These white chocolate raspberry cookies are going to become your favorite! Soft and chewy cookies filled with white chocolate and fresh raspberries.
WHITE CHOCOLATE RASPBERRY COOKIES
The combination of flavors that you get from these white chocolate raspberry cookies is heavenly! The buttery and chewy cookie dough is filled with white chocolate chunks and raspberries giving you the best combination of flavors in every bite. If you love white chocolate and raspberries, then this recipe is a must tr
WHAT YOU NEED-
- Flour– For the best batch of cookies, be sure to use high-quality all-purpose flour. Sifting the flour is a key step!
- Baking Soda & Powder– To help the cookies rise, be sure to use fresh baking soda and baking powder.
- Salt– Adding salt helps enhance the flavors in the cookies, we love using flakey salt!
- Butter– Be sure to use cooled melted unsalted butter, make sure it is not hot. You can use salted butter, just remove the salt if you use salted butter.
- Sugar– Both granulated sugar and brown sugar are used in this white chocolate cookie batter.
- Vanilla– Adding vanilla extract to the cookie dough totally elevates these white chocolate cookies.
- Eggs– When adding fresh eggs to cookie batter, this helps bind the batter together.
- White Chocolate– You can use either white chocolate chips, white chocolate chunks, or chopped white chocolate.
- Raspberries– This recipe was tested with both frozen and fresh raspberries and both work! I recommend using fresh raspberries.
HOW TO MAKE RASPBERRY WHITE CHOCOLATE COOKIES
Everyone is going to love these sweet and gooey white chocolate raspberry cookies!
- Line a baking sheet with parchment paper.
- Sift together the dry ingredients in a bowl and set aside.
- In a separate bowl, whisk together the melted butter, both sugars, eggs, and vanilla.
- Add the dry ingredients and mix to combine. Then mix in the white chocolate chips.
- Cut the raspberries in half and then gently fold in the cookie dough. Do not over mix or you will mash the raspberries.
- Using a 2 Tbsp cookie scoop, divide the dough into about 22-24 scoops, adding to the lined baking sheet.
- Chill the dough for 30 minutes.
- Preheat the oven and line another large baking sheet with parchment paper.
- Using your hands, roll the dough into round balls, adding 1-2 inches apart from each other onto the lined baking sheets.
- Bake until slightly golden and remove from heat. Top with flakey salt and let cool for 5-10 minutes.
- Serve warm or cool.
| Enjoy these delicious cookies with a cold glass of milk or with a caramel Brulee latte! |
QUESTIONS YOU MIGHT HAVE:
This recipe makes about 22-24 cookies when using a 2 Tbsp cookie scoop. You can make mini or larger cookies if preferred, just adjust the baking time. If you want less cookies, just half the recipe and make 12 cookies instead.
Yes, we highly recommend that you chill the cookie dough. Even if you use frozen raspberries, you want to still chill the cookie dough for at least 30 minutes.
I noticed that this happens more when you use frozen raspberries. The cookies turn blue because of the mix with the baking powder and wet raspberries. This is totally fine; they still will taste great!
Yes, you can use freeze dried raspberries instead!
Yes, swap the raspberries out for blueberries, blackberries, or strawberries. Be sure the fruit you are using is dry, extra moisture can ruin the dough mixture.
No! You can totally switch out the white chocolate for dark, semi-sweet, or milk chocolate chips.
Once cooled, store at room temp for 1-2 days or in the fridge for 3-4 days. Because of the fresh fruit, these cookies won’t last as long as classic cookies.
Yes, these cookies freeze great! Once the cookies are cooled, transfer them to a freezer safe bag or container and freeze for up to 3-4 months!
Yes, once the cookie dough is divided, roll into nicely shaped balls and lay it out on a parchment paper line plate or tray (whatever will fit in your freezer). Freeze until the dough is hard and transfer to a freezer safe bag and container and freeze for up to 4-5 months.
You do need to thaw the cookie dough! Just throw them in the oven and bake per instructions, adding 1-2 minutes to the bake time, keeping an eye on them to not over bake.
OTHER COOKIE RECIPES
Check out our other cookie recipes and follow us in our socials for our Christmas Cookie Series!
White Chocolate Raspberry Cookies
Ingredients
- 2 2/3 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter melted & cooled 2 sticks
- 2/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 1 1/2 white chocolate morsels
- 3/4 cup fresh raspberries or frozen
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
- In a separate large bowl, whisk together the cooled melted butter, granulated sugar, brown sugar, vanilla, and eggs until fully combined.
- Add the sifted dry ingredients to the wet ingredients, mixing with a spatula or spoon until the dough just begins to come together.
- Stir in the white chocolate chips until evenly distributed throughout the dough.
- Gently fold in the raspberries. Be careful to avoid overmixing at this stage, as raspberries are delicate and can break apart, turning the dough pink. The goal is to keep the raspberry halves intact as much as you can in the dough.
- Using a 2-tablespoon cookie scoop or spoon, portion the dough into about 22-24 scoops, placing them onto a lined baking sheet.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Once the dough has chilled, use your hands to roll each portion of dough into a ball. Place the dough balls about 1 ½ to 2 inches apart on the prepared baking sheets. This spacing allows the cookies to spread without touching during baking.
- Bake at 350°F for 10-12 minutes, or until the edges of the cookies are slightly golden. The centers should still look slightly soft, as they will continue to firm up while cooling.
- Remove the cookies from the oven and immediately sprinkle each with a pinch of flaky sea salt. This adds a lovely salty contrast to the sweet, rich cookies.
- Allow the cookies to cool on the baking sheet for 5-10 minutes.
- Serve the cookies warm or let them cool completely for a firmer texture.
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