why make this recipe
These cookies mix sweet white chocolate and bright raspberries. They bake soft in the middle and slightly golden at the edges. If you like soft, gooey sweets, try this simple cookie for a quick treat. For a small idea of chocolate inspiration you might enjoy, discover what Dubai chocolate is made of.
introduction
Gooey Raspberry White Chocolate Cookies are soft cookies with melty white chocolate and fresh raspberries. The fruit gives a light tart bite and the white chips add creaminess. You can make them in one bowl and bake in about 12 minutes. If you want a chocolate version to compare, see this Dubai chocolate recipe for another idea.
how to make Gooey Raspberry White Chocolate Cookies
Ingredients :
1 cup unsalted butter, softened, 1 cup granulated sugar, 1 cup brown sugar, packed, 2 large eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup white chocolate chips, 1 cup fresh raspberries
Directions :
- Preheat your oven to 350°F (175°C)., 2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy., 3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract., 4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture until just combined., 5. Fold in the white chocolate chips and raspberries gently., 6. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart., 7. Bake for 10-12 minutes or until the edges are golden but the centers remain soft., 8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
If you want a nutty chocolate side treat with your cookies, try ideas like Dubai-style pistachio chocolate bars.
how to serve Gooey Raspberry White Chocolate Cookies
Serve the cookies warm or at room temperature. Warm cookies taste gooey and soft; room temperature cookies hold shape but stay tender. You can put a cookie on a small plate with a glass of milk or a cup of tea. For a lighter dessert plate, pair with a simple mousse such as healthy decadence cottage cheese chocolate mousse.
how to store Gooey Raspberry White Chocolate Cookies
Let the cookies cool fully on a wire rack. Store them in an airtight container at room temperature for up to 3 days. If you want them longer, freeze cooled cookies in a freezer bag for up to 1 month. Thaw at room temperature or warm briefly in a low oven.
tips to make Gooey Raspberry White Chocolate Cookies
- Use fresh raspberries and fold them in very gently so they do not break fully.
- Do not overmix the dough after you add flour; mix until just combined.
- For extra gooey centers, pull the cookies from the oven at 10 minutes.
- If you worry about moisture from raspberries, try using frozen and toss them in a little flour before folding. For more ingredient notes, check this guide about do you need tahini for Dubai chocolate to see how small swaps can change texture.
variation (if any)
- Replace raspberries with chopped strawberries or frozen blueberries.
- Swap white chocolate chips for dark or milk chocolate for a richer taste.
- Make smaller cookies for bite-size treats, or larger for a generous dessert. You can also serve them with a small chocolate bar or snack like Dubai-style pistachio chocolate bars on the side for a different texture.
FAQs
Q: Can I use frozen raspberries?
A: Yes. Use frozen raspberries and fold them in straight from the freezer. Toss them in a little flour first to reduce bleeding.
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in the fridge for up to 24 hours. Let it sit a few minutes at room temp before baking.
Q: Why did my cookies flatten too much?
A: Check your butter temperature. If butter is too soft or melted, cookies spread. Chill dough briefly before baking to help.
Q: Can I use less sugar?
A: You can cut a bit of sugar, but the cookie texture will change and they may not brown as well.
Q: Are these safe with very ripe raspberries?
A: Very ripe raspberries are fine but they will release more juice. Fold gently and bake soon after mixing.
Gooey Raspberry White Chocolate Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add this dry mixture to the wet mixture until just combined.
- Fold in the white chocolate chips and raspberries gently.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden but the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.