White Chocolate Raspberry Cookies Recipe
Delight in these White Chocolate Raspberry Cookies featuring a tender browned butter base combined with crunch and tartness from freeze-dried raspberries and the creamy sweetness of white chocolate. Perfectly baked to golden edges and soft centers, these cookies offer a sophisticated twist on a classic favorite, ideal for special occasions or casual indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 to 15 minutes per batch
- Total Time: Overnight refrigeration plus about 30 minutes active time
- Yield: 8 to 10 large cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter Mixture
- 14 tablespoons/194 grams unsalted butter
Dry Ingredients
- 1 3/4 cups/233 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt (such as Diamond Crystal) or scant 1/2 teaspoon fine salt
- 2 ounces/65 grams white chocolate, broken into pieces, plus 1 to 2 ounces for topping
- 1 cup/23 grams freeze-dried raspberries, whole berries broken into smaller pieces, plus more for topping
Sugars and Flavorings
- 1 cup/188 grams packed dark or light brown sugar
- 1/2 cup/95 grams granulated sugar
- 1 large egg plus 1 egg white, at room temperature
- 2 teaspoons vanilla bean paste or pure vanilla extract
Instructions
- Brown the Butter: In a medium saucepan, cook the butter over medium heat, stirring occasionally, until it turns blondish brown, about 5 to 8 minutes. Transfer the browned butter to a mixing bowl and allow it to cool to room temperature.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Stir in the white chocolate pieces and broken freeze-dried raspberries using a flexible spatula, ensuring an even distribution throughout the mixture.
- Combine Wet Ingredients: To the cooled browned butter, add the dark or light brown sugar, granulated sugar, egg, egg white, and vanilla bean paste or extract. Whisk vigorously until the mixture is very smooth and pale brown, which should take at least one minute.
- Form Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Divide the dough into 8 to 10 equal portions (90 to 125 grams each) or smaller balls if preferred. Place the dough balls on a large plate or quarter sheet pan, cover them with plastic wrap, and refrigerate overnight or for up to 24 hours.
- Prepare for Baking: Before baking, allow the cookie dough to come to room temperature. Line 2 to 3 baking sheets with parchment paper. Place dough balls 3 inches apart on the sheets and gently flatten each to about one inch thickness with the palm of your hand.
- Preheat Oven: Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius), positioning a rack in the center of the oven.
- Bake the Cookies: Bake the cookies one sheet at a time, rotating the pan halfway through the 12 to 15 minute baking time. The cookies are done when the edges have browned slightly and the centers look dry.
- Add Toppings and Cool: While the cookies are still hot, press a shard of white chocolate into the center of each cookie, then sprinkle with additional crumbled freeze-dried raspberries. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Store: Keep the cooled cookies fresh in an airtight container for up to 3 days.
Notes
- Using browned butter adds a rich nutty flavor and depth to the cookies.
- Refrigerating the dough overnight enhances the texture and flavor development.
- Make sure to use freeze-dried raspberries for a crunchy, tart element without adding moisture.
- Pressing white chocolate shards on the warm cookies melts them slightly for an appealing look and extra creaminess.
- These cookies should be stored in an airtight container at room temperature and consumed within 3 days for optimal freshness.
Keywords: white chocolate raspberry cookies, browned butter cookies, freeze-dried raspberry cookies, chewy cookies, dessert cookies
