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Ultimate Soft and Chewy White Chocolate Raspberry Cookies

A close-up stack of freshly baked white chocolate raspberry cookies showing melted white chocolate chips and bits of red raspberry.
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Make these soft and chewy white chocolate raspberry cookies that perfectly balance the tartness of fresh raspberries with creamy white chocolate. This recipe delivers a bakery-style treat that is easy to make at home.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips or chunks
  • 1 cup fresh or frozen raspberries (do not thaw if frozen)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips and the raspberries using a spatula. If using fresh raspberries, gently press them slightly to break a few open to release flavor. If using frozen, mix them in quickly.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a bakery style look, press a few extra white chocolate chunks onto the tops of the dough balls.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best tart and sweet dessert balance, use high-quality white chocolate.
  • If your dough seems too soft, chill it for 15 minutes before scooping. This helps prevent spreading.
  • If you want a lemon hint, add 1 teaspoon of lemon zest to the wet ingredients.
  • If you use frozen raspberries, do not thaw them first; this prevents the dough from becoming too wet.

Nutrition

Find it online: https://cookincorner.com/white-chocolate-raspberry-cookies/