White Chocolate Raspberry Cookies
These soft and chewy White Chocolate Raspberry Cookies are made with creamy white chocolate chips and tart freeze-dried raspberries. They are easy to make and perfect for Christmas, Valentine's Day, weddings, or any time you're craving a sweet and tart cookie.
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Half baking sheet
- Cookie scoop
Ingredients
- 1 cup (227 g) unsalted butter, slightly cold
- 1 cup (213 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (4.3 g) vanilla extract
- 3 ½ cups (420 g) all-purpose flour
- ½ teaspoon (2.3 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (4 g) cornstarch
- 1 ½ cups (336 g) white chocolate chips
- ½ cup (10 g) freeze-dried raspberries
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the brown sugar and granulated sugar and beat until light and fluffy, about 2–3 minutes.
- Add the eggs: Add the eggs one at a time, mixing until smooth after each addition. Scrape down the sides of the bowl after mixing each egg.
- Add the vanilla: Add the vanilla extract and mix for about 20–30 seconds.
- Add the dry ingredients: With the mixer on low speed, add the flour, salt, baking soda, baking powder, and cornstarch. Mix just until the ingredients are combined. Be careful not to overmix.
- Add the chocolate and raspberries: Add the white chocolate chips and mix on low speed just until incorporated. Gently fold in the freeze-dried raspberries with a rubber spatula so they don't crumble too much.
- Portion the dough: Portion about 3 tablespoons of dough into balls and place them on the prepared baking sheet about 2 inches apart.
- Bake: Bake for 7–9 minutes. The centers should still look slightly soft when you remove them from the oven.
- Cool: Let the cookies cool on the baking sheet for 5–10 minutes. Transfer them to a wire cooling rack to finish cooling.
Notes
Why do I need to use freeze-dried raspberries?
Freeze-dried raspberries work best because they add raspberry flavor without adding extra moisture to the cookie dough. Fresh or frozen raspberries can add too much moisture and may cause the dough to turn blue or purple when combined with baking soda.
Can I make these cookies ahead of time?
Yes! The baked cookies can be frozen and thawed when you're ready to enjoy them. This also makes them a great cookie to prepare ahead of the holidays.