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White Chocolate Raspberry Cookies Recipe

White Chocolate Raspberry Cookies Recipe


White Chocolate Raspberry Cookies

White chocolate and raspberries feel like delicacies, especially in the middle of winter, and luxurious cookies match perfectly with that flute of champagne in your hand.

Ingredients

  • 1½ cups frozen raspberries
  • 1/3 cup sugar, plus 1 tablespoon sugar for the raspberries
  • 1/3 light brown sugar
  • 1 stick butter
  • 1 egg
  • 1¼ cups flour
  • ½ teaspoon baking soda
  • ¼ salt
  • 1 cup white chocolate chips

Directions

Preheat the oven to 265 degrees. Spread the raspberries on a parchment-lined baking sheet. Bake for 35 minutes, then sprinkle with 1 tablespoon sugar and bake for another twenty. They should appear slightly dried out. Set aside.

Increase the oven temperature to 350 degrees.

Cream the butter and sugars in a bowl with an electric mixer for a minute or two, until well combined and fluffy. Beat in the egg. Separately, whisk together the flour, soda, and salt, then add to the wet ingredients and beat just until the dough comes together. Add the white chocolate chips and stir to distribute them evenly.

With the dough spread out as much as possible, sprinkle the cooled raspberries on the surface (you can also try mixing in half with a spoon, to create the tie-dyed effect, then gently stirring in the rest). Use two butter knifes to cut them into the dough; doing this will spread the berries around without mushing them too much. The dough will still appear somewhat tie-dyed.

Roll the dough into heaping-tablespoon-sized balls, moistening hands on occasion to keep from sticking. Arrange a few inches apart on a baking sheet and bake for 6-8 minutes until the cookies are set but barely browned. Remove to a rack to cool completely.


Disneyland’s Raspberry White Chocolate Chip Cookies

We were in Downtown Disney in January and stopped in at La Brea Bakery Cafe in Disneyland. We had a delicious raspberry white chocolate chip cookie that was huge and chewy.

We came home and made a batch of our own! We love the raspberry jam swirled throughout the cookies. The La Brea Bakery Cafe serves breakfast, sandwiches, soups, and lots of great baked goodies.

I love Disneyland, but I almost love their food and baked goods better. They have so many secret dessert treasures, just waiting to be found, and these Raspberry White Chocolate Chip Cookies are one of them.

You will love this simple and delicious cookie recipe. All that is missing is the crowds, characters, and music.


Ingredients for Disneyland&rsquos Raspberry White Chocolate Chip Cookies

  • 1/2 Cup Butter
  • 1/2 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Egg + 1 Egg Yolk
  • 1 Small Box White Chocolate Instant Pudding
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 1/4 Cups All-Purpose Flour
  • 3/4 Cup White Chocolate Chips
  • 3/4 Cup Milk or Semi-Sweet Chocolate Chips
  • 3-4 Tablespoons Seedless Raspberry Preserves

Helpful Kitchen Tools


Recipe Summary

  • 8 ounces white baking bar
  • ½ cup butter
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • 2 ¾ cups all-purpose flour
  • ½ cup seedless raspberry jam
  • 3 ounces white baking bar
  • ½ teaspoon shortening

Chop 4 ounces of the white baking bar set aside. In a heavy small saucepan, melt the remaining 4 ounces white baking bar over low heat while stirring constantly cool.

In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white baking bar.

Drop dough from a rounded teaspoon 2 inches apart on a parchment-lined cookie sheet. Bake in a 375 degree F oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in an airtight container or plastic bag at room temperature for up to 3 days.

About 1 hour before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam onto the top of each cookie. In a heavy small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes to firm chocolate. Makes about 48 cookies.

Bake the cookies as directed cool completely. Do not add jam and melted mixture. Place cookies in a freezer container or bag and freeze for up to 1 month. Before serving, thaw for 15 minutes. Decorate as directed.


I used semi-sweet chocolate chips, but you could also use milk chocolate, dark chocolate, or even white chocolate chips if you prefer. The type of chocolate chips you use will not affect the end result except in terms of flavor.

For the raspberries, I used fresh berries and froze them before using them in this recipe. I found that using non-frozen berries resulted in the raspberries becoming completely smushed in the process of scooping. Of course, they still tasted delicious, but in terms of appearance, frozen berries yield a prettier cookie.

  • 3 c. all purpose flour (for a chewier cookie, reduce flour by ½ cup)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. unsalted butter, room temperature
  • 1 c. brown sugar
  • ½ c. granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 ½ c. chocolate chips
  • 1 c. frozen raspberries


White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies with White Chocolate Chunks and Raspberries making Gooey, Chewy, and Delicious Cookies!

