Desserts

Raspberry White Chocolate Cookies

Fresh raspberries and macadamia nuts make these raspberry white chocolate cookies extra special! Sweet, salty, crunchy, with a burst of tanginess. Perfectly crispy edges and soft and chewy center. An easy and elegant cookie perfect for all your late summer gatherings or any time of the year.

Bring on the berries! I can never get enough, and in the summer, I’m putting them in almost everything, from breakfast to dinner and sauces to dressings. However, my favorite is to bake with berries, like my berry crisp with whiskey custard sauceberry tart with lemon creamlemon strawberry tarts, and frozen yogurt berry bars.

And with summer coming to a close in about a month, so will my kitchen, lol. Just the summer recipes, that is! Then it’s all about the cozy comfort foods. The heat is on now, and these raspberry white chocolate cookies are the perfect late-summer treat.

I use fresh raspberries, which makes them pop with a burst of tanginess and texture, and the salt and crunch of the mac nuts- the ultimate cookie! An easy and elegant cookie everyone will love. Pop them in the freezer for a great after-dinner (or whenever) treat.

Ingredient Notes, And Substitutions

Ingredients for raspberry white chocolate cookies

Raspberries ~ I love using fresh or frozen. If using fresh, you’ll need to freeze them to eliminate the added moisture. Freeze-dried, I have not found them in my local stores-only online.

White chocolate chips ~ use good quality here; you can definitely taste the difference. Or a great substitution is the white chocolate bars roughly chopped.

Macadamia nuts ~ Yes, they are spendy but so worth the splurge. Leave them out or substitute a different nut 🙂

Flour and sugar ~ All purpose and white sugar. I have not experimented with flour, alternate flour, or sugar replacements.

Eggs ~ I use an extra yolk for added richness.

Butter ~ Unsalted. If you use salted butter, omit the salt in the recipe

Cheesecake flavored pudding mix~ make sure it’s the” instant.” This is commonly used to make baked goods for added texture. It helps the cookies have crispy edges and a chewy soft center.

Cooked raspberry white chocolate cookies

Success Tips For Perfect Raspberry Cookies

  • If using fresh raspberries, freeze them (I prefer not to wash them). If you do, make sure they are completely dried before freezing them. Then gently chop them, and refreeze until ready to add them to the dough. You want to keep them from bleeding or adding extra moisture.
  •  Add the raspberries last, and be gentle when folding them so that they don’t break apart.
  • Use a cookie scoop! Using your hands can warm or soften the dough, causing the frozen raspberries to defrost and release moisture. Plus, it will keep them uniform and all the same size.
  • Measure out the flour. You can often use more than needed by scooping it out. Spooning it into a measuring cup and leveling it off with the back of a knife will help give you accurate amounts, resulting in the perfect cookie.

How To Make Raspberry White Chocolate Cookies

  1. Preheat your oven to 350 degrees F, spray a cookie sheet with non-stick spray, or line it with parchment paper.
  2. Using an electric mixer, cream the softened butter, white and brown sugar in a large mixing bowl until creamy, then add the eggs and vanilla and mix until smooth.
  3. In a medium mixing bowl, add the flour, instant pudding mix, salt, baking powder, and baking powder, and whisk to combine.
  4. Gradually add the flour to the wet mixture, and stir until just combined. You don’t want to over-mix. Now add the chocolate chip and macadamia nuts, and mix them in.
  5. Finally, gently add the frozen chopped raspberries. Don’t worry if the raspberries are not mixed evenly; you can always add a couple of raspberry pieces to the dough balls. Scoop the dough using a cookie scoop ( whatever size you prefer).
  6. Space them 2 inches apart on the baking sheet and bake for 10 -12 minutes @350 F. Your cookies are done when the edges are brown, and the middle is puffy. Bake time may take longer when using frozen raspberries.
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Raspberry White Chocolate Cookies


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  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 1214 1x

Description

Fresh raspberries and macadamia nuts make these raspberry white chocolate cookies extra special! Sweet, salty, crunchy, with a burst of tanginess. Perfectly crispy edges and soft and chewy center. An easy and elegant cookie perfect for all your late summer gatherings or any time of the year.


Ingredients

Units Scale
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup brown sugar (not packed)
  • 1/4 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 13.5 ounce (small box) vanilla or cheesecake flavored instant pudding mix
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 to 1 cup white chocolate chips. Use a good quality chocolate
  • 1 cup macadamia nuts, roughly chopped
  • 1/2 cup chopped raspberries. Fresh, frozen, or freeze-dried.


Instructions

Equipment needed. Baking sheet, cookie scoop, electric mixer

  1. Preheat your oven to 350 degrees F, spray a cookie sheet with non-stick spray, or line it with parchment paper.
  2. Using an electric mixer, cream the softened butter, white and brown sugar in a large mixing bowl until creamy, then add the eggs and vanilla and mix until smooth.
  3. In a separate mixing bowl, add the flour, instant pudding mix, salt, baking soda, baking powder, and whisk to combine. Gradually add the flour to the wet mixture, and stir until just combined. You don’t want to over-mix.
  4. Now add the white chocolate chips and macadamia nuts, and mix them in. Finally, gently add the frozen chopped raspberries. Don’t worry if the raspberries are not mixed evenly; you can always add a couple of raspberry pieces to the dough balls once they are on the baking sheet.
  5. Scoop the dough using a cookie scoop ( whatever size you prefer). Space them 2 inches apart on the baking sheet and bake for 10 -12 minutes @350 F. Your cookies are done when the edges are brown, and the middle is puffy. Bake time may take longer when using frozen raspberries.
  6. Let them cool on the baking sheet before for a few minutes before transferring to a cooling rack.

Notes

  • If using fresh raspberries, freeze them (I prefer not to wash them). If you do, make sure they are completely dried before freezing them. Then, gently chop them and refreeze until ready to add them to the dough. You want to keep them from bleeding or adding extra moisture.
  •  Add the raspberries last, and be gentle when folding them so they don’t break apart.
  •  Use a cookie scoop! Using your hands can warm or soften the dough, causing the frozen raspberries to defrost and release moisture. Plus, it will keep them uniform and all the same size.
  •  Measure out the flour. You can often use more than needed by scooping it out. Spooning it into a measuring cup and leveling it off with the back of a knife will help give you accurate amounts, resulting in the perfect cookie.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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