White chocolate raspberry cookies are a delightful blend of soft, chewy goodness with bursts of sweet white chocolate and tart raspberries. These cookies are easy to make and perfect for any occasion. With a balance of simple ingredients and a few expert tips, you can create a batch of cookies that will impress everyone.
Table of Contents
- Ingredients Needed for These White Chocolate and Raspberry Cookies
- How to Make White Chocolate Raspberry Cookies
- Tips and Tricks
- Why These Cookies Stand Out
- Other Cookie Recipes You’ll Love
- Final Thoughts
- Connect with Me
As a professional recipe developer and home baker, I’ve always strived to create recipes that are approachable, affordable, and focus on seasonal ingredients. My goal is to help you fall in love with cooking again through simple, elevated recipes and cooking tips. Today, I’m excited to share one of my favorite recipes—white chocolate raspberry cookies. These cookies are a hit in my household and among my readers. They’re perfect for any season, and the combination of white chocolate and raspberries is simply irresistible.
Ingredients Needed for These White Chocolate and Raspberry
Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup granulated white sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 tablespoon of lemon zest
How to Make White Chocolate Raspberry Cookies
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated white sugar, and light brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer at medium speed.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in Chocolate and Raspberries: Gently fold in the white chocolate chips, fresh raspberries, and lemon zest. Be careful not to overmix to avoid crushing the raspberries.
- Form Dough Balls: Using a cookie scoop or your hands, form the dough into balls about 1.5 inches in diameter. Place the dough balls onto the lined baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as the cookies cool.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Suggested: Easy Tips on How to Moisten Dry Cookie Dough
Tips and Tricks
Storage: Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
Using Frozen Raspberries: If fresh raspberries are not available, you can use frozen raspberries. Do not thaw them before adding to the dough to prevent excess moisture.
Freeze Dried Raspberries: For a different texture, consider using freeze dried raspberries. They add a concentrated raspberry flavor without the extra moisture.
Room Temperature Ingredients: Ensure your butter and egg are at room temperature for easier mixing and better texture.
Why These Cookies Stand Out
- Minimal Ingredients: These cookies require simple, everyday ingredients that you likely already have in your pantry.
- Seasonal Focus: I emphasize using ingredients that are in season, ensuring the freshest and most flavorful results. Not currently Raspberry season where you are? Frozen works just fine!
- Approachable: This recipe is designed to be easy to follow and budget-friendly, making it accessible for all home cooks.
Other Cookie Recipes You’ll Love
- Chickpea and Peanut Butter Cookies
- Soft and Chewy Brown Sugar Cookies
- Apple and Salted Caramel Cookies
- Healthy Banana Coconut Cookies
- Grapefruit Sugar Cookies
Final Thoughts
White chocolate raspberry cookies are a perfect treat for any occasion. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and guaranteed to impress. Enjoy the delightful combination of sweet white chocolate and tart raspberries in every bite.
White Chocolate Chip and Raspberry Cookies
Here's the ultimate white chocolate raspberry cookies recipe—soft, chewy, and bursting with flavor. Follow these expert tips for perfect cookies every time!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup granulated white sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 tablespoon of lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream together the softened butter, granulated white sugar, and light brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer at medium speed.
- Beat in the egg and pure vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined
- Gently fold in the white chocolate chips, fresh raspberries, and lemon zest. Be careful not to overmix to avoid crushing the raspberries.
- Using a cookie scoop or your hands, form the dough into balls about 1.5 inches in diameter. Place the dough balls onto the lined baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as the cookies cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra touch of elegance to this raspberry cookie recipe, drizzle melted white chocolate over the cooled cookies or sprinkle them with powdered sugar.
- If fresh berries are not available, you can use frozen berries, but make sure to thaw and pat them dry before adding to the dough.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 244Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 191mgCarbohydrates: 43gFiber: 1gSugar: 24gProtein: 4g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
