Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. The cookies should be set around the edges but remain soft in the center. Immediately after removing from the oven, sprinkle with flaky sea salt and gently press a few extra white chocolate chips and raspberry pieces on top for an appealing finish.
  9. Cool the cookies. Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire cooling rack to cool completely before serving.

Notes

  • Ensure the butter is at cool room temperature for easier creaming and better texture.
  • Do not overmix the dough after adding the flour to prevent tough cookies.
  • Freeze-dried raspberries add a concentrated tart flavor and crisp texture without adding moisture.
  • Flaky sea salt enhances the flavor by contrasting with the sweetness of white chocolate.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/white-chocolate-raspberry-cookies-recipe/