Description
White Chocolate Raspberry Cookies are soft, chewy bakery-style cookies that combine creamy white chocolate with tart raspberries for a perfectly balanced sweet and fruity flavor. These cookies are easy to make and visually beautiful with bursts of red berry throughout the dough.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 3/4 cup fresh or frozen raspberries (not thawed if frozen)
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Gently fold in white chocolate chips and raspberries, being careful not to crush the berries.
- Scoop dough onto prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes until edges are lightly golden and centers remain soft.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Do not thaw frozen raspberries before adding to avoid excess moisture.
- Handle raspberries gently to prevent breaking them into the dough.
- Chill dough for 20 minutes if cookies spread too much.
- Use high-quality white chocolate for best flavor and texture.
- Cookies can be stored in an airtight container for up to 3 days.
- Add lemon zest for a brighter flavor variation.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
