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Raspberry White Chocolate Cookies
These raspberry white chocolate cookies are thick, chewy, sweet and so yummy! They are bursting with fresh raspberries and white chocolate chips. These cookies are easy to make and great for holidays, birthday parties and rainy days!
First, add butter, white sugar and brown sugar to a stand mixer or mixing bowl. Cream together until combined. Then, add in egg and vanilla extract. Beat until combined. Add in gluten free flour, sea salt, and baking soda. Stir until a thick dough is formed. Then, fold in white chocolate chips. Very gently fold in chopped raspberries. Place bowl of dough in fridge for at least 30 minutes, up to overnight. Once dough is chilled, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper. Use ice cream scoop to scoop 1 inch balls of dough onto lined pan. Bake for 10 to 12 minutes or until cookies are just set in the middle. Remove from oven. Allow cookies to cool on pan for 5 minutes. Finally, carefully transfer cookies to cooling rack to finish cooling.
Use room temperature butter for best results. If you forget to set out butter before baking, place stick of butter in microwave for 11 seconds.
Tightly pack brown sugar.
Gluten free 1 to 1 flour or all purpose flour work well. I love King Arthur Flour gluten free 1 to 1.
Chop raspberries into quarters. Try to discard any excess juice from berries before adding to the dough.
This dough must chill for at least 30 minutes, up to overnight.
Bake until cookies are just set in the middle. Do not over bake!
Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days.
Calories: 282 kcal , Carbohydrates: 44 g , Protein: 3 g , Fat: 11 g , Saturated Fat: 7 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 1 g , Cholesterol: 36 mg , Sodium: 175 mg , Potassium: 72 mg , Fiber: 1 g , Sugar: 22 g , Vitamin A: 259 IU , Vitamin C: 1 mg , Calcium: 34 mg , Iron: 1 mg