These soft and chewy white chocolate raspberry cookies are loaded with Enjoy Life Foods' white chocolate chips and frozen raspberries!
Say hello to my new favorite cookie! These soft and chewy cookies are loaded up with white chocolate chips and frozen raspberries, making them the most incredible cookies for the summer!
With our love for coffee, it should come as no surprise that my mom, sister, and I loved Starbucks. Something I enjoyed doing was making up unique drink combos that weren't on the menu (this was before I knew about a "secret menu"). One drink I would request when summer rolled around was an iced white chocolate mocha latte with one pump of raspberry syrup. It would come out to be this cutest pink drink that the three of us were obsessed with. It became our summertime go-to coffee before my 12+ food allergies took full pledge.
Even though it was very tasty, it was sometimes overpoweringly sweet and had an artificial raspberry taste.
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When trying to come up with a new cookie flavor, I started to think back on this drink we used to enjoy so much. I had just put raspberries in the freezer from our American Flag Galette and had Enjoy Life Foods' white chocolate chips in our cabinet. All the signs pointed to making these babies - and I was shocked at how perfect they came out!
More about our White Chocolate Raspberry cookies!
I know this might not necessarily be a classic cookie flavor, but I am declaring it one for HOT COOKIE SUMMER! I truly think these white chocolate raspberry cookies are the perfect summer treat. They can also be super cute for Valentine's Day as well!
They are super soft and tender brown sugar cookies, loaded up with white chocolate chips and frozen raspberries. I would even be willing to try this recipe with regular chocolate chips. I guess that they would be equally as incredible as well!
What makes this cookie recipe even more perfect is that they're made in one bowl with zero chill time. Quick and easy is always a positive for me when looking for recipes.
Why freeze the raspberries?
I froze the raspberries since I was working with fresh raspberries and didn't want them to get too mushy before I was ready for them.
How do you store these cookies so they stay soft and fresh for days?
Due to the fruit in the cookies and the lack of preservatives, I recommend keeping them in an airtight container and storing them in the fridge for up to one week. They can be eaten straight from the fridge or you can let them sit out and reach room temperature before diving in. If you have cookies left over by the one-week mark, I recommend transferring the remaining cookies into a Ziploc bag and storing them in the freezer.
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Equipment you will need:
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White Chocolate Raspberry Cookies
Free from: gluten | corn | soy | nightshades | coconut
Ingredients
1 cup palm shortening or dairy-free butter
1 cup light brown sugar, packed
¼ cup date sugar
2 eggs, room temperature
2 teaspoon vanilla
2 ⅓ cups gluten-free all-purpose flour
¾ teaspoon baking soda
½ teaspoon sea salt
⅓ cup frozen raspberries
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Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Set aside.
In a stand mixer with the paddle attachment, beat the palm-shortening, brown sugar, and date sugar on medium-high speed until light and fluffy, about 3 minutes.
Use a rubber spatula to scrape down the sides of the bowl and add the eggs and vanilla. Beat until smooth and combined.
Add the flour, baking soda, and salt and mix until just combined and no streaks of flour remain.
Last, fold in the frozen raspberries and white chocolate chips.
Use a 1.5-ounce cookie scoop or a large spoon to scoop out cookie dough balls, dropping them 2 inches apart on your prepared cookie sheet. Bake at 350° F for 12 minutes or until the edges are golden brown and the centers have puffed up, but are still slightly underdone.
Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack to cool completely before eating! Enjoy!
