Indulge in the irresistible blend of creamy white chocolate chips and tart raspberries with these White Chocolate Raspberry Cookies. Soft and chewy with a golden edge, these cookies offer a delightful burst of flavor in every bite. Perfect for any occasion, these treats are easy to make and sure to impress your family and friends
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chocolate chips
1 cup frozen raspberries (do not thaw)
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes and is a crucial step for the perfect cookie texture.
Add the Wet Ingredients: Incorporate the eggs one at a time, making sure each is fully mixed in before adding the next. Follow with the vanilla extract, ensuring all wet ingredients are well combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep your cookies tender.
Add the White Chocolate Chips: Fold in the white chocolate chips until evenly distributed throughout the dough.
Incorporate the Raspberries: Gently fold in the frozen raspberries. It’s important to handle the raspberries delicately to prevent them from breaking up too much and turning the dough pink.
Scoop and Bake: Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers remain soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Enjoy Warm: For the best taste, serve these cookies warm, straight from the oven, or lightly reheated. The white chocolate chips will be gooey and the raspberries will be bursting with flavor.
Pairing Suggestions: These cookies pair wonderfully with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream for an indulgent treat.
Presentation: For a special touch, plate these cookies on a decorative tray or stand. Garnish with a few fresh raspberries for an attractive presentation.
Storage Tips:
Cooling: Allow cookies to cool completely on a wire rack before storing to prevent them from becoming soggy.
Airtight Container: Store cooled cookies in an airtight container at room temperature. This will help maintain their soft and chewy texture. They should stay fresh for up to 1 week.
Freezing: If you’d like to keep cookies for a longer period, you can freeze them. Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or zip-top bag and store in the freezer for up to 3 months. Thaw at room temperature before enjoying.
Freezing Dough: To enjoy freshly baked cookies anytime, you can freeze the cookie dough. Scoop dough balls onto a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. When ready to bake, bake from frozen, adding an extra 2-3 minutes to the baking time.
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FAQs:
Can I use fresh raspberries instead of frozen?
For this recipe, it’s best to use frozen raspberries. Fresh raspberries have a higher moisture content and can become mushy or cause the dough to become too wet when mixed in. If you must use fresh raspberries, be sure to gently fold them into the dough and consider reducing the amount of liquid in the recipe slightly.
How do I prevent the white chocolate chips from melting too much?
To keep the white chocolate chips from melting excessively, you can chill the cookie dough before baking. This will help the chips hold their shape during baking. Simply scoop the dough onto the baking sheets and refrigerate for about 15-30 minutes before baking.
Can I substitute the all-purpose flour with a gluten-free option?
Yes, you can use a gluten-free all-purpose flour blend as a substitute. Be sure to choose a blend that includes xanthan gum or guar gum to help with the texture and structure of the cookies. The cookies may turn out slightly different in texture, but they should still be delicious.
What should I do if my cookies are too dry or crumbly?
If your cookies turn out dry or crumbly, it’s usually due to overmixing or incorrect measurements. Ensure that you measure your flour correctly (using the spoon-and-level method) and mix until just combined. Adding a small amount of milk or an extra egg yolk can help moisten the dough if needed.
Conclusion:
Try these White Chocolate Raspberry Cookies today and experience the perfect blend of sweet and tangy flavors in every bite!
📖 Recipe:
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White Chocolate Raspberry Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
If you’re searching for a cookie recipe that combines sweet, tangy, and indulgent flavors, look no further than these White Chocolate Raspberry Cookies. These soft and chewy cookies are filled with creamy white chocolate chips and vibrant raspberries, creating a delightful treat that’s perfect for any occasion.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chocolate chips
1 cup frozen raspberries (do not thaw)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
- Add the Raspberries: Gently fold the frozen raspberries into the cookie dough, being careful not to crush them too much.
- Scoop and Bake: Using a cookie scoop or spoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use frozen raspberries to prevent excess moisture in the dough.
Chilling the dough before baking can help keep the white chocolate chips from melting too much.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 210 kcal
