Introduction

These White Chocolate Raspberry Cookies combine the rich sweetness of white chocolate with the tartness of freeze-dried raspberries for a delightful treat. Soft and chewy with a hint of crisp edges, they’re perfect for sharing or enjoying with a cup of tea.

A stack of four thick cookies with a golden-brown soft texture is shown, each cookie broken in half to reveal a moist inside filled with white chocolate chips and small red bits evenly spread throughout. The cookies are placed on a white marbled surface with a few scattered white chocolate chips and red crumbs around. A glass of milk is softly blurred in the background, and a woman's hand is visible resting near the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (250 grams), measured correctly
1½ cups cake flour (180 grams), sifted and measured correctly, not self-rising
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (226 grams), cold, cut into cubes
1 cup brown sugar (210 grams), light or dark
¾ cup granulated sugar (150 grams)
2 large eggs, cold, from the fridge
2 teaspoons vanilla extract
1¼ cup freeze dried raspberries (about 40 grams), either as drupelets or finely chopped, measured as drupelets
1¼ cup white chocolate chips (225 grams)

Instructions

Step 1: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Whisk them well and set aside.
Step 2: In a separate large bowl, beat the cold cubed butter with the brown sugar and granulated sugar until the mixture is creamy and well combined.
Step 3: Beat in the cold eggs and vanilla extract to the butter and sugar mixture.
Step 4: Gradually add the dry flour mixture into the wet ingredients on low mixer speed. The dough will be thick; if you cannot fully incorporate the flour, add 1 to 3 teaspoons of milk and mix gently.
Step 5: Using a rubber spatula, fold in the freeze-dried raspberries and white chocolate chips carefully.
Step 6: Cover the dough bowl and refrigerate for at least 2 hours or up to 48 hours to allow the flavors to develop and the dough to firm up.
Step 7: When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
Step 8: Scoop the dough into balls about ¼ to ⅓ cup each (approximately 3.5 ounces or 100 grams if using a scale). If the dough has been refrigerated overnight, let it sit at room temperature for 10 minutes to soften slightly.
Step 9: Place the cookie dough balls 3 inches (7-8 cm) apart on the prepared baking sheets. Bake one sheet at a time in the middle oven rack for 13-15 minutes, or until the tops are set and just starting to turn golden.
Step 10: Remove cookies from the oven and allow them to cool on the baking sheet before transferring to a wire rack or serving.

Tips & Variations

For more intense raspberry flavor, gently pulse the freeze-dried raspberries in a food processor before folding them into the dough.
If you prefer a softer cookie, slightly underbake by reducing the baking time by a minute or two.
Substitute white chocolate chips with chunks for a more rustic texture.
Be careful not to overmeasure flour to keep the cookies tender; spoon flour into the measuring cup and level it off rather than scooping directly.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm them briefly in a low oven or microwave for a few seconds to restore softness.

How to Serve

The image shows round cookies cooling on a silver wire rack. Each cookie is light golden brown with a slightly rough texture, dotted with small white chocolate chips and bright red bits throughout. The cookies appear thick and soft, with some cracks and a slightly uneven surface. The wire rack sits on a white marbled texture background with scattered small red and white crumbs around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Freeze-dried raspberries are preferred because they add intense flavor without extra moisture. Fresh raspberries may release too much liquid, making the dough wet and affecting the cookie texture.

Is it necessary to chill the dough?

Yes, chilling the dough helps thicken it, making the cookies easier to shape, and enhances the flavor and texture by allowing the ingredients to meld. It also prevents excessive spreading during baking.