Chocolate Drizzled Raspberry White Chocolate Chip C

Name: Chocolate Drizzled Raspberry White Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces, weight Butter, Room Temperature; 1 cup Light Brown Sugar, Packed; 1 Egg, Room Temperature; 1 teaspoon Vanilla; 1-3/4 cup Flour (I Used Whole Wheat Pastry Flour); 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1-1/3 ounce, weight Or About 1 Cup Freeze Dried Raspberries; 8 ounces, weight White Chocolate Chips, Divided; 4 ounces, weight Dark Chocolate

Servings: persons

1
Preheat oven to 350u00b0F.
2
In a large bowl or bowl of an electric mixer, cream softened butter and sugar on medium speed until light at fluffy. Scrape down the sides of the bowl and add egg and vanilla. Beat well.
3
In a separate bowl, whisk flour, baking soda, and salt. Add flour mixture to butter, mixing on low speed until ingredients are combined (don't over-mix!). Fold in freeze dried raspberries and half of the white chocolate chips.
4
Scoop out cookies with an ice cream scoop or form them by hand and place them on a parchment lined baking sheet. Bake 10-12 minutes. Remove from oven and let cool for 5 minutes before transferring to a cooling rack.
5
While cookies are cooling, melt remaining white chocolate and dark chocolate in 2 separate bowls. Put melted chocolate in piping bags or small zip-top bags. Snip the corner with a pair of scissors and drizzle chocolate over cooled cookies. Allow the chocolate to set about 5 minutes.
6
Enjoy!

1007

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces, weight Butter, Room Temperature, 1 cup Light Brown Sugar, Packed, 1 Egg, Room Temperature, 1 teaspoon Vanilla, and more.

Yes, Chocolate Drizzled Raspberry White Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Drizzled Raspberry White Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions