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Raspberry White Chocolate Cookies


After making these toasts and eating them fresh, I still had some raspberries from our friends left.

With Terry’s request, I decided to make raspberry cookies.


I was planning to freeze the raspberries before adding to the dough, but I didn’t have enough time, so the raspberries were still soft.

So when I tried to form cookies, the raspberries would lose their shape and they were getting messy, which made me want to cry.

But I persevered!


The cookies turned out to be DELICIOUS!

Okay I forgot to add lemon zest; Terry’s original request was “raspberry white chocolate lemon cookies”.

But hey, they still tasted fabulous.

Terry likes his cookies soft and gooey.

I like mine chewy but not too soft.

I think I achieved the best texture for the both of us this time!

And the mashed raspberries were not an issue at all.


Raspberry White Chocolate Cookies adapted from this recipe

1 1/4 sticks salted butter, softened
9 oz packed brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
4 1/4 oz bread flour
4 1/4 oz all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
2/3 tsp kosher salt
1/2 cup white chocolate chips
1/2 cup raspberries (frozen preferebly)

1. Mix all the ingredients except for chocolate chips and raspberries.
2. Add chocolate chips and raspberries.
3. Scoop dough onto a pan lined with parchment paper. Flatten slightly.
4. Bake in 350F oven for 10~15 minutes.

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