Name: Raspberry and White Chocolate Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened); 1/2 cup granulated sugar; 1/2 cup light brown sugar (packed); 1 large egg; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup white chocolate chips; 3/4 cup fresh or freeze-dried raspberries

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If you’re searching for that perfect sweet treat that’s both nostalgic and a little bit special, Raspberry and White Chocolate Cookies will completely steal your heart. Imagine soft, chewy centers with crispy golden edges, bursts of tart raspberry, and little pools of creamy white chocolate all mingling together in every bite. These cookies are as pretty as they are delicious, and they’re a joy to bring out for gatherings, afternoon snacks, or any time you want to add a touch of gourmet flair to your dessert routine. Get ready to fall in love with Raspberry and White Chocolate Cookies!

Raspberry and White Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

One of the many treasures of Raspberry and White Chocolate Cookies is how straightforward the ingredient list is. Each one serves an important role, contributing to texture, flavor, or even the pop of color that makes these cookies feel so festive and irresistible.

Unsalted butter (1/2 cup, softened): Essential for those soft, chewy centers and adds rich flavor throughout.
Granulated sugar (1/2 cup): Provides sweetness and helps achieve crisp edges.
Light brown sugar (1/2 cup, packed): Adds a subtle molasses depth and chewiness you’ll love.
Large egg (1): Binds everything together for that classic cookie texture.
Vanilla extract (1 teaspoon): Rounds out all the flavors, enhancing both raspberry and chocolate.
All-purpose flour (1 3/4 cups): The structural foundation for tender, yet sturdy cookies.
Baking soda (1/2 teaspoon): Gives just the right lift to keep cookies soft instead of cakey.
Salt (1/4 teaspoon): Makes all the sweet flavors pop—don’t skip it!
White chocolate chips (3/4 cup): For creamy, melty pockets in every bite.
Fresh or freeze-dried raspberries (3/4 cup): Provides those eye-catching pops of tartness and gorgeous color.

How to Make Raspberry and White Chocolate Cookies

Step 1: Prepare Your Baking Sheets

Preheat your oven to 350°F and line two baking sheets with parchment paper. This step is key for even baking and helps your cookies release without sticking, so you get perfect edges every time.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter together with both sugars until everything looks light, fluffy, and pale. This is what sets up that wonderful chewy texture in the cookies, so don’t rush it—the more air you incorporate, the better.

Step 3: Add Egg and Vanilla

Crack in your egg and pour in the vanilla extract, continuing to beat until the mixture is smooth and slightly glossy. This really brings the dough together and gives it a richer, more complex flavor.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these separately means everything is evenly distributed, so your cookies rise evenly and taste balanced in every bite.

Step 5: Mix Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, blending only until just combined. Over-mixing at this stage can make the cookies tough, so stop as soon as no streaks of flour remain.

Step 6: Fold in the White Chocolate and Raspberries

Gently fold in the white chocolate chips and raspberries. If you’re using fresh raspberries, handle with care to prevent the dough from turning pink—unless you want that intriguing marbled look! Freeze-dried raspberries keep everything neat and add a more intense burst of berry flavor.

Step 7: Shape and Bake the Cookies

Scoop out tablespoon-sized rounds of dough and space them about 2 inches apart on your prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. Let them cool for five minutes on the tray before transferring to a wire rack for the ultimate chewy bite.

How to Serve Raspberry and White Chocolate Cookies

Garnishes

For a bakery-style flourish, try a light dusting of powdered sugar or a few extra white chocolate chips pressed on top just before baking. If you’re in the mood for something decadent, a drizzle of melted white chocolate after baking also looks and tastes amazing.

Side Dishes

Nothing pairs better with Raspberry and White Chocolate Cookies than a cold glass of milk—classic for a reason! They’re also lovely served with fresh berries, a dollop of whipped cream, or even next to a scoop of vanilla or raspberry ice cream for an over-the-top dessert plate.

Creative Ways to Present

Stack your cookies artfully on a vintage cake stand for an eye-catching centerpiece at brunch or a tea party. For holiday gifting, tuck them into cellophane bags tied with ribbon, or get playful and sandwich a bit of vanilla ice cream between two cookies for homemade ice cream sandwiches that will wow kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Once your Raspberry and White Chocolate Cookies are completely cool, store them in an airtight container at room temperature. They’ll stay soft and fresh for up to three days—if they last that long! Pop a slice of bread in with them to help retain moisture if needed.

Freezing

Want to enjoy fresh cookies anytime? Freeze the baked cookies in a single layer until solid, then transfer to a freezer-safe bag for up to 2 months. Alternatively, portion out the dough and freeze the unbaked balls—just bake from frozen and add a minute or two to the time.

Reheating

Craving that just-baked warmth? A quick 5–10 seconds in the microwave will bring your Raspberry and White Chocolate Cookies right back to soft and gooey. If you prefer using the oven, a couple of minutes at 300°F does the trick without drying them out.

FAQs

Can I use frozen raspberries instead of fresh or freeze-dried?

Frozen raspberries can work, but they tend to add more moisture to the dough, which can make the cookies spread more and become softer. If you use them, don’t thaw before adding, and consider chilling the dough for 30 minutes before baking to help the cookies hold their shape.

What makes freeze-dried raspberries preferable?

Freeze-dried raspberries retain their vibrant flavor and color without releasing water into the dough. This keeps the cookies chewy, prevents sogginess, and gives more concentrated bursts of raspberry in every bite.

Do I need to use parchment paper on my baking sheets?

Parchment paper helps prevent sticking, promotes even browning, and makes cleanup a breeze. If you don’t have it, a silicone baking mat is a great alternative, but avoid baking directly on the metal as cookies may over-brown on the bottoms.

Can the dough be made ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 48 hours. Let it soften at room temperature for about 15 minutes before scooping and baking—this enhances the flavors even more.

Is it possible to make these cookies gluten-free?

Definitely. Substitute your favorite gluten-free all-purpose flour blend in a 1-to-1 ratio, and you’ll get the same lovely taste and texture. Just make sure your other ingredients are certified gluten-free as needed.

Final Thoughts

If you’re ready for a cookie that’s bursting with both beauty and flavor, Raspberry and White Chocolate Cookies are it! There’s nothing quite like the blend of tart fruit and creamy white chocolate, and the gorgeous color makes them a standout on any table. I hope you’ll whip up a batch soon and share these with people you love—they never fail to spread a little extra joy!

Raspberry and White Chocolate Cookies Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of sweet white chocolate and tangy raspberries with these soft and chewy Raspberry and White Chocolate Cookies. Perfect for any occasion, these fruity cookies are sure to be a hit!

Ingredients

Scale

Cookie Dough:

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Additional Mix-ins:

3/4 cup white chocolate chips
3/4 cup fresh or freeze-dried raspberries

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Instructions

Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla: Beat in the egg and vanilla extract until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined.
Add mix-ins: Gently fold in the white chocolate chips and raspberries.
Scoop and bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets and bake for 10–12 minutes until lightly golden.
Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.