Go Back
–+ servings
Print Recipe
4.63 from 32 votes

White Chocolate Raspberry Cookies

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: 100 Best Cookies Recipes on the Planet
Keyword: Cookies, raspberries, white chocolate
Servings: 8 *see note
Author: Sweet Basil

Ingredients

  • 1/2 Cup Butter softened but not warm
  • 1/2 Cup Brown Sugar plus 1 tablespoon
  • 1/3 Cup White Sugar
  • 1/4 Cup Cream Cheese softened
  • 1 Large Egg
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Almond Extract
  • 2 Cups Flour
  • 1 teaspoon Cornstarch
  • 1 ¼ teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 Cup White Chocolate Chunks I used white chocolate bars and chopped them up
  • 3/4 Cup Raspberries freeze dried, chopped up slightly
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
    2 Cups Flour, 1 teaspoon Cornstarch, 1 ¼ teaspoon Baking Powder, 3/4 teaspoon Baking Soda, 1 teaspoon Salt
  • Mix the butter and cream cheese together until smooth and creamy, about 30-60 seconds. Add the sugars and mix again for 1-2 minutes in a stand mixer.
    1/2 Cup Butter, 1/2 Cup Brown Sugar, 1/4 Cup Cream Cheese, 1/3 Cup White Sugar
  • Add the egg, vanilla and almond extract and mix until smooth, scraping down the bowl as necessary. Turn off the mixer and scrape down all sides again.
    1 Large Egg, 1 teaspoon Vanilla, 1/2 teaspoon Almond Extract
  • Add the dry ingredients to the wet and slowly mix until it is almost incorporated, leaving streaks of flour. Remove the bowl from the mixer, scrap the sides down and then fold in the white chocolate chunks and freeze dried raspberries. Carefully mix with a wooden spoon or spatula until combined, minding to not break up the raspberries too much.
    1 Cup White Chocolate Chunks, 3/4 Cup Raspberries
  • Scoop out large, heaping 6 ounce size cookies (see note), roll into a ball and place onto a parchment lined baking sheet and bake for 12-14 minutes (I press mine down a little).
  • Remove to a cooling rack as soon as you are able and enjoy!

Notes

I use a food scale to keep the cookies a consistent size. You can also use a standard size cookie scoop but they will only need to bake for 8-10 minutes. This recipe will make about 2 dozen standard size cookies.
 

Nutrition

Serving: 1cookie | Calories: 545kcal | Carbohydrates: 80g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 541mg | Potassium: 498mg | Fiber: 3g | Sugar: 50g | Vitamin A: 490IU | Vitamin C: 271mg | Calcium: 107mg | Iron: 7mg