Why do you have to freeze the raspberries?

The raspberries don't really freeze in the 15 minutes of preparing the cookies. They just firm up enough, so that we can avoid them turning into mush when stirred into the cookie dough.

Are these cookies soft or crunchy?

These cookies are incredibly soft with just the right amount of chewiness.

How far ahead can you prep these cookies?

These cookies taste fresh up to 3 or 4 days after they are made. That makes these a great option for Christmas cookies. Santa will love them!

Why does the recipe only use 6 to 8 raspberries?

The flavor is there without using a whole bunch of them. Raspberries naturally have seeds and I don't like a ton of seeds in my cookies, so I use less. I would not recommend using more than 10, even if you don't mind seeds. It will turn the batter pink.

White Chocolate Raspberry Cookies

Name: White Chocolate Raspberry Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: american
Ingredients: 6-8 fresh raspberries, washed and dried; 1 and ½ cups all purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened to room temp; ⅓ cup brown sugar, packed; ½ cup granulated white sugar; 1 egg, room temperature; 1 teaspoon vanilla extract; ½ cup white chocolate chips, (use a premium brand like Ghirardelli if you can)

Description

These White Chocolate Raspberry Cookies are a burst of flavor. Tart raspberries meet velvety white chocolate for a match made in heaven. These are so easy to make and they are absolutely gorgeous.

Ingredients

Scale

6-8 fresh raspberries, washed and dried
1 and ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened to room temp
⅓ cup brown sugar, packed
½ cup granulated white sugar
1 egg, room temperature
1 teaspoon vanilla extract
½ cup white chocolate chips, (use a premium brand like Ghirardelli if you can)

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Instructions

Allow the unsalted butter and egg to sit on the counter and soften/come to room temperature for 1-2 hours before baking.
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
Chop the raspberries up into very small pieces and place the plate in the freezer until ready to use. (This helps keep them stay firm & avoids turning the cookie dough batter pink when we mix them up.)
In a medium sized bowl, whisk together the flour, salt and baking soda. Set aside.
Into a stand mixer or a large bowl (if using a hand mixer), add in the butter, granulated sugar and brown sugar. Cream together on medium speed for 2 minutes, scraping down the sides of bowl as needed. Mix until light and fluffy.
Pour in the egg and vanilla and continue to mix on medium low speed until combined. Reduce speed to low and slowly pour in the dry ingredient bowl. Sprinkle in the white chocolate chips until mixed in well.
Add in the raspberries from the freezer and carefully stir just to incorporate throughout the batter. Over stirring will cause the batter to turn pink.
Use a spoon to pick up the dough, about 1 and 1/2 tablespoons worth, and use one hand to form it into a ball like shape. Repeat with all the cookies. You should end up with 18-20 cookies. Bake 9 -10 cookies on each cookie sheet.
Bake for 13-15 minutes.
Sprinkle the tops with a little sea salt if desired.

Equipment

stand mixer

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Cookie sheet

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Notes

Do NOT over mix the raspberries in or the batter will turn pink.

Make sure the butter is softened and the egg is room temperature for the best textured cookie!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: cookies
Method: bake
Cuisine: american