Get the Recipe: Raspberry White Chocolate Cookies
Fresh raspberries combine with white chocolate in these easy and deliciously different cookies!
Ingredients
- 2 cups + 2 1/2 Tablespoons (270 g) all-purpose flour, spooned and levelled
- 3/4 teaspoon baking soda
- Pinch fine salt
- 1/2 cup + 3 Tablespoons (156 g) butter, at room temperature
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla bean paste, or vanilla extract
- 2 oz white chocolate, chopped
- 2 oz fresh raspberries, chopped
Instructions
- Preheat the oven to 375F (regular bake/not convection or fan-assisted) and prepare a large baking sheet by lining it with parchment paper. Set aside.
- In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown and white sugars at medium for 2 minutes or until light and fluffy, scraping down the bowl once or twice.
- Add the egg and vanilla and mix in, scraping down the bowl once more. With the mixer on low, add the flour mixture and mix until combined well. With a spatula, fold in the white chocolate, then gently fold in the raspberries.
- Chill dough for 30 minutes or you can bake right away (cookies will spread a bit more if not chilled). Use your hands to form the dough into balls about 1 - 1 1/2 inches in diameter. Place onto the prepared baking sheet, allowing about 2 inches between balls of dough.
- Bake for 12-15 minutes or until the edges are starting to brown and the centre of the cookie looks set. Leave on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can use white chocolate bars that you chop yourself or white chocolate chips.
I haven't tested these cookies with frozen raspberries.
Recipe tips!
The most important tip for making cookies (any cookie) is to measure the flour properly. Ideally, you'll use a kitchen scale for perfect accuracy. If you don't have a scale be sure to spoon the flour into a dry measuring cup and then levelling it with the back of a knife. Scooping flour directly from the bag or canister can end up adding too much flour to the cookies. Cookies with too much flour won't spread properly as they bake. "Room temperature" butter is actually butter warmed to about 67F, so it is not super soft. Over-softened butter is not a good thing, especially in the Summer months. Room temperature butter should just yield to your index finger when pressed onto it. Creaming together the butter and sugar should be done at medium speed (speed 4 or 5 on a Kitchenaid mixer). Scrape down the bowl a couple of times to make sure all the butter is combined with the sugar. Be sure to read the notes above this Recipe Card for more tips on making this recipe.
The most important tip for making cookies (any cookie) is to measure the flour properly. Ideally, you'll use a kitchen scale for perfect accuracy. If you don't have a scale be sure to spoon the flour into a dry measuring cup and then levelling it with the back of a knife. Scooping flour directly from the bag or canister can end up adding too much flour to the cookies. Cookies with too much flour won't spread properly as they bake. "Room temperature" butter is actually butter warmed to about 67F, so it is not super soft. Over-softened butter is not a good thing, especially in the Summer months. Room temperature butter should just yield to your index finger when pressed onto it. Creaming together the butter and sugar should be done at medium speed (speed 4 or 5 on a Kitchenaid mixer). Scrape down the bowl a couple of times to make sure all the butter is combined with the sugar. Be sure to read the notes above this Recipe Card for more tips on making this recipe.
Serving: 1cookie, Calories: 206kcal, Carbohydrates: 31g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 27mg, Sodium: 102mg, Potassium: 51mg, Fiber: 1g, Sugar: 12g, Vitamin A: 219IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!
