Raspberry and White Chocolate Stuffed Cookies

Instructions:

1. Preheat the Oven and Prepare the Baking Sheets

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This ensures your cookies bake evenly and don’t stick to the pan.

2. Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy—this should take about 2-3 minutes. The butter should be soft but not melted, as this will help create a chewy cookie texture.

3. Add the Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, ensuring everything is well combined. The mixture should look smooth and slightly airy.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. If you’re using cornstarch (which helps make the cookies extra chewy), add it to the dry ingredients as well. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies.

5. Add the White Chocolate and Raspberries

Gently fold in the white chocolate chips or chunks, followed by the raspberries. If you’re using fresh raspberries, be gentle to avoid crushing them too much. If you’re using frozen raspberries, keep them frozen until adding to the dough, as thawed raspberries can release excess moisture.

6. Form the Cookie Dough

Using a cookie scoop or a tablespoon, scoop out portions of dough and roll them into balls. For extra large cookies, you can make them about 2 tablespoons in size, but feel free to make them smaller if you prefer. Place them on the prepared baking sheets, spacing them about 2 inches apart, as the cookies will spread a bit while baking.

7. Bake the Cookies

Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the center is just set. Keep an eye on them to prevent overbaking—soft, slightly underbaked cookies will be wonderfully chewy once cooled.

8. Cool and Enjoy

Once the cookies are done, remove them from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. The cookies will firm up as they cool, giving you that perfect chewy texture with every bite.

Why You’ll Love Raspberry and White Chocolate Stuffed Cookies:

• Perfectly Balanced Flavor: The tartness of the fresh raspberries pairs perfectly with the sweet, creamy white chocolate, creating a delicious balance that’s never too rich or too tart.
• Chewy and Soft: These cookies have the perfect chewy texture thanks to the butter and cornstarch, making them soft and delicious in every bite.
• Gorgeous Color: The vibrant red raspberries and creamy white chocolate chips make these cookies visually stunning and incredibly inviting. They look as good as they taste!
• Versatile and Easy to Customize: While the combination of raspberries and white chocolate is delicious, you can easily swap in other berries (like blueberries or blackberries) or use dark chocolate chips for a different flavor profile.

Tips for Perfect Cookies:

• Don’t Overmix: Overmixing the cookie dough can lead to tough cookies. Mix the dry ingredients into the wet ingredients until just combined, and avoid overworking the dough.
• Be Gentle with Raspberries: Raspberries are delicate, so be careful when mixing them into the dough. If you’re using frozen raspberries, it’s best to fold them in straight from the freezer to minimize them getting too mushy.
• Chill the Dough (Optional): If you want thicker cookies with less spreading, chill the cookie dough for at least 30 minutes before baking. This step is optional but can help the cookies maintain a thicker shape.
• Storage: These cookies stay fresh for up to 4-5 days when stored in an airtight container. You can also freeze the dough for up to 3 months, so you can have fresh-baked cookies on demand!

Conclusion:

These Raspberry and White Chocolate Stuffed Cookies are a dreamy combination of fruity, sweet, and creamy goodness, all wrapped up in a perfectly chewy cookie. With a soft center and pockets of raspberry and white chocolate in every bite, this recipe will quickly become one of your favorite go-to desserts. Whether you’re baking for a special occasion or just want to satisfy your sweet tooth, these cookies are sure to impress everyone who tastes them!