These White Chocolate Raspberry Cookies are soft and chewy with the rich creaminess of white chocolate and the tang of freeze-dried raspberry. Don't worry; even if you're not a seasoned baker, this recipe's got your back. It's all about simple ingredients and easy-to-follow steps because the baking should be as enjoyable as the eating part, well almost! Whether planning a cozy night in, a bake sale contribution, or you want a sweet treat; this White Chocolate Raspberry Cookie recipe is for you.
Put the softened butter, brown sugar, and granulated sugar into the bowl of your stand mixer. Beat them together for 3-4 minutes until the mixture is light.1/ 115g stick softened salted butter½ cup/ 100g light brown sugar⅓ cup/ 75g granulated sugar
Add the vanilla extract, almond extract, and egg, then beat slowly until everything is creamy and even lighter in color. (Around 3 minutes)1 tsp vanilla extract⅛ tsp almond extract1 egg
Add the flour, salt, and baking soda, then mix only until the flour is almost combined.1 ½ cups/ 225g plain all-purpose flour¼ teaspoon salt½ teaspoon baking soda
Tip the chocolate chips into the mixture.¾ cup white choc chips
Then mix until everything is combined. Don't overmix.
Remove the bowl from the stand mixer and use a wooden spoon to mix in the freeze-dried raspberries. You don't want them to break apart too much.¾ cup freeze-dried raspberries
Roll golf ball-sized balls of dough and place them onto a baking sheet lined with cooking paper. Ensure they are 2"/5cm apart.
Bake for 8-10 minutes until lightly golden. (They will be soft when you take them from the oven!)
Bang the baking sheet on the countertop to flatten the cookies; then use the back of a metal spoon to lightly flatten them further.
Cool for 5 minutes on the baking sheet before carefully transferring the cookies to a cooling rack and leaving them to cool.
Notes
The butter wants to be very soft. Your finger should push through it easily. If you have cold butter, cut it into chunks, microwave it for 5-7 seconds, and stir it together.
A large room-temperature egg.
The measurements given in the recipe are for fine salt. If you are using kosher salt, add a pinch extra.
Baking Soda is also called Bi-carb, Sodium Bicarbonate, and Bicarbonate of Soda. Don't get confused with baking powder.
You can buy freeze-dried raspberries at larger grocery stores, specialist cake stores, or online.