Order White Chocolate Raspberry Cookies
- December 4, 2021
These white chocolate and raspberry cookies are soft and chewy and so easy to make!They're ready in under 20 minutes, there's no chilling required, and they can be made using fresh, frozen, or freeze-dried raspberries!My raspberry cupcakes and strawberry cheesecake cookies are on repeat in my kitchen all summer long, but now I can't stop making these either!These white chocolate and raspberry cookies are sooo dang good - and the best part is how easy they are!They bring together the rich indulgent flavors of white chocolate with the summery sweet tang of raspberries.The white chocolate adds a sweet richness to these cookies that pairs so well with raspberries.Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.Add flour, salt, and baking soda to a medium bowl and set it aside for later.STEP FOUR: Add in the dry ingredients, mixing them in just until the last specks of flour are gone (careful not to over-mix), then fold in the white chocolate.Refrigerating the remaining cookie dough before baking it will help salvage this.Measure your flour properly: My number one most recommended tool for baking is a kitchen scale.Weighing out your flour will make a massive difference in whether your cookies turn out properly - seriously.If using fresh raspberries, don't wash them and immediately stir them into the cookie dough.As long as the edges look slightly set and the middles look golden brown, the cookies are ready.These cookies can be stored in an airtight container at room temperature for 3-5 days.Cooling Rack Ingredients US Customary Metric 1x 2x 3x ¾ cup butter, softened (regular or vegan).In a medium bowl, combine flour, salt, and baking soda.Mix in the dry ingredients (flour, salt, baking soda) until combined.Use a cookie scoop or your hands to form 1.5 tablespoon sized balls of dough.Refrigerate remaining cookie dough while the first baking sheet is in the oven.MEASURING FLOUR: It is crucial to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method) WHITE CHOCOLATE: You can use white chocolate bars chopped up, or white chocolate chips.If using fresh raspberries, I don't recommend adding more than the recipe calls for, or else your dough may be too wet.Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 3-5 days. .
White Chocolate and Raspberry Cookies
I combined my white chocolate and raspberry blondies with these orange creamsicle cookies to make this amazing recipe.These raspberry cookies are easy to make and take less than 30 minutes to whip up your first batch.You can use standard white chocolate chips or you can buy a bar and cut it up into chunks.You can use standard white chocolate chips or you can buy a bar and cut it up into chunks.Below is a picture example of two brands from target and trader joes, most grocery stores have them near the dried fruit.Step 1: Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.Step 2: In a medium-sized bowl, whisk together the flour, baking soda, and salt.In a large bowl, use an electric mixer to beat the butter and both sugars until light and fluffy, for about 1-2 minutes.You can find freeze-dried raspberries in most grocery stores, usually where they keep dried fruits (think raisins).You can also bake the cookies ahead of time and store them in an airtight container at room temperature for 2-3 days.Use room temperature butter- I like to take my butter out of the fridge about an hour before I start baking.Make sure to measure your flour correctly- spoon and level is my favorite method.Use a spoon to fluff up the flour, then gently scoop it into your measuring cup without packing it.Use freeze-dried or frozen raspberries to make these cookies year-round (don't have to rely on fresh berries being in season).Store these white chocolate and raspberry cookies in an airtight container or bag at room temperature for 4-5 days for optimal freshness, and in the freezer for up to 3 months.▢ Silicone Spatula Ingredients US Customary Metric 1x 2x 3x ▢ 2¼ cup all-purpose flour spooned and leveled.▢ ¾ cup white chocolate chips Text Ingredients Instructions Preheat oven to 350° F.
Line a baking sheet with parchment paper and set aside.In a large bowl, use an electric mixer to beat the butter and both sugars until light and fluffy, for about 1-2 minutes.Notes Use room temperature butter- I like to take my butter out of the fridge about an hour before I start baking.Make sure to measure your flour correctly- spoon and level is my favorite method.Use a spoon to fluff up the flour, then gently scoop it into your measuring cup without packing it.Use freeze-dried or frozen raspberries to make these cookies year-round (don't have to rely on fresh berries being in season). .
