Print

White Chocolate Raspberry Cookies Recipe

4.6 from 149 reviews

Delightfully soft and chewy White Chocolate Raspberry Cookies combine the sweetness of creamy white chocolate with the tartness of fresh raspberries. These cookies offer a perfect balance of flavors and textures, making them an ideal treat for any occasion.

Ingredients

Scale

Cookie Dough

  • ½ cup salted butter, softened to room temperature
  • ¼ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda

Mix-ins

  • 4 ounces baker’s bar of white chocolate, chopped (Ghirardelli recommended)
  • 1 cup fresh raspberries, chopped and placed in the freezer

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the cookies.
  2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy.
  3. Add egg and vanilla: Crack in the egg and pour in the vanilla extract, then mix thoroughly until fully combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently to create a soft dough.
  6. Fold in mix-ins: Carefully fold in the chopped white chocolate and frozen raspberries, taking care not to break the berries too much to avoid excess moisture.
  7. Form cookies: Using a tablespoon or cookie scoop, portion the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden and the centers are set but still soft.
  9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Freezing the raspberries before adding them helps reduce moisture release during baking, keeping the cookies from becoming soggy.
  • Use high-quality white chocolate for the best flavor and texture.
  • Do not overmix the dough once the flour is added to keep cookies tender.
  • For larger cookies, increase baking time by a few minutes, checking frequently to avoid overbaking.

Keywords: white chocolate cookies, raspberry cookies, chewy cookies, dessert, baking, white chocolate raspberry