Soft and chewy raspberry white chocolate cookies made with freeze dried raspberries and creamy white chocolate. These are the best bakery-style white chocolate raspberry cookies!
Prep Time15 minutesmins
Cook Time9 minutesmins
Course: Dessert
Cuisine: American
Keyword: raspberry white chocolate cookies, white chocolate raspberry cookies
Servings: 12
Author: Modern Honey® - www.modernhoney.com
Ingredients
1/2cupButter(slightly softened)
1/2cupBrown Sugar
1/2cupSugar
1largeEgg
1teaspoonVanilla Extract
1 1/2cupsFlour
1/2teaspoonCornstarch
1/2teaspoonBaking Soda
1/2teaspoonSalt(reduce to 1/4 teaspoon if using salted butter)
2/3cupFreeze Dried Raspberries
1cupWhite Chocolate Chips, Chunks, or Bars
Instructions
Preheat oven to 385 degrees. In a large mixing bowl, add butter, brown sugar, and sugar andcream togetherfor 4 minutes or until fluffy. Fold in egg and vanilla and mix for 1 minute longer.
Fold in flour, cornstarch, baking soda, and salt. Do not overmix as it will create too much gluten.
Fold in freeze dried raspberries and white chocolate. Don't overmix or it will break up the raspberries too much.
Use a cookie scoop or a spoon and scoop the cookie dough into about 2 1/2-ounce balls. Drop on a parchment paper lined, light colored baking sheet.
Bake for about 9 minutes. Remove from the oven and to make the cookies look more gourmet, carefully press more freeze dried raspberries and white chocolate onto the tops of the cookies.
Store in an airtight container for several days. If you desire to freeze the cookies, place in a freezer-safe Ziploc gallon sized bag.
Notes
Can I use Fresh Raspberries?
Freeze-Dried Raspberries vs. Fresh Raspberries. I recipe tested both freeze dried raspberries and fresh raspberries to determine and study the difference they make in the cookies.The choice between freeze-dried and fresh raspberries is crucial for the success of this recipe. Freeze-dried raspberries offer a concentrated burst of flavor without adding excess moisture to the cookie dough. This is essential for maintaining the cookie's texture and preventing sogginess.Fresh raspberries, on the other hand, release more liquid during baking, which alters the consistency of the cookies. You end up with a more cakey type texture and the cookies run together.You may use fresh raspberries in this recipe but you will need to add more flour to compensate which will make it a cakier cookie. I would suggest using freeze dried raspberries but if you do use fresh raspberries, add 3 Tablespoons of flour.