Raspberry White Chocolate Ganache Cookies Recipe

Raspberry White Chocolate Ganache Cookies Recipe

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These Raspberry White Chocolate Ganache Cookies strike the perfect balance between elegance and indulgence. With their soft, chewy texture and surprise-filled center, they’re more than just cookies—they’re decadent dessert bites. A classic cookie dough is elevated by two key elements: juicy pockets of fresh raspberries and creamy white chocolate ganache tucked into the center.

The raspberries burst gently into the dough as they bake, lending fruity tartness and moisture that complement the rich sweetness of white chocolate. A soft white chocolate ganache melts subtly into the base, creating a molten core that cools into creamy richness. The exterior is golden brown with a slightly crisp edge, while the interior stays tender and jammy. Served warm or at room temperature, these cookies make an impression—whether on festive platters, tea trays, or special occasions.

They’re simple to prepare, yet visually stunning and flavor-packed. Think classic cookie comfort with bakery-style flair.

🧺 INGREDIENTS:

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup white chocolate chips
  • ¾ cup fresh raspberries (or frozen, lightly dusted with flour)

For the White Chocolate Ganache Filling:

  • 1 cup white chocolate chips or chopped white chocolate
  • ⅓ cup heavy cream

👨‍🍳 INSTRUCTIONS:

Prepare the Ganache:

  1. In a small saucepan, heat heavy cream over low until just simmering. Remove from heat and pour over white chocolate in a heatproof bowl.
  2. Let sit for 1–2 minutes, then stir until smooth and glossy.
  3. Refrigerate ganache for 30 minutes to thicken slightly for stuffing.

Make the Cookie Dough:

  1. Preheat oven to 350°F (175°C). Line baking trays with parchment paper.
  2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  4. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Gradually incorporate the dry ingredients into the wet mixture until a smooth dough forms.
  6. Fold in white chocolate chips gently, followed by fresh raspberries. Use care not to break the raspberries too much.

Assemble the Cookies:

  1. Scoop about 2 tablespoons of dough and flatten slightly in your palm.
  2. Add a ½ teaspoon of chilled ganache to the center. Cover with another small piece of dough and roll into a ball.
  3. Place on the prepared tray, spaced 2 inches apart.
  4. Optionally press extra raspberries and white chocolate chips into the tops for visual flair.

Bake:

  1. Bake for 11–13 minutes until edges are lightly golden and centers still soft.
  2. Let cool on tray for 5 minutes, then transfer to a wire rack. Cookies will firm up slightly as they cool but remain chewy.

💡 Notes & Variations:

  • For a thicker cookie, refrigerate dough for 1 hour before baking.
  • Swap raspberries for freeze-dried berries for less moisture and more concentrated flavor.
  • Add lemon zest to the dough for a citrusy brightness.
  • Use ruby chocolate chips for a berry-toned twist.

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