Raspberry White Chocolate Cookies Recipe
Introduction
These Raspberry White Chocolate Cookies combine tart raspberries with sweet, creamy white chocolate for a delightful treat. Soft, chewy, and bursting with flavor, they are perfect for a cozy snack or sharing with friends.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar
- 1/4 cup white sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup frozen raspberries, slightly thawed
- 1 cup white chocolate chips (preferably good quality like Ghirardelli)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2: Melt the butter in the microwave and let it cool slightly. At this time, also pull the frozen raspberries out to thaw slightly.
- Step 3: In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- Step 4: In a large bowl, whisk the melted butter, brown sugar, and white sugar until combined. Add vanilla extract, the whole egg, and egg yolk; whisk again until smooth.
- Step 5: Fold the dry flour mixture into the wet ingredients using a rubber spatula. Then gently fold in the thawed raspberries and white chocolate chips.
- Step 6: Using a large cookie scoop, portion out 3-ounce balls of dough. Place six dough balls on each prepared baking sheet, spacing them evenly.
- Step 7: Bake for 13 to 15 minutes, until the edges turn lightly golden brown.
- Step 8: Allow the cookies to rest on the hot baking sheets for 5 minutes to finish baking, then transfer them to a wire rack to cool completely.
Tips & Variations
- Use high-quality white chocolate chips to enhance the flavor and texture.
- Thaw frozen raspberries briefly before adding to prevent excess moisture in the dough.
- For extra tartness, add a teaspoon of lemon zest to the dough.
- Substitute raspberries with fresh if preferred, but reduce any added liquids in the recipe slightly.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag or container for up to 2 months. To reheat, warm briefly in a microwave or oven until soft and tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work well but may add more moisture to the dough. You might want to slightly reduce any additional liquid in the recipe and gently pat the berries dry before mixing.
Do I need a mixer to prepare the dough?
No, this recipe doesn’t require a stand mixer or electric mixer. All mixing can be done easily with a whisk and a rubber spatula by hand.
PrintRaspberry White Chocolate Cookies Recipe
Delight in these bakery-style Raspberry White Chocolate Cookies, featuring a perfect balance of tart raspberries and creamy white chocolate chips. Soft, slightly chewy, and loaded with bursts of fruity flavor, these cookies are easy to make at home with simple ingredients and no electric mixer required. Ideal for a sweet treat that feels homemade and indulgent.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 large egg yolk
Add-ins
- 1 cup frozen raspberries, slightly thawed
- 1 cup white chocolate chips (use good quality like Ghirardelli)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent cookies from sticking and for easy cleanup.
- Melt the Butter: Melt the unsalted butter in the microwave and then let it cool slightly to room temperature to avoid affecting the dough texture. Meanwhile, pull the frozen raspberries out of the freezer to thaw slightly.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures a uniform and light texture in the cookies.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and white sugar until well combined. Add in the pure vanilla extract, one whole egg, and one egg yolk. Whisk again until the mixture is smooth. No stand mixer needed!
- Combine Mixtures: Gradually fold the dry flour mixture into the wet ingredients using a rubber spatula. Then gently fold in the slightly thawed frozen raspberries and white chocolate chips, being careful to keep the raspberries as intact as possible.
- Scoop the Dough: Using a large cookie scoop, portion out approximately 3 ounces of dough per cookie. Place six dough balls evenly spaced on each prepared baking sheet to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 13 to 15 minutes or until the edges are lightly golden brown and the centers are set.
- Cool the Cookies: Let the cookies rest on the hot baking sheets for 5 minutes after removing from the oven, allowing them to continue cooking and firm up. Then transfer them to a cooling rack to cool completely.
Notes
- Melted butter should be slightly cooled before mixing to prevent altering the cookie dough texture.
- Use light brown sugar for optimal moisture and flavor balance.
- Reducing one egg to an egg yolk helps balance the extra moisture from the raspberries.
- Thaw frozen raspberries slightly before baking to reduce excess moisture in your cookies.
- Use high-quality white chocolate chips for the best flavor and melt quality.
- Cookies will be soft in the center and may appear slightly underbaked when first removed; they firm up as they cool.
Keywords: Raspberry white chocolate cookies, berry cookies, bakery style cookies, soft cookies, white chocolate recipes