White Chocolate Raspberry Cookies
Although I make a ton of homemade cookies, we also love hitting up the local cookie shops.When we are up in Salt Lake, we love to visit Goodly Cookie, among some other cookies places.Anyways, Goodly’s white chocolate raspberry cookies are my FAVORITE.These copycat Goodly Cookies are thick with the most perfect balance of tart raspberries and sweet white chocolate.1 cup freeze dried raspberries.1 ½ cups white chocolate chips Instructions Preheat the oven to 400 degrees.Add in vanilla and eggs.Add in the freeze dried raspberries and give it a quick 10 second mix.Finally, add in both flours and mix until a dough is formed, about 1 minute.Add in the white chocolate chips and mix until the chips are evenly distributed.Bake 4 cookies at a time for 10 minutes. .
Bakery Style Raspberry White Chocolate Cookies
Thick, chewy and perfectly soft these Raspberry White Chocolate Cookies are the perfect weekend baked treat or holiday cookie recipe.With Fall here, and the cool weather arriving I am finally ready to turn my oven back on and do some baking.These Raspberry White Chocolate Cookies are big and thick and are the perfect bakery style cookie.The fresh raspberries add the perfect touch of sweetness and tartness and complement the white chocolate chips beautifully.Raspberries: Fresh, frozen or freeze dried raspberries can be used for these cookies.White Chocolate Chips: Alternatively, you could use a bar of white chocolate and cut it into chunks, use mini white chocolate chips or mix it up and use a dark chocolate instead.In a separate prep bowl, add the sugars and butter and use a hand or stand mixer to combine for 1-2 minutes.Baking the Cookies.Once all the dough has been rolled, bake the white chocolate cookies on the center rack of a preheated oven at 350 degrees F for 10-15 minutes until cookies are golden.For that fresh out of the oven cookie feel, warm your cookie in the microwave for 5-10 seconds.Follow all the recipe steps up until baking the cookies.When ready to bake follow baking instructions for prep and temperature, but add an additional 2-4 minutes to the total bake time.You can prep the raspberry white chocolate chip cookie dough ahead of time and store it in the fridge covered for up to 24 hours.It is best to scoop the dough in balls and store on a cookie sheet, but you can store the combined dough covered in a prep bowl. .
Raspberry White Chocolate Cookies
I wait until the day after Thanksgiving to pull out my decorations and put up my tree.If you’ve been following along with the blog here for any length of time you know that I have a weakness for the white chocolate/raspberry combo.Although you could use any flavor of jam you like with these cookies my favorite will always be raspberry although I think apricot would be a good choice too.These cookies would be an easy one to make ahead for the holidays and freeze.For all my tips on putting together the perfect holiday cookie plate check out this post. .
White Chocolate Raspberry Cookies
This is what I wanted to taste when I bit into those Subway White Chocolate Raspberry Cookies.So here’s my vision of what White Chocolate Raspberry Cookies should be – thick and chewy cookies with chunks of white chocolate, tangy raspberries, pure vanilla flavor, chewy on the inside, and crispy on the edges.My son was telling me how good the White Chocolate Raspberry Cookies at Subway were.Subway’s expertise is making fresh sandwiches, not homemade cookies.I don’t know if it’s the competitiveness in me (I’d really rather everybody wins), but when I hear my kids say I love such and such, I’ve GOT to make it better.I started my search for White Chocolate Raspberry Cookies on Google.The Subway copycat recipes calls for a box of muffin mix, but I was looking for something from scratch.I wanted it to still be somewhat pliable and somewhat “real.” After a few fails (I tried drying frozen raspberries – don’t do that), I got the perfect texture I was looking for.+ 2 tablespoons all-purpose flour, scoop and level method ( , ) 1 ½ teaspoons cornstarch.baking soda 12 tablespoons unsalted butter – 1 1/2 sticks ( 6oz , 170g ), melted and cooled slightly.unsalted butter – 1 1/2 sticks ( , ), melted and cooled slightly 1 cup brown sugar ( 7oz , 198g ).white chocolate chunks or chips ( , ) 1 cup dried raspberries, chopped ( 4oz , 113g , about 60 dried berries) click for link Instructions Put flour, cornstarch, salt, and baking soda in a medium bowl.In another mixing bowl, whisk sugars into cooled, melted butter until thoroughly combined.Stir in white chocolate chunks and chopped, dried raspberries. .