Javamelts White Chocolate Raspberry Cookies

Javamelts White Chocolate Raspberry Cookies

Jan 24, 2022Carolyn Barbarite

I have never met a cake or cookie that I didn't like!   What about you???? Check this amazing recipe out below and please let us know how you like it.   If you have any recipes you would like to share using Javamelts, please send them our way and we can post them!




¾ cup unsalted butter, room temperature

½ cup light brown sugar, packed

½ cup Javamelts Flavor of choice (we used French Vanilla but for a stronger flavor, you might want to try Hazelnut or Caramel.... Mocha is an option too of course) 

2 eggs

2 ¾ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon coarse Kosher salt

1 cup white chocolate chips

½ cup fresh raspberries


In a mixing bowl fitted with the paddle attachment, cream together butter, light brown sugar, and avamelts on medium speed until light and fluffy. Scrape down the bowl, and add eggs, one at a time, scraping down the bowl between each addition. Add the vanilla extract, and beat just until combined.

Meanwhile, in a small bowl, stir together the all-purpose flour, baking soda, and salt. Add the dry ingredients to the butter mixture, mixing on low until just combined. Scrape down the sides of the bowl until the flour is well incorporated. 

Add the white chocolate chips, mixing on low until just combined. Gently fold in the raspberries. 

Using a 1 tablespoon sized scoop, scoop the cookie dough onto a baking sheet, with the dough balls touching slightly. Place in the refrigerator for 1 hour, or up to 4 hours. (NOTE: The cookie dough can be made ahead of time. Simply place the dough balls in the freezer to chill for one hour. Once the dough balls are firm, place them in a zip top bag, and store in the freezer for up to 1 month.) 

While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place dough balls on a parchment lined baking sheet, at least 2 inches apart. VERY gently press the dough to flatten slightly. 

Place cookies in the oven, and bake for 12-15 minutes, rotating the baking sheet halfway through baking. Once the cookies are finished baking, remove from the oven, and let cool for 10 minutes before transferring to a wire cooling rack to cool completely. 

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