Raspberry White Chocolate Cookies Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Raspberry White Chocolate Cookies deliver chewy brown butter bliss studded with freeze-dried raspberries and melty white chocolate chunks for bakery-style perfection.

Ready in 30 minutes with chill, they make 20 plump cookies with pink speckles and gooey centers.

Why This Recipe Works

Brown butter adds nutty depth to white chocolate sweetness. Freeze-dried raspberries provide intense flavor without sogginess. Cornstarch ensures thick chew. Chilling prevents spread. Chunky white chocolate stays molten longer.

Ingredients & Prep

Dough:

• ¾ cup unsalted butter, browned
• 1 cup brown sugar
• ⅓ cup granulated sugar
• 1 egg + 1 yolk
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• 1 tsp cornstarch
• ¾ tsp baking soda
• ½ tsp salt

Mix-ins:

• 1 cup white chocolate chunks
• ½ cup freeze-dried raspberries, crushed

Step-by-Step Instructions

1. Brown butter; cool to room temp. Cream with sugars 2 minutes fluffy.
2. Add egg, yolk, vanilla; beat smooth.
3. Whisk dry ingredients; fold into wet until just combined.
4. Gently fold chocolate + raspberries. Chill dough 30 minutes.
5. Scoop 2-tbsp balls 3 inches apart; bake 350°F 11-13 minutes golden edges.

Flavor Variations

Storage Tips

Airtight room temp 5 days; freeze dough balls 3 months.

FAQs

Spread too much?
Chill longer; measure flour by weight.

Raspberries mushy?
Use freeze-dried only; crush gently.

White chocolate seizes?
Real chocolate bars > chips.

Conclusion

Raspberry White Chocolate Cookies fruity-hugs chewy pink perfection.

Rank Math SEO Elements

Title (H1): Raspberry White Chocolate Cookies

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Raspberry White Chocolate Cookies Recipe

Print Recipe

Raspberry White Chocolate Cookies deliver chewy golden edges with gooey white chocolate chunks and bursts of fresh raspberry in every bite. Perfect bakery-style treat ready in 25 minutes with freeze-dried berries for clean slices.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2¼ cups all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter softened
• ¾ cup brown sugar packed
• ½ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 cup white chocolate chips or chunks
• ¾ cup freeze-dried raspberries crushed
• Extra white chocolate for topping

Instructions

• 1. Preheat oven 350°F. Line baking sheets with parchment. Whisk flour, cornstarch, baking soda, salt in bowl.
• 2. Beat butter and both sugars 2 mins until fluffy. Add egg and vanilla, beat until smooth.
• 3. Add dry ingredients, mix just until combined. Fold in white chocolate chips and crushed raspberries gently.
• 4. Scoop 2-tbsp portions, 2 inches apart. Press extra white chocolate chunks on tops. Bake 11-13 mins until golden edges.
• 5. Cool 5 mins on sheet, then wire rack. Store airtight 3 days.

Notes

• Freeze-dried raspberries prevent soggy cookies; crush lightly for even distribution.
• Cornstarch creates signature chewy texture.
• Chill dough 30 mins for thicker cookies if dough too soft.
• White chocolate chunks > chips for superior melt.

Nutrition

• Serving Size: 1 cookie
• Calories: 195
• Sugar: 18g
• Sodium: 140mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: raspberry white chocolate cookies, bakery style white chocolate raspberry, chewy raspberry cookies