About the Recipe

There’s something special about the combination of tart raspberries and creamy white chocolate, and these cookies bring those flavors together in the most delicious way. Soft in the center with lightly golden edges, every bite is packed with sweet white chocolate and juicy bursts of raspberry that add a fresh, fruity twist to a classic cookie.

These cookies are perfect for any occasion, whether you’re baking for a weekend treat, sharing with friends, or adding something unique to your holiday cookie tray. The raspberries not only add incredible flavor but also create beautiful pops of color that make these cookies as eye-catching as they are irresistible.

Tips for Baking

Use Cold or Frozen Raspberries

Fresh raspberries can be very delicate and may break apart too much when mixed into the dough. Using cold or lightly frozen raspberries helps them hold their shape and prevents excess moisture from affecting the texture of the cookies.

Don’t Overmix the Dough

Once the dry ingredients are added, mix only until everything is combined. Overmixing can lead to dense or tough cookies instead of the soft, tender texture you’re aiming for.

Chill the Dough if Needed

If your dough feels soft or sticky, chilling it for 30 minutes before baking can help prevent excessive spreading and create thicker, chewier cookies.

Leave Space Between Cookies

These cookies spread as they bake, so be sure to leave enough room between each dough ball on the baking sheet. This helps them bake evenly and keeps them from sticking together.

Watch the Baking Time

For the softest cookies, remove them from the oven when the edges are lightly golden and the centers still look slightly underbaked. They will continue to set as they cool on the baking sheet.

Add Extra White Chocolate on Top

For a bakery-style look, press a few extra white chocolate chunks into the tops of the cookie dough balls before baking. This creates beautiful pools of melted chocolate and makes the finished cookies look even more inviting.

The Recipe

Raspberry & White Chocolate Cookies

~16 cookies

40 minutes toal

12 mins cook time

Ingredients

• 3/4 cup unsalted butter, melted
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg + 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup frozen raspberries

Directions

1. Set your oven to 350°F (175°C) and prepare a baking sheet by covering it with parchment paper.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well blended.Stir in the egg, extra egg yolk, and vanilla extract until fully incorporated.
3. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.Fold in the chocolate pieces, being careful not to overwork the dough.Gently mix in the frozen raspberries, distributing them throughout the dough while minimizing crushing.
4. Scoop portions of dough with 1 ounce cookie scoop onto the prepared baking sheet, leaving about 2 inches of space between each cookie. If the raspberries begin to thaw and soften the dough, work quickly for easier handling.
5. Bake for approximately 12 minutes, or until the edges are lightly golden and the centers look set but still slightly soft.Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.Serve and enjoy.