So, I realise that I am slightly Cookie Bar obsessed, and it kinda made me realise that I hadn’t baked actual cookies in a while. I made my Rolo Cookie Bars again recently for a youtube video, and I ADORE THEM SO MUCH, but I felt like I wanted an actual cookie and not the traybake version.

Luckily, I was in the mood for some baking and these were created and ohmydays they were dreamy. I used a very similar idea for the recipe as my Rolo Cookie Bars and Mini Egg Cookie Bars because I just adore how they work.

I changed the recipes up slightly, however, and wanted to make the cookie slightly thicker so that they didn’t spread. I often find with cookie recipes that don’t have cocoa powder in, the actual cookies can spread into thin awkward pancakes and its not pleasant.

Using the same base cookie recipe was alright, but adding in a little more plain flour, and swapping the sugars up slightly made them perfect. You need to have a chunky cookie in your life!! You can swap up the sugar if you want, but I love the mix of the light brown soft sugar, and the granulated.

I used Freeze Dried Raspberries in these the first time, as I just find it so incredibly easy. However, you can use fresh or frozen raspberries too! It does mean you have to deal with more moisture, but it can work well!!

You can use fresh raspberries, you just have to chop them up quite small, dry them with some kitchen towel, and expect your cookies to spread a little more. Working with frozen raspberries is actually sometimes easier because they don’t squish nearly as easily, giving you more time to work with them.

I find with the Freeze Dried Raspberries you can just whack them in and go straight to baking – but that’s up to you. I recommend using these freeze dried raspberries because the packet is so much bigger than the ones you can get in the supermarket. However, if you do want to buy from the supermarket I have bought them in Morissons, Sainsbury’s and Waitrose.

The best result for me (which is what is in the recipe) is a mix of white chocolate chips, frozen raspberries, and freeze dried raspberries. The best cookies ever come from this mix (which you can see in these photos) and I am in love! If you don’t want, or can’t use, freeze-dried raspberries, then use a total of 175g frozen raspberries.

I utterly adore the combination of Raspberry and White Chocolate, as the two flavours are just a marriage made in heaven. My White Chocolate & Raspberry Blondies demonstrate this, along with my extremely easy and simple Raspberry & White Chocolate Mousse recipe.

Honestly, the combination is one of my favourites, along with chocolate and orange, and mint chocolate! However, raspberry recipes always seem fresher to me! You can easily substitute any of my raspberry recipes with strawberry, and vice versa.

Along with changing the fruit up, you can also change the chocolate to milk, or dark – or anything else. It is entirely up to you! I personally use this white chocolate in all of my baking, but you can use any! If you’re a fan of Raspberry, this recipe is perfect for your cravings.. enjoy! x


How to Make Raspberry Cheesecake Cookies with a Cake Mix

To make the dough combine the dry cake mix , brick of cream cheese, stick of butter, egg and vanilla.

I really like to use a hand held mixer for the job but you can totally do this by hand.

Mix until everything comes together and you have a thick and slightly sticky cookie dough.

To the cookie dough add white chocolate chips and freeze dried raspberries. Stir them into the cookie dough gently by hand.

There isn’t a way to not break up the raspberries a little bit but we don’t want to break them into bits, so do it gently until everything is equally combined.

You can see that the raspberries have broken up slightly and that is totally fine, not to worry.

Before you bake them, use your finger tips to press the tops down slightly. Because this cookie dough won’t spread much we want to be sure to help it out some.

You can also use the palm of your hand or the bottom of a glass to do this step.

Bake in a 350 degree oven for 9-11 minutes or until the edges and bottom of the cookies just start to turn brown. It is important to not over bake them.

Once you remove them from the oven, let them cool on the cookie sheet for at least 10 minutes. Then you can move them to a cooling rack to cool completely.

Why Freeze Dried Raspberries Work Awesome in this Recipe

    give you a ton of raspberry flavor because they are real raspberries.
  • Because they are freeze dried they don’t have extra moisture that can be hard to balance in a cookie dough.
  • They break up in the dough and give little pockets of raspberry goodness.
  • The combination of raspberry and white chocolate give an amazing flavor.

My family says that they are better than the ones you buy at the restaurant but you will have to see for yourself.

Make a batch and I can at least tell you that you will not be disappointed.

I mean who doesn’t love raspberry cheesecake flavors? These cookies are certainly a home run! Enjoy!

Do you love cake mix cookies? Try these recipes…


Disneyland’s White Chocolate Raspberry Cookie

A few years ago I went to Disneyland on a mission. That mission was food. Glorious, delicious food. You see, I’ve been enjoying Disneyland pretty much my whole life. I went several times as an adult with my sisters and cousin. No kids, just four 20-somethings having a blast. I took a trip after the birth of each of my children. A mommy break sometimes is absolutely essential to keeping your sanity. In all these trips however, I’d never truly realized the fabulousness of Disneyland food. Obviously there are things that are overpriced and a little bland (it is a theme park after all), but there are unexpected delights as well. I started reading Disneyland forums a few months before this particular trip. I was doing research (yes, it’s a sickness…I know) and compiling a list of all the great things people recommended consuming while at the Happiest Place on Earth. The list got very long very fast. Over 5 blissful days of appetite stretching, gluttonous eating I managed to taste everything on my list. Most items met or exceeded my expectations. One cookie blew me away. The forums just called it “the cookie”.

This cookie. A light sweet dough with white and chocolate chips swirled with raspberry. Bliss. Usually when something is overhyped as being simply divine, the real thing doesn’t measure up. I cannot express to you how excited I was when at first bite I realized Disneyland’s White Chocolate Raspberry Cookie was everything I wanted it to be and more. It is beyond delicious. You can find it at Pooh Corner and at some of the shops on Main Street. Can you sense my joy at finally having one in my hands??

I’d heard that Disneyland will give you the recipe for things if you ask. Not true. At least, not true with this cookie. Perhaps because they don’t actually make it in the park. It’s made by a company called Selma’s. And they aren’t about to hand out their recipe (I can’t really blame them). Thankfully, my cousin Shannon (also a baker and a Disney freak) managed to piece together a close copy using Selma’s snickerdoodle dough as a springboard. I tweaked her recipe a little, using almond extract instead of raspberry. I also used a trick I learned from America’s Test Kitchen and added an egg yolk for a super soft and chewy cookie. The result is pretty near a perfect match. Big and chewy, swirled with raspberry and the sweetness of two kinds of chocolate.

The only trick in making these is the swirl of raspberry. It is VERY easy to mix it too much and end up with a bright pink cookie instead of dancing raspberry swirls. Working 1/4 of the dough at a time is the key to getting the proper twirly action.

Dollup about 1 tablespoon of jam over the top of one quarter of the dough.

Then use a knife to sort of cut it in.

Don’t stir! There should still be clumps of obvious jam.

Then, using a cookie scoop, drop the dough on your prepared cookie sheet.

Repeat with the remaining dough, working with one quarter of it at a time.

Depending on the size of your cookies, your bake time can vary from 8 minutes all the way to 17. I wanted mine to resemble the big bakery sized cookies they serve at the park. Only bake until the edges are faint golden and set. The middles will still be soft and puffy.

I can almost hear the faint screams of people going down Splash Mountain and the buzz of the pretend bees outside Pooh Corner as I eat these cookies. It was a vacation in my kitchen as the aroma of chocolate and raspberry started wafting out. At first bite I knew I was in deep trouble if I didn’t find someone to “gift” the batch to. They were so soft and chewy and the flavor of the dough and the mixed in jam & chocolate was exactly right!


If you’ve ever tried this treat in Disneyland and love it as I do, make sure you have people to help you eat these before making a batch. The temptation to sing Zip-a-dee-doo-dah while you consume the entire tray will probably be too great if you are by yourself with these. Partly because having another one isn’t going to cost you four bucks like it does at the Magic Kingdom! Without any monetary ramifications holding you back, there’s no telling what you might do. Seriously.

Disneyland’s White Chocolate Raspberry Cookie
adapted from Rumbly In My Tumbly

2 1/2 C Flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
1/2 C butter, room temperature
1/2 C granulated sugar
1/2 C brown sugar
1 egg + 1 egg yolk
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
Raspberry Jam (I used about 4 TBSP)
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips

1. Cream the butter & sugars until light and fluffy. Add egg/yolk, vanilla and almond extracts. Mix well. Add dry ingredients and mix until just combined. Add white & semi-sweet chocolate chips.
2. Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T of jam and cut it in using a butter knife. Be careful not to MIX it, or your dough will turn pink, you want more of a swirl.
3. Take the jam swirled dough and scoop by spoonfuls (I used a large melon baller/ice cream scoop) onto a cookie sheet lined with parchment paper. Flatten slightly with the back of a spoon or spatula and place in a 350° oven for 12-17 minutes. *Your bake time may be less depending on the size of cookie you make. I wanted mine big and bakery sized, so they took a little longer. Take them out when the edges are set but the center is still puffy and soft. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
4. Repeat steps 2 & 3 until all the dough is used.


White Chocolate Raspberry Cheesecake Cookies Recipe

The raspberry muffin mix, is like a raspberry flavored flour for these cookies almost. If you look at the recipe, you will see that these cookies don’t have a lot of flour to them, and that is because, you use the raspberry muffin mix.

They do not convert straight across. It would be difficult to make these cookies without the raspberry muffin mix, and they would have a different texture to them. We highly recommend making them with the raspberry muffin mix.

Related article: love white chocolate chips and cheesecake flavor in your cookies? Then you’ll LOVE our White Chocolate Cheesecake Pumpkin Cookies!