Raspberry White Chocolate Chip Cookies: Eat Your Heart Out

This Valentine's Day, you will fall in love with these raspberry white chocolate chip cookies. The delicacies definitely don’t contribute to getting *in the pink* of health, but taste delicious. They are perfect for Valentine’s Day or whenever you need a splash of color in your life…or in your food!

This is an original recipe (!!) based on standard chocolate chip cookie recipes with a few twists. I substituted semisweet chocolate for white chocolate chips, added freeze-dried raspberry powder and amped up the baking powder in lieu of baking soda in order to make the cookies puffier. (Although next time, I think I will adjust the flour amount to make the cookies even puffier.)

What to Expect:

The raspberries make the cookies taste fresh and tart, while the white chocolate adds some sweetness. The texture is fluffy and soft—and leaves you wanting more!

Here is a step-by-step guide to making raspberry white chocolate chip cookies:

Kelly's Original Recipe:

INGREDIENTS

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, at room temperature
• 1/4 cup plus 2 tablespoons granulated sugar
• 1/4 cup plus 2 tablespoons packed brown sugar
• 1/2 teaspoon vanilla
• 1 large egg
• 3/4 cup white chocolate chips
• 1/2 of a 1.3 oz. bag of freeze dried raspberries

DIRECTIONS

• Preheat the oven to 350°.
• Mix flour, baking powder and salt in a medium bowl.
• Pour the raspberry powder into the flour mixture.* Set aside.
• In a separate bowl, use an electric mixer to combine (softened) butter, granulated sugar and brown sugar. Mix until the texture is creamy.
• Add the vanilla and egg into the butter mixture until well-blended.
• Gradually combine the flour mixture with the butter mixture until there are no chunks and the dough is consistently pink.
• Scoop tablespoon-sized portions of the dough onto a parchment paper-covered baking sheet.
• Bake for 10 minutes or until the bottom of the cookies start to curl.
• Enjoy! 🙂

*In order to make your raspberry white chocolate chip cookies that lovely pink color, you’ll need freeze-dried raspberries. I simply poured half of a 1.3 oz. bag into a blender and crushed it until they raspberries were light and dusty.

Each cookie is baked with *love.* Hope you love these raspberry white chocolate cookies as much as I do!