These Jumbo Raspberry White Chocolate Cookies are a sweet treat that’s hard to resist! With tart raspberries and creamy white chocolate, every bite is bursting with flavor.
They’re huge, chewy, and oh-so-delicious – it’s like a dessert hug! I love enjoying them warm with a glass of milk, but really, anytime is cookie time! 🍪💖
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies. If you’re looking for a gluten-free version, consider using a gluten-free all-purpose blend. Just ensure it has xanthan gum for structure.
Unsalted Butter: I always use unsalted to control the saltiness of the cookies. You can also substitute it with coconut oil or vegan butter if you’re avoiding dairy.
White Chocolate Chips: These provide a sweet contrast to the tart raspberries. If you prefer, use dark chocolate or even semi-sweet chips for a richer flavor!
Freeze-Dried Raspberries: They add a great tartness without adding extra moisture to the dough. If you can’t find these, fresh raspberries work too, but make sure to chop them finely and use less dough to prevent the cookies from getting soggy.
How Do I Make the Perfect Dough Consistency?
A common struggle with cookie dough is getting the right texture, so here’s how to nail it. Your dough should be slightly sticky but not runny. If it’s too dry, the cookies can turn out crumbly; if too wet, they may spread too much.
- Start by carefully measuring your flour. Too much can lead to dry cookies.
- Combine the wet and dry ingredients gently. Overmixing can develop gluten and make cookies tough.
- Use room temperature eggs. They blend better, resulting in a smoother dough.
- Chilling the dough for about 30 minutes can help them hold their shape better when baking, especially for jumbo cookies!
Following these tips will help you achieve soft and chewy cookies every time. Happy baking!
How to Make Jumbo Raspberry White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
For the Mix-Ins:
- 1 cup white chocolate chips or chunks
- 3/4 cup freeze-dried raspberries, crushed into small pieces
How Much Time Will You Need?
This scrumptious cookie recipe will take approximately 20 minutes for preparation and about 12-15 minutes for baking. So, in just about 40 minutes, you’ll have warm, delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper to ensure easy clean-up and to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This mixture helps ensure that the baking soda is evenly distributed throughout the flour. Set it aside for now.
3. Combine the Wet Ingredients:
In a large mixing bowl, pour in the melted butter and add both the brown sugar and granulated sugar. Mix it all together until it becomes smooth and slightly glossy. This creamy mixture forms the base for your cookie dough!
4. Add Eggs and Vanilla:
Next, add in the egg and the extra egg yolk, and beat them into the butter-sugar mixture until everything is well combined. Then, stir in the vanilla extract—this adds a lovely flavor!
5. Bring It All Together:
Now it’s time to add the dry ingredients! Gradually mix them into the wet ingredients until just combined; do not overmix, or your cookies might turn out tough. We want them soft and chewy!
6. Add the Fun Stuff:
Gently fold in the white chocolate chips and crushed freeze-dried raspberries. Make sure they are evenly distributed throughout the dough so that every cookie is packed with flavor!
7. Scoop and Shape:
Using a scoop, take about 1/4 to 1/3 cup of dough for each cookie and place it on the prepared baking sheets. Make sure to leave a few inches between each scoop, as the cookies will spread when baking.
8. Bake to Perfection:
Pop the baking sheets into the oven and bake for about 12-15 minutes. You want the edges to be lightly golden while the centers are still soft—they will firm up as they cool!
9. Cool and Enjoy:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to finish cooling completely. They’re best enjoyed warm or at room temperature!
10. Delight in Your Creation:
Now it’s time to dig in! Grab a cookie (or two), and savor the delightful combination of tart raspberry and sweet white chocolate goodness!
Can I Use Frozen Raspberries Instead of Freeze-Dried?
Yes, you can use frozen raspberries, but make sure to chop them finely and reduce the quantity slightly to avoid excess moisture in the cookies. Fresh raspberries are another great option if you prefer!
What Can I Substitute for White Chocolate?
If you’re not a fan of white chocolate, you can substitute with dark chocolate or semi-sweet chocolate chips. They’ll provide a different but equally delicious flavor profile!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for about a week or freeze for up to 3 months. Just be sure to thaw them at room temperature before enjoying!
Can I Make These Cookies Smaller?
Absolutely! For smaller cookies, just use a tablespoon instead of a scoop to portion out the dough. Adjust the baking time to 8-10 minutes as they will bake faster due to their smaller size.
