Indulge in the perfect blend of sweet white chocolate and tart raspberries with these delightful cookies. They are not only delicious but also easy to make, making them a great option for any occasion.
Why You’ll Love This Recipe?
- The combination of white chocolate and raspberries creates a unique and irresistible flavor profile.
- These cookies are quick to prepare, perfect for those with a busy schedule.
- They are ideal for meal prep, allowing you to enjoy a sweet treat throughout the week.
Ingredient Notes:
- Salted butter: Adds richness and flavor to the cookies.
- Granulated sugar and light brown sugar: Provide sweetness and moisture.
- Egg and vanilla extract: Bind the ingredients together and enhance the flavor.
- All-purpose flour and baking soda: Give the cookies structure and help them rise.
- White chocolate: Adds a creamy and sweet element to the cookies.
- Fresh raspberries: Add a burst of tartness and color to the cookies.
Step-by-Step Instructions:
- Preheat the oven and line a baking sheet with parchment paper.
- Cream together the butter and sugars until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped white chocolate and frozen raspberries.
- Scoop the dough onto the prepared baking sheet and bake until golden brown.
Helpful Tips:
- Chill the dough for 30 minutes before baking for thicker cookies.
- Use parchment paper to prevent the cookies from sticking to the baking sheet.
- Substitute dark chocolate for white chocolate for a different flavor profile.
Expert Tips for the Best Results:
- Use high-quality white chocolate for the best taste and texture.
- Be careful not to overmix the dough to avoid tough cookies.
- Freeze the raspberries before adding them to the dough to prevent them from bleeding into the cookies.
Serving Suggestions:
These cookies pair well with a glass of cold milk or a cup of hot tea. They also make a great dessert served with a scoop of vanilla ice cream.
Storage and Reheating Tips:
Store the cookies in an airtight container at room temperature for up to 3 days. To reheat, place them in a preheated oven for a few minutes to restore their freshness.
Frequently Asked Questions:
- Can I use frozen raspberries instead of fresh? Yes, just be sure to thaw and drain them before adding them to the dough.
- Can I use margarine instead of butter? Butter is recommended for the best flavor and texture.
- How can I prevent the white chocolate from burning? Chop it into small pieces and fold it gently into the dough.
- Can I omit the raspberries? Yes, you can make these cookies with just white chocolate for a classic twist.
Conclusion:
Try these White Chocolate Raspberry Cookies for a delicious and unique treat that is perfect for any occasion. Don’t forget to share your feedback and enjoy every bite of these delightful cookies!
Print
White Chocolate Raspberry Cookies
- Prep Time: 15 mins
- Cook Time: 10-12 mins
- Total Time: 25-27 mins
- Yield: 2 dozen cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delicious white chocolate raspberry cookies are the perfect combination of sweet and tangy flavors. The soft and chewy texture of the cookie pairs perfectly with the bursts of fresh raspberries and creamy white chocolate chunks.
Ingredients
Scale
- 1/2 cup salted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 ounce baker’s bar of white chocolate, chopped
- 1 cup fresh raspberries, chopped and placed in the freezer
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking soda.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Mix-ins: Gently fold in the chopped white chocolate and frozen raspberries.
- Form Cookies: Drop spoonfuls of cookie dough onto the prepared baking sheet.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to freeze the raspberries before adding them to the cookie dough to prevent them from releasing too much moisture.
- You can use any brand of white chocolate for this recipe, but Ghirardelli is recommended for its quality and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg