There’s something magical about the combination of tart raspberries and creamy white chocolate that makes these cookies absolutely irresistible. Each bite delivers a perfect balance of sweetness from the white chocolate chips and bright bursts of raspberry flavor that dance on your taste buds.
These Raspberry White Chocolate Cookies are a delightful twist on the classic chocolate chip cookie, bringing a touch of elegance and sophistication to your cookie jar. Whether you’re baking for a special occasion or simply treating yourself after a long day, these cookies are guaranteed to bring smiles all around.
Why You’ll Love This
- Simple to make with basic pantry ingredients plus fresh or frozen raspberries
- Perfect balance of sweet white chocolate and tart raspberry in every bite
- Soft and chewy texture with slightly crisp edges
- Impressive enough for guests but easy enough for weeknight baking
- Freezes beautifully for make-ahead treats
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- 3/4 cup brown sugar, packed (light or dark)
- 3/4 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 cup frozen raspberries, slightly thawed
- 3/4 cup white chocolate chips, plus more for topping
Instructions
- Melt the butter in the microwave and let it cool for 10 minutes before using. At the same time, take the frozen raspberries out of the freezer to begin thawing slightly.
- Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- In a mixing bowl, sift the flour. Add baking powder, baking soda, and salt, then whisk to combine.
- In a separate, larger bowl, mix the melted butter, brown sugar, and white granulated sugar until combined. Add vanilla extract, egg, and egg yolk, and mix until smooth.
- Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold everything together until just combined.
- Gently fold in the slightly thawed frozen raspberries and white chocolate chips until evenly distributed throughout the dough.
- Use a large cookie scoop to portion out 3-ounce cookie dough balls. Place 6 cookies per baking sheet, leaving plenty of room for spreading. Bake for 13-15 minutes, or until the edges are light golden brown.
- While the cookies are still warm, press additional white chocolate chips into the tops. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Tips & Variations
- If using frozen raspberries, do not thaw them first—add them frozen to prevent excessive bleeding into the dough.
- For a citrusy twist, add 1 tablespoon of lemon or orange zest to the dough.
- Try dark chocolate chips instead of white chocolate for a different flavor profile.
- For extra texture, add 1/2 cup of chopped macadamia nuts or sliced almonds.
- Chill the dough for 30 minutes before baking if you want thicker, chewier cookies.
- For a more uniform appearance, reserve some white chocolate chips to press into the tops of the cookies before baking.
Serving Suggestions
These Raspberry White Chocolate Cookies are delicious on their own, but they’re truly divine when served slightly warm with a scoop of vanilla ice cream on the side. The contrast between the warm cookie and cold ice cream creates a heavenly dessert experience.
For a lovely afternoon treat, pair these cookies with a cup of Earl Grey tea or a creamy latte. The fruity notes in the tea complement the raspberry flavor beautifully.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze baked cookies for up to 3 months.
- The cookie dough can be frozen in balls for up to 3 months—just add 1-2 minutes to the baking time when baking from frozen.
- Cookies are done when the edges are golden but the centers still look slightly underbaked—they’ll continue cooking as they cool.
FAQs
Can I use dried raspberries instead of fresh?
Yes, you can substitute 3/4 cup of dried raspberries. They won’t provide the same juicy bursts of flavor but will still be delicious.
Why did my raspberries make the dough too wet?
This can happen with very juicy berries. Try patting them dry with paper towels before adding to the dough, or use frozen raspberries without thawing.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.
How do I prevent the white chocolate from burning?
If your white chocolate chips are browning too quickly, try folding them into the dough last and pushing any exposed chips slightly into the dough before baking.
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