Delicious White Chocolate Raspberry Cookies You’ll Crave
Indulge in these irresistible White Chocolate Raspberry Cookies, blending creamy white chocolate with tart raspberries for a delightful treat.
Equipment
- - Mixing bowl
- Cookie sheets
- - Parchment paper
- microwave
- Sifter
- - Cookie scoop
Ingredients
For the Cookie Dough
- 2.5 cups all-purpose flour the base for a soft, chewy cookie
- 0.5 tsp baking powder to provide a light rise to your cookies
- 0.5 tsp baking soda aids in the perfect browning
- 1 tsp salt enhances the sweetness of the cookie
- 1 cup unsalted butter melted for that rich, buttery flavor
- 0.75 cup brown sugar packed for moisture and a hint of caramel
- 0.75 cup white granulated sugar contributes to sweetness and texture
- 1 tsp pure vanilla extract for an aromatic depth of flavor
- 1 large egg room temperature, binds the ingredients together
- 1 egg yolk room temperature, adds richness and a chewy texture
For the Raspberry and Chocolate
- 1 cup frozen raspberries slightly thawed; brings a refreshing tartness
- 0.75 cup white chocolate chips plus more for topping, to create indulgent pockets of sweetness
Instructions
How to Make White Chocolate Raspberry Cookies
- Melt the butter in the microwave and allow it to cool for 10 minutes. Meanwhile, pull out your frozen raspberries to let them thaw slightly.
- Preheat your oven to 350°F and prepare two cookie sheets by lining them with parchment paper.
- Sift the flour into a mixing bowl, then add the baking powder, baking soda, and salt.
- Mix the cooled melted butter, brown sugar, and white sugar in a separate bowl until smooth. Add the vanilla, the large egg, and the egg yolk, blending well.
- Combine the dry ingredients with the wet mixture, folding them gently. Then, add the slightly thawed raspberries and white chocolate chips.
- Scoop the cookie dough using a large cookie scoop, creating 3 oz balls. Place 6 cookie dough balls on each prepared cookie sheet.
- Bake for 13-15 minutes until the edges turn light golden brown, and the centers look set.
- Top the warm cookies with additional white chocolate chips while they cool. Let them sit for 5 minutes before transferring them to a cooling rack.
Notes
For an extra touch, sprinkle a little sea salt on top of the cookies before serving.