Indulge in the perfect blend of sweet and tangy with these raspberry white chocolate cookies! Bursting with vibrant raspberry flavor and studded with creamy white chocolate chunks, these cookies are a delightful treat that will brighten any occasion.
Each bite combines the juicy tartness of raspberries with the luscious sweetness of white chocolate, all wrapped up in a soft and chewy cookie base. The colors alone—pops of ruby red against creamy white—make these cookies as visually stunning as they are delicious.
What makes these cookies special? The balance of flavors and textures creates a cookie that feels both indulgent and refreshing. Plus, they’re perfect for everything from afternoon tea to holiday cookie swaps or simply treating yourself.
Pro tip: Chill the dough for an extra-chewy texture and to keep those vibrant raspberries perfectly intact. Let’s bake a batch of these irresistible gems!
Raspberry White Chocolate Cookies
Equipment
- Parchment paper
- Mixing bowls
- Baking sheet
- Electric mixer
- Cookie Scoop
Ingredients
- 1 large egg + 1 large egg yolk
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 2 tsp vanilla extract
- ½ cup frozen raspberries
- ¾ tsp baking soda
- ¾ cup unsalted butter, melted
- ½ tsp salt
- ¼ cup granulated sugar
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix melted butter, brown sugar, and granulated sugar in a large bowl.
- Add egg, egg yolk, and vanilla, mixing well.
- Combine flour, salt, and baking soda in a separate bowl, then gradually add to wet ingredients until just mixed.
- Fold in white chocolate and frozen raspberries gently to avoid overmixing.
- Quickly scoop 1-ounce dough balls and arrange them 2 inches apart on the baking sheet.
- Bake for 12 minutes until edges are golden and centers puff slightly.
- Cool on the sheet briefly before transferring to a wire rack.
Notes
- Work quickly with frozen raspberries to prevent excess moisture in the dough.
Nutrition Facts:
| Calories | 165kcal |
| Total Fat | 8g |
| Carbohydrates | 21g |
| Protein | 2g |
What To Avoid While Making Raspberry White Chocolate Cookies?
- Using Fresh Raspberries: Fresh raspberries are too delicate and can make the dough excessively soft. Stick with frozen raspberries for better structure.
- Crowding the Baking Sheet: Placing the cookies too close together can cause them to spread into each other. Maintain at least 2 inches of space between dough balls.
- Skipping Proper Measuring: Incorrectly measuring ingredients, especially flour and butter, can impact the texture. Use a scale or spoon-and-level method for accuracy.