Gooey Raspberry White Chocolate Cookies

These Gooey Raspberry White Chocolate Cookies are a perfect balance of sweet, tart, and creamy. The juicy raspberries burst in every bite, complementing the rich and smooth white chocolate chips. Baked to golden perfection, these cookies have a soft and chewy center, making them an irresistible treat. Whether you’re preparing them for a special occasion or a cozy afternoon snack, these cookies will surely delight your taste buds.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup fresh raspberries

Directions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the white chocolate chips and fresh raspberries, being careful not to break up the raspberries too much.
6. Using a spoon or cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the cookies for 10-12 minutes, or until the edges are slightly golden and the centers are set.
8. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cooking Time: 10-12 minutes
• Total Time: 25-27 minutes

Variations

• Frozen Raspberries: If fresh raspberries are unavailable, frozen raspberries can be used. However, be sure to add them gently to avoid excess juice in the dough.
• Nutty Addition: For a crunchier texture, fold in chopped macadamia nuts or almonds along with the white chocolate chips.
• Chocolate Swap: If you prefer a different type of chocolate, feel free to swap the white chocolate chips for milk or dark chocolate chips for a richer flavor.
• Lemon Zest: Add a teaspoon of lemon zest to the dough for a citrusy twist that complements the raspberries beautifully.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. To maintain their soft texture, you can place a slice of bread in the container with the cookies.
• Reheating: To reheat, place the cookies on a baking sheet and warm them in a preheated oven at 300°F (150°C) for 3-5 minutes, just until slightly warm.

10 FAQs

1. Can I use frozen raspberries in this recipe? Yes, frozen raspberries can be used, but make sure to fold them in gently so they don’t release too much juice.
2. Can I use margarine instead of butter? Yes, margarine can be used in place of butter, but it may slightly alter the flavor and texture of the cookies.
3. What should I do if I don’t have parchment paper? If you don’t have parchment paper, you can lightly grease the baking sheets or use a silicone baking mat.
4. Can I use a hand mixer instead of a stand mixer? Yes, a hand mixer works just as well for creaming the butter and sugars, as well as mixing in the eggs and dry ingredients.
5. Can I make these cookies without eggs? You can try using an egg substitute like flax eggs or unsweetened applesauce for an egg-free version.
6. How can I prevent the raspberries from breaking apart? Fold in the raspberries gently at the end, and try to use raspberries that are firm, as softer berries tend to break down more easily.
7. What can I substitute for the white chocolate chips? You can substitute the white chocolate chips with semi-sweet chocolate chips or even milk chocolate chips for a different flavor.
8. How do I know when the cookies are done? The cookies are done when the edges are slightly golden and the centers are set, but still soft.
9. Can I freeze the cookie dough? Yes, you can freeze the dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
10. Are these cookies suitable for kids? Yes, these cookies are a great treat for kids, and they’ll love the sweet white chocolate and tangy raspberries combined in each bite.

Conclusion

These Gooey Raspberry White Chocolate Cookies are a perfect combination of sweetness and tartness, with the creamy white chocolate complementing the juicy raspberries beautifully. They are easy to make and yield a batch of delicious cookies that are sure to become a favorite in your household. Whether you’re baking for a special occasion or just a sweet snack, these cookies will not disappoint!

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