These white chocolate raspberry cookies are incredibly delicious! They have a slightly crispy edge and a deliciously moist interior. They’re fresh and sweet and yes a real treat!
Table of Contents
Why this Recipe Works
In terms of taste and texture, they come very close to the “original” white chocolate raspberry cookies you may know from a certain sandwich company…
They’re slightly crispy on the outside and soft on the inside. They’ll be gone before you know it.
Delicious Raspberry Cookies
If you visit Subway you might be familiar with these cookies. They’re my favorite. When I visit, which is rare, I always get these cookies because they are so delicious. So, I thought, “You know what? I’ll make them myself!”
The combination of white chocolate and raspberry is unique. They taste so good together! They’re fresh, sweet, and slightly tart. Mmm! Can you taste them?
White Chocolate Raspberry Cookies Ingredients
These cookies contain just a few ingredients, most of which you’ve probably already got lying around in your cupboards. The cookie dough is made with butter, sugar, vanilla extract, eggs, self-rising flour and baking soda. You add in all the flavor with white chocolate and fresh raspberries. So good!
They’re perfect enjoyed with a cup of coffee or tea. They’re also great for Valentine’s Day! You’ll definitely surprise your sweetheart with these. In the mood for a more classic cookie? Try these brown butter chocolate chip cookies or my marshmallow and chocolate chip cookies.
How to Make Raspberry and White Chocolate Cookies
These cookies are anything but complicated to make. It’s quite simple. First, mix the butter with the sugar. Then, add the flour and an egg, and your basic dough is ready. Next, add the flavorings. Mix the white chocolate into the dough, then fold in the raspberries so they burst open and give the cookies lots of flavor. Yes, they’re real flavor bombs!
After baking, there’s one more trick to make the cookies perfectly round, although they’re just as tasty if they’re not. Take a cooking ring and place it around a cookie while it’s still warm. Turn it around, and voilà, a beautiful round cookie!
Baking with Raspberries
I love baking with raspberries, especially in the spring and summer. And of course you can make more than just cookies with them. One of my favorites is this no-bake raspberry cheesecake, which is so delicious. For this particular recipe you can use fresh raspberries, I would not recommend frozen since they contain more moisture which may ruin the cookies.
Frequently Asked Questions
Can I freeze the dough?
Sure! I would recommend rolling it in a log, roughly the diameter of a cookie. This way you can cut off slices with a serrated knife and bake it in batches whenever you want.
How long do these cookies keep fresh?
In an airtight container at room temperature, they will last about 3-5 days. But surely, you might eat them all before that.
At what temperature should I bake these?
At 385 degrees Fahrenheit or 195 Celsius for about 10-12 minutes.
Did you make this recipe? Let us know in a comment or leave a rating behind! Or follow us on social media here.
Ingredients
- 125 gram butter (room temperature)
- 100 gram white caster sugar
- 125 gram white sugar
- 1 tsp vanilla extract
- 1 egg
- 225 gram self-rising flour
- ½ tsp baking soda
- 150 gram white chocolate (chopped or in chips)
- 125 gram fresh raspberries
Equipment
- Food processor
- Baking sheet
- Baking paper
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 195 degrees Celsius or 385 degrees Fahrenheit with top and bottom heat.
- In a large bowl, mix the butter, caster sugar, sugar, and vanilla extract with a mixer until light and fluffy.
- Then, add the egg, followed by the self-rising flour and baking soda. Mix well until you have a compact ball of dough.
- Mix the chocolate pieces or chips into the dough.
- Take a small amount of dough (about the size of a walnut) and roll it into a ball. Flatten the ball. Place one or two raspberries on top. Roll it back into a ball and press it lightly onto a baking sheet lined with parchment paper. The raspberries should burst open while baking (and yes, this will make your hands a little messy).
- Place the cookies well apart on the baking sheet. Bake them in two batches if necessary.
- Bake them in the oven for 10-12 minutes. They are ready once the edges are light golden brown. The inside will remain nice and chewy. Let them cool for a while. If you can resist, that is… Enjoy!
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.
