Oh, you know those days when only a warm, gooey cookie will do? That’s exactly how I felt when I dreamed up these incredible White Chocolate Raspberry Cookies. They’re just perfection, I tell ya! The way that sweet, creamy white chocolate melts into the tart burst of raspberry is just *chef’s kiss*. Plus, they have that perfect chewy texture that just makes you want to bake another batch the second you finish the first one. This recipe actually came to me after a friend shared some store-bought cookies that were… well, let’s just say they lacked soul. I knew I had to create something better!

Why You’ll Love These White Chocolate Raspberry Cookies

Honestly, what’s not to love? These cookies are a total winner for so many reasons!

Super Easy! Seriously, you can whip these up in a flash. Even beginner bakers can nail these.
The BEST Flavor Combo: Sweet white chocolate plus tangy raspberries? It’s like a party in your mouth!
Perfect Chewiness: They aren’t cakey, they aren’t crispy – they’re just perfectly chewy. My absolute favorite texture.
Pretty & Delicious: They look so gorgeous with those pops of pink and white. Perfect for sharing (or not!).

Ingredients for Your Perfect White Chocolate Raspberry Cookies

Alright, let’s get down to business! You’ll need a few things for these gorgeous White Chocolate Raspberry Cookies, but trust me, they’re all worth it. I like to make sure my butter is good and soft – let it sit out on the counter for a bit so it creams beautifully. And for the brown sugar, really pack it into that measuring cup so you get the right amount for that signature chewiness!

Here’s what you’ll need:

1 cup unsalted butter, nice and softened
3/4 cup granulated sugar
3/4 cup packed brown sugar (don’t be shy, pack it in!)
2 large eggs (room temperature is best if you remember!)
1 teaspoon pure vanilla extract (the good stuff makes a difference!)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips (use your favorite kind!)
1 cup fresh or frozen raspberries, give ’em a rough chop

Tips for Making the Best White Chocolate Raspberry Cookies

Okay, so you’ve got the rundown on ingredients, but let’s talk about *how* to make these White Chocolate Raspberry Cookies absolutely sing. It’s all in the little things, you know? First off, that butter! Make SURE it’s softened, not melted. You want it squishy enough to greet your finger with a little indent, but not greasy. This is HUGE for getting that lovely creamy texture when you mix it with the sugars. And please, please, *please* don’t overmix the flour in. Just mix until you *barely* see streaks of flour. Overmixing is how you get tough cookies, and we definitely don’t want that!

When you add your white chocolate chips and those gorgeous raspberries, gentle is the name of the game. Use a spatula and just fold them in. You want those raspberries to stay mostly intact so you get those lovely little pockets of tartness. If you’re using frozen raspberries, don’t even bother thawing them – just toss ’em in frozen!

Step-by-Step Guide to Baking White Chocolate Raspberry Cookies

Alright, the moment we’ve all been waiting for! Time to turn these lovely ingredients into cookie magic. I swear, the smell that fills the kitchen while these are baking is just heavenly. And don’t worry if your cookie dough looks a little funky with the raspberries all mixed in – that’s exactly what you want!

Get That Oven Hot! First things first, crank your oven up to 375°F (that’s 190°C for you metric folks!). Then, grab your baking sheets and line ’em with parchment paper. This is seriously my favorite trick to keep cookies from sticking and makes cleanup a breeze.
Creaming Time! In a big ol’ bowl, get your softened butter, granulated sugar, and that packed brown sugar all together. Beat them until they’re light and fluffy. You’re looking for something that looks a bit like pale, creamy clouds. This is where the magic starts for that chewy texture!
Eggs and Vanilla: Now, crack in your eggs, one at a time, and give it a good mix after each one. Then, stir in the vanilla extract. Make sure it’s all combined nicely.
Dry Ingredients Assemble! Grab another bowl and whisk together your flour, baking soda, and salt. Just a quick whisk to get everything evenly distributed.
Combine Gently! Slowly add those dry ingredients to your wet mixture. Mix it up until it’s *just* combined. I really mean JUST combined – you don’t want to go crazy here, or your cookies will get tough. Stop mixing as soon as you don’t see big streaks of flour.
Fold in the Good Stuff! This is the fun part! Gently fold in your white chocolate chips and those chopped-up raspberries. Be nice about it, especially with the raspberries, so you don’t smoosh them all into oblivion. If you’re using frozen raspberries straight from the freezer, just toss ’em in!
Scoop ‘Em Up! Grab a rounded tablespoon of dough and drop it onto your prepared baking sheets. Give them a little space, about 2 inches apart, because they will spread out a bit while they bake.
Bake to Perfection! Pop those trays into your hot oven and bake for about 9 to 11 minutes. You’re looking for the edges to be just lightly golden brown, but the centers should still look a little soft and gooey. That’s the secret to chewy cookies!
Cool Down Time! Once they’re out of the oven, let them hang out on the baking sheets for a couple of minutes. This helps them firm up just enough so they don’t fall apart. Then, carefully transfer them to a wire rack to cool completely. The hardest part is waiting!

