These raspberry and white chocolate cookies are incredibly delicious and ready to eat in only 30 minutes! Made with fresh raspberries, they're sweet and tangy, soft and chewy with irresistible crispy edges. A must-try fun cookie recipe!
Why This Recipe Works
- They're absolutely delicious! The sweet and tangy raspberry flavor is a perfect match to the rich white chocolate chips. They go together incredibly well, resulting in soft and chewy cookies with nice crispy edges. Amazing served still a little warm or completely cooled down too. Yummm!
- While these white chocolate chips and raspberry cookies look impressive, they actually require minimal ingredients you most likely already have on hand. They also don't need any chill time, and are ready to enjoy in barely 30 minutes.
- These homemade cookies scream summertime, but they're also great for cookie bakes during the holiday season, or for Valentine's Day. While I personally prefer to use fresh raspberries for this recipe, it works with frozen and freeze-dried raspberries too when they're not in season.
How To Make Raspberry And White Chocolate Cookies
- At least 1 hour before you start making this recipe, take a stick of butter out of the fridge, and let it sit on the counter at room temperature so it has time to soften.
- Then, chop the raspberries roughly, either in half or quarters if they're big. If they're really small, keep them whole. Once they're chopped, I recommend placing them on a couple of paper towels which will absorb the extra juice. If the raspberries are very juicy, they could turn your cookies dark. This step is optional, but definitely recommended.
- Place the softened butter, brown and white sugar in your stand mixer bowl, or just a regular bowl if using a hand mixer, and beat on medium speed until the batter is fully incorporated which will take about 1 ½ minute.
- Add the cracked egg and vanilla extract and continue to beat the batter for another minute or until everything is well mixed.
- In a separate bowl, stir together the flour, baking soda and salt. Then slowly add it to the batter on the lowest speed until just incorporated, don't over mix.
- Fold in white chocolate chips, then delicately fold in the raspberries with a spatula, trying not to squish them too much.
- Bake the cookies for 10 to 12 minutes, let them sit on baking sheet to set for a few minutes, then transfer them to rack to cool down.
Roughly chop the raspberries and place them on paper towels.
Beat together softened butter, brown and white sugar.
Add egg and vanilla extract to batter and beat for another minute.
Slowly add flour, baking soda and salt and stir in until just incorporated.
Fold in the white chocolate chips.
Fold in the raspberries delicately.
Scoop cookies onto baking sheet and bake at 350℉ for 10 to 12 minutes.
Once baked, transfer cookies to metal rack to cool down.
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Tips And Frequently Asked Questions
- Chocolate chips: while I use white chocolate chips in this cookie recipe, alternatively you can chop a white chocolate bar into chunks instead. The bar will most likely melt more than the chocolate chips. If you want to, you can totally use semi-sweet or dark chocolate chips instead too.
- I use fresh raspberries as they're my favorite, but frozen raspberries would work too for these cookies. Freeze-dried raspberry pieces are also an option. Be very gentle when folding the berries into the batter with a spatula so they don't get squished too much. The juices could bleed over the batter which could create a dark colored cookie. But don't worry if you see black, it's absolutely normal and the cookies will be just as delicious.
- Cookie shape: if your cookies spread too much and look flat, you might have used too much baking soda. Make sure to measure it well. On the other hand if your cookies didn't spread enough, you might have used too much flour. To measure flour, you'll want to scoop it with a spoon into your measuring cup and then leveling the stop by scraping off the excess flour with a knife. *If you scoop out the flour with your measuring up directly in the bag, it most likely will be packed which will be too much flour for the recipe.*
- If you want to switch thing up, feel free to use the same base recipe with other berries like chopped up strawberries instead of raspberries.
- Don't over bake the cookies! 10 to 12 minutes is all they'll need so you get a nice chewy soft cookie. Once the edges are set and start getting a little darker but the middle of the cookie is still golden brown, they're ready. Let them sit for a few minutes on the hot baking sheet before transferring them to a cooling rack.
Raspberry and White Chocolate Cookies
- Start by roughly chopping raspberries in half or quarters. Then place them on paper towels to absorb any extra juice, and set aside.
- Preheat oven to 350℉.
- Add softened butter, brown sugar and white sugar to mixer mixing bowl, and mix together on medium speed until ingredients are fully combined, about 1 ½ minute.
- Once the mixture is fluffy, add vanilla extract and egg to bowl, and mix on medium-low speed until fully incorporated about 1 minute, pausing halfway to scrape down mixture from sides of bowl with spatula if necessary.
- Mix together all-purpose flour, baking soda and salt. Slowly add flour mixture to butter, sugar and egg mixture and stir in on lowest mixer setting until just incorporated and no flour is visible, about 15-20 seconds.
- Remove bowl from mixer, and add white chocolate chips. Gently fold them in batter with spatula.
- Add raspberries to mixture and very gently fold them in with spatula being careful not to squish them too much.
- Using a 2 tablespoon cookie scoop, make cookie dough balls and place on large baking sheet spaced 1 to 2 inch apart. Don't overcrowd baking sheet. This step will most likely need to be done in 2 batches. Refrigerate leftover cookie dough until 1st batch is cooked.
- Add baking sheet to oven and bake for 10 to 12 minutes or until cookies are set and cooked thru.
- Once cookies are cooked, removed from oven and let cookies sit for a couple of minutes before removing them with spatula and transferring them to cooling rack to cool down for at least 5 minutes before serving. Enjoy!
- Store leftovers in airtight container refrigerated for up to 2 days. Or freeze them for up to 3 months. Alternatively, you can scoop out the cookies, place the raw dough on a sheet in the freezer for 1 hour until hard, then transfer the frozen dough balls to an airtight container back in the freezer to bake later. Cookies will need 3 to 5 minutes of additional baking time when baked frozen out of the freezer.
- Make it Gluten Free: substitute all-purpose flour with all-purpose gluten free flour like King Arthur Measure for Measure. Make sure that the gluten free blend you use contains xanthan gum.
- Butter: to get softened butter, place stick on counter for at least 1 hour before using. If you're in a pinch, cut butter in pieces, then place into microwave-safe bowl and microwave in 5 seconds increments until butter is soft but not melted.