White Chocolate Raspberry Cookies – Deliciously thick and chewy cookies that are loaded with white chocolate chips and freeze-dried crushed raspberries!
White chocolate and raspberries are such a delicious combination of flavours. They pair even better when you stuff them both into cookies!
These cookies are incredibly thick and chewy, infused with vanilla, and loaded with white chocolate chips and freeze-dried raspberries. Each bite is just bursting with flavour.
My family LOVED these cookies, and I’m sure yours will too!
How to make White Chocolate Raspberry Cookies
Ingredients you’ll need:
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Unsalted butter
- Light brown sugar
- Caster/granulated sugar
- Large egg
- Vanilla extract
- White chocolate chips
- Freeze-dried raspberries
To make these cookies, start by whisking together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate bowl, whisk together the melted butter and sugars until combined. Add the egg and vanilla, and mix until combined. Add the dry ingredients, mix until just combined, then fold in the white chocolate chips and raspberries.
Next, roll the dough into 1.5oz balls, and place them onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes. The cookies may look a little under-baked, but they will firm up as they cool.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Scroll down for the FULL printable recipe. 🙂
These White Chocolate Raspberry Cookies are:
- so quick and easy to make
- deliciously thick, soft, and chewy
- bursting with flavour
- stuffed full of white chocolate and freeze-dried raspberries
How long will these cookies last? These cookies will stay fresh, kept in an airtight container at room temperature for up to 1 week.
Can I freeze these cookies? Yes, for up to 3 months. BUT I recommend freezing the dough balls instead for freshly-baked cookies every time. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