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Soft and Chewy White Chocolate Raspberry Cookies

Two soft white chocolate raspberry cookies on a white plate, one broken in half showing the gooey interior.
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Make these soft, chewy white chocolate raspberry cookies. This easy cookie recipe delivers bakery-style results with a perfect balance of sweet white chocolate and tart raspberries.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips or chunks
  • 1 cup fresh or frozen raspberries (do not thaw if frozen)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips and the raspberries using a spatula. If using fresh raspberries, gently press them in to avoid crushing them too much.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. For chewier cookies, err on the side of underbaking slightly.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use room temperature butter and eggs.
  • If your raspberries are very juicy, lightly dust them with one teaspoon of flour before folding them into the dough to help prevent spreading.
  • These white chocolate cookies freeze well; scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag for up to three months.

Nutrition

Find it online: https://cookingbyjade.com/white-chocolate-raspberry-cookies/