Description
A soft, chewy cookie packed with tart freeze-dried raspberries and optional white chocolate chips for a perfect fruit-forward bite.
Ingredients
1 cup unsalted butter, softened
1 ¼ cup granulated sugar
1 large egg
2 tsp vanilla extract (halal-certified)
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup freeze-dried raspberries
½ cup white chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment or silicone mat.
Cream butter and sugar until light and fluffy.
Add egg and vanilla bean; beat well.
In a separate bowl, whisk flour, baking soda, and salt. Slowly mix into the wet ingredients.
Gently fold in freeze-dried raspberries and optional white chocolate chips.
Scoop dough using a cookie scoop, place on tray, and chill for 15–20 minutes.
Bake 10–12 minutes until golden at the edges.
Cool 5 minutes before transferring to rack.
Notes
Use freeze-dried raspberries to avoid soggy texture.
Add lemon zest for brightness.
Freeze cookies individually wrapped to extend shelf life.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 190
- Fat: 9g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: raspberry cookies, chewy berry cookie, freeze-dried raspberry recipe