Description
These White Chocolate Raspberry Heart Cookies are buttery, heart-shaped treats filled with sweet white chocolate chips and tangy freeze-dried raspberries. Perfect for Valentine's Day, holidays, or any time you crave an easy, indulgent homemade dessert.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup freeze-dried raspberries, crushed
1 cup white chocolate chips
Instructions
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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
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Mix in the egg and vanilla extract until fully combined.
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In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
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Fold in crushed freeze-dried raspberries and white chocolate chips.
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Scoop dough onto baking sheets using a tablespoon or cookie scoop. Flatten slightly and use a heart-shaped cookie cutter to shape.
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Bake for 10–12 minutes, until edges are lightly golden.
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Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
To prevent spreading, chill dough for 30 minutes before baking.
Drizzle with melted white chocolate after baking for extra indulgence.
Substitute freeze-dried raspberries with dried cranberries or strawberries.
Add chopped macadamia nuts or almonds for crunch.
Store in an airtight container at room temp for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 24 cookies
- Calories: 175 kcal
