These delightful white chocolate raspberry cookies blend the tartness of raspberries with the rich sweetness of white chocolate, creating a cookie experience that’s nothing short of heavenly. With a soft and chewy texture, and no chilling time required, you can whip up a batch of these goodies in no time, or even freeze the dough for future snacking!
Budget Information
The total cost to make these cookies is approximately $10.50, which breaks down to around $0.58 per cookie if you make 18 servings. Here’s a quick glance at the ingredient costs:
– All-purpose flour (2 ½ cups): $1.00
– Baking soda (1 tsp): $0.05
– Fine sea salt (½ tsp): $0.01
– Unsalted butter (10 tbsp): $1.25
– Light brown sugar (1 cup): $0.75
– Powdered sugar (¾ cup): $0.50
– Eggs (2 large): $0.30
– Pure vanilla extract (2 tsp): $0.50
– White chocolate chips (1 cup): $2.50
– Frozen raspberries (¾ cup): $3.00
Why This Recipe Works
This recipe shines because of its perfect balance between sweet and tart. The white chocolate provides a creamy richness that beautifully complements the bright, tangy bursts of raspberry. Plus, these cookies come together quickly, making them ideal for busy bakers seeking that fresh-baked cookie satisfaction without a long wait. The combination of brown and powdered sugars ensures the perfect chewiness and softness that you crave in a cookie, while using frozen raspberries helps keep costs down without losing flavor.
Ingredients + Optional Substitutions
To make these wonderful cookies, gather the following ingredients:
– 2 ½ cups all-purpose flour ($1.00)
– 1 teaspoon baking soda ($0.05)
– ½ teaspoon fine sea salt ($0.01)
– 10 tablespoons softened unsalted butter ($1.25)
– 1 cup lightly packed light brown sugar ($0.75)
– ¾ cup powdered sugar ($0.50)
– 2 large room-temperature eggs ($0.30)
– 2 teaspoons pure vanilla extract ($0.50)
– 1 cup white chocolate chips ($2.50)
– ¾ cup roughly chopped frozen raspberries ($3.00)
Feel free to swap out the white chocolate with dark chocolate for a richer taste or use fresh raspberries if you have them on hand!
Step-by-step Recipe Instructions
Step 1: Preheat your oven to 325°F (160°C). Line your baking sheets with parchment paper and set them aside. This small step ensures your cookies won’t stick and makes clean-up a breeze!
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix acts as the foundation for your cookies, contributing to their structure. Set this mixture aside for later use.
Step 3: Now, in the bowl of your stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer), beat the softened butter and both sugars together on medium-high speed until the mixture is light and fluffy—about 3 to 5 minutes. This is where the air gets blended in, ensuring a tender cookie! Don’t forget to scrape down the sides of the bowl with a spatula as needed.
Step 4: Add the eggs one at a time, blending well after each addition, and mix in the vanilla extract after that. You want everything to be nicely integrated for maximum flavor.
Step 5: Gradually add the dry ingredients to the wet mixture while the mixer is on low. Mix until they are just combined—this is crucial! Overmixing can lead to tough cookies, and nobody wants that!
Step 6: Gently fold in the white chocolate chips and the frozen raspberries until they’re just incorporated. Be careful as you mix; overmixing could lead to “bleeding” raspberries that will tinge your dough unpleasantly.
Step 7: Using a large cookie scoop (about 3 tablespoons), drop the dough onto the lined baking sheets, leaving at least 3 inches of space between each cookie to allow for spreading. This is where they grow into their final cookie form!
Step 8: Bake for 15 to 17 minutes, or until the edges turn a golden brown. The centers might look a bit soft; that’s okay—they’ll firm up while cooling. After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling completely.
Nutritional Facts
Here’s a breakdown of the nutritional information per cookie:
– Calories: 250
– Protein: 3g
– Carbohydrates: 37g
– Total Fats: 10g
– Saturated Fat: 6g
– Fiber: 1g
– Sugar: 23g
– Sodium: 146mg
Storage and Reheating Tips
To keep your cookies fresh, store them in an airtight container at room temperature for 2 to 3 days. If you’d like to enjoy them for a longer time, you can freeze the baked cookies; just ensure they’re in an airtight container or a zip-top freezer bag, and they’ll last for up to a month.
I recommend freezing the cookie dough balls for ultimate convenience—just scoop them out as needed! This means warm cookies are only a few minutes away whenever that craving strikes!
Serving Suggestions
These cookies pair wonderfully with a glass of cold milk or a steaming cup of coffee or tea. Consider serving them on a decorative platter for special occasions or while hosting friends—everyone will be impressed by the combination of flavors and the delightful appearance. You could also garnish with a few fresh raspberries or a dusting of powdered sugar for that extra touch of charm!
Reader Tips or Helpful Notes
While preparing the dough, make sure to avoid mashing the raspberries too much during Mixing, as this will ruin the beautiful color and your cookies’ appearance. If you prefer, using a mix of fresh and frozen raspberries can also add a fun texture contrast! And as always, taste as you go—baking is a journey, not a race!
Recipe FAQs
What can I use instead of butter?
You can substitute coconut oil or a high-quality margarine, although the texture may vary slightly.
Can I use fresh raspberries instead of frozen?
Yes! Just freeze them for a couple of hours before adding them to the batter to help them hold their shape.
Can I make these cookies gluten-free?
Absolutely! Just use a gluten-free flour blend in place of regular flour.
How do I prevent the cookies from spreading too much?
Ensure your butter isn’t melted, and make sure to chill the dough for about 30 minutes before baking if necessary.
Can I store the dough in the fridge?
Yes, you can store the dough in the fridge for up to 3 days. Just remember to let it come to room temperature before baking for best results!
