Indulge in the perfect blend of sweet and tangy with these white chocolate raspberry cookies. Bursting with freeze-dried raspberries and gooey white chocolate, these cookies are elevated by a touch of raspberry jam for a delightful twist. Crispy on the edges and chewy in the middle, they’re ideal for any occasion, from afternoon tea to festive gatherings.
Ingredients:
Dry Ingredients:
- 1⅔ cups (210 g) all-purpose flour
- 1 teaspoon baking powder (aluminum-free preferred)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (113 g) unsalted butter, softened
- ¼ cup (55 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, cold
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
Mix-ins:
- 1 cup freeze-dried raspberries
- ⅔ cup (110 g) white chocolate chips or chunks
- ¼ cup (80 g) raspberry jam
Instructions:
- Prepare the Oven: Preheat your oven to 350°F (175°C) and line your baking trays with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream the Fats and Sugars: In a large mixing bowl, beat together softened butter, brown sugar, and white sugar until the mixture is light and airy, about 2–3 minutes. Using an electric mixer yields the best results.
- Add the Wet Ingredients: Beat in the chilled egg, vanilla extract, and almond extract, mixing until smooth and well incorporated.
- Combine the Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix.
- Incorporate the Add-ins: Gently fold in the freeze-dried raspberries and white chocolate chips, being mindful not to break up the raspberries too much, as this will help evenly distribute the flavor.
- Shape the Dough and Add the Jam: Scoop approximately 1½ tablespoons of dough per cookie and roll into balls. Create a small well in the center of each ball, adding a dollop of raspberry jam. Pinch the dough to seal in the jam and smooth out the ball again.
- Bake the Cookies: Place the cookie dough balls on the prepared baking trays, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden, but the centers remain slightly soft for a chewy texture.
- Cool and Enjoy : Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Conclusion:
These raspberry cookies with white chocolate are a perfect blend of rich sweetness and refreshing tartness. The swirl of raspberry jam creates a burst of fruity flavor in each bite, while the freeze-dried raspberries add a colorful and exciting twist. Whether you share them with friends or enjoy them solo, they’re sure to become an irresistible treat you’ll want to keep coming back to!
White Chocolate Raspberry Cookies
Softand chewy cookies infused with freeze-dried raspberries, white chocolate, and atouch of raspberry jam for a deliciously sweet and tangy treat.
Ingredients
Dry Ingredients:
- 1⅔ cups 210 g all-purpose flour
- 1 teaspoon baking powder aluminum-free preferred
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup 113 g unsalted butter, softened
- ¼ cup 55 g packed light brown sugar
- ½ cup 100 g granulated sugar
- 1 large egg cold
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
Mix-ins:
- 1 cup freeze-dried raspberries
- ⅔ cup 110 g white chocolate chips or chunks
- ¼ cup 80 g raspberry jam
Instructions
- Prepare the Oven: Preheat your oven to 350°F (175°C) and line your baking trays with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream the Fats and Sugars: In a large mixing bowl, beat together softened butter, brown sugar, and white sugar until the mixture is light and airy, about 2–3 minutes. Using an electric mixer yields the best results.
- Add the Wet Ingredients: Beat in the chilled egg, vanilla extract, and almond extract, mixing until smooth and well incorporated.
- Combine the Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix.
- Incorporate the Add-ins: Gently fold in the freeze-dried raspberries and white chocolate chips, being mindful not to break up the raspberries too much, as this will help evenly distribute the flavor.
- Shape the Dough and Add the Jam: Scoop approximately 1½ tablespoons of dough per cookie and roll into balls. Create a small well in the center of each ball, adding a dollop of raspberry jam. Pinch the dough to seal in the jam and smooth out the ball again.
- Bake the Cookies: Place the cookie dough balls on the prepared baking trays, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden, but the centers remain slightly soft for a chewy texture.
- Cool and Enjoy : Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!