White Chocolate Raspberry Cookies Recipes

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WHITE CHOCOLATE-RASPBERRY COOKIES



White Chocolate-Raspberry Cookies image

This recipe for white chocolate-raspberry cookies is just like Subway® makes 'em! This is a very sweet cookie.

Provided by dbosma10

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 13

½ cup unsalted butter, softened
½ cup packed brown sugar
½ cup white sugar
1 large egg
1 tablespoon heavy cream
¾ teaspoon vanilla extract
3 tablespoons cornstarch
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups all-purpose flour
4 ounces white chocolate chips, or more to taste
⅔ cup lightly salted macadamia nuts, lightly chopped
½ cup fresh raspberries, cut into small pieces

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.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 18.4 g, Cholesterol 19.8 mg, Fat 8.8 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.1 g, Sodium 60.8 mg, Sugar 11.6 g

WHITE CHOCOLATE RASPBERRY COOKIES



White Chocolate Raspberry Cookies image

I made these for a Christmas party and they were so pretty on the holiday tray. I love the combination of white chocolate and raspberries. I am posting the recipe as I found it and am not sure of the number of cookies this will produce as written. I made these much smaller than the recipe states so I am estimating the yield.

Provided by Dreamgoddess

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 10

8 ounces white chocolate baking bar
1/2 cup butter, softened
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white chocolate baking bar
1/2 teaspoon shortening

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.

Nutrition Facts : Calories 150.3, Fat 6.7, SaturatedFat 3.6, Cholesterol 18.9, Sodium 87, Carbohydrate 21.1, Fiber 0.3, Sugar 12.8, Protein 1.9

WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES



White Chocolate Raspberry Thumbprint Cookies image

These are my favorite. You can use any flavor jam you want. The servings will depend on the size of your cookies. If you use the Wilton® bags, you can skip a step and just melt the chocolate in the bag.

Provided by SDSMarvin

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 3h30m

Yield 24

Number Of Ingredients 13

½ cup butter, softened
½ cup vegetable shortening
½ cup white sugar
½ cup confectioners' sugar
½ teaspoon baking soda
½ teaspoon cream of tartar
⅛ teaspoon salt
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
⅓ cup seedless raspberry jam
1 cup white chocolate chips
2 tablespoons red sugar sprinkles, or as desired

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.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 23.1 g, Cholesterol 19.5 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 76.7 mg, Sugar 14.9 g

WHITE CHOCOLATE RASPBERRY COOKIES



White Chocolate Raspberry Cookies image

Featuring my family's favorite combination of white chocolate and raspberry, this cookie wins the hearts of everyone who samples it.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1 cup butter, softened
2/3 cup sugar
4 ounces white baking chocolate, melted
1 egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
TOPPING:
1 jar (12 ounces) seedless raspberry jam
4 ounces white baking chocolate, melted

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.

Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 62mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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