White Chocolate Raspberry Cookies are the perfect combination of sweet, creamy white chocolate and tart raspberries, creating a soft, chewy, and indulgent treat. Whether you’re baking them for a special occasion or just a cozy afternoon snack, these cookies are sure to be a hit.
Jump to RecipeThe juicy bursts of raspberry flavor and melty white chocolate make them an irresistible delight.
PRO TIPS for the Best White Chocolate Raspberry Cookies
- Chill the Dough: Refrigerating the dough helps develop flavor and ensures thicker, chewier cookies.
- Use Fresh or Frozen Raspberries Carefully: If using frozen raspberries, don’t thaw them before adding to the dough to prevent excess moisture.
- Avoid Overmixing: Gently fold in the raspberries to prevent the dough from becoming too wet.
- Shape for Perfection: Use a round cookie cutter or spoon to reshape the cookies immediately after baking.
- Reserve Some Chocolate for Topping: This creates a beautiful and professional-looking finish.
Personalizing the Recipe
- Swap white chocolate for dark or milk chocolate for a different flavor profile.
- Add a touch of lemon zest to enhance the brightness of the raspberries.
- Stir in chopped nuts, like macadamias or almonds, for a crunchy texture.
Ingredients
- All-Purpose Flour – Provides structure to the cookies.
- Baking Soda – Ensures a soft and chewy texture.
- Melted Butter – Adds richness and depth of flavor.
- White Sugar & 1/3 cup Brown Sugar – A combination that gives the cookies moisture and a slight caramel flavor.
- Egg – Binds the ingredients and contributes to a soft texture.
- Vanilla Extract – Enhances the overall flavor profile.
- Chopped White Chocolate – Adds pockets of sweetness.
- White Chocolate Chips (Reserve Half for Topping) – Melts into the dough for extra flavor.
- Fresh Raspberries – Adds a tart, fruity contrast to the sweetness.
How to make WHITE CHOCOLATE RASPBERRY COOKIES
Prepare the Dough: In a large bowl, mix the melted butter with white sugar, brown sugar, egg, and vanilla extract. Whisk until fully combined.
Add Dry Ingredients: Stir in the flour and baking soda, followed by the chopped white chocolate and half of the white chocolate chips. Mix until just combined.
Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to overmix to avoid releasing too much juice.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for better texture and flavor.
Preheat & Shape: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Use a #20 cookie scoop to form dough balls and place them on the baking sheet with space between them.
Decorate & Bake: Top each cookie with reserved white chocolate chips. Bake for 10 minutes, then use a spoon or cookie ring to reshape the cookies if needed. Bake for an additional 3 minutes until the edges are lightly golden and the center is set.
Cool & Serve: Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Different Methods of Cooking
- Traditional Oven Baking: This is the best method to achieve a balanced, chewy texture.
- Convection Oven: If using a convection oven, reduce the baking time by 1-2 minutes as the fan circulates heat more efficiently.
- Air Fryer: For a crispier texture, small batches can be baked at 320°F (160°C) for about 8-10 minutes.
Different Methods of Serving
- Serve warm with a glass of cold milk or hot coffee.
- Crumble over ice cream for a decadent dessert.
- Use as a base for ice cream sandwiches by placing a scoop of vanilla ice cream between two cookies.
- Drizzle with melted white chocolate for an extra indulgent touch.
How to Store Leftovers
- At Room Temperature: Store in an airtight container for 3-4 days. To maintain freshness, add a small piece of bread inside the container.
- Refrigeration: Store in the fridge for up to a week if you prefer a chewier texture.
- Freezing: Freeze unbaked dough balls for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.
- Reheating: Warm cookies in the microwave for 10-15 seconds to restore softness.
WHITE CHOCOLATE RASPBERRY COOKIES: FAQs
Can I use frozen raspberries? Yes! Add them directly to the dough without thawing to prevent excess moisture.
Why do I need to chill the dough? Chilling prevents excessive spreading and results in chewier cookies.
Can I use other types of chocolate? Absolutely! Dark or milk chocolate can replace white chocolate for a unique twist.
How do I keep my cookies from spreading too much? Chilling the dough and freezing the scooped dough before baking helps maintain their shape.
What if I don’t have a cookie scoop? Use a spoon to portion out the dough and roll into balls for even baking.
WHITE CHOCOLATE RASPBERRY COOKIES
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup 1 1/2 sticks melted butter
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped white chocolate
- 1/2 cup white chocolate chips reserve half for topping
- 1/2 cup fresh raspberries
Instructions
- Mix butter, white sugar, brown sugar, egg, and vanilla extract until smooth.
- Stir in flour and baking soda, then fold in chopped white chocolate and half of the white chocolate chips.
- Gently fold in fresh raspberries.
- Chill dough for at least 1 hour.
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, leaving space between cookies.
- Top with reserved white chocolate chips and bake for 10 minutes.
- Adjust cookie shape and bake for 3 more minutes until golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Avoid overmixing after adding the raspberries: Raspberries are
Enjoy these White Chocolate Raspberry Cookies for a delicious, bakery-style treat made right at home!
About the Author
I am Seun, and I love to share my first-hand experience using multiple air fryers. Stick around for yummy delicacies made from the air fryer and many amazing tips on using your newfound Kitchen appliance – the air fryer!
