Chewy White Chocolate Raspberry Cookies You’ll Love
These White Chocolate Raspberry Cookies combine tart raspberries and creamy white chocolate for a delightful treat.
Equipment
- - Medium saucepan
- Large mixing bowl
- - Parchment paper
- - Wire rack
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter Can substitute with margarine for dairy-free option.
- 2 cups All-Purpose Flour For gluten-free, consider a 1:1 gluten-free flour blend.
- 1 teaspoon Baking Soda Acts as a leavening agent.
- 1 teaspoon Baking Powder Enhances rise and texture.
- 1/2 teaspoon Kosher Salt Balances sweetness.
- 1 cup White Chocolate Can replace with dark chocolate for richer flavor.
- 1 cup Freeze-Dried Raspberries Provides tartness and unique flavor.
- 1/2 cup Brown Sugar Can use coconut sugar for lower glycemic index.
- 1/2 cup Granulated Sugar Use stevia for a sugar-free option.
- 1 large Egg Binds ingredients together.
- 1 large Egg White Adds lift; could be omitted.
- 1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract Almond extract is an alternative.
For Topping (Optional)
- 1/2 cup White Chocolate Shard Cut into small shards.
- 1/4 cup More Freeze-Dried Raspberries Sprinkles on top.
Instructions
Cookie Preparation
- Brown the butter over medium heat in a saucepan until it turns blondish brown, about 5-8 minutes.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, white chocolate, and freeze-dried raspberries.
- In another bowl, combine cooled brown butter, brown sugar, granulated sugar, egg, egg white, and vanilla. Beat until smooth.
- Gently fold the dry mixture into the wet mixture until just combined.
- Chill the dough in the refrigerator for 12-24 hours in portions of 8-10 equal balls.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Flatten the dough balls slightly and place on baking sheets. Bake for 12-15 minutes.
- Transfer cookies to a wire rack to cool completely before storing.
Notes
For an extra touch, top with a white chocolate shard and freeze-dried raspberries before baking.