White Chocolate And Raspberry Cookies Recipes

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WHITE CHOCOLATE-RASPBERRY COOKIES



White Chocolate-Raspberry Cookies image

This recipe for white chocolate-raspberry cookies is just like Subway® makes 'em! This is a very sweet cookie.

Provided by dbosma10

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 13

½ cup unsalted butter, softened
½ cup packed brown sugar
½ cup white sugar
1 large egg
1 tablespoon heavy cream
¾ teaspoon vanilla extract
3 tablespoons cornstarch
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups all-purpose flour
4 ounces white chocolate chips, or more to taste
⅔ cup lightly salted macadamia nuts, lightly chopped
½ cup fresh raspberries, cut into small pieces

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
  • Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
  • Drop dough by rounded tablespoons onto the prepared baking sheets.
  • Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 18.4 g, Cholesterol 19.8 mg, Fat 8.8 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.1 g, Sodium 60.8 mg, Sugar 11.6 g

WHITE CHOCOLATE AND RASPBERRY COOKIES



White Chocolate and Raspberry Cookies image

These white chocolate and raspberry cookies are soft and chewy and so easy to make! Ready in under 20 minutes and no chilling required!

Provided by Gabby

Categories     Dessert

Time 19m

Number Of Ingredients 10

¾ cup butter, softened ((regular or vegan))
½ cup light brown sugar
½ cup white sugar
½ tbsp vanilla extract
1 egg
¾ tsp baking soda
2 cup + 2 tbsp all-purpose flour
¾ tsp salt
½ cup raspberries, roughly chopped
½ cup white chocolate, chopped (or white chocolate chips)

Steps:

  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • In a medium bowl, combine flour, salt, and baking soda.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
  • Add in the egg and vanilla extract, and mix until combined.
  • Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
  • Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
  • Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
  • Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 205 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 191 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 5 g, ServingSize 1 serving

WHITE CHOCOLATE RASPBERRY COOKIES



White Chocolate Raspberry Cookies image

Featuring my family's favorite combination of white chocolate and raspberry, this cookie wins the hearts of everyone who samples it.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1 cup butter, softened
2/3 cup sugar
4 ounces white baking chocolate, melted
1 egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
TOPPING:
1 jar (12 ounces) seedless raspberry jam
4 ounces white baking chocolate, melted

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375° for 9-11 minutes or until set., Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 62mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES



White Chocolate Raspberry Thumbprint Cookies image

These are my favorite. You can use any flavor jam you want. The servings will depend on the size of your cookies. If you use the Wilton® bags, you can skip a step and just melt the chocolate in the bag.

Provided by SDSMarvin

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 3h30m

Yield 24

Number Of Ingredients 13

½ cup butter, softened
½ cup vegetable shortening
½ cup white sugar
½ cup confectioners' sugar
½ teaspoon baking soda
½ teaspoon cream of tartar
⅛ teaspoon salt
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
⅓ cup seedless raspberry jam
1 cup white chocolate chips
2 tablespoons red sugar sprinkles, or as desired

Steps:

  • Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
  • Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
  • Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 23.1 g, Cholesterol 19.5 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 76.7 mg, Sugar 14.9 g

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