Description
Looking for the perfect blend of sweet and tart in a cookie? These White Chocolate Raspberry Cookies are everything you need: soft, chewy, buttery, and bursting with juicy raspberries and creamy white chocolate chips.
Ingredients
Pantry Essentials
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar (light or dark)
½ cup granulated sugar
Moisture & Binding
1 cup unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
Key Flavor Boosters
1 ¼ cups white chocolate chips or chopped white chocolate
¾–1 cup fresh or freeze-dried raspberries
Optional Add-Ins
1 teaspoon lemon zest (for a citrusy note)
¼ teaspoon almond extract (for nutty depth)
Instructions
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
In another large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with the brown sugar and granulated sugar for 2–3 minutes until light and fluffy.
Add eggs one at a time, beating after each. Stir in the vanilla extract (and almond extract, if using).
Gradually add the dry ingredients to the wet mixture in 2–3 batches, mixing on low. Mix until just combined—do not overmix.
Using a spatula, gently fold in the white chocolate and raspberries. If using fresh raspberries, freeze them for 10 minutes first and pat them dry to prevent sogginess.
Cover and refrigerate the dough for at least 1 hour. This helps reduce spreading and intensifies the flavor and chewiness.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into 1.5-inch balls and place 2 inches apart.
Bake for 10–12 minutes or until edges are lightly golden and centers still soft.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
Nutrition
- Calories: 185–200
- Sugar: 16–18g
- Sodium: 85–95mg
- Fat: 9–10g
- Carbohydrates: 26–28g
- Fiber: 0.5–1g
- Protein: 2g
- Cholesterol: 25–30mg