How to Make Raspberry White Chocolate Cookies

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Ingredients

Step 1

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Step 2

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Step 3

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Step 4

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Step 5

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Step 6

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Step 7

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Step 8

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Step 9

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Enjoy with a glass or milk or a cup of coffee or tea! Store cookies in a freezer safe bag, and seal tightly. They will keep in the freezer for up to 8 months.

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We aim to be your #1 source for whole food breakfast and brunch recipes of all kinds from pancakes, waffles and French toast to egg dishes to baked goods and granola.

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How to Make Raspberry White Chocolate Cookies

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Ingredients

– All-purpose flour. – Baking soda. – Baking powder. – Salt. – Unsalted butter. – Granulated sugar. – Light brown sugar. – Vanilla extract. – Large eggs. – White chocolate chips. – Freeze dried raspberries.

Step 1

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In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.

Step 2

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Add butter and sugars to the bowl of a stand mixer.

Step 3

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Using the paddle attachment, cream together on medium speed until combined.

Step 4

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Beat in eggs and vanilla until fluffy.

Step 5

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Mix in the dry ingredients until combined.

Step 6

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Stir in white chocolate chips.

Step 7

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Gently stir in freeze-dried raspberries.

Step 8

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Use an ice cream scoop to scoop dough onto baking sheets. Place baking sheets in the freezer to chill for 15 minutes, then bake for 9-11 minutes.

Step 9

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Remove cookies to a cooling rack and allow to cool fully. They will continue to bake slightly once out of the oven and the middles will set nicely. Do not overbake!

Enjoy with a glass or milk or a cup of coffee or tea! Store cookies in a freezer safe bag, and seal tightly. They will keep in the freezer for up to 8 months.

Get the recipe

We aim to be your #1 source for whole food breakfast and brunch recipes of all kinds from pancakes, waffles and French toast to egg dishes to baked goods and granola.