Description
Enjoy these scrumptious White Chocolate Raspberry Cookies featuring a creamy cream cheese center. The sweet white chocolate pairs perfectly with the tartness of freeze-dried raspberries, creating a delightful treat that’s perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup freeze-dried raspberries
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the white chocolate chips and freeze-dried raspberries using a spatula.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- In a medium bowl, combine the softened cream cheese, powdered sugar, and lemon juice. Beat until smooth and creamy using a hand mixer.
- Transfer the cream cheese mixture to a piping bag or a zip-top bag with the corner snipped off.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out a portion of the dough and roll it into a ball. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Make a small indentation in the center of each dough ball using your thumb.
- Pipe a small amount of the cream cheese filling into the indentation of each cookie dough ball.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, melt some white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Drizzle the melted chocolate over the cooled cookies using a fork or piping bag for an elegant finish.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Chilling the dough is essential for preventing excessive spreading during baking.
- Feel free to adjust the amount of freeze-dried raspberries based on your preference for tartness.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes