One Bowl White Chocolate Raspberry Macadamia Cookies are an easy way to satisfy raspberry white chocolate craving. I posted this recipe years ago and it's still a favorite. At the time, raspberries were more expensive. Now (15 years later!) they are usually more affordable and tend to go on sale. As for macadamia nuts, they're still a splurge nut for me, but well worth it in these cookies. If you are not a fan, you can leave them out. They do go well with the texture of the cookies because these have a little cornstarch in them, so the middles are chewy and the edges crunchy.
Another nice thing about this recipe is that it calls for one bowl, so you'll have fewer dishes to attend to on a warm summer day.
Update: Here's a little trick. If you have some cream cheese flavored emulsion, you can omit the nuts and add ½ teaspoon to make them taste like the Subway Raspberry Cheesecake Cookies.
One Bowl White Chocolate Raspberry Macadamia
8 tablespoons unsalted butter (1 stick), softened (114 grams)
½ cup packed brown sugar (100 grams)
½ cup granulated sugar (100 grams)
1 large egg
¾ teaspoon vanilla
1 tablespoon heavy cream
½ teaspoon baking soda
¼ teaspoon salt plus an extra ⅛ tsp
3 tablespoons cornstarch
1 ⅓ cups flour (160-170 grams)
⅔ cup lightly salted macadamia nuts, barely chopped
4-5 ounces white chocolate, cut into chunks (I used Bakers)
½ cup (more or less) fresh raspberries , washed and dried
Instructions
Preheat oven to 375 degrees F.
Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment lined baking sheets.
Carefully slice raspberries into halves or quarters – this will vary, depending on how much raspberry you want in your cookies and how large your raspberries are. Gently press pieces of raspberry in cookie dough rounds
Bake for 12-13 minutes. Transfer to a wire rack to cool.
Makes 2 dozen
Recipe
One Bowl White Chocolate Raspberry Macadamia
Ingredients
- 8 tablespoons unsalted butter 1 stick, softened (114 grams)
- ½ cup packed brown sugar 100 grams
- ½ cup granulated sugar 100 grams
- 1 large egg
- ¾ teaspoon vanilla
- 1 tablespoon heavy cream
- ½ teaspoon baking soda
- ¼ teaspoon salt plus an extra ⅛ tsp
- 3 tablespoons cornstarch
- 1 ⅓ cups flour 160-170 grams
- ⅔ cup lightly salted macadamia nuts barely chopped
- 4-5 ounces white chocolate cut into chunks (I used Bakers)
- ½ cup more or less fresh raspberries , washed and dried
Instructions
- Preheat oven to 375 degrees F.
- Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment lined baking sheets.
- Carefully slice raspberries into halves or quarters – this will vary, depending on how much raspberry you want in your cookies and how large your raspberries are. Gently press pieces of raspberry in cookie dough rounds
- Bake for 12-13 minutes. Transfer to a wire rack to cool.
- Makes 2 dozen
Cookie Monster says
I made these cookie, WOW, are they good, changed a few things. Chopped the nuts finer, used white chocolate chips, also used 2 Tbl. of flour and chopped the raspberries. Mixed that with the dough and refrigerated it for 20 minutes. Put my cookies on the PP and put in oven to bake, keeping the rest of the dough cold til time to bake. They made more than 2 dozen and baked for about 14 minutes. Delicious!
Caroline says
I made them and it was a total success!!! Thanks!
Paula'sCC says
Hi!
I made this with frozen, crushed raspberries, flattened the dough and set the oven at 300. They looked completely different than yours (a flat, dark pink disk) and were delicious!!!
Thank you!
Sara says
I made these this weekend - they taste delicous, but I had a problem with the moistness of the raspberries - in the spots where they hit the cookie, it makes the cookie a little soggy and some of them fell apart. On the other hand, they stay soft and nice - I have them stored in the fridge to help keep them solid. I think my dough got too warm and spread too much, hence a thinner cookie where the wetness of the raspberries was a problem. Next time I would chill the dough before baking. Thanks for the recipe!
katie says
These sound fantastic. I have some fresh raspberries to use. I come to your site and find not one but two yummy sounding recipes. - thanks 🙂
Oatmeal Cookie Guy says
We're on the same baker's wavelength again. I made raspberry coconut cookies last night. If you can find them, dehydrated raspberries make great cookie add-ins. :^)
Anonymous says
Anna, These look unique -- I'd love to make them, but I'm hesitant to buy a half pint of cream just for one tablespoon. Is there a substitute you can suggest or does this contribute significantly to the end result?
Hannah says
oh yeah! Bring it on!
Lisa says
These look delicious! I love fresh raspberries in baked goods...much more than raspberry jam. Like your brownies also!
Clumbsy Cookie says
With fresh raspberry they have to be great!
Sophie says
I've never thought about adding raspberries to a cookie, but if they're thrown in cakes, I imagine they'd be pretty tasty in a cake too :D.
HoneyB says
Yumminess!
VeggieGirl says
Those will be a great dessert after your dinner ;0)
HeartofGlass says
Anna, your blog has been such an inspiration to me to start baking. Just wanted to give you an anniversary wish to add to the many messages already on your blog--and I think, given the humidity here in the east and my lack of expertise, I'm going to brave the cookies rather than the meringue! I'm not usually a white chocolate fan, but there is something about the combo of macadamia nuts and white chocolate that is a whole 'greater than the sum of its parts.'
Anonymous says
These look delicious! I LOVE white chocolate and macadamia nuts. I can't wait to try it with raspberries.
Cathy - www.wheresmydamnanswer.com says
Wow these look great and I am all for anything that I can bake using one bowl. The raspberry in these cookies is so unique. These are a must try..
Cheers
Cathy