Raspberry White Chocolate Cookies
These raspberry white chocolate cookies are going to blow you away with their sweet, fruity, and buttery taste! These cookies are not just your average cookie; they have so much more to offer with their unique and captivating flavor. The raspberry pieces and white chocolate chips are such a heavenly pairing. The best part is that raspberries don’t even need to be in season since this recipe uses frozen raspberries! And the fruit gives the cookies such a unique look with their vibrant reddish-pink color.
When you bite into the cookie, it has a nice chewy texture, and the white chocolate’s sweet flavor brings out buttery notes from the melted butter. Overall, if you’re trying to impress your loved ones with a sweet treat, this recipe will not disappoint. And if you want to make it for an event, you can always double the recipe to end up with more cookies! No matter the case, you’ll be in heaven once you make these cookies and sink your teeth into them.
Recipe Overview
- Serving Size: 1 cookie
- Number of Servings: 18 cookies
- Time to Cook: 15 minutes
Ingredients in Raspberry White Chocolate Cookies
- ¾ cup Melted butter
- 1 ½ tsp Vanilla extract
- ¾ cup Brown sugar
- ½ cup Granulated sugar
- 1 Whole egg + 1 egg yolk
- 2 cups All-purpose flour
- ¾ tsp Baking soda
- ¼ tsp Salt
- 2/3 cup Frozen raspberries
- 1 cup White chocolate chips
Instructions for making Raspberry White Chocolate Cookies
- Preheat oven to 350F. Mix the wet ingredients and sugars in a large bowl. Once combined, add the dry ingredients and the white chocolate chips.
2. Fold until a dough just barely forms, then fold in the raspberries carefully. Don’t overmix because the raspberries will change the color of the dough.
3. Use a medium-sized scoop to scoop the dough into balls, working quickly so the raspberries don’t thaw.
4. Place the dough balls on parchment-lined baking sheets with space in between them. Bake for 12 – 16 minutes, until the tops turn from shiny to matte and the edges are golden brown.
Variations and Substitutions
- Raspberry Cookies with Semisweet Chocolate: Replace the white chocolate with semisweet chocolate chips, or you can use half white chocolate and half semisweet chocolate!
- Strawberry White Chocolate Cookies: Use chopped strawberry pieces in place of the raspberries.
- Butter Substitute: You can use a neutral oil, such as canola or vegetable oil, to replace the butter.
- Raspberry White Chocolate Cookies with Nuts: Mix in some chopped almonds or other nuts if you wish! The fruit and white chocolate will pair with a variety of nut types.
Tips and Tricks for Making Raspberry White Chocolate Cookies
- Make sure to work quickly once the cookie dough is made because the raspberries will start to leak liquid and can turn the cookies grey if you take too long.
- You can also scoop the cookie dough balls and then place the tray in the freezer for a while if you notice that the raspberries have thawed completely and are making the dough watery.
- If your oven has hot spots, make sure to turn the tray around about halfway through cooking to promote even baking.
- I don’t recommend baking the cookies with a convection fan. If possible, bake with no fan.
- You can also use fresh raspberries; just be careful when folding them in.
Related Recipes
Chocolate Covered Raspberry Hearts
White Chocolate Macadamia Nut Cookies
Raspberry White Chocolate Cookies
Ingredients
- ¾ cup Melted butter
- 1 ½ tsp Vanilla extract
- ¾ cup Brown sugar
- ½ cup Granulated sugar
- 1 Whole egg + 1 egg yolk
- 2 cups All-purpose flour
- ¾ tsp Baking soda
- ¼ tsp Salt
- 2/3 cup Frozen raspberries
- 1