White Chocolate Raspberry Cookies Recipes

WHITE CHOCOLATE-RASPBERRY COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
• Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
• Drop dough by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.

WHITE CHOCOLATE AND RASPBERRY COOKIES

Steps:

• Preheat oven to 350°F and line two baking sheets with parchment paper.
• In a medium bowl, combine flour, salt, and baking soda.
• In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
• Add in the egg and vanilla extract, and mix until combined.
• Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
• Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
• Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
• Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE RASPBERRY COOKIES

Steps:

• Preheat oven to 375 degrees.
• Chop 4 oz of white chocolate in small pieces and set aside.
• Over a double boiler, melt 4 oz of chocolate; set aside to cool.
• Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
• Add the eggs and melted white chocolate; mix well.
• Gradually add in the flour and mix well.
• Stir in the 4 oz of chopped white chocolate.
• Drop rounded teaspoonfuls of dough 2" apart on a greased cookie sheet.
• Bake for 7-9 minutes or until the cookies are lightly browned.
• Cool for 1 minute on the baking sheet before moving to a cooling rack.
• Make a small indentation in the center of each cookie and spoon on a small amount of jam.
• Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie.
• The cookies can be refrigerated 10-15 minutes to help the chocolate set.

WHITE CHOCOLATE RASPBERRY COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375° for 9-11 minutes or until set., Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container.

CHOCOLATE-RASPBERRY COOKIES

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES

Steps:

• Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
• Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
• Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

DISNEYLAND'S RASPBERRY WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together softened butter that is very soft but not melted with the brown sugar and sugar until light and creamy. Add egg, egg yolk, vanilla, and almond and mix until combined.
• Add in flour, cornstarch, baking soda, and salt and beat until combined.
• Fold in the chocolate chips and white chips.
• Separate the dough in half. I put half of the dough on a plate and spread it out with my hands about 1 inch thick. With 1 1/2 tablespoons of jam I put tiny little dollops of jam all over the dough. Then I cut it in carefully with a butter knife. Don't stir it in or your dough will turn pink.
• Roll carefully into balls using about 2 to 3 tablespoons of dough per cookie.
• Place on a cookie sheet lined with parchment paper. Gently press down on the top of each cookie. (not a lot, just so that it's not a perfect ball anymore). Chill the dough balls for 15 minutes and then bake in the oven for 11 to 12 minutes.
• Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
• Then repeat with the other half of the dough, spreading the jam throughout the dough, regrigerating, then cook. You should get about 12 large cookies. 6 cookies out of each half of the dough.