White Chocolate Raspberry Cookies

White Chocolate Chunks, Freeze Dried Raspberries, Gooey, Chewy, and Delicious Cookies that I never want to Share. White Chocolate Raspberry Cookies are my new Favourite!

So, I realise that I am slightly Cookie Bar obsessed, and it kinda made me realise that I hadn’t baked actual cookies in a while. I made my Rolo Cookie Bars again recently for a youtube video, and I ADORE THEM SO MUCH, but I felt like I wanted an actual cookie and not the traybake version. Luckily, I was in the mood for some baking and these were created and ohmydays they were dreamy. I used a very similar idea for the recipe as my Rolo Cookie Bars and Mini Egg Cookie Bars because I just adore how they work.

I changed the recipes up slightly however, and wanted to make the cookie slightly thicker so that they didn’t spread. I often find with cookie recipes that don’t have cocoa powder in, the actual cookies can spread into thin awkward pancakes and its not pleasant. Using the same cookie recipe was alright, but adding in a little more plain flour, and swapping the sugars up slightly made them perfect.

I used Freeze Dried Raspberries in these, are I just find it so incredibly easy. As soon as you add in fresh or frozen raspberries, you have to deal with a whole load of moisture. You can use fresh raspberries, you just have to chop them up quite small, dry them with some kitchen towel, and expect your cookies to spread a little more. I find with the Freeze Dried Raspberries you get a bit more flavour after baking, but thats my personal thoughts and taste of course!

I utterly adore the combination of Raspberry and White Chocolate, as the two flavours are just a marriage made in heaven. My White Chocolate & Raspberry Blondies demonstrate this, along with my extremely easy and simple Raspberry & White Chocolate Mousse recipe. Honestly, the combination is one of my favourites, along with chocolate and orange, and mint chocolate! However, raspberry recipes always seem fresher to me! You can easily substitute any of my raspberry recipes with strawberry, and vice versa. If you’re a fan of Raspberry, this recipe is perfect for your cravings.. enjoy! x

This recipe makes 12-16 cookies!

Ingredients

  • 300g Plain Flour
  • 1/2tsp Bicarbonate of Soda
  • 1/2tsp Salt
  • 1tbsp Cornflour
  • 115g Unsalted Butter, room temperature
  • 100g Brown Sugar
  • 100g Granulated Sugar
  • 1 Large Egg
  • 1/2tsp Vanilla Extract
  • 15g Freeze Dried Raspberries
  • 250g White Chocolate Chips

Method

  1. Preheat the oven to 180C/160C Fan and line two/three large baking trays with parchment paper, leave to the side.
  2. Whisk the Plain Flour, Bicarbonate of Soda, Salt, and Cornflour together in a bowl and leave to the side.
  3. Melt your butter carefully, and then add to a bowl. Add in the Sugars, and whisk the mixture together for two minutes. (I used my electric whisk, if whisking by hand, whisk for 3 minutes)
  4. Add in the Vanilla and Egg and whisk again till combined.
  5. Add in the flour mixture, freeze dried raspberries, and Chocolate Chips and beat till everything is evenly distributed and a cookie dough is formed.
  6. Scoop the cookie dough using a cookie scoop for even portions, then roll into balls. Bake in the oven for 10-13 minutes.
  7. Leave the cookies to cool on the trays for 5 minutes, then transfer to a rack to cool completely! Enjoy!

Tips and Ideas

You can find Freeze Dried Raspberries in Waitrose, and often in other stores like Lakeland/Sainsburys. Freeze Dried Strawberries work in the same way, just have a strawberry flavour! Or, you can buy a large bag of them on Amazon, here!

These cookies can last for three days easily, but they rarely do in my house!

You can easily bake these into cookie bars by following the same method, but baking into a 9″ square tin, and baking for 20-25 minutes at the same temperature!

ENJOY!

Find my other Cookie Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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