Raspberry White Chocolate Cookies are a delightful fusion of tart, juicy raspberries and creamy, sweet white chocolate nestled in a soft, buttery cookie base. These cookies strike a perfect balance between richness and brightness—each bite bursting with pockets of melted white chocolate and tangy raspberry swirls. Whether you’re baking for a special occasion or simply craving something extraordinary, these cookies deliver bakery-style decadence with a homemade touch. The dough is easy to prepare and can be made with fresh or freeze-dried raspberries, making them a year-round treat.
Ingredients:
For the Cookie Dough:
- 2 ¼ cups (280g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 tsp pure vanilla extract
- 1 cup (170g) white chocolate chips or chunks
- ¾ cup (15g) freeze-dried raspberries or 1 cup fresh raspberries (see tips below)
Instructions:
1. Prep the Ingredients
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If using freeze-dried raspberries, gently crush them into smaller pieces. If using fresh raspberries, pat them dry and freeze them for 15–20 minutes to prevent excess moisture.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream the Butter and Sugars
In a large mixing bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla
Add the egg and egg yolk one at a time, beating well after each addition. Stir in the vanilla extract. The extra yolk adds richness and helps create a chewy texture.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix—stop as soon as no streaks of flour remain.
6. Fold in the Goodies
Using a spatula or wooden spoon, gently fold in the white chocolate chips and raspberries. If using freeze-dried raspberries, fold them in gently to avoid crushing them too much. If using fresh raspberries, fold carefully to create beautiful pink swirls without breaking them down completely.
7. Scoop and Chill
Scoop the dough into 2-tablespoon portions and place them on the prepared baking sheets, spacing them about 2 inches apart. For best results, chill the dough balls in the fridge for 20–30 minutes before baking. This helps prevent spreading and intensifies the flavor.
8. Bake
Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers look just set. They will continue to cook slightly on the baking sheet after removal. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Tips for Success:
- Freeze-dried raspberries are ideal for a chewy texture and vibrant color without adding moisture. They also hold their shape better during baking.
- If using fresh raspberries, freeze them briefly and fold them in gently to avoid turning the dough too wet or mushy.
- For a gourmet touch, sprinkle a pinch of flaky sea salt on top of the cookies before baking.
- These cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.
Serving Ideas:
- Serve warm with a glass of cold milk or a raspberry white mocha.
- Sandwich a scoop of vanilla bean ice cream between two cookies for a dreamy dessert.
- Gift them in a pretty box lined with parchment for birthdays, holidays, or thank-you treats.
Would you like a variation with lemon zest, almond extract, or even a drizzle of raspberry glaze on top? I’d love to help you customize it!