Raspberry White Chocolate Cookies
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Prep Time 15mins | Bake Time 12 mins | Total Time 27 mins
These cookies are soft, melty, perfect for spring… and yes, the raspberries will stain your dough pink and you will still eat five.
What Are Raspberry White Chocolate Cookies?
Raspberry white chocolate cookies are a soft and chewy bakery style cookie packed with creamy white chocolate and bursts of tart raspberry. The balance is what makes them addictive. The sweetness from the chocolate melts into the dough while the raspberries add a bright tang that keeps the cookies from feeling heavy. They bake up with crisp edges, soft centers, and pockets of jammy fruit throughout, making them feel a little fancy without actually being complicated.
Ingredients You Will Need
unsalted butter
light brown sugar
granulated sugar
egg
egg yolk
vanilla bean paste or vanilla extract
all purpose flour
baking soda
cornstarch
salt
white chocolate chips
raspberries
Our Tips for your Raspberry White Chocolate Cookies
If using frozen raspberries do not thaw them. Toss them in frozen to avoid excess moisture and streaky dough
Do not overmix once raspberries are added or they will completely break down and turn the dough muddy
Slightly underbake the cookies. They will continue to set as they cool and stay soft in the center
How to Store Raspberry White Chocolate Cookies
Room temperature: Store cookies in an airtight container lined with paper towel to absorb moisture. Keep for up to 3 days. Place parchment between layers to prevent sticking
Freezer: Freeze baked cookies in a sealed container or freezer bag with parchment between layers for up to 2 months. You can also freeze dough balls and bake straight from frozen, adding 1 to 2 extra minutes to bake time
Latest Recipe Tutorial
Never Lose This Recipe
Raspberry White Chocolate Cookies
Because paying bakery prices for scones when you have butter at home is just not the lifestyle we’re living.
Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla bean paste or extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 tablespoon cornstarch
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 1/2 cup fresh or frozen raspberries
Instructions
- Preheat the Oven: Preheat oven to 350°F and line a baking sheet with parchment paper
- Melt the Butter: In a microwave safe bowl, melt the butter. Let cool for 3-5 minutes until the butter isn't as runny but not solidified.
- Mix the Wet Ingredients: In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth and combined. Add the egg, egg yolk, and vanilla and mix until fully incorporated
- Combine the Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt
- Make the Dough: Sift in the dry ingredients to the wet ingredients and mix until just combined.
- Add the Raspberries: Gently fold in the white chocolate chips and raspberries, being careful not to overmix. The dough will be soft
- Scoop and Bake: Scoop 2 tablespoon dough balls and place them on the baking sheet
- Bake: Bake for 11 to 12 minutes until the edges are set and lightly golden and the centers are still soft
- Cool: Allow cookies to cool on the baking sheet before transferring to a wire rack
Notes
- Raspberry Handling Matters: Fresh raspberries are more delicate and will break apart easily, while frozen raspberries hold their shape better but add extra moisture. Keep frozen berries frozen until mixing
- Why Cornstarch Helps: Cornstarch creates a softer, thicker cookie by limiting gluten development and adding tenderness to the crumb
- Do Not Overbake: The cookies should look slightly underdone in the center when removed from the oven. This ensures a soft and chewy texture once cooled
- “Every good and perfect gift is from above.” James 1:17
