WHITE CHOCOLATE AND RASPBERRY COOKIES
These white chocolate and raspberry cookies are soft and chewy and so easy to make! Ready in under 20 minutes and no chilling required!
Provided by Gabby
Categories Dessert
Time 19m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, and baking soda.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
- Add in the egg and vanilla extract, and mix until combined.
- Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
- Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
- Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 205 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 191 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 5 g, ServingSize 1 serving
WHITE CHOCOLATE-RASPBERRY COOKIE BALLS
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 3
Steps:
- Mix cream cheese, cookie crumbs and 6 Tbsp. raspberries until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
- Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
- Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining raspberries. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 15 g, Fiber 0.5534 g, Sugar 10 g, Protein 2 g
CHOCOLATE-RASPBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.
CHOCOLATE-RASPBERRY COOKIE BALLS
Come as close as possible to perfection with our Chocolate-Raspberry Cookie Balls recipe. Our Chocolate-Raspberry Cookie Balls are dipped and drizzled in chocolate.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 48 servings
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients until blended.
- Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.
- Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
RASPBERRY WHITE CHOCOLATE COOKIES
These raspberry white chocolate cookies use freeze-dried raspberries to deliver intense raspberry flavor and bright pink color.
Provided by Elien
Categories Cookies
Time 2h27m
Number Of Ingredients 11
Steps:
- In a mixing bowl add the room temperature butter and the granulated and brown sugar.
- Use an electric beater or stand mixer fitted with a paddle attachment to cream the butter and sugars together. Do this for around 2 minutes until light and creamy.
- Add in the egg, egg yolk, and vanilla and beat until combined.
- In a small bowl whisk together the flour, baking soda, and salt. Tip the dry ingredients into the egg and butter mixture and mix it together into a sticky dough.
- Add in the white chocolate chips and mix them in.
- Use your hands or a knife to crumble up the freeze-dried raspberries into small pieces, but not so much that it makes raspberry powder.
- Stir them into the dough. The next step is to chill the dough for at least 2 hours.
- Preheat oven to 338°F/170°C regular oven. Line two baking sheets with parchment paper.
- Roll the cookie dough into balls, using around 1 ½ tablespoon of dough per cookie.
- Arrange the cookies around 2.5inches/6.5cm apart on the baking trays.
- Bake the raspberry chocolate cookies for around 10-11 minutes until golden brown along the edges. Optional - press a few extra chocolate chips into the hot cookies as they come from the oven.
- Let the cookies cool on their trays for 5 minutes before transferring them to a wire rack to cool further.
Nutrition Facts : Calories 51 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 137 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
WHITE CHOCOLATE RASPBERRY COOKIES
Featuring my family's favorite combination of white chocolate and raspberry, this cookie wins the hearts of everyone who samples it.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375° for 9-11 minutes or until set., Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 62mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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