These Jumbo Raspberry White Chocolate Cookies are a delicious treat! Soft and chewy, they are packed with sweet raspberries and creamy white chocolate chunks that melt in your mouth.
Baking these cookies fills the kitchen with a lovely scent that’s hard to resist. I love enjoying them warm with a glass of milk—I’m sure you will, too! 🍪🥛
Key Ingredients & Substitutions
All-purpose flour: This is the base for our cookies. If you’re looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend. I’ve tried it, and the cookies turned out great!
Baking soda: This helps the cookies rise and gives them a nice, chewy texture. Make sure it’s fresh for the best results. If you don’t have any, you can use baking powder, but you’ll need to adjust the amount.
Unsalted butter: I prefer unsalted so I can control the salt levels. If you’re in a pinch, use salted butter and just reduce the added salt.
Brown sugar & granulated sugar: The brown sugar adds moisture and richness, while granulated sugar gives sweetness. If you’re looking for a lower-sugar option, you could use coconut sugar or reduce the total sugar slightly.
White chocolate chunks: These add a creamy sweetness. If you’re not a fan of white chocolate, dark chocolate works wonderfully, or even butterscotch chips for a different flavor!
Freeze-dried raspberries: These provide a concentrated raspberry flavor without the extra moisture. You can use fresh or frozen raspberries, but remember that fresh ones will make the cookies more delicate and require a longer baking time.
How Do You Achieve the Perfect Chewy Texture?
The secret to making sure your cookies are chewy lies in the mixing and baking methods. Here’s what to focus on:
- Mixing: Beat the sugar and melted butter quickly to create a creamy texture, but don’t overmix once you add the dry ingredients. This helps keep the cookies tender.
- Eggs: Using one whole egg and an extra yolk adds moisture and richness for that perfect chewiness.
- Baking: Keep an eye on the timer; cookies should be golden around the edges yet soft in the middle. They’ll continue to firm up as they cool.
Feel free to experiment and adjust to your taste. Enjoy baking!
Jumbo Raspberry White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chunks or chips
- 1 cup freeze-dried raspberries, roughly crushed
Time Needed:
This delightful recipe takes about 15 minutes to prepare, and you’ll need an additional 11-14 minutes to bake the cookies. After baking, let them cool for about 5 minutes before moving them to a wire rack. A total of roughly 30 minutes will have these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and turn out just right. Line your baking sheets with parchment paper or silicone mats to help prevent sticking.
2. Prepare the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Mix them well to ensure even distribution of the baking soda, which helps the cookies rise. Set this mixture aside for later.
3. Cream the Butter and Sugars:
In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar. Use a whisk or mixer to mix until the mixture is smooth and well blended. This creates a rich base for your cookies!
4. Add Eggs and Vanilla:
Next, add the whole egg and the extra egg yolk to the butter-sugar mixture. Pour in the vanilla extract as well. Beat everything together until it’s light and creamy; this adds moisture and flavor to your cookies.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients. Mix gently until everything is just combined. Be careful not to overmix, as this can result in tough cookies.
6. Fold in the Goodies:
Now it’s time to add the star ingredients! Gently fold in the white chocolate chunks and crushed freeze-dried raspberries. Mix until they are evenly distributed throughout the dough.
7. Scoop the Cookie Dough:
Using a large cookie scoop or spoon, portion out the dough into large balls and place them onto the prepared baking sheets. Make sure to leave about 2 inches of space between each dough ball, as they will spread while baking.
8. Bake the Cookies:
Pop the baking sheets into the preheated oven and bake for 11-14 minutes. You’ll know the cookies are done when the edges are golden brown, but the centers still look a bit soft. This will ensure they stay chewy!
9. Cool the Cookies:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Once cooled, your Jumbo Raspberry White Chocolate Cookies are ready to enjoy! Serve them warm with a cup of tea or cold milk and savor the wonderful blend of flavors. Bon appétit!
This recipe yields delightful, soft, and chewy cookies ample in raspberry and white chocolate flavor—perfect for sharing or indulging yourself!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries, but keep in mind that they’ll add extra moisture to the dough. To compensate, consider reducing the butter slightly or adding a bit more flour to maintain the right consistency. Also, fresh raspberries may break down during baking, giving a different texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week. Just remember to let them come to room temperature before enjoying! You can also freeze the cookies for up to 3 months; wrap them tightly in plastic wrap and place them in a freezer bag.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just make sure to let the dough sit at room temperature for about 15 minutes before scooping and baking for best results. Alternatively, you can scoop the dough into balls and freeze them for later baking!
What If I Don’t Have White Chocolate Chips?
If you don’t have white chocolate chips, you can substitute them with other types of chocolate like semi-sweet or dark chocolate chips. You can also experiment with other mix-ins like butterscotch chips or even nuts for a different flavor profile!
