Comments on: Half-and-Half White Chocolate Raspberry Cookies

By: Amanda

Amanda — Fri, 04 Apr 2025 17:31:24 +0000

cookie consitancy is great white chocolate could be increased a bit. I added the red food coloring as instructed by the recipe and they look purple. My family rated them 85%. It just feels like something is missing.

By: Lisa

Lisa — Tue, 11 Jun 2024 22:21:31 +0000

Hi Sarah,
Do these bake well from frozen? Thanks!

By: Joelle

Joelle — Fri, 16 Feb 2024 05:19:16 +0000

I made these for Valentine’s Day and my work mates almost collapsed. The were so good

By: JaxJayne

JaxJayne — Wed, 24 Jan 2024 03:35:08 +0000

This recipe is now my favorite cookie! I have made it several times using 3 TBSP of powdered/pulverized raspberries to intensify the flavor. I also tried it with powdered freeze-dried strawberries, but prefer raspberries. The best tasting result was to increase the powdered/pulverized and use Ghirardelli white chocolate bar.

By: JaxJayne

JaxJayne — Wed, 24 Jan 2024 03:30:24 +0000

In reply to Mars.

I’ve made this recipe several times. I used 2 TBSP of powdered freeze dried raspberries and now I use at least 3 TBSP to intensify the flavor a bit.

By: Shelley

Shelley — Mon, 11 Dec 2023 16:11:46 +0000

In reply to Mars.

Hi! Freeze Dried fruit is different than frozen fruit! In freeze dried the moisture from the fruit has been removed from the fruit! It’s very concentrated and delicious! You can purchase it from Vancouver Freeze Dried,they have whole fruits, sliced, and the powder, just google! They use 10 pounds of fresh fruits to make 1 pound of powdered fruit! Hope this helps!

By: Vv

Vv — Fri, 01 Dec 2023 02:57:45 +0000

Hi Sarah,
Love your recipes and always look forward to trying new ones. In your instructions it says freeze dried powder and in the recipe it just freeze dried fruit.
I am in Canada, and i am not sure what difference freeze dried to just frozen berries is.
Is it a powder or frozen fruit for this recipe?
Thank you again for all the great recipes

By: Mars

Mars — Thu, 16 Nov 2023 03:27:23 +0000

can you please respond – someone else had asked, but it wasn’t answered.
Is the 2tbsp before or after pulverizing?

By: Kristina

Kristina — Mon, 03 Jul 2023 15:00:19 +0000

In reply to Sarah Kieffer.

Sarah! i apologize for all of the messages, i just want to make sure they come out as good as yours! anyway! I made the raspberry and lemon version following your instructions, but I found my dough to be, VERY STICKY! so I added a little bit more flour when i added my mixings just so I could manage the dough easily. I think my dough was too warm because well its summer and well it’s like 80 degrees outside! so I rolled my dough into rough balls with a scoop by spooning the dough into the scoop and putting them into the freezer until I can bake.

Do you think they will bake alright and still taste fine? I really hope so!

By: Sarah Kieffer

Sarah Kieffer — Fri, 30 Jun 2023 03:26:26 +0000

In reply to Kristina S.

Hi Kristina – I haven’t tried making it with lemon, but if you experiment with it I’d try using lemon extract; lemon juice will change the texture of the cookie. You can add to taste – I would start with a teaspoon and add more if you want more flavor. -Sarah