Raspberry White Chocolate Cookies
These Raspberry White Chocolate Cookies will have you coming back for seconds and thirds! These cookies are not only soft and chewy but also super easy to whip up, making them a perfect treat for any day of the week.
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Welcome, Sweeties! Today, we're diving into a delightful recipe that combines the tartness of raspberries with the creamy, dreamy bliss of white chocolate.
My Raspberry White Chocolate Cookies are not just cookies; they're crafted with the simplest of ingredients yet bursting with extraordinary flavors. Here's why you'll love this recipe: it's easy to make, incredibly flavorful, and the perfect blend of soft and chewy.
Why You’ll Love This Recipe:
Simplicity & Ease: With straightforward instructions and common kitchen equipment, these cookies come together in a snap, making them perfect for any day of the week.
Burst of Flavors: The tangy raspberries cut through the sweetness of the white chocolate, offering a balanced and irresistible taste.
Texture Galore: Achieve that dreamy soft and chewy texture, with slightly crispy edges, that all cookie lovers seek.
How to Make Raspberry White Chocolate Cookies
Equipment Needed:
Instructions:
Prep Work:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Prep your raspberries by chopping them on a paper towel, then set aside. This will help absorb any excess juice that could affect the texture of your cookies.
Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside.
Cream Butter & Sugars:
In a large bowl, using a hand mixer or stand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Egg & Vanilla:
Beat in the egg and vanilla extract until fully incorporated.
Combine Dry & Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the Goodies:
Gently fold in the white chocolate chips and chopped raspberries, ensuring the raspberries are distributed evenly without overmixing to avoid coloring the dough too much with the juice.
Scoop & Bake:
Using a cookie scoop or spoon, drop dough balls onto your prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are slightly golden and the centers are set.
Cooling:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings:
This recipe yields approximately 24 cookies, assuming you're using a standard cookie scoop or about a tablespoon of dough for each cookie. It's the perfect amount for a family treat, a small gathering, or to have extras to store for later indulgence.
How to Store & Shelf Life:
These heavenly bites are best enjoyed fresh but fear not; you can store them in an airtight container at room temperature for up to 3 days, ensuring they retain their moist and chewy texture.
If you'd like to extend their delight, freeze them for up to 3 months. Just let them thaw at room temperature before serving, and voila, it's as if they were baked fresh!
Substitutions or Variations:
Berry Swap: Feel free to use blueberries or chopped strawberries instead of raspberries for a different fruity twist.
Chocolate Choices: Dark chocolate or milk chocolate chips can replace white chocolate for a richer or smoother flavor.
Flavor Add-Ins: A dash of lemon zest or almond extract can add an interesting depth to the flavor profile.
FAQs:
Q: Can I use frozen raspberries?
A: Absolutely! Just ensure they're not thawed to avoid excess moisture in the dough.
Q: Can I make the dough ahead of time?
A: Yes, the dough can be refrigerated for up to 2 days before baking. Just let it come to room temperature for easier scooping.
Q: Can these cookies be made gluten-free?
A: Sure thing! Substitute the all-purpose flour with your favorite gluten-free blend to cater to dietary needs.
Tips or Tricks:
Fresh vs. Frozen Raspberries: Fresh raspberries are preferred for their flavor and texture, but if you're using frozen, do not thaw them before adding to the dough to avoid excess moisture.
Gently Fold in the Raspberries: To avoid bleeding and ensure the cookies have a beautiful appearance, fold in the raspberries gently.
Don’t Overbake: Keep an eye on your cookies and remove them from the oven when the edges are just turning golden for that perfect chewy texture.
Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smoother batter and even baking.
Now that you're armed with all the delectable details, it's time to preheat your oven and embark on a baking adventure that promises to end in a batch of the most scrumptious Raspberry White Chocolate Cookies!
I'd Love to Hear from You!
Did you give this recipe a try? Were the cookies as blissfully delicious as promised? Do you have any tips or variations to share? Your feedback is the sprinkle on my cookie dough, so please, leave a comment below! Engage with us, share your baking stories, and let's create a community where love and cookies are the universal language.
Don't forget to subscribe to my newsletter for more mouthwatering recipes, baking tips, and sweet inspiration delivered straight to your inbox. And if you're as passionate about sharing the love as I am, spread the sweetness by sharing this post on social media. Let's bring more smiles to the table, one cookie at a time.
Here's to many more moments of joy, one bite at a time. 🍪💖
Stay Sweet, Xoxo Chyna B
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Click to watch how these Raspberry White Chocolate Cookies are made!
Raspberry White Chocolate Cookies
Ingredients
Instructions
- Preheat your oven to 350 °F (175 °C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside.
- In a large bowl, using a hand mixer or stand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the white chocolate chips and chopped raspberries, ensuring the raspberries are distributed evenly without overmixing to avoid coloring the dough too much with the juice.
- Using a cookie scoop or spoon, drop dough balls onto your prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are slightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter and egg are at room temperature for a smoother batter and even baking.
- Read the entire blog post for more in-depth instructions on creating this recipe.
Nutrition Facts
Calories
113.39Fat
5.93 gSat. Fat
3.6 gCarbs
14.21 gFiber
0.39 gNet carbs
13.81 gSugar
9.91 gProtein
1.21 gSodium
42.43 mgCholesterol
19.1 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
Hey Sweeties, don't forget to check out Chyna B's Sweets for more scrumptious recipes, engaging content, and amazing treats that will have your taste buds dancing! Subscribe to the newsletter and follow-on social media for all the latest updates.
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