We absolutely love chocolate chip cookies! For Mother's Day, we're baking a special Mother's Day edition today: White Chocolate Raspberry Cookies! This quick and easy recipe is wonderfully fruity and delicious!
When I spent time in America as a teenager, I completely fell in love with chocolate chip cookies. These delicious cookies, crispy on the outside and soft and chewy in the center, weren't very well known in Germany back then. Today, thanks to various American bakery and coffee shop chains, you can find them almost everywhere—but not all of them taste like the classic American version.
The best thing about chocolate chip cookies is that they're incredibly easy to bake with your children—and they're ready in no time. My Minis and I often bake the classic recipeto use up leftover chocolate from Christmas or Easter. Today we're giving our classic recipe a fruity summer twist and baking a special Mother's Day edition: White Chocolate Raspberry Cookies.
Recipe for Fruity White Chocolate Raspberry Cookies
This simple recipe is perfect for baking with children. The cookie dough comes together quickly and doesn't need any resting time. If your children are a little older, why not let them try baking the recipe all by themselves?
Ingredients for About 20 White Chocolate Raspberry Cookies
Cookie Dough:
- 280 g spelled flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 180 g butter (liquid)
- 120 g brown sugar
- 120 g sugar
- 1 tbsp vanilla extract
- 1 egg
- 100 g white chocolate, roughly chopped
- 100 g raspberry or strawberry chocolate* , roughly chopped (strawberry chocolate is often available in supermarkets around Easter and during the summer)
- 20 g freeze-dried raspberries* , chopped (you can often find them at spice merchants or farmers' markets)
Decoration
- Ruby chocolate* (pink candy melts or white chocolate also work well)
- White chocolate heart sprinkles*
Baking accessories
Baking Equipment, Kitchen scale, Cutting board, Kitchen knife, Fine sieve, Mixing bowl, Large mixing bowl, Hand mixer, Rubber spatula, Two teaspoons, Baking tray, Baking paper, Cooling rack
Preparation
- Roughly chop the chocolate with a knife (or use white chocolate chips).
- Sift spelled flour, baking powder and salt into a bowl
- Melt butter in the microwave or in a water bath
- Preheat oven to 170°C top/bottom heat
- Mix melted butter and sugar with a hand mixer until the sugar has dissolved (mix for about 2-3 minutes)
- Add the vanilla extract and egg, then continue mixing until the batter becomes lighter in color.
- Briefly stir the flour, baking powder and salt mixture into the dough.
- Fold the chopped chocolate and chopped freeze-dried raspberries evenly into the cookie dough using a rubber spatula.
- Using two teaspoons, place generous spoonfuls (about 3 cm / 1¼ inches in diameter) onto a baking tray lined with baking paper, leaving about 3 cm (1¼ inches) between each cookie.Mini tipDon't bake more than 12 cookies per tray, as they spread while baking and may stick together.
- Bake the cookies for about 15 minutes at 170°C (340°F). Since every oven bakes a little differently, start checking after about 12 minutes. As soon as the edges are lightly golden, they're ready to come out of the oven. Even if the centers still look slightly underbaked, don't worry—they'll continue to bake from the residual heat and become perfectly soft and chewy.
- Let the cookies cool completely on a cooling rack. If you'd like, decorate them with a drizzle of melted ruby chocolate and white chocolate hearts.
- Store the White Chocolate Raspberry Cookies in an airtight cookie tin, placing a sheet of baking paper between each layer. Or, of course, package them up as a sweet Mother's Day gift!
Preparation in pictures
These fruity White Chocolate Raspberry Cookies are a wonderful combination of tangy raspberries and sweet white chocolate. They're deliciously soft, perfectly chewy, and make a fantastic cookie recipe for summer, too. Yummy!
My Minis and I wish you and your little ones lots of fun baking—and even more fun enjoying these delicious cookies!
Yours, Lia
Have you baked the recipe?
How exciting! We're really happy about that! We are pleased that we were able to delight you with our recipe. Feel free to share your treat with us on Instagram using the hashtag #backenmitminis.
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