These Raspberry White Chocolate Cookies are a dreamy fusion of tart berries and creamy sweetness, wrapped in a soft, chewy cookie with golden edges. The juicy bursts of raspberry contrast beautifully with the smooth richness of white chocolate, creating a flavor profile that’s both elegant and comforting. Whether you’re baking for a special occasion, a cozy afternoon treat, or just because you deserve something delicious, these cookies are a showstopper. They’re easy to make, visually stunning, and taste like something straight from a boutique bakery.
Ingredients:
Dry ingredients:
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
Wet ingredients:
- ¾ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- ½ tablespoon vanilla extract
Mix-ins:
- ½ cup white chocolate chips or chunks
- ½ cup fresh or frozen raspberries (do not thaw if frozen)
Instructions:
- Preheat and prep:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking. - Mix dry ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. This step ensures the leavening agents are evenly distributed throughout the dough. - Cream butter and sugars:
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. This step is key for creating a tender, chewy texture. - Add egg and vanilla:
Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed. - Combine wet and dry:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing, which can lead to tough cookies. - Fold in white chocolate:
Gently fold in the white chocolate chips or chunks. If you’re using a chopped white chocolate bar, you’ll get a lovely mix of creamy pockets and crisp edges. - Add raspberries carefully:
Gently fold in the raspberries. If using fresh, be extra gentle to avoid crushing them. If using frozen, add them straight from the freezer to minimize bleeding into the dough. A few streaks of pink are beautiful, but too much can make the dough soggy. - Scoop and shape:
Use a cookie scoop or tablespoon to portion out 1.5-tablespoon-sized balls of dough. Place them on the prepared baking sheets, spacing them about 3 inches apart. If desired, press a few extra chocolate chips or raspberry pieces on top for a bakery-style look. - Bake:
Bake one sheet at a time for 9–11 minutes, or until the edges are lightly golden and the centers look just set. The cookies will continue to cook slightly as they cool. - Cool:
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. This helps them firm up without overbaking.
Tips & Variations:
- Freeze-dried raspberries can be used for a more intense berry flavor and less moisture.
- Add lemon zest to the dough for a citrusy brightness that complements the raspberries.
- Chill the dough for 30 minutes if you want thicker cookies with less spread.
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
These cookies are a celebration of contrast—sweet and tart, soft and crisp, rustic and refined. If you’re feeling adventurous, we could even turn this into a cookie sandwich with raspberry cream filling. Want to give that a try next?