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A plate of white chocolate raspberry cookies with chocolate chips and freeze dried raspberries around.
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5 from 2 votes

White Chocolate Raspberry Cookies

The ultimate combination of white chocolate and raspberry put together in a cookie. You can't go wrong with these for a snack, movie night or when guests visit.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Cookies, Dessert, Snack
Cuisine: American
Servings: 20 cookies
Calories: 212kcal
Author: Sasha Hooper

Ingredients

Instructions

  • Preheat oven to 180°C/350°F. Line a large baking tray with parchment paper.
  • In a medium mixing bowl, combine the 2 ½ cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon fine sea salt. Stir together using a whisk, to ensure all the ingredients are evenly distributed.
  • Melt ¾ cup unsalted butter in a small saucepan. In the bowl of a stand mixer, combine the ½ cup light brown sugar and ½ cup granulated sugar with the melted butter. Mix on medium speed, until well combined. (Alternatively use a large mixing bowl and an electric hand mixer).
  • Add 1 medium egg, 2 teaspoons vanilla extract and ½ teaspoon almond extract to the butter and sugar mixture and continue to mix on medium speed until well combined. Add the flour mixture and mix on low speed until no streaks of flour remain.
  • Add the ¾ cup freeze dried raspberry pieces and 1 cup white chocolate chips to the cookie dough. Mix on low speed until evenly distributed throughout the dough.
  • Using a medium cookie scoop, divide the dough into approximately 2 tablespoon-sized balls (you should get 18-20 cookies from this mixture) and place on the prepared baking tray. Add a few extra chocolate chips to the tops if desired. You should get 6-8 on a tray at a time.
  • Bake in the preheated oven for 8-10 minutes (ours took 8 minutes in a fan-assisted oven) until lightly golden at the edges. They should still feel soft and underbaked in the centre – that’s what you want! They’ll continue to bake as they cool. Leave to cool on the tray for 5-10 minutes before transferring to a cooling rack to cool completely (or for as long as you can bear to wait!)

Notes

  • You can bake these in batches or alternatively, keep the unbaked cookie dough in the fridge for a day or two and bake as you need them.
  • Store the unbaked cookie dough balls in the freezer and bake from frozen as the need for a cookie hits, just add a minute or two to the baking time!
  • You don’t need to chill this cookie dough before using it - however, on very warm days, we would recommend chilling the scooped cookie dough balls for 10-30 minutes before baking to ensure the cookies don’t spread too much (though even without chilling on a warm day, the cookies still come out great).

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 93mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 227IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 1mg