These Jumbo Raspberry White Chocolate Cookies are a delicious treat! The sweet raspberries mixed with creamy white chocolate create a yummy flavor that will make you smile.
Whenever I bake these cookies, the smell drives everyone in the house wild! They also stay soft and chewy, which is just how I like my cookies. Perfect for sharing (or not)! 🍪
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies, giving them structure. You can substitute with a gluten-free flour blend if you need a gluten-free option.
Butter: Unsalted butter is best to control the saltiness. You could use margarine, but the flavor might change slightly. Coconut oil can also work as a dairy-free substitute.
White chocolate chips: They add creaminess. If you prefer, you can substitute with dark chocolate chips or even milk chocolate. This will change the flavor a bit, but it’s delicious!
Freeze-dried raspberries: They’re perfect for that fruity punch without adding extra moisture. You can use fresh raspberries, but be mindful they may make your cookies wetter. Try to chop them finely and pat them dry first.
What’s the Best Way to Ensure Soft and Chewy Cookies?
Getting the right texture in your cookies is key! Here are some pointers to help you achieve that perfect chewy bite:
- Don’t overmix the dough! Mix just until the dry ingredients are combined.
- Chill the dough for at least 30 minutes before baking. This helps them hold their shape and reduces spreading.
- Take the cookies out of the oven when they look slightly underbaked in the center. They will continue to cook as they cool!
- Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them firm up without getting too hard.
How to Make Jumbo Raspberry White Chocolate Cookies
Ingredients You’ll Need:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- 1 cup freeze-dried raspberries, roughly chopped
How Much Time Will You Need?
This entire recipe will take you about 15-20 minutes to prepare the dough and around 12-15 minutes to bake. Including cooling time, you should set aside about 45 minutes total before indulging in these delicious cookies.
Step-by-Step Instructions:
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This is key for baking your cookies evenly. While it’s heating up, line your baking sheets with parchment paper to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This mixture helps to ensure your cookies rise properly. Set this bowl aside for later.
3. Cream the Butter and Sugars
In a larger bowl, cream together the softened butter (1 cup), granulated sugar (1 cup), and packed light brown sugar (½ cup) using a hand mixer or a wooden spoon. Beat until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla
Next, beat in the eggs one at a time, mixing well after each addition. Then, stir in 2 teaspoons of vanilla extract, ensuring everything is combined smoothly.
5. Combine Wet and Dry Ingredients
Gradually add your dry flour mixture into the wet ingredients. Mix just until everything is combined. Overmixing can lead to tough cookies, so stop as soon as you don’t see any flour!
6. Fold in the Add-ins
Now, gently fold in the 1 ½ cups of white chocolate chips and the 1 cup of roughly chopped freeze-dried raspberries. Be careful not to crush the raspberries too much; you want those lovely pieces to remain intact!
7. Scoop the Cookie Dough
Using a large spoon or an ice cream scoop, portion out about ¼ cup of dough for each cookie and place them on the prepared baking sheets. Leave about 3 inches between each dough ball as they’ll spread while baking.
8. Bake the Cookies
Bake in your preheated oven for 12-15 minutes. You’re looking for a golden edge, while the center should still look slightly undercooked. This helps keep them soft!
9. Cool the Cookies
Once they are done baking, take them out of the oven and let the cookies cool on the baking sheets for about 5 minutes. This helps them firm up before transferring to wire racks to cool completely.
10. Enjoy!
Grab a glass of milk or your favorite drink, and enjoy your beautifully soft and chewy jumbo raspberry white chocolate cookies. The delightful mix of tart raspberries and sweet white chocolate is sure to be a hit!
Happy baking! 🍪
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries! However, keep in mind they can add extra moisture to the dough. To work around this, chop them finely and pat them dry with paper towels before folding them into the batter.
How Should I Store the 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 freeze them! Just place them in a freezer-safe bag or container, and they’ll be good for up to 3 months.
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just make sure to cover it tightly with plastic wrap. When you’re ready to bake, scoop and bake directly from the fridge, adding a minute or two to the baking time if needed.
Why Did My Cookies Spread Too Much?
If your cookies spread too much, it could be due to too warm of butter or not enough flour. Make sure your butter is softened but not melted, and consider chilling the dough for 30 minutes before baking to help maintain their shape.
