Print

White Chocolate Raspberry Cookies Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

These White Chocolate Raspberry Cookies are a delightful twist on classic cookies, combining the sweetness of creamy white chocolate chips with the tartness of freeze-dried raspberries. With a tender, chewy texture and a buttery base made from a blend of all-purpose and cake flours, these cookies are perfect for any occasion and ideal for those who love a balance of sweet and fruity flavors.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (250 grams), measured correctly
  • 1½ cups cake flour (180 grams), sifted and measured correctly, not self-rising
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 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

Add-ins

  • 1¼ cup freeze dried raspberries (about 40 grams), either as drupelets or finely chopped, measured as drupelets – not whole berries
  • 1¼ cup white chocolate chips (225 grams)

Instructions

  1. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Whisk thoroughly to combine and set aside.
  2. Cream Butter and Sugars: In a separate large bowl, beat the cold unsalted butter, brown sugar, and granulated sugar together until light and fluffy, ensuring a smooth, creamy texture.
  3. Add Eggs and Vanilla: Beat in the cold eggs one at a time along with the vanilla extract until fully incorporated into the butter-sugar mixture.
  4. Combine Dry with Wet Ingredients: Gradually add the dry ingredients to the wet mixture with the mixer on low speed. The dough will be thick; if it’s too stiff and doesn’t fully combine, add 1-3 teaspoons of milk to help incorporate the flour without over-measuring.
  5. Fold in Add-ins: Using a rubber spatula, gently fold freeze-dried raspberries and white chocolate chips evenly into the cookie dough.
  6. Chill the Dough: Cover the bowl and refrigerate the dough for at least 2 hours or up to 48 hours to allow flavors to meld and dough to firm up.
  7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone mats for easy removal and cleanup.
  8. Form Dough Balls: Shape the chilled dough into balls using 1/4 to 1/3 cup per cookie (approximately 3.5 ounces or 100 grams each). If dough has been refrigerated overnight, let it sit at room temperature for 10 minutes to soften slightly for easier handling.
  9. Arrange and Bake Cookies: Place the dough balls spaced about 3 inches (7-8 cm) apart on cookie sheets. Bake one sheet at a time on the middle rack for 13-15 minutes, until the tops look set and lightly golden.
  10. Cool: Remove cookies from the oven and allow them to cool on the baking tray before transferring to a wire rack or serving.

Notes

  • Ensure accurate flour measurement by spooning the flour into the measuring cup and leveling it off to avoid dense cookies.
  • If dough is too stiff to mix, add a small amount of milk, 1 teaspoon at a time, to improve consistency.
  • Using cold butter and eggs helps maintain dough texture and prevent spreading.
  • Freezing the dough or refrigerating longer enhances flavor and texture, giving better cookie shape during baking.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.

Keywords: White Chocolate Raspberry Cookies, chewy cookies, freeze dried raspberries, white chocolate chips, homemade cookies, dessert, baking

Find it online: https://islawhite.com/white-chocolate-raspberry-cookies-recipe/