Raspberry White Chocolate Cookies
These raspberry white chocolate cookies use freeze-dried raspberries to deliver intense raspberry flavor and bright pink color. This pairs well with rich white chocolate.
Using freeze-dried red raspberries as opposed to using fresh raspberries ensures you can pack in a lot of raspberry tastes without adding excess liquid to the cookie dough. They’re chewy cookies with great texture and flavor.
The dough for these raspberry white chocolate chip cookies is super easy to make, and you can freeze the cookie dough balls for easy future cookies another time!
White chocolate raspberry cookies
White chocolate and raspberry are a classic combination. Raspberries taste tangy and fresh, so they are the perfect combination with sweet white chocolate in these homemade cookies.
You can use white chocolate chips in this recipe or chop up your favorite white chocolate bars into chunks of white chocolate. Try these raspberry white chocolate cupcakes!
For the raspberry component, use freeze-dried raspberries for best results and not fresh or frozen raspberries, or dried raspberries (air-dried).
Freeze-dried raspberries
Freeze-dried raspberries are full of flavor and color. They are dried at below freezing point and the water is extracted through a high-pressure vacuum. The end result is a crisp and dry fruit that retains its structure and flavor.
The crispiness allows you to easily crumble the fruit to add to the cookie dough. They also retain their beautiful pink color inside the cookies and don’t bring excess moisture to the dough.
Here’s a delicious white chocolate raspberry fudge slice with freeze-dried raspberries!
Ingredients
The full amounts are listed in the recipe card below but here is the list of ingredients. For these freeze-dried raspberry white chocolate chip cookies, you will need –
- All-purpose flour
- Cornstarch – just a little to make a softer cookie
- Soft brown sugar
- Granulated white sugar
- Baking soda
- Butter – At room temperature. This can be unsalted butter or salted butter.
- An egg and egg yolk – for extra chewiness in the cookie, like in this chocolate chip cookie without brown sugar recipe.
- Vanilla paste or pure vanilla extract
- Whole freeze-dried raspberries
- White chocolate chips or white chocolate chunks
Method
In a small bowl whisk together the flour, baking soda, and salt, and set this flour mixture aside.
In a large mixing bowl add the room temperature butter and the granulated and brown sugar.
Using an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together. Do this for around 2 minutes until light and creamy. If you don’t have a handheld mixer, beat the mixture by hand for around 5 minutes.
Add in the egg, egg yolk, and vanilla and beat until combined.
Tip the dry ingredients into the egg and butter mixture and mix it together into a sticky dough.
Add in the white chocolate chips and mix them in.
Use your hands or a knife to crumble up the freeze-dried raspberries into small pieces, but not so much that it makes raspberry powder.
Stir them into the dough with a rubber spatula. The next step is to chill the dough for at least 2 hours.
Baking
Preheat oven to 340°F/170°C regular oven—line two baking sheets with parchment paper.
Roll the cookie dough mixture into balls, using around 1 1/2 tablespoons, or a medium cookie scoop, of dough per cookie.
Arrange the cookies around 2.5inches/6.5cm apart on the baking sheet.
Bake the raspberry chocolate cookies for around 11-12 minutes until golden brown along the edges. Don’t overbake them if you want chewy, soft cookies.
Let the cookies cool on their trays for 5 minutes before transferring them to a wire cooling rack to cool further.
Extra round cookies
If you would like to achieve the extra round perfect cookies look, you’ll need a circle cookie cutter or glass that’s bigger than your cookies.
Once the cookies are baked, and still hot from the oven, use the cutter or glass and place it over the hot cookie on the cookie sheet, then swirl it gently around the cookie.
This will help form it into a perfect circle. The cookies need to be hot, and not over-baked for this to work.
Storing
Leftover cookies store well in an airtight container at room temperature for up to 4 days.
The cookie dough can be made ahead of time and be chilled in the fridge for up to 2 days.
Baked cookies can be frozen for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months too. The frozen cookie dough balls can be baked straight from frozen but will need an extra minute.
More cookie recipes to try
Raspberry White Chocolate Cookies
These raspberry white chocolate cookies use freeze-dried raspberries to deliver intense raspberry flavor and bright pink color.
Ingredients
- 150g (2/3 cup) butter, at room temperature
- 100g (1/2 cup) soft brown sugar
- 100g (1/2 cup) granulated sugar
- 1 large egg + 1 large egg yolk
- 1 1/2 teaspoons vanilla paste
- 220g (1 3/4 cups*) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15g (.5oz) freeze-dried raspberries (whole raspberries)
- 170g (1 cup) white chocolate chips
Instructions
- In a mixing bowl add the room temperature butter and the granulated and brown sugar.
- Use an electric beater or stand mixer fitted with a paddle attachment to cream the butter and sugars together. Do this for around 2 minutes until light and creamy.
- Add in the egg, egg yolk, and vanilla and beat until combined.
- In a small bowl whisk together the flour, baking soda, and salt. Tip the dry ingredients into the egg and butter mixture and mix it together into a sticky dough.
- Add in the white chocolate chips and mix them in.
- Use your hands or a knife to crumble up the freeze-dried raspberries into small pieces, but not so much that it makes raspberry powder.
- Stir them into the dough. The next step is to chill the dough for at least 2 hours.
- Preheat oven to 340°F/170°C regular oven. Line two baking sheets with parchment paper.
- Roll the cookie dough into balls, using around 1 ½ tablespoon of dough per cookie.
- Arrange the cookies around 2.5inches/6.5cm apart on the baking trays.
- Bake the raspberry chocolate cookies for around 10-11 minutes until golden brown along the edges. Optional - press a few extra chocolate chips into the hot cookies as they come from the oven.
- Let the cookies cool on their trays for 5 minutes before transferring them to a wire rack to cool further.
Notes
*The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
Extra round cookies
If you would like to achieve the extra round cookie look, you'll need a circle cookie cutter or glass that's bigger than your cookies.
Once the cookies are baked, and still hot from the oven, use the cutter or glass and place it over the hot cookie, then swirl it gently around the cookie.
This will help form it into a perfect circle. The cookies need to be hot, and not over-baked for this to work.
Storing
Leftover cookies store well in an airtight container at room temperature for up to 4 days.
The cookie dough can be made ahead of time and be chilled in the fridge for up to 2 days.
Baked cookies can be frozen for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months too. The frozen cookie dough balls can be baked straight from frozen but will need an extra minute.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 51Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 137mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist