Common Questions About White Chocolate Raspberry Cookies

I've gotten so many questions about these cookies over the years - here are the ones that pop up most often with my tried-and-true answers.

Can I use frozen raspberries instead of fresh?

Absolutely, Just thaw them completely first and pat them dry with paper towels until they're no longer damp. Frozen berries release more liquid, so this extra step keeps your cookies from turning into pancake-thin disasters (speaking from experience here).

Why do my cookies spread too much?

Three likely culprits: 1) Your butter was too soft (it should dent slightly when pressed, not be greasy), 2) You didn't chill the dough for at least 15 minutes before baking (especially important in warm kitchens), or 3) Your baking soda might be old. Test it by mixing 1/4 tsp with vinegar - if it doesn't bubble vigorously, replace it.

Can I make the dough ahead of time?

You bet, The dough keeps beautifully in the fridge for up to 2 days (flavors actually deepen) or freeze scooped dough balls for 3 months. Just add 1-2 extra minutes to the baking time if baking from cold.

How do I keep the raspberries from staining the dough pink?

Embrace the swirls But if you want cleaner looks, gently fold the berries in last and don't overmix. Also, patting them dry helps minimize color transfer. Though honestly, those pretty pink streaks make each cookie uniquely Instagram-worthy.

20-Minute Heavenly White Chocolate Raspberry Cookies Magic -

Name: 20-Minute Heavenly White Chocolate Raspberry Cookies Magic
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 egg; 1 tsp vanilla extract; 1/2 cup white chocolate chips; 1/2 cup fresh raspberries, chopped

20-Minute Heavenly White Chocolate Raspberry Cookies Magic

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Soft and chewy cookies with white chocolate chips and fresh raspberries for a sweet and tangy flavor.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup white chocolate chips
1/2 cup fresh raspberries, chopped

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk flour, baking soda, and salt. Set aside.
In another bowl, cream butter and sugars until smooth. Add egg and vanilla, mixing well.
Gradually add dry ingredients to the wet mixture, stirring until combined.
Fold in white chocolate chips and raspberries.
Drop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Do not overmix the dough to keep cookies soft.
Fresh raspberries work best, but frozen can be used if thawed and patted dry.
Store in an airtight container for up to 3 days.

Find it online: https://recipeszest.com/white-chocolate-raspberry-cookies-recipe/