Introduction
These Raspberry White Chocolate Cookies are soft, chewy, and loaded with bursts of juicy raspberries and creamy white chocolate. The sweet and tart combination makes them irresistibly delicious and perfect for holidays, special occasions, or a cozy treat at home.
The buttery dough, combined with fresh raspberries and rich white chocolate, creates a delicate balance of flavors—sweet, slightly tart, and incredibly indulgent. Whether you share them with loved ones or keep them all to yourself, these cookies are pure bliss in every bite.
-Ingredients
For the Cookies:
1 cup unsalted butter (softened)
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup fresh or frozen raspberries (gently patted dry)
-Instructions
Step 1: Prepare the Dough
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs and vanilla extract, mixing until well incorporated.
Step 2: Mix the Dry Ingredients
1. In a separate bowl, whisk together flour, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture, mixing until combined.
Step 3: Fold in the White Chocolate & Raspberries
1. Gently fold in the white chocolate chips.
2. Carefully fold in the raspberries, being careful not to overmix (this prevents them from breaking and turning the dough pink).
Step 4: Scoop & Bake
1. Use a cookie scoop to drop dough onto the prepared baking sheet, spacing them 2 inches apart.
2. Bake for 10–12 minutes, or until the edges are lightly golden.
3. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-Tips for the Best Raspberry White Chocolate Cookies
Use fresh raspberries if possible—if using frozen, do not thaw them before adding to the dough.
Pat the raspberries dry before adding them to prevent excess moisture.
Chill the dough for 30 minutes before baking for thicker cookies.
Gently fold in the raspberries to keep them from breaking apart too much.
-Variations to Try
1. Dark Chocolate Raspberry Cookies
Swap white chocolate chips for dark chocolate for a rich, intense flavor.
2. Lemon Raspberry Cookies
Add 1 tablespoon of lemon zest for a refreshing citrus twist.
3. Almond Raspberry Cookies
Add ½ teaspoon almond extract for a nutty depth of flavor.
4. Raspberry Macadamia Nut Cookies
Stir in ½ cup chopped macadamia nuts for extra crunch.
-Serving Suggestions
These Raspberry White Chocolate Cookies pair beautifully with:
A cup of tea or coffee for a cozy afternoon treat.
Vanilla or raspberry ice cream for a decadent dessert.
A glass of cold milk for a classic cookie experience.
-Storage & Make-Ahead Tips
Store in an airtight container at room temperature for up to 3 days.
Refrigerate the dough for up to 2 days before baking.
Freeze the cookie dough in pre-portioned balls for up to 3 months—bake straight from the freezer.
-Final Thoughts
These Raspberry White Chocolate Cookies are the perfect balance of sweet, fruity, and creamy flavors. Whether you’re making them for a celebration, a thoughtful gift, or just to treat yourself, they are guaranteed to impress.
Try this easy, bakery-style cookie recipe today and enjoy a bite of pure bliss!