Ingredient Notes and Substitutions for Raspberry Cookies

Let’s chat a bit about these ingredients, shall we? Because sometimes, you might find yourself in a pinch or just curious about what happens if you tweak things. For starters, those raspberries! Fresh are lovely, of course, but don’t shy away from frozen ones. Just toss ’em in straight from the freezer – they’ll do their magic while baking and keep the cookies nice and moist. If you can’t find white chocolate chips, you could even chop up a white chocolate bar, but chips tend to distribute a bit more evenly, which is nice!

The brown sugar? That’s your secret weapon for chewiness, so make sure you’ve got that packed in tight! And while I haven’t tried it myself, I bet a good quality gluten-free flour blend would work if you need to go that route, though I can’t promise the exact same texture. These little tweaks are what make the recipe your own!

Serving and Storage for Your White Chocolate Raspberry Cookies

Okay, so you’ve baked these beauties, and they smell absolutely divine! I love serving these White Chocolate Raspberry Cookies when they’re still a little warm – that’s when the white chocolate is perfectly melty and ooey-gooey. Just pure bliss! If you happen to have any leftovers (which is rare in my house!), store them in an airtight container at room temperature. They usually stay wonderfully chewy for about 3 to 4 days. Just resist the urge to put them in the fridge; that can sometimes make cookies a bit too hard. Enjoy every last bite!

Frequently Asked Questions About White Chocolate Raspberry Cookies

Can I use frozen raspberries in this recipe?

Oh, absolutely! Don’t even worry about thawing them first. Just toss those frozen raspberries straight from the freezer into the dough when you’re folding everything together. They might bleed a little color, giving your White Chocolate Raspberry Cookies a lovely pinkish hue, and they’ll keep the cookies nice and moist as they bake. It’s a total win-win!

How do I make sure my cookies are good and chewy?

Great question! The key to that perfect chewy miracle is a couple of things. First, make sure you pack your brown sugar nice and tight – that molasses is your best friend here. Second, don’t overbake them! Pull them out when the edges are golden but the centers still look a tiny bit soft. They’ll keep cooking a little on the hot baking sheet. Also, using melted butter can sometimes lead to cakier cookies, so softened butter is definitely best for chewiness!

Can I freeze the cookie dough before baking?

Yes, you totally can! Once you’ve got your dough all mixed with the chocolate and raspberries, you can just scoop them out into balls and freeze them on a baking sheet until they’re firm from the freezer. Then pop those frozen dough balls into a freezer bag or container. When you’re ready to bake, just pop them straight from the freezer into a preheated oven, maybe adding a minute or two to the baking time. Easy peasy!

What kind of white chocolate works best?

Honestly, I like using good quality white chocolate chips because they hold their shape pretty well and give you those lovely pockets of melted goodness. You could also chop up a white chocolate bar, though sometimes bars can melt a little too quickly and make the dough look a bit oily. Just choose a white chocolate you love the taste of, and you’ll be golden!

Nutritional Information

Just a heads-up, the nutritional info for these White Chocolate Raspberry Cookies is an estimate, okay? It can totally change depending on the brands you use and how big you make your cookies. Based on a serving size of one cookie, you’re generally looking at around 200 calories, 11g of fat, 25g of carbs, and 2g of protein. Enjoy them!

White Chocolate Raspberry Cookies

Author: freddyrecipes.com
Total Time: 25 min
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Chewy cookies with white chocolate chips and tart raspberries.

Ingredients

Scale

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed 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
1 cup fresh or frozen raspberries, roughly chopped

Instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the white chocolate chips and chopped raspberries.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For frozen raspberries, do not thaw before adding to the dough.
If you prefer a firmer cookie, bake for an additional 1-2 minutes.

Prep Time: 15 min
Cook Time: 10 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 20g
Sodium: 80mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: white chocolate raspberry cookies, raspberry cookies, white chocolate cookies, chewy cookies, easy cookie recipe