White Chocolate Raspberry Cookies
Ingredients
- 1/2 cup Butter slightly softened
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Flour
- 1/2 teaspoon Cornstarch
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt reduce to 1/4 teaspoon if using salted butter
- 2/3 cup Freeze Dried Raspberries
- 1 cup White Chocolate Chips Chunks, or Bars
Instructions
- Preheat oven to 385 degrees Fahrenheit.
- In a large mixing bowl, cream together butter, brown sugar, and sugar for about 4 minutes or until fluffy.
- Fold in egg and vanilla, mixing for an additional minute.
- Fold in flour, cornstarch, baking soda, and salt. Be careful not to overmix to avoid creating too much gluten.
- Gently fold in freeze-dried raspberries and white chocolate. Avoid overmixing to prevent breaking up the raspberries too much.
- Use a cookie scoop or spoon to form the dough into approximately 2 1/2-ounce balls. Place them on a parchment paper-lined, light-colored baking sheet.
- Bake for about 9 minutes. Once done, remove from the oven. For a gourmet touch, press additional freeze-dried raspberries and white chocolate onto the tops of the cookies.
- Store the cookies in an airtight container for several days. If you wish to freeze them, place them in a freezer-safe Ziploc gallon-sized bag.
Notes
Can I use Fresh Raspberries?
I tested both freeze-dried and fresh raspberries for this recipe. Freeze-dried raspberries provide a concentrated burst of flavor without adding excess moisture to the dough, maintaining the cookie’s texture.
Fresh raspberries release more liquid during baking, resulting in a cakey texture and cookies that may run together. If you use fresh raspberries, add 3 tablespoons of flour to compensate for the extra moisture. However, I recommend using freeze-dried raspberries for the best results.