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Raspberry White Chocolate Stuffed Cookies – Irresistible Dessert

Raspberry White Chocolate Stuffed Cookies – Irresistible Dessert


Description

Welcome to a delicious journey filled with the enticing flavors of Raspberry White Chocolate Stuffed Cookies! If you are a fan of fruity, sweet, and creamy cookies, then this recipe is sure to steal your heart. These Raspberry White Chocolate Cookies are packed with the freshness of raspberries and the creamy richness of white chocolate, making them the perfect indulgence for any dessert lover. Whether you’re looking to impress guests at a gathering or simply satisfy a sweet craving, these cookies deliver a delightful balance of flavors. Let’s dive into the world of these irresistible cookies!


Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1 cup white chocolate chips
  • 1/2 cup cream cheese, softened (for filling)

Substitution Tips:
For a dairy-free version, substitute the butter with plant-based butter and use dairy-free cream cheese. If you’re gluten-intolerant, gluten-free flour can be used in place of all-purpose flour.


Instructions

Step 1: Prepare the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures that the dry ingredients are evenly distributed throughout the dough.

Step 2: Cream the Butter and Sugars

In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes with an electric mixer. Next, beat in the egg and vanilla extract, continuing to mix until fully incorporated.

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. It’s important to mix just until combined to avoid overworking the dough, which can lead to tough cookies.

Step 4: Add the Raspberries and White Chocolate

Gently fold in the fresh raspberries and white chocolate chips. Be careful not to crush the raspberries too much, as you want to maintain their shape for pockets of fruity goodness throughout the cookies.

Step 5: Stuff the Cookies

Scoop about 2 tablespoons of dough for each cookie and flatten it slightly in your hand. Place a small spoonful of softened cream cheese in the center, then fold the dough over, sealing the edges completely.

Step 6: Bake

Place the stuffed dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges of the cookies are golden brown. The centers will still be soft, giving the cookies a chewy texture.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these warm with a cold glass of milk or alongside a cup of coffee for a decadent treat!

Notes

  • Use Fresh Raspberries: Fresh raspberries provide the best flavor and texture. If you’re using frozen raspberries, make sure to thaw them and drain any excess moisture to prevent the dough from becoming too wet.
  • Softened Butter: Ensure that your butter is softened to room temperature before creaming with the sugars. This step is crucial for achieving the right cookie texture.
  • Cream Cheese Filling: If you prefer a sweeter filling, you can mix a little powdered sugar into the cream cheese before stuffing the cookies. This will add an extra touch of sweetness to the already delicious filling.