Raspberry white chocolate Muffin mix cookies are easy cookies to whip in a few minutes. It needs only four ingredients to bake these cookies. Best for holidays and gifts for friends.
These Raspberry white chocolate muffin mix Cookies are a fun twist on muffin mix cookies. It is a straightforward recipe to bake with just four ingredients. Isn’t simple?
Why you’ll love this recipe?
- These cookies are made with a simple muffin mix, and they turn out perfectly every time!
- It all needs four ingredients to make these lovely cookies.
- You don’t need any fancy equipment to make these cookies. All you need is a mixing bowl and a spatula.
- If you are looking for a quick cookie recipe or just want something easy to make, this is it!
Ingredients for white chocolate raspberry cookies
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- Box of muffin mix
- eggs
- oil
- white chocolate chips
Step-by-step preparation of raspberry white chocolate cookies
Get ready with the four ingredients for making white chocolate raspberry cookies.
Add an egg to a mixing bowl.
Next goes a box of muffin mix to the egg.
Add oil to the mixture and gently mix with a spatula until it forms a cookie dough.
Next, add the white chocolate chips to the cookie dough and mix well to ensure they are evenly spread throughout.
To begin baking cookies, set your oven to 180* C. Afterwards, use a scoop to portion the cookie dough to your preferred size.
To bake your cookies, place the shaped dough in the oven.
Bake for 13 to 14 minutes until the bottom of the cookie turns golden brown colour.
The cookies will look moist. Let it cool on the tray for 2 to 3 minutes. Then move to a wire cooling rack.
How to serve raspberry white chocolate cookies?
These cookies are a delightful treat for kids, featuring chocolate chips and raspberry pieces. They are sure to be a hit at kids’ birthdays and gatherings, and are perfect for enjoying as a snack with a cup of milk, coffee, or tea.
How to store the cookies?
Store the cookies in an airtight container on the kitchen counter. It stays fresh for three to four days. If you wish to prolong their shelf life, place them in a zip-lock bag and store them in the freezer. Before serving, thaw the cookies.
Some box cookies you may like
Chocolate Chip Pudding Cookies
Variations
- If you’re looking to make eggless cookies, you can use unsweetened apple sauce, ripe banana, or yogurt as a substitute. Simply add ¼ cup of one of these options for every 1 egg required in the recipe.
- Since this is a raspberry muffin mix that comes in a box, you’ll find pieces of dried raspberries inside. If you’d like, you can also add some fresh, finely chopped raspberries to the mix.
- To enhance the taste and appearance of your cookies, consider adding a mix of berries.
- I added white chocolate chips to the cookie dough, but if you prefer, you can use dark or semi-sweet chocolate chips based on your personal taste or what you have available.
- For these cookies, I prefer using dried nuts such as pistachios, shaved almonds, macadamias, and cashews instead of chocolate chips. Adding nuts to the cookie dough is a great way to switch things up.
Other Cookies made from Scratch
How to make Pistachio Rose Cookies
Eggless Butter Cookies/Biscuits
Mint Biscuits/Mint Biscuits(Eggless)
Coconut and Pecan Cookies(Eggless)
Vanilla and Chocolate Twin Custard Cookies
If you make this recipe, please let me know what you think! I would appreciate you leaving a star rating and comment below, which means a lot to me. Happy Baking!
Recipe Card 👇
Raspberry White Chocolate Cookies
Ingredients
- 1 7 ounces raspberry muffin mix box
- ¼ cup oil ( neutral oil )
- 1 egg
- ½ cup white chocolate chips
Instructions
- Get ready with the four ingredients for making white chocolate raspberry cookies.
- Add an egg to a mixing bowl.
- Next goes a box of muffin mix to the egg.
- Add oil to the mixture and gently mix with a spatula until it forms a cookie dough.
- Next, add the white chocolate chips to the cookie dough and mix well to ensure they are evenly spread throughout.
- To begin baking cookies, set your oven to 180* C. Afterwards, use a scoop to portion the cookie dough to your preferred size.
- To bake your cookies, place the shaped dough in the oven.
- Bake for 13 to 14 minutes until the bottom of the cookie turns golden brown colour.
- The cookies will look moist. Let it cool on the tray for 2 to 3 minutes. Then move to a wire cooling rack.
Notes
- If you’re looking to make eggless cookies, you can use unsweetened apple sauce, ripe banana, or yogurt as a substitute. Simply add ¼ cup of one of these options for every 1 egg required in the recipe.
- Since this is a raspberry muffin mix that comes in a box, you’ll find pieces of dried raspberries inside. If you’d like, you can also add some fresh, finely chopped raspberries to the mix.
- To enhance the taste and appearance of your cookies, consider adding a mix of berries.
- I added white chocolate chips to the cookie dough, but if you prefer, you can use dark or semi-sweet chocolate chips based on your personal taste or what you have available.
- For these cookies, I prefer using dried nuts such as pistachios, shaved almonds, macadamias, and cashews instead of chocolate chips. Adding nuts to the cookie dough is a great way to switch things up.
Nutrition
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