White Chocolate Raspberry Cookies

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What happens when you combine a traditional soft chocolate chip cookie recipe with white chocolate and freeze-dried raspberries?

You wind up with an absolutely delicious White Chocolate Raspberry Cookie!

White Chocolate Raspberry Cookies - Some of the best Christmas Cookie recipes on the internet. Everything from decorated sugar cookies to easy Christmas cookie recipes that are perfect for parties and cookie exchanges.

White Chocolate Raspberry Cookies

These White Chocolate Raspberry Cookies are a twist on my traditional chocolate chip cookies.

I love soft cookies, so I add a little cornstarch to my cookie dough to keep them soft. It’s my not-so-secret ingredient.

The cornstarch also serves to keep them from spreading too much.

White Chocolate Raspberry Cookies - Some of the best Christmas Cookie recipes on the internet. Everything from decorated sugar cookies to easy Christmas cookie recipes that are perfect for parties and cookie exchanges.

Baking with Raspberries

As much as I adore fresh berries, they simply don’t work very well when baking cookies.

For this recipe, I used freeze dried raspberries from Trader Joe’s. I wouldn’t make these cookies too far in advance or the dried raspberries will go stale.

Here’s a tip to make the cookies prettier, press in a few more white chocolate chips and raspberries right after they come out of the oven.

White Chocolate Raspberry Cookies - Some of the best Christmas Cookie recipes on the internet. Everything from decorated sugar cookies to easy Christmas cookie recipes that are perfect for parties and cookie exchanges.

White Chocolate Raspberry Cookies

Take a traditional soft chocolate chip cookies and substitute white chocolate and add freeze dried raspberries to make this fun white chocolate raspberry cookie variation.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Course: Cookies
Cuisine: American
Servings: 48 cookies

Ingredients 

  • 3 sticks butter softened (1 and ½ cups)
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs room temperature
  • 1 tablespoon vanilla
  • 4 cups all purpose flour
  • 4 teaspoons cornstarch
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 and ½ cups white chocolate chips
  • 1 and 1/2 cup freeze dried raspberries

Instructions

  • Cream butter and sugars together until light and fluffy. Beat in eggs and vanilla.
  • In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.
  • Stir until combined. Stir in white chocolate chips. Carefully stir in the dried raspberries and blueberries Form into balls about an inch or slightly more in diameter.
  • Chill for at least 2 hrs or a couple days if you don’t want to eat them right away.
  • Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.
  • To make the cookies a bit prettier, you may press in a few additional chocolate chips and dried raspberries and blueberries. Press them gently into cookies that came straight out of the oven. Allow to cool on the cookie sheet for a minute before removing to a wire rack to cool completely.

Nutrition

Serving: 1cookie
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  1. Angela says

    This is the driest dough I’ve ever worked with. It’s the consistency of sand. Thanks for a waste of ingredients.

    • Elizabeth Schwartz says

      Me too. I managed to salvage it with more than a half a cup of milk and a lot of struggling with a wooden spoon. I will not use this recipe again.

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