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White Chocolate Raspberry Cookies Recipe

WHITE CHOCOLATE RASPBERRY COOKIES

The White Chocolate Raspberry Cookies, bursting with fresh raspberries and creamy white chocolate. This easy-to-follow recipe creates bakery-style cookies with the perfect balance of sweetness and tartness!
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling Time 1 hour
Course Breakfast
Cuisine American
Servings 15 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

  1. Avoid overmixing after adding the raspberries: Raspberries are
delicate, and overmixing can release too much juice, making the dough
too wet. Gently fold them in with a spatula.
2. Freeze the dough balls before baking: For thicker cookies with a better
texture, freeze the scooped dough for 15-20 minutes before baking.
3. Use frozen raspberries if needed: If fresh raspberries are unavailable,
frozen ones work too! Just add them directly to the dough without
thawing to prevent excess moisture.
4. Experiment with different chocolates: use dark or milk chocolate for
an interesting contrast.
5. Let the cookies cool on the baking sheet: Don’t move them right away!
Let the cookies sit on the baking sheet for at least 5 minutes before
transferring to a wire rack.
6. Use a metal ring for perfect shapes: Right after taking them out of the
oven, place a metal ring around each cookie and swirl it in circles to
create a rounder shape.
7. Store properly to keep them fresh: Keep the cookies in an airtight
container at room temperature for 3-4 days. To maintain freshness,
place a small piece of bread inside the container.