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I had to share these incredible Raspberry White Chocolate Cookies with you! My kitchen fills with the most amazing aroma when I bake them the sweet scent of berries mixing with melty white chocolate. The secret touch of lemon zest makes everything pop. Trust me these cookies disappear fast at my house.
What Makes These Cookies So Special
Every bite of these cookies is pure magic. The tart raspberries balance perfectly with chunks of creamy white chocolate and that hint of lemon zest brightens everything up. I make these for everything from afternoon coffee with friends to holiday cookie exchanges and everyone always begs for the recipe.
Here's What You Need
- Frozen Raspberries: 1 cup Keep them slightly frozen so they don't turn to mush in the dough.
- White Chocolate: 1 bar (about 200g) Splurge on the good stuff it really makes a difference.
- Lemon Zest: Zest of 1 fresh lemon This tiny addition works wonders.
- Butter: 1/2 cup (113g) unsalted Make sure it's nice and soft.
- Other Ingredients: Your usual cookie basics sugar egg flour you know the drill.
Let's Bake Together
- First Things First
- Let those raspberries thaw just a bit on a plate. Get your oven warming up to 350°F and line your baking sheets I always use parchment paper for easy cleanup.
- Mix Your Base
- Beat that soft butter with your sugars until it's light and fluffy. Add in your lemon zest and egg it makes everything taste fresh and bright.
- Time for the Good Stuff
- Mix in all your dry ingredients then gently fold in those white chocolate chunks. Last come the raspberries just let them swirl through the dough creating pretty pink streaks.
- Getting Ready to Bake
- Scoop your dough onto the baking sheets. Give them plenty of room they like to spread a bit while baking.
- The Magic Happens
- Pop them in your 350°F oven for about 12-15 minutes. You want them golden but still soft in the middle. Let them hang out on the baking sheet for a few minutes before moving them.
Keeping Your Cookies Fresh
These beauties stay fresh in an airtight container for about 5 days if they last that long! Pop them in the fridge to keep them chewy longer or freeze them for up to 3 months. Just let them come back to room temperature or warm them up a bit before serving.
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Fun Ways to Switch It Up
Sometimes I swap in different berries like blueberries or blackberries. Dark chocolate makes them extra decadent and adding some chopped almonds or pecans gives them a lovely crunch. I've even made them for my vegan friends using plant based butter they turn out just as delicious.
Frequently Asked Questions
- → Why use frozen raspberries instead of fresh?
Frozen raspberries are easier to mix into the dough and help keep the cookies from spreading too much while baking. They also break down nicely to create pretty swirls.
- → Can I use milk chocolate instead of white chocolate?
Yes, you can swap white chocolate for milk or dark chocolate. The flavor will be different but still delicious with the raspberries.
- → How do I store these cookies?
Keep them in an airtight container at room temperature for 3-4 days. The raspberry content means they might soften over time.
- → Why do you need to let the raspberries defrost slightly?
Slightly defrosted berries are easier to fold into the dough and will create nice marbling. Completely frozen ones are too hard to mix in.
- → Can I freeze the cookie dough?
Yes, you can freeze the shaped dough balls for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.