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Delicious freshly baked White Chocolate Raspberry Cookies with a chewy texture.

White Chocolate Raspberry Cookies

Deliciously soft cookies with creamy white chocolate and tart raspberries that provide a perfect balance of flavors, ideal for a sweet treat without the complicated baking process.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup Unsalted butter, softened Helps with creamy cookie texture
  • 8 oz Cream cheese, softened Adds moisture and a gentle tang
  • 3/4 cup Granulated sugar
  • 3/4 cup Light brown sugar Provides depth of flavor
  • 1 large Egg
  • 1 tsp Vanilla extract Use a good quality
  • 2 cups All purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt Balances the sweetness
  • 1 cup White chocolate chips or chopped white chocolate
  • 1/2 cup Freeze dried raspberries Lightly crushed for appearance

Method
 

Preparation
  1. Ensure the butter and cream cheese are softened for even mixing.
  2. In a bowl, mix softened butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
  3. Add the egg and vanilla extract, mixing until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually incorporate the dry ingredients into the creamed mixture until just combined, avoiding overmixing.
  6. Fold in the white chocolate and freeze dried raspberries gently, ensuring not to break the raspberries too much.
Baking
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop the dough into balls and place them on the baking sheet with enough space in between.
  3. Chill the dough balls for 20 to 30 minutes if the kitchen is warm.
  4. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers still look slightly underdone.
  5. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookie dough in the fridge for up to 3 days or freeze for longer storage. Baked cookies stay soft stored in an airtight container with a slice of bread.