Description
Delightful raspberry white chocolate cookies bring together sweet-tart berries and creamy chocolate in a perfect bakery-style treat. Crisp edges, chewy centers, and a burst of fruity flavor make these irresistible cookies a crowd-pleasing dessert you’ll crave again and again.
Ingredients
Scale
Berries and Fruit:
- 1 cup + 1 tablespoon frozen raspberries
Sugars and Sweeteners:
- 1/3 cup caster sugar
- 1/3 cup light brown sugar, packed
Fats and Dairy:
- 2/3 cup (10.6 tablespoons/5.3 ounces) unsalted butter, softened
- 1 large egg
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (6 ounces) white chocolate, finely chopped
Additional Flavoring:
- Zest of 1 lemon
Instructions
- Allow raspberries to thaw at room temperature for 10-15 minutes, ensuring they are soft but not mushy.
- Preheat the oven to 375°F (190°C), adjusting to 340°F (170°C) for fan-forced ovens.
- Cover baking sheets with parchment paper, creating a non-stick surface for even cookie placement.
- Using an electric mixer, cream butter and sugars until light, fluffy, and pale in color.
- Incorporate lemon zest and egg into the butter mixture, blending thoroughly until smooth.
- Sift flour, baking soda, and salt together in a separate bowl to remove any lumps.
- Gradually add dry ingredients to wet mixture, stirring with a wooden spoon until just combined.
- Carefully fold chopped white chocolate into the cookie dough, distributing evenly.
- Gently integrate thawed raspberries into the dough, taking care not to overmix and break the berries.
- Shape dough into uniform golf ball-sized portions using clean hands.
- Arrange cookie portions on prepared baking sheets, lightly pressing each to create slight disk shape.
- Bake for 15-17 minutes, watching for golden-brown edges as a sign of doneness.
- Remove from oven and let cookies rest on baking sheets for 5 minutes to set.
- Transfer cookies to a wire cooling rack, allowing them to cool completely before serving.
Notes
- Pat raspberries dry with paper towel to prevent excess moisture in cookies.
- Use frozen raspberries directly without defrosting for more intense berry flavor and less bleeding.
- Swap white chocolate with dark or milk chocolate for different flavor profiles.
- Replace wheat flour with gluten-free blend, ensuring 1:1 substitution for consistent texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 251 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg