Raspberry White Chocolate Cookies Recipe

Recipe for no-chill raspberry white chocolate biscuits. Cookies with white chocolate chips and frozen raspberries are soft and buttery. 

Ingredient

– 2 ½ cups All-purpose flour – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter melted – ¾ cup Brown sugar packed light or dark – ¾ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – 1 Egg yolk room temperature – 1 cup Frozen raspberries slightly thawed – ¾ cup White chocolate chips Plus more on top of the cookie

Put the butter in the microwave and melt it. Take ten minutes to cool down before you use it. At the same time, take the raspberries out of the freezer to start to thaw. 

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Direction

Warm the oven up to 350°F. Set out two cookie sheets with parchment paper on them.Put the flour in a bowl and sift it. Salt, baking powder, and baking soda should all be added. 

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Butter that has been melted should be combined with sugar and brown sugar in a separate basin. Put in the egg, the egg yolk, and the vanilla extract.

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Add dry ingredients. Mix the dry ingredients using a rubber spatula. Mix in frozen raspberries and white chocolate chips.Use a large cookie scoop to scoop 3 oz cookie dough balls. Use 6 cookie dough balls per sheet. 

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Baking cookies takes 13-15 minutes. Bake edges to light golden brown.Add extra white chocolate chips to heated cookies. Wait 5 minutes before cooling on a rack. 

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also see

also see

Chocolate Gingerbread Cookies Recipe