These chewy white chocolate raspberry cookies are loaded with flavor and are sure to brighten anyone’s day. I use freeze-dried raspberries so that the raspberry flavor is strong and the cookies last longer.
The holiday season is filled with stress and chaos, but there is one thing that brightens my day, along with those on the receiving end, and that is baking. This year I’ve partnered with Bob’s Red Mill to share some made with love cookies that you can share. Every year I set out to make a collection of yummy treats for my neighbors and my husband’s coworkers. I try to switch it up each year unless for some reason I get feedback that they really enjoyed one of my recipes, then I try to make it again for them. So far, the feedback on these cookies has been rave reviews!
Not only is baking fun, but my girls also love to help me, and it creates a special family bonding time. Especially if that involves keeping Daddy away from the cookie dough.
This year I made a chewy cookie with white chocolate and raspberries to share with our neighbors. We recently had a few families move in that have kids, so we wanted to show or friendship with a big stack of cookies. Who doesn’t love getting something homemade?
I use Bob’s Red Mill Organic all-purpose flour in my baking because it has the highest quality for making baked goods. I also use the whole wheat flour and Gluten Free 1-to-1 Baking Flour for those friends that can’t consume gluten.
The special trick to making the best chewy cookies lies with the preparation of your ingredients. I don’t usually do these steps in my cooking making, but because I am working with freeze-dried fruit, I want very wet ingredients. Because of that, you want to melt the butter entirely before mixing in your other wet ingredients. I also sifted the Bob’s Red Mill organic all-purpose flour with the other dry ingredients to incorporate them better.
The reason I choose freeze-dried fruit over fresh fruit is because baked goods with fresh fruit don’t keep as long. The flavor of freeze-dried fruit is also stronger than fresh fruit. Fresh fruit has a lot of liquid to consider as well. So making a chewy cookie allows for some of the melted butter to rehydrate the raspberries during the cooking process.
After the cookies are done baking, I package them up into cute containers for Thanksgiving or Christmas. The girl’s hand deliver them boxes because they love to share that they helped make them with love.
You can save $1 off on Bob’s Red Mill with this coupon.
What you will need
- 2 Cup Bob's Red Mill Organic All-Purpose Flour sifted
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup unsalted butter melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract or paste
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 cup white chocolate chips
- 1 1/2 Cup 1.25 oz freeze-dried raspberries
- Preheat oven to 325 degrees F
- Sift the Bob's Red Mill Organic All-Purpose Flour with the baking soda and salt in a large bowl and set aside.
- In another bowl, melt the butter completely.
- Add brown sugar, granulated sugar, vanilla, egg and egg yolk to the melted butter and beat until creamy.
- Add dry ingredients to the mixture until blended.
- Add white chocolate chips and raspberries to the dough.
- Use your spatula to blend the raspberries so that it breaks the raspberries into smaller pieces.
- Place tablespoon sized cookies on a prepared cookie sheet and bake for 15-17 minutes or until golden brown.
- Allow cookies to cool on cookie sheet for a minute before transferring to a cooling rack.