White Chocolate Raspberry Cookies
These White Chocolate Raspberry Cookies have a perfect mix of soft, chewy centers and lightly crisp edges. The creamy sweetness of white chocolate complements the tartness of raspberries, creating a flavor combo that's both rich and sweet.
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Equipment
- 2 Sheet pans
- Parchment paper
- Whisk
- Stand mixer and bowl
- Scoop or large spoon
- Cooling rack
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 4 oz White chocolate bars, chopped
- ½ cup frozen raspberries
Instructions
- Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium mixing bowl and set aside.
- In the bowl of your mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Slowly add your eggs and vanilla extract. Reduce the speed of your mixer to low and add the flour mixture, mixing until just combined. Gently stir in the chopped white chocolate and frozen raspberries.
- Scoop the dough into portions of about 3 tablespoons and roll them into balls. Arrange the cookie dough on the sheet pans, leaving about two inches between each cookie.
- Bake the cookies for 9 to 11 minutes until the edges are firm.
- Transfer the cookies to a cooling rack and allow them to cool completely.
Notes
Avoid using fresh raspberries—they’re too delicate and can make the cookies fall apart. Stick with frozen raspberries for best results.
To freeze cookie dough: roll into balls, place on a parchment-lined baking sheet, and freeze for 2 hours. Transfer to a freezer-safe bag and store for up to 3 months.
Dough can be made 24–48 hours in advance. Keep it covered in the fridge until ready to roll and bake.
For more raspberry flavor, swap the vanilla extract with raspberry extract.