These soft and chewy white chocolate raspberry cookies offer a delicious twist on the classic chocolate chip cookie, featuring sweet and tart raspberries combined with creamy white chocolate. With the perfect balance of flavors, these cookies will quickly become a favorite in your baking repertoire!
Why You’ll Love These Cookies:
- Soft & Chewy: With crisp edges and a chewy center, these cookies have the perfect texture.
- Two Types of Raspberries: The combination of freeze-dried raspberries and raspberry jam adds a depth of flavor without making the cookies too wet.
- Easy to Make: The dough comes together in just minutes, making these cookies a quick and easy treat.
Ingredients:
- For the Cookie Dough:
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking powder (preferably aluminum-free)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened to cool room temperature)
- ¼ cup packed light brown sugar (fresh and soft)
- ½ cup granulated sugar
- 1 large egg (cold)
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 cup freeze-dried raspberries
- ⅔ cup white chocolate chips or chunks
- ¼ cup raspberry jam
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the Dry Ingredients: In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Make the Dough: In a large bowl, beat the butter and both sugars together until creamy and combined. Add the egg, vanilla extract, and almond extract, and beat until smooth. Gradually add the dry ingredients and mix until combined.
- Add the Raspberries and Chocolate: Gently stir in the freeze-dried raspberries and white chocolate chunks. The dough will be thick.
- Form the Cookies: Scoop a 2-tablespoon portion of dough and flatten it into a thick disc. Place about 1 teaspoon of raspberry jam in the center, then fold the dough around the jam to form a dough ball. Repeat for all dough portions and refrigerate the dough balls for 30 minutes.
- Bake the Cookies: Place the chilled dough balls on the prepared baking sheets, spacing them a couple of inches apart. Bake for 9-12 minutes, or until the edges are just starting to set while the center remains slightly underdone. The cookies will continue to firm up as they cool.
- Cool & Serve: Allow the cookies to cool on wire racks. If desired, press a few extra white chocolate chips into the tops of the cookies while they’re still warm.
Ingredient Spotlight: Freeze-Dried Raspberries
Freeze-dried raspberries add an intense raspberry flavor without introducing excess moisture, which helps maintain the perfect texture of these cookies. They are lightweight, crispy, and break up delicately as you mix them into the dough.
Pro Tips:
- Butter Temperature: Ensure your butter is softened but cool to the touch—this will help prevent the cookies from spreading too much during baking.
- Freeze-Dried Raspberries: Avoid using fresh or frozen raspberries, as they’ll add too much moisture to the dough.
- Chopped White Chocolate: For better flavor and texture, use a high-quality white chocolate bar, chopped into chunks, instead of chips.
More Cookie Recipes to Try:
- Cinnamon Roll Sugar Cookies
- Salted Pecan Pie Cookies
- Rocky Road Cookies
- Cookies and Cream Cookies
Enjoy these delightful white chocolate raspberry cookies with a cup of tea or coffee, and don’t forget to share them with your loved ones!
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