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Raspberry White Chocolate Cookies

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 19
  • Total Time: 100
  • Yield: 16 1x



For the dough

  • 1/2 cup (120g) butter
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups (200g) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3.5 oz. (100g) white chocolate, chopped
  • 1 oz. (30g) dried raspberries

For the decoration

  • 1.7 oz. (50g) white chocolate, melted
  • some dried raspberries


  1. Melt the butter in the microwave and let cool down a bit. Chop the white chocolate coarsely and set aside. Chop the dried raspberries and set aside.
  2. Add the cooled melted butter with the sugars to a large bowl and mix on high speed until light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda and salt and add to the bowl – mix until just combined. Fold in the white chocolate and raspberries and place the dough in the fridge for at least 1 hour.
  3. Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Place dough portions (about 2 tablespoons each) with enough space in between on the baking sheet and bake for 17-19 minutes – the edges should have gotten some color. Take out of the oven, let cool down on the baking sheet until you can move them, then let cool down completely on a wire rack.
  4. Melt the chocolate and chop the raspberries for the decoration. Brush the cookies on one side with the chocolate and sprinkle with some raspberrie pieces. Let dry completely.


  • Enjoy baking!