We may earn money or products from the companies mentioned in this post.
There are few combinations more perfect than fruit and chocolate. And once you turn them into cookie form, there’s no point in resisting! Make sure to use frozen raspberries! If you use fresh berries, it will give the cookies an odd coloring. If all you have is fresh raspberries, you can place them in the freezer for an hour before adding them to the recipe. Give these cookies a try the next time you’ve got a hankering for something sweet! Recipe from Stephanie’s Sweets.
Raspberry White Chocolate Cookie:
- 1 cup butter, room temp
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg + one egg yolk
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 cup flour
- 1 cup white chips
- 1 cup frozen raspberries
Add butter to a large mixing bowl and beat until fluffy. Add both sugars, eggs and vanilla and continue to beat.
In a separate bowl, mix flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the first batter mixture until well combined.
Stir in the chocolate chips and gently fold in frozen raspberries. Do not over mix. Scoop the dough onto a baking sheet and place in the freezer for at least 1 hour. 
Bake at 375 for 10-12 minutes. Remove from the oven and gently press a few chip onto each cookie before allowing to cool. Enjoy!
Raspberry White Chocolate Cookie
Description
This Raspberry White Chocolate Cookie is a perfect combination of fruit and chocolate!
Ingredients
- 1 cup butter, room temp
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg + one egg yolk
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 cup flour
- 1 cup white chips
- 1 cup frozen raspberries
Instructions
- Add butter to a large mixing bowl and beat until fluffy
- Add both sugars, eggs and vanilla and continue to beat
- In a separate bowl, mix flour, salt, baking soda, and baking powder
- Gradually add the dry ingredients to the first batter mixture until well combined
- Stir in the chocolate chips and gently fold in frozen raspberries (do not overmix)
- Scoop the dough onto a baking sheet and place in the freezer for at least 1 hour
- Bake at 375 for 10-12 minutes
- Remove from the oven and gently press a few chip onto each cookie before allowing to cool
Leave a Reply