White Chocolate Raspberry Cookies
During this cold, snowy winter, White Chocolate Raspberry Cookies gives you a sense of summer! Using frozen raspberries brings sunshine right to your kitchen and embedding them in a white chocolate chip cookie makes me want to holler with happiness! Ok, I’ll settle down now…
This recipe is a fairly traditional chocolate chip recipe. Whisk together the flour, baking soda and salt and set aside.
In a stand mixer, beat the butter and sugars until light and fluffy and then add the eggs, one at a time. Mix in the vanilla.
With the mixer on low, add the dry ingredients. Stir in the white chocolate chips and the frozen raspberries until just combined.
Using a large scoop, make balls of dough and place them on a parchment-lined baking sheet. Bake 15-17 minutes per sheet. Let the cookies cool before moving them to a wire rack to cool completely.
Store the cookies in an airtight container on the counter or freeze for up to a month.
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White Chocolate Raspberry Cookies
Makes: 18 large cookies
Prep Time: 25 minutes
Bake Time: 16 minutes per sheet
Total Time: 1 hour
Ingredients
- 2 & 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 10 tbsp unsalted butter, softened
- 1 cup lightly packed light brown sugar
- 3/4 cup powdered sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup white chocolate chips
- 3/4 cup roughly chopped frozen raspberries (see Chef’s Notes)
Instructions
Preheat oven to 325°F. Line baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the butter and both sugars on medium-high speed until light and fluffy, 3-5 minutes. Scrape down the sides and bottom of the bowl with a spatula as needed.Add the eggs one at a time, beating well and scraping the sides of the bowl after each addition. Mix in the vanilla.
With the mixer on low, slowly add the dry ingredients until just combined. Stir in the white chocolate and the raspberries until just combined.
Using a large (3 tablespoon) cookie scoop, scoop the dough onto the lined baking sheets, leaving at least 3 inches of space between each cookie. Bake for 15-17 minutes or until the edges are golden.
Let the cookies cool on the baking sheet for 5 minutes before moving to a cooling rack to finish cooling.
Chef’s Note:
Leave the raspberries in the freezer until just before adding them to the cookies. Store in an airtight container at room temperature for 2-3 days or freeze for up to a month.
Recipe by My Baking Addiction
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