Recipe for simple and quick raspberry and white chocolate cookies
If you’re looking for a simple and quick recipe for something sweet, I have the perfect solution for you – white chocolate chip raspberry cookies. They are crispy on the outside, soft on the inside, and the combination of chocolate sweetness and the slight tartness of raspberries makes them disappear from the plate in no time. This is a bake that the whole family will love – both children and adults. They are perfect for an afternoon snack, with coffee, for a get-together with friends, or as a sweet addition for special occasions. I guarantee that preparing them will only take a moment, and the result will delight everyone!
Why bake white chocolate and raspberry cookies?
My daughter was talking to me about these very white chocolate and raspberry cookies, but something else always came up for baking. But recently, a video from Broma Bakery caught my eye, where she was making these very raspberry cookies with white chocolate, and I decided, that’s it! I’m baking them! And in fact, I baked them the very next day. I slightly adjusted the recipe to my needs, but it’s essentially very little changed. The cookies are super simple and quick to prepare. The cookie dough can be made with a mixer and doesn’t need to be chilled before baking. Thanks to this, making the cookie dough and baking the cookies will take about half an hour! You have to wait longer for them to cool down before you can eat them :) That’s why I think it’s worth baking them and definitely saving the recipe for later. If you follow me on Instagram, you’ll also find this recipe there and can save it.
Delicious Raspberry and White Chocolate Chip Cookies – ingredients
To bake these white chocolate cookies, you’ll only need a few ingredients that you either already have or can easily get at any store. Below is a condensed list of the products I used and possible substitutes.
- butter – I used extra butter with 82% fat content; you can also use mixed butter or even vegetable butter.
- all-purpose flour – any flour will be good.
- baking soda – baking soda is stronger than baking powder, which is why relatively little is added; if you don’t have baking soda, use 2 teaspoons of baking powder for the cookies.
- raspberries – for the cookies, you need frozen raspberries; this prevents them from falling apart too much when added to the thick dough.
Can fresh raspberries be used for chocolate cookies?
If you don’t have frozen raspberries but only fresh ones, do not add them to the dough (do not mix them with the dough). In this case, place portions of cookies on a baking sheet and press the raspberries into the top of the cookies.
How to store homemade raspberry cookies?
To prevent such homemade cookies with chocolate chunks and fruit from drying out too much, it’s best to transfer them to an airtight container with a lid after they have completely cooled. Due to the fruit used in the cookies, it’s best to eat them within three days. If the cookies are not eaten within this time, you can store them in the refrigerator to prevent them from spoiling due to the raspberries.
You can also freeze raspberry and chocolate cookies for about 3 months.
I hope this simple recipe for easy white chocolate and raspberry cookies will be useful to you and that you’ll gladly come back to it. Be sure to share your impressions in the comments below the recipe.
Recommended recipes for easy cookies for children and more
Be sure to also try my other recipes for simple and quick cookies that children and others will enjoy. Here I have three such recipes, and many more in my cookie recipes.
