White Chocolate Raspberry Cookies Recipe

Introduction

These White Chocolate Raspberry Cookies combine the sweet creaminess of white chocolate with the bright tartness of raspberries in a soft, chewy cookie. Perfect for a special treat or sharing with friends, they offer a delightful twist on classic cookie flavors.

Ingredients

• 3/4 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup frozen raspberries

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
2. Step 2: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until fully combined. Add the egg, egg yolk, and vanilla extract, then mix well.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined and no streaks of flour remain. Fold in the white chocolate chips gently to avoid overmixing.
4. Step 4: Fold in the frozen raspberries carefully, distributing them evenly throughout the dough.
5. Step 5: Using a 1-ounce cookie scoop, quickly scoop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart. The dough may become slightly wet as the raspberries thaw, so work swiftly.
6. Step 6: Bake for 12 minutes or until the edges are golden brown and the centers have puffed up and appear slightly underdone. Allow the cookies to cool before serving.

Tips & Variations

• Use frozen raspberries instead of fresh to help maintain the dough’s texture and prevent excess moisture.
• For extra flavor, add a teaspoon of lemon zest to the dough to complement the raspberry tartness.
• Try substituting white chocolate chips with chunks for pockets of gooey sweetness.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate and bring to room temperature before eating. Reheat gently in the microwave for 10-15 seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries can be used, but they may release more moisture into the dough, potentially altering the texture. If using fresh, gently pat them dry and reduce any other liquid in the recipe slightly.

Why do the cookies need to be slightly underdone when removed from the oven?

Removing the cookies while the centers are still a bit soft helps maintain a chewy texture as they finish baking on the hot baking sheet during cooling. This prevents the cookies from becoming dry or hard.

White Chocolate Raspberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

Delight in these soft and chewy White Chocolate Raspberry Cookies, featuring melty white chocolate chips and bursts of tart frozen raspberries. Perfectly baked to golden edges with a slightly underdone center, these cookies offer a wonderful balance of sweet and tangy flavors in every bite.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 1 cup white chocolate chips
• 1/2 cup frozen raspberries

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix thoroughly until smooth. Then add the whole egg, egg yolk, and vanilla extract, mixing well to incorporate all the ingredients.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined and no streaks of flour remain; avoid over-mixing to keep cookies tender.
5. Fold in White Chocolate Chips: Gently fold in the white chocolate chips evenly throughout the dough without breaking them up.
6. Add Frozen Raspberries: Carefully fold in the frozen raspberries evenly. The raspberries may cause the dough to become a bit wet as they thaw, so work quickly.
7. Scoop and Arrange Dough: Using a 1-ounce cookie scoop, drop rounded dough balls onto the prepared baking sheet spaced about 2 inches apart to allow room for spreading.
8. Bake: Bake the cookies for approximately 12 minutes or until the edges turn golden brown, and the centers appear puffed but still slightly underdone for a soft texture.
9. Cool: Allow the cookies to cool completely on the baking sheet before transferring or serving, which helps them set properly.

Notes

• Using frozen raspberries helps maintain the dough consistency and keeps the berries from bleeding too much.
• Do not overmix after adding the flour to avoid tough cookies.
• If you prefer, fresh raspberries can be used, but the dough may be wetter and require gentle handling.
• Chilling the dough briefly before baking can help control spreading if desired.
• Baking times can vary depending on your oven, so watch for golden edges as a sign of doneness.

Keywords: white chocolate raspberry cookies, soft cookies, chewy cookies, berry cookies, chocolate chip cookies, easy dessert, baked cookies