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A stack of fresh raspberry cookies with small purple flowers.

Fresh Raspberry Cookies with White Chocolate Chunks

  • Author: Asha
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies
  • Cuisine: American

Description

Scrumptious cookies studded with real, fresh raspberries and white chocolate chunks. These tender cookies have a cake-like texture and are a dreamy pairing of juicy berry, floral vanilla, and creamy white chocolate.


Ingredients

Scale

1 cup (150 g) all-purpose flour

1/3 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 tablespoon raspberry jam

1 teaspoon pure vanilla extract

12 drops red food colouring *

5 tablespoons (70.9g) unsalted butter, room temperature

1/2 cup (100 g) granulated sugar

1/4 cup (35 g) fresh raspberries, diced

50 g white chocolate, chopped


Instructions

Preheat your oven to 375°F / 190.5°C and use parchment paper to line a baking sheet.

Measure the flour, baking powder, and salt, and sift them together into a small bowl.

In another small bowl, lightly whisk the egg. Then mix in the raspberry jam, pure vanilla extract, and red food colouring.

Using a stand mixer or a wooden spoon, whip the butter and sugar together until they are fluffy and lighten in colour. I used a stand mixer on medium-high for 4 minutes. Whipping these together properly is crucial for achieving the fluffy, cake-like texture of these cookies.

Stir your raspberry jam mixture into the whipped butter and sugar; mix together well. The texture will look a bit gritty.

Then add in the dry ingredients and mix until just completely incorporated (do not overmix!).

Add the pieces of raspberry and white chocolate in with the cookie dough. Use a rubber spatula to gently fold them into the cookie dough.

Use a tablespoon-sized measuring spoon to scoop the cookie dough onto the parchment paper-lined baking sheet. The spoonful should be rounded (see image in post above for reference). You should end up with 12 cookies in total. The cookies will spread slightly, so ensure that there is some space between them.

Bake in the preheated oven about 10 minutes. You will notice a very light browning at the edge of the cookies when they are finished. Be careful not to overbake them.

The cookies will be extremely delicate when you pull them from the oven. Allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool the rest of the way.



Notes

The number of food colouring drops you will need can vary depending on the bottle. I like to make these cookies quite pink. Use the step-by-step photos in the post above for reference if you are trying to match the colour.

A fully preheated oven is very important for these cookies to prevent them from spreading.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 148
  • Sugar: 11.8 g
  • Sodium: 59.9 mg
  • Fat: 6.7 g
  • Carbohydrates: 20.5 g
  • Protein: 1.9 g
  • Cholesterol: 29.1 mg

Keywords: fresh raspberry cookies

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