Instructions:
Prepare the White Chocolate Filling:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove the cream from the heat and pour it over the chopped white chocolate in a heatproof bowl.
Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
Refrigerate the mixture for about 30 minutes, or until it firms up enough to scoop.
Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the white chocolate chips and fresh raspberries, being careful not to crush the raspberries too much.
Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop out a tablespoon of cookie dough and flatten it slightly in your hand.
Place a small scoop of the chilled white chocolate filling (about 1/2 teaspoon) in the center of the dough.
Top with another tablespoon of cookie dough and seal the edges, rolling the dough gently into a ball to encase the filling.
Place the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:
These cookies are best enjoyed slightly warm, when the white chocolate center is still gooey and delicious. Pair them with a glass of cold milk or a cup of tea for a delightful treat.
Tips for Success:
Fresh Raspberries: Fresh raspberries work best in this recipe, as they hold their shape better and provide a burst of juicy flavor. If using frozen raspberries, do not thaw them before adding to the dough to prevent excess moisture.
White Chocolate Filling: The white chocolate filling can be made ahead of time and stored in the refrigerator until you’re ready to bake. It adds a delightful surprise to the center of each cookie.
Handling the Dough: The dough will be soft, especially after adding the raspberries. If it’s too sticky to handle, refrigerate the dough for 15-20 minutes before scooping and filling.
Storage:
These cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well, making them a great make-ahead treat.
These raspberry white chocolate cookies are a treat for the senses, combining the sweetness of white chocolate with the tartness of raspberries in every bite. The soft, chewy texture and gooey center make them a cookie lover’s dream. Perfect for special occasions or simply to indulge your sweet cravings, these cookies are sure to become a favorite in your baking repertoire. Enjoy!
