White Chocolate Raspberry Peanut Butter Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 2 sheet pan
- 2 parchment sheet
- 1 Cookie scoop 1.5 tablespoons
- 1 Wire rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup white chocolate chips
- 1/2 cup freeze-dried raspberries lightly crushed
- 1 tablespoon milk optional, as needed
- 2 tablespoon white chocolate chips for topping, optional
Instructions
- Preheat the oven to 350°F (175°C) and line two sheet pans with parchment paper.
- In a large bowl beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
- Add the egg and vanilla and beat until fully combined and slightly fluffy.
- In a separate bowl whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms.
- If the dough seems dry or crumbly add milk 1 teaspoon at a time until scoopable and cohesive.
- Fold in the white chocolate chips and crushed freeze-dried raspberries with a spatula until evenly distributed.
- Scoop 1.5-tablespoon portions of dough onto prepared sheets spacing about 2 inches apart.
- Lightly flatten the tops with your fingers and press a few extra white chocolate chips on top if desired.
- Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look slightly underbaked.
- Cool on the sheet for 5 minutes to set, then transfer cookies to a wire rack to cool for another 5 minutes.
- Repeat with remaining dough and serve slightly warm or at room temperature.
Notes
For best results use freeze-dried raspberries to avoid excess moisture and bleeding, and crush them gently so you get ruby flecks throughout without turning the dough pink; measure your flour correctly by fluffing, spooning, and leveling to prevent dry cookies, and if using natural peanut butter stir it very well or choose a no-stir style to maintain structure; slightly underbaking keeps centers soft while carryover heat finishes them, and cookies keep in an airtight container for 3 to 4 days or freeze well for up to 2 months with dough balls baked from frozen adding 1 to 2 extra minutes.
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