Name: White Chocolate Raspberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup white chocolate chips; 1/2 cup fresh raspberries, gently mashed

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These White Chocolate Raspberry Cookies are a delicious combination of creamy white chocolate and the fresh, tart flavor of raspberries. With a soft, chewy texture and a perfect balance of sweet and tangy, these cookies are a treat that I can’t get enough of.

Ingredients

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup granulated sugar

¼ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

½ cup white chocolate chips

½ cup fresh raspberries, gently mashed

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract, mixing until fully combined.

Gradually add the dry ingredients into the wet mixture, mixing just until combined.

Gently fold in the white chocolate chips and mashed raspberries.

Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing the scoops about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers might still appear soft, but they'll firm up as they cool.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 18 cookies

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Variations

Substitute the raspberries: If fresh raspberries aren’t available, I can easily swap them for other berries like blueberries or strawberries. For a different twist, I might even try dried cranberries.

Add nuts: For extra crunch, I can add chopped almonds or pecans into the dough along with the white chocolate chips.

Use dark chocolate chips: If I’m not a huge fan of white chocolate, swapping in dark or semi-sweet chocolate chips can give the cookies a richer flavor.

Make them gluten-free: To make these cookies gluten-free, I can substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Storage: These cookies stay fresh for about 3-4 days when stored in an airtight container at room temperature. If I want to keep them longer, I can store them in the fridge for up to a week.

Freezing: I can also freeze the cookie dough before baking. Just scoop the dough into balls and freeze them on a baking sheet. Once frozen, I can transfer the dough balls into a ziplock bag for up to 3 months. When I'm ready to bake, I just place the frozen dough on the baking sheet and bake as usual, adding a couple of extra minutes to the baking time.

Reheating: If I want to enjoy them warm later, I can pop the cookies in the microwave for 10-15 seconds.

FAQs

Can I use frozen raspberries for this recipe?

I recommend using fresh raspberries for the best texture and flavor, but if I don't have fresh raspberries, frozen raspberries will work. Just make sure to thaw and drain them before adding them to the dough to avoid excess moisture.

Can I make these cookies dairy-free?

Yes, I can substitute the unsalted butter with a dairy-free alternative, like coconut oil or a plant-based butter substitute. I can also use dairy-free white chocolate chips to make them fully dairy-free.

Can I make the dough ahead of time?

Absolutely! I can make the dough up to 24 hours in advance and store it in the fridge. Just scoop the dough onto the baking sheet and bake as usual when ready.

How can I make the cookies even chewier?

To make the cookies chewier, I can increase the brown sugar slightly and ensure that I don't overmix the dough. The key is to underbake them just a bit so the centers stay soft.

Can I double the recipe?

Yes, doubling the recipe is easy if I need more cookies. I just double the ingredients and follow the same instructions. It’s perfect for sharing with friends or for a larger batch of cookies!

Conclusion

These White Chocolate Raspberry Cookies are the perfect treat when I’m craving something sweet and fruity. With their chewy texture and the combination of white chocolate and raspberries, they’re always a crowd-pleaser. Whether I’m baking for myself or for friends, I know these cookies will be a hit every time.

Recipe:These White Chocolate Raspberry Cookies combine creamy white chocolate with the tartness of fresh raspberries, creating a chewy, soft texture that’s both sweet and tangy.

White Chocolate Raspberry Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

These White Chocolate Raspberry Cookies combine creamy white chocolate with the tartness of fresh raspberries, creating a chewy, soft texture that’s both sweet and tangy.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients into the wet mixture, mixing just until combined.
Gently fold in the white chocolate chips and mashed raspberries.
Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing the scoops about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers might still appear soft, but they'll firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.