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
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.
The raspberries add a fun bit of tangy sweetness to the cookies and they work well with the white chocolate. That said, if you’re not a fan of white chocolate, these cookies would also be fantastic with semi-sweet or dark chocolate.
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 these freeze-dried raspberries from Trader Joe’s – but definitely look around for them in a store near you, as they’re significantly more expensive online.
Cookie Baking Tips
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.
Looking for more baking recipes? These Loaded Mint Cookies are an absolute dream come true for anyone who loves mint chocolate.
White Chocolate Raspberry 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 ½ 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
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Porter says
Wondering if these can be made ahead of time and frozen until the day of?
Angela says
This is the driest dough I’ve ever worked with. It’s the consistency of sand. Thanks for a waste of ingredients.
Mallory says
Hi Angela, How did you measure your flour? All my recipe use spooned and leveled flour. Did you scoop it out with a measuring cup?
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.
Macie says
I had to add another stick of butter once everything was combined. It was like sand, but the melted butter worked.
Kristy says
I made these cookies, I couldn’t find the freeze dried raspberries so I substituted freeze dried cranberries. They were delicious. When I was mixing the flour in to butter mixture it seemed kinda dry but it worked perfectly. 👍
Mary says
Glad to hear that you were able to make the recipe work for you, Kristy. It sounds like they were delicious. Happy baking, and enjoy the cookies!