Raspberry Cookies made with frozen raspberries and white chocolate chips. Simple raspberry cookie recipe yields soft and chewy cookies that are perfectly pink!
Combine the flour, baking powder, and salt in a large bowl and mix until well blended.
In a separate bowl, cream butter and sugar together for 2-3 minutes.
Place the frozen raspberries in a microwave-safe bowl. Heat in 30-second increments, stirring in between each interval until the raspberries turn into a jam-like mixture. Add the raspberry mixture to the creamed butter and sugar and mix for another 2-3 minutes.
Add the flour mixture and stir just until combined.
Fold in the white chocolate chips.
CHILL THE DOUGH
Cover the dough with plastic wrap and chill for at least an hour.
BAKE THE COOKIES
Preheat oven to 400° and line a cookie sheet with parchment paper or a silicone baking mat.
Use a 1 1/2 tablespoon cookie scoop to scoop the dough and drop them on the baking sheet, about 2 inches apart.
Bake for 10-12 minutes or until centers are set.
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
NOTES: If the cookie dough seems too dry or too thick, you can add a tablespoon or two of milk. I've made these cookies many times without adding milk, but sometimes the raspberries don't have as much liquid as other times and you need to add a little more moisture.