Description
White Chocolate Raspberry Cookies
These White Chocolate Raspberry Cookies are a delightful twist on a traditional chocolate chip cookie. Featuring sweet and tart raspberries paired with creamy white chocolate, these cookies are soft, chewy, and bursting with flavor. The unique combination of freeze-dried raspberries and raspberry jam adds an intense berry taste that will make these cookies your new favorite treat! Perfect for sharing or keeping all to yourself.
1⅔ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¼ cup packed light brown sugar
½ cup granulated sugar
1 large egg
¾ tsp vanilla extract
¼ tsp almond extract
1 cup freeze-dried raspberries
⅔ cup white chocolate chips
¼ cup raspberry jam
Directions:
1. Preheat oven to 350°F. Line baking sheets with parchment.
2. Beat butter and sugars until creamy. Add egg and extracts.
3. Add dry ingredients, then fold in raspberries and white chocolate.
4. Scoop dough, flatten, add jam, form into balls. Chill 30 mins.
5. Bake 9-12 mins.
Prep Time: 20 mins
Kcal: 278
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and creamy. Beat in the egg, vanilla extract, and almond extract until fully combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no flour streaks remain. Use a spatula to gently fold in the freeze-dried raspberries and white chocolate chips. The dough will be thick. Using a cookie scoop or tablespoon, portion the dough into balls. Flatten each ball slightly, make a small indentation in the center, and add about ½ teaspoon of raspberry jam. Carefully fold the dough over the jam and roll it back into a ball to seal it inside. Place dough balls on the prepared sheet and chill in the refrigerator for at least 30 minutes. This prevents excessive spreading. Bake for 9-12 minutes until the edges are just set but the centers still look soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving Suggestions
These cookies are fantastic served slightly warm when the white chocolate is still soft. Pair them with a cold glass of milk, a cup of hot coffee, or a scoop of vanilla ice cream for an indulgent dessert. They also make a beautiful addition to a holiday cookie platter or a thoughtful homemade gift when packaged in a decorative tin.
How-to Summary
In short: Cream butter and sugars, mix in wet then dry ingredients, fold in raspberries and chocolate, form dough balls with a jam center, chill, and bake at 350°F for 9-12 minutes.
Frequently Asked Questions
Can I use fresh or frozen raspberries instead of freeze-dried?
No, fresh or frozen raspberries contain too much moisture and will make the dough soggy. Freeze-dried raspberries provide intense flavor without adding water.
My jam is leaking out during baking. How can I prevent this?
Ensure the jam is fully sealed inside the dough ball and that the dough is adequately chilled before baking. A thicker seedless jam also helps.
Can I omit or substitute the almond extract?
Yes, you can use an additional ¾ teaspoon of vanilla extract instead. The almond extract simply enhances the berry flavor.
How should I store these cookies?
Store in an airtight container at room temperature for up to 4 days. The jam center means they are best enjoyed relatively fresh.
Can the dough be frozen?
Absolutely. Form the jam-filled dough balls, freeze them solid on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Common Mistakes to Avoid
- Using melted butter instead of softened butter, which causes cookies to spread too thin.
- Skipping the chilling step, leading to flat cookies and jam leakage.
- Overmixing the dough after adding the flour, which can develop gluten and make cookies tough.
- Overbaking. Remove cookies when edges are set but centers look soft for a chewy texture.
- Using a runny jam, which is difficult to seal inside the dough.
Conclusion
These White Chocolate Raspberry Cookies are a stunning and delicious treat that masterfully balances sweet and tart flavors. By following the detailed steps and tips provided, you can easily create bakery-quality cookies with a gorgeous appearance and a surprise jam center. They are sure to become a celebrated recipe in your collection, perfect for any occasion that calls for something special.