White Chocolate Raspberry Cookies
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Bursting with white chocolate chips and pops of raspberry, these White Chocolate Raspberry Cookies are equal parts fruity and indulgent. They bake up golden on the edges and soft in the center. Just the way I like them!
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Every time I make these cookies, I have to give myself a little pat on the back because they are just so darn delicious! They are the perfect bakery-style cookie when you are looking for something special to whip up in the kitchen.
Why I love this recipe
These cookies have become a go-to in my kitchen. I love how the white chocolate melts into the dough, and those little bursts of raspberry keep every bite interesting. Plus, they make my whole kitchen smell like a bakery and that alone is reason enough for me to keep making them.
Ingredients
- all-purpose flour
- baking soda
- butter
- white sugar
- brown sugar
- egg
- vanilla extract
- white chocolate
- white chocolate chips
- fresh raspberries
Extra raspberries? Try my Raspberry Poke Cake or Smashed Berry Toast recipes too!
Step by step
- In a large mixing bowl, stir together the melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Whisk until the mixture is smooth and fully blended.
- Add the flour, baking soda, chopped white chocolate, and half of the white chocolate chips. Use a spatula to stir everything together until a soft dough forms.
- Carefully mix in the fresh raspberries, allowing some to break apart slightly so their juice can blend into the dough.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least an hour. For best texture and flavor, chill overnight.
- Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper. Use a #20 cookie scoop (or measure 3 tablespoons per cookie) to portion out dough balls, spacing them apart on the baking sheet.
- Press the remaining white chocolate chips onto the tops of each cookie dough ball.
- Bake the cookies for 10 minutes. If they spread too much, gently reshape them using the back of a spoon.
- Return to the oven for another 3 minutes, just until the edges are lightly golden and the centers are still soft.
- Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Best Results
- If fresh raspberries are unavailable, frozen ones work too! Just add them directly to the dough without thawing to prevent excess moisture.
- Be gentle with the berries: Raspberries are fragile and can release too much juice if stirred too much, which makes the dough overly soft. Use a spatula to gently fold them in.
- Chill scooped dough before baking: For cookies with a thicker and more defined texture, pop the dough balls in the freezer for 15–20 minutes before they go into the oven.
- Let cookies rest on the baking tray: Fresh from the oven, the cookies will be very soft. Let them sit on the tray for at least 5 minutes before moving them to a cooling rack.
- Shape with a metal ring: To make the cookies nice and round, use a metal ring to swirl around each one as soon as they come out of the oven.
Variation
These cookies are super adaptable. Try swapping the white chocolate for dark or milk if you want something less sweet. I’ve even used freeze-dried raspberries in a pinch, and they gave the cookies a unique bite. If you want some crunch, toss in a few macadamia nuts or pistachios.
Storage
These cookies stay fresh for 3 – 4 days if you keep them in a closed container. I like to sneak a piece of bread in there as it keeps them soft. You can freeze the extras too, either the dough or already baked.
If you try this recipe please comment and rate it below, I love hearing from you!
White Chocolate Raspberry Cookies
- Total Time: 1 hour and 28 minutes
- Yield: 15 cookies 1x
Description
Bursting with white chocolate chips and pops of raspberry, these White Chocolate Raspberry Cookies are equal parts fruity and indulgent. They bake up golden on the edges and soft in the center. Just the way I like them!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) melted butter
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped white chocolate
- 1/2 cup white chocolate chips, reserve half for topping
- 1/2 cup fresh raspberries
Instructions
- In a large mixing bowl, stir together the melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Whisk until the mixture is smooth and fully blended.
- Add the flour, baking soda, chopped white chocolate, and half of the white chocolate chips. Use a spatula to stir everything together until a soft dough forms.
- Carefully mix in the fresh raspberries, allowing some to break apart slightly so their juice can blend into the dough.
- Cover the bowl with plastic wrap and refrigerate for at least an hour. Chill overnight for the best texture and flavor.
- Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper. Use a #20 cookie scoop to portion out dough balls, spacing them apart on the baking sheet.
- Press the remaining white chocolate chips onto the tops of each cookie dough ball.
- Bake the cookies for 10 minutes. If they spread too much, gently reshape them using a round cutter or the back of a spoon.
- Return to the oven for another 3 minutes, just until the edges are lightly golden and the centers are still soft.
- Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 13 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 230
- Sugar: 15.7 g
- Sodium: 59.7 mg
- Fat: 13.3 g
- Carbohydrates: 25.6 g
- Fiber: 0.6 g
- Protein: 2.5 g
- Cholesterol: 39.2 mg
