White Chocolate Raspberry Cookie Dough
Chocolate Cookies

White Chocolate Raspberry Cookie Dough

  • December 8, 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!Why These White Chocolate and Raspberry Cookies Work.These raspberry cookies use real raspberries for bursts of fresh raspberry flavor, but can also be made using freeze-dried or frozen raspberries.White chocolate: You can use any white chocolate you'd like (regular or dairy free).Raspberries: I prefer to use fresh raspberries for these cookies, but you can also use frozen raspberries or freeze-dried raspberries.Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.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.STEP FIVE: Gently fold in the raspberries into the dough, then form the dough into 1.5 tablespoon sized balls using your hands or a cookie scoop.STEP SIX: Bake the cookies one sheet at a time for 8-11 minutes or until the edges are slightly golden brown and the middles look set (but not golden).Can I use freeze-dried raspberries?If the cookies didn't spread, that means you over-measured your flour.If your cookies are flat, the cookie dough likely either sat out at room temperature for too long or there were more raspberries added to the dough than the recipe called for, which could add more moisture to the cookies.Is white chocolate dairy free?Too many raspberries will make the cookie dough too wet.For even baking, bake the cookies one baking sheet at a time.White Chocolate and Raspberry Cookies Gabby These white chocolate and raspberry cookies are soft and chewy and so easy to make!½ cup white chocolate, chopped (or white chocolate chips) (regular or vegan white chocolate Instructions Preheat oven to 350°F and line two baking sheets with parchment paper.Mix in the dry ingredients (flour, salt, baking soda) until combined.Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes.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.This can be regular white chocolate or dairy free white chocolate.RASPBERRIES: This recipe calls for fresh raspberries, but you can also use frozen or freeze-dried raspberries. .

White Chocolate and Raspberry Cookies

White Chocolate and Raspberry Cookies

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 also bake the cookies ahead of time and store them in an airtight container at room temperature for 2-3 days.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.Let cookies sit at room temperature to dethaw when ready to eat.▢ Silicone Spatula Ingredients US Customary Metric 1x 2x 3x ▢ 2¼ cup all-purpose flour spooned and leveled.▢ ¾ cup white chocolate chips 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).Let cookies sit at room temperature to dethaw when ready to eat. .

Bakery Style Raspberry White Chocolate Cookies

Bakery Style Raspberry White Chocolate Cookies

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

Raspberry White Chocolate Cookies

Raspberry White Chocolate Cookies

These Raspberry White Chocolate Cookies are thick, chewy and bursting with flavor!This one bowl white chocolate and raspberry cookie recipe is easy and straightforward.These gluten free cookies are packed with white chocolate chips and fresh raspberries.These raspberry white chocolate cookies have the perfect texture.They taste just like the Subway raspberry white chocolate chip cookies!One egg is needed to help these raspberry white chocolate chip cookies rise.Gluten free 1 to 1 flour is the perfect replacement for all purpose flour.For this white chocolate and raspberry cookie recipe, both flours work well.First, cream butter, white sugar and brown sugar together until combined.Mix in flour, sea salt and baking soda.Bake for 10 to 12 minutes or until middles of cookies are just set.Cream butter and sugars until completely mixed.Chill dough for at least 30 minutes.These raspberry and white chocolate chip cookies freeze well.If using frozen, thaw raspberries.These cookies have the texture of a classic chocolate chip cookie, but have a slight raspberry flavor.Get the Recipe: Raspberry White Chocolate Cookies These raspberry white chocolate cookies are thick, chewy, sweet and so yummy!5 from 21 votes Print Recipe Pin Recipe Ingredients 12 cookies ▢ ½ cup butter , room temperature.▢ ¼ cup chopped raspberries Instructions First, add butter, white sugar and brown sugar to a stand mixer or mixing bowl.Add in gluten free flour, sea salt, and baking soda.Place bowl of dough in fridge for at least 30 minutes, up to overnight.Once dough is chilled, preheat oven to 375 degrees Fahrenheit.Bake for 10 to 12 minutes or until cookies are just set in the middle.Allow cookies to cool on pan for 5 minutes.If you forget to set out butter before baking, place stick of butter in microwave for 11 seconds.I love King Arthur Flour gluten free 1 to 1.Love these raspberry white chocolate cookies? .

Raspberry White Chocolate Cookie Mix..

Raspberry White Chocolate Cookie Mix..

Raspberry White Chocolate Cookie Mix..

"Cookies that your family will adore!".These Raspberry White Chocolate Cookies are our best-selling cookie!The raspberry chips melt in the baking process to make beautiful crimson bursts of color and flavor. .

White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

What happens when you combine a traditional soft chocolate chip cookie recipe with white chocolate and freeze-dried raspberries?Baking with Raspberries.Here’s a tip to make the cookies prettier, press in a few more white chocolate chips and raspberries right after they come out of the oven.White Chocolate Raspberry Cookies Take a traditional soft chocolate chip cookies and substitute white chocolate and add freeze dried raspberries to make this fun white chocolate raspberry cookie variation.▢ 1 and ½ cups white chocolate chips.Beat in eggs and vanilla.In a separate bowl combine flour, cornstarch, baking soda and salt.Stir in white chocolate chips.To make the cookies a bit prettier, you may press in a few additional chocolate chips and dried raspberries and blueberries. .

