These cake like cookies are filled with fresh raspberries, white chocolate, and jam!
Cookies or cake? Or both in one? Can you believe that these cookies are a combination of both? So soft and fluffy on the inside. These cookies make for the perfect treat for any occasion! Especially your cravings!
I made these cookies because I was craving a good raspberry cake. However with all the work of making a cake, I decided to make it in a cookie form. What makes these cookies stand out from the rest is the flour used. I used cake flour instead of all purpose flour for this recipe. Using cake flour makes the texture like cake. Soft in the inside and chewy on the outside. Cake flour is milled into a fine consistency. It makes a huge difference when it comes to baking. I always keep cake flour on hand whenever I bake anything!
There’s a few tips and pointers when baking these cookies!
- Always refrigerate the dough for 15 minutes before forming the dough balls. The dough will be easier to work with before popping them in the oven.
- Working with cake flour can be a bit tricky as it is not sturdy enough to stand on its own. Once you scooped the dough, roll ball gently on your palm. The consistency of the dough may feel sticky, which is completely normal when you’re using cake flour. Be sure to be patient when forming each dough ball!
- You can use fresh or frozen raspberries for this recipe. If you’re using fresh raspberries make sure it’s completely dry after rinsing so the dough is not wet.
Ingredients
Cake flour - it’s easily accessible to buy cake flour at almost any local grocery store. The one I used is by Kings Aruther. I actually got it from Target. By all means you can use all purpose flour too for this recipe. Keep in mind the texture may change. Cake flour will make the cookies fluffy and soft in the inside.
Butter - make sure butter is room temperature. I used salted butter for this recipe. Salted butter is the perfect balance keeping your sweets nice and salty without over doing it.
Raspberry- fresh is always better. Just make sure to dry berries once rinsed.
White chocolate- white chocolate adds the perfect balance for this recipe. I feel like the only time I enjoy white chocolate is with raspberries. Perfect combo!
Eggs- make sure eggs are room temperature.
Raspberry Jam - this pulls all the flavor together. My favorite Raspberry Jam is by Bonnie Maman.
Brown sugar
White sugar
Baking powder
Vanilla extract
Scroll down below for specific directions on how to make these delicious soft cake like raspberries white chocolate cookies!
Let’s Bake
Making these cookies are really simple. With a few important steps you’ll have one delicious dessert to impress or satisfy your sweet tooth. Grab your favorite drink, turn your favorite tv show, and bite on to this amazing cookie!
In a small bowl you want to combine both sugar and butter. Use an electric mixer to beat both sugar and butter until light and fluffy. This should take 1-2 minutes. Next, combine dry ingredients together in a large bowl. Pour the sugar and butter mixture to the dry ingredients and slowly mix the ingredients together. Add the egg and vanilla extract.
Next, combine both white chocolate, raspberries, and raspberry jam. Put the hand mixer away, because you will FOLD the dough gently using a soft rubber spatula. Do not over mix the dough. Try your best not to break pieces of the raspberries as you’re folding the dough.
Lastly, use an ice cream scoop and scoop out balls of dough onto a lined parchment paper on a baking sheet. Bake for 10-12 minutes or until the edges are slightly golden. Remove from the oven and allow cookies to cool for at least 10 minutes before transferring them to a wire cooling rack to cool completely. This method is crucial because you don’t want to over bake your cookies in the oven, and the cookies will still cook in the inside as they are super hot out of the oven.
