Raspberry White Chocolate Crinkle Cookies
Raspberry White Chocolate Crinkle Cookies are a delightful treat that combines the sweet-tart flavor of fresh raspberries with rich, creamy white chocolate. These cookies feature a soft, chewy center and a signature crinkled exterior, making them as visually appealing as they are delicious. Perfect for any occasion, these treats will impress your friends and family and leave them asking for more!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup white chocolate chips
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ¼ cup butter, softened
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- Powdered sugar for coating
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream together the granulated sugar and butter until fluffy. Add eggs one at a time followed by vanilla extract. Gradually mix in the dry ingredients.
- Gently fold in raspberries and white chocolate chips.
- Scoop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Roll each ball in powdered sugar until fully coated.
- Bake for 10-12 minutes or until edges are set but centers remain soft. Cool on baking sheets for 5 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 138
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 21mg
Keywords: For added flavor, consider drizzling melted dark chocolate over the cooled cookies. Feel free to substitute frozen raspberries; just ensure they are thawed and drained of excess moisture.