Dark Chocolate Raspberry Cookies

Dark Chocolate Raspberry Cookies

Dark Chocolate Raspberry Cookies

Don’t be fooled though, I may have not posted any desserts for a month, but I was still eating them.Make sure you stir the raspberries in gently and if they do start to juice out a little, it’s ok. Go ahead and form the cookie dough balls and put them in the freezer for about 15 minutes before baking.The cookies are rich, chocolaty, with a pop of sweet raspberry!If you are looking for a special sweet treat to make your Valentine this year, I highly recommend these Dark Chocolate Raspberry Cookies.And if you did take a month off from desserts and are looking for a special recipe to get your sugar fix, make these cookies.Sea salt, for sprinkling on cookies, if desired Instructions Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper or Silpat baking mat or parchment paper.In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa.Gradually add flour mixture and beat until just combined.Gently stir in the chocolate chips and frozen raspberries.Some will fall apart and that is ok. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.If the raspberries squish out a bit, try to place the chocolate dough over them.Remove from oven and let sit on baking sheet for 3 minutes.Note-if the cookie dough balls get too soft and juicy because of the raspberries, stick them in the freezer for 15 minutes before baking.Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! .

White Chocolate and Raspberry Cookie Pie

White Chocolate and Raspberry Cookie Pie

White Chocolate and Raspberry Cookie Pie

salt 300 g white chocolate chips 12 white chocolate Lindt balls 225 g raspberries This ingredient shopping module is created and maintained by a third party, and imported onto this page.Directions Preheat the oven to 190ºC (170ºC fan) and grease a high sided 20cm springform cake tin.Add the flour, bicarbonate of soda and salt and mix together using a wooden spoon.Using the back of a metal spoon, spread the mixture out so that it covers the base and goes roughly 3cm up the sides of the tin.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .

White Chocolate And Raspberry Cookies

White Chocolate And Raspberry Cookies

White Chocolate And Raspberry Cookies

Delicious, chewy cookies bursting with fresh raspberries and creamy white chocolate ready in just 15 minutes!But since they add so much moisture to the cookie dough they kept spreading out and becoming pancake-like cookies... until I added more of my secret ingredient... cornstarch!All of my other recipes use it too (checkout my chocolate chip pumpkin cookies, chewy leftover candy cookies and copycat Panera kitchen sink cookies!).Pro-tip: make yourself a double batch then freeze some... it's such a sad moment when these white chocolate raspberry cookies are gone!In a medium sized bowl mix together flour, cornstarch, baking soda, baking powder and salt.The berries will add moisture.You only need to do ~4 fold of the dough (again, I recommend using your hands here) it's okay if they aren't super distributed- you'll address this with the scooping process.When you're ready to scoop your cookie dough here is the trick: grab a cookie scoop or a spoon and make sure that the berry is on TOP of the cookie dough.Bake your cookies for a total of 9 minutes.The cornstarch firms them up nicely but they have to have time to cool fully!If you do use frozen be sure to allow them to thaw fully then pat them dry as much as possible (without crushing) before folding them in.I'd even recommend dusting them with a little flour to help dry them out.Continue to Content White Chocolate And Raspberry Cookies Yield: ~2 dozen cookies Prep Time: 5 minutes Cook Time: 9 minutes Total Time: 14 minutes Delicious, chewy cookies bursting with fresh raspberries and creamy white chocolate ready in just 15 minutes!Print Ingredients 2.25 cups all-purpose flour.1/2 cup raspberries, roughly chopped into quarters Instructions First, preheat your oven to 375 degrees F.

Line a baking sheet with a non-stick silicone spill mat or use parchment paper for easy clean up.In a medium sized bowl mix together flour, cornstarch, baking soda, baking powder and salt.The berries will add moisture.When you're ready to scoop your cookie dough here is the trick: grab a cookie scoop or a spoon and make sure that the berry is on TOP of the cookie dough.Allow to cool fully and enjoy!Notes I recommend using fresh raspberries as much as possible.If you do use frozen be sure to allow them to thaw fully then pat them dry as much as possible (without crushing) before folding them in.I'd even recommend dusting them with a little flour to help dry them out. .

White Chocolate-Raspberry Bars Recipe

White Chocolate-Raspberry Bars Recipe

White Chocolate-Raspberry Bars Recipe

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var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.White chocolate and raspberry jam come together with sugar cookie dough for a super-simple spin on dessert decadence.Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough.In medium bowl, mix cookie dough, cream cheese and flour.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.).Stir 1/2 cup of the white vanilla baking chips into remaining dough.Press dough with chips into ungreased 9-inch square pan.Carefully spread jam evenly over crust, to within 1/4-inch from the edges, and drop remaining cookie dough by heaping teaspoonfuls on top.3 In small microwavable bowl, microwave remaining 1/4 cup white vanilla baking chips uncovered on Medium (50%) 30 seconds; stir and continue heating in 15-second increments, until melted and stirred smooth.Nutrition Information 210 Calories, 10g Total Fat, 2g Protein, 30g Total Carbohydrate, 18g Sugars Nutrition Facts Serving Size: 1 Bar Calories 210 Calories from Fat 90 Total Fat 10g 15% Saturated Fat 5g 26% Trans Fat 0g Cholesterol 10mg 4% Sodium 140mg 6% Potassium 45mg 1% Total Carbohydrate 30g 10% Dietary Fiber 0g 0% Sugars 18g Protein 2g Vitamin A 0% 0% Vitamin C 0% 0% Calcium 2% 2% Iron 0% 0% Exchanges: 1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choice 2 *Percent Daily Values are based on a 2,000 calorie diet.*Percent Daily Values are based on a 2,000 calorie diet.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_6ede48a0-b81d-4db4-adb9-0697593b55e7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22r6f9b4466ea1743ee91a00940b600a2c9\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/pillsbury/recipe/300x250_AutoRefresh_top","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[300, 250]","refreshWhenViewed":true,"adContainerId":"ac84b8ad-b51c-42e8-8095-3c4997f980a4","doubleClickAdContainerId":"21875ad2-f826-4e7c-aa46-38bbe3675780","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; 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