These Jumbo Raspberry White Chocolate Cookies are big, soft, and bursting with fruity flavor! The mix of sweet white chocolate and tart raspberries will make your tastebuds dance.
Who can resist a cookie this good? I love baking these when friends come over; they vanish faster than I can get them onto a plate! 🍪
Making these cookies is a breeze! Just mix, scoop, and bake. You’ll have delicious treats ready in no time. Perfect for sharing or just treating yourself!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. If you need gluten-free options, try a 1:1 gluten-free flour blend.
Baking Soda: This leavening agent helps the cookies rise and become fluffy. Be sure to check its expiration date for best results.
Unsalted Butter: Melted butter provides richness and moisture. If you’re dairy-free, coconut oil or a vegan butter can be great substitutes.
Brown Sugar: It adds a deep, caramel flavor that pairs wonderfully with white chocolate. If you run out, you can use granulated sugar; just miss the moisture depth slightly.
White Chocolate Chips: These add sweetness and creaminess. If you prefer dark chocolate or semi-sweet chocolate, feel free to substitute for a different flavor profile.
Freeze-Dried Raspberries: They give a burst of tartness. If unavailable, you can use fresh raspberries, but reduce the amount slightly to avoid excess moisture.
How Do I Ensure My Cookies Are Soft and Chewy?
Achieving that perfect chewy cookie texture is all about the mixing and baking time. Here’s how to do it:
- Mix the wet and dry ingredients until just combined; overmixing can lead to tough cookies.
- Don’t skip the step of letting cookies cool on the sheet for 5 minutes. This allows them to set and keeps them soft inside.
- Keep an eye on baking time. Cookies should look slightly underbaked in the center when you remove them from the oven.
Follow these tips, and you’ll savor each soft, chewy bite of your Jumbo Raspberry White Chocolate Cookies!
Jumbo Raspberry White Chocolate Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 1 cup white chocolate chips (plus extra for topping)
- 1 cup freeze-dried raspberries, roughly chopped
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and 12 to 15 minutes for baking. Don’t forget to let the cookies cool for 5 minutes after baking. Overall, you’ll be enjoying these delicious cookies in about 35 minutes!
Step-by-Step Instructions
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together until well mixed. This helps ensure even distribution of the baking soda and salt. Set the bowl aside.
3. Create the Wet Mixture:
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until you have a smooth mixture. It should look creamy and light.
4. Add Eggs and Vanilla:
Add the vanilla extract, the whole egg, and the extra yolk to the butter-sugar mixture. Whisk until everything is thoroughly combined and the mixture looks glossy.
5. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients. Use a spatula or wooden spoon to gently stir until just combined. Be careful not to overmix here, as we want the cookies to stay tender!
6. Add Chocolate and Raspberries:
Gently fold in the white chocolate chips and chopped freeze-dried raspberries, making sure they’re evenly distributed throughout the dough.
7. Scoop the Dough:
Using a large cookie scoop or about a 1/4 cup measuring cup, scoop portions of dough onto your prepared baking sheets. Space them about 3 inches apart to allow for spreading as they bake.
8. Add Extra Toppings:
If you like, press a few additional white chocolate chips on top of each dough ball for a nicer appearance.
9. Bake Away:
Place the baking sheets in the oven and bake for about 12 to 15 minutes, or until the cookies are set but still soft in the center, with lightly golden edges. Don’t overbake!
10. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help them firm up a little more.
11. Savor Each Bite:
Enjoy your jumbo cookies warm with a glass of milk or your favorite hot beverage. These cookies are perfect for sharing—or saving for yourself!
These fluffy, chewy cookies are studded with sweet white chocolate and delightfully tangy freeze-dried raspberries in each bite. They are sure to become a favorite!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries! However, reduce the amount slightly to about 3/4 cup, as they contain more moisture. Gently fold them in at the end to prevent them from breaking apart too much.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a zip-top bag for up to 3 months. Just allow them to thaw at room temperature before enjoying!
Can I Substitute the Butter with Coconut Oil?
Absolutely! Melted coconut oil is a great substitute for butter in this recipe. It will give your cookies a slight coconut flavor, which pairs nicely with the raspberries and white chocolate.
What Should I Do If My Dough Is Too Sticky?
If your dough is too sticky to scoop, try chilling it in the refrigerator for about 30 minutes. This will firm up the butter and make it easier to handle when scooping onto the baking sheets.
