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Soft and Chewy White Chocolate Raspberry Cookies

A delicious stack of three chewy white chocolate raspberry cookies featuring visible white chips and bright red raspberry pieces.
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Make bakery style white chocolate raspberry cookies that are soft, chewy, and perfectly balance sweet white chocolate with tart fresh raspberries. This easy recipe requires no dough chilling.

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 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 (if frozen, do not thaw)
  • 1 tablespoon cornstarch (optional, for fresh raspberries)

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. This step builds texture.
  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. If using fresh raspberries, toss them with 1 tablespoon of cornstarch before adding to prevent excessive spreading.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls down slightly.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft.
  9. Remove the baking sheets from the oven. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best tart and sweet cookies flavor, use high-quality white chocolate chunks instead of chips.
  • If you prefer a slightly tangier cookie, substitute 1/4 cup of the white chocolate chips with dried cranberries.
  • These cookies freeze well. Place cooled cookies in an airtight container between layers of wax paper.

Nutrition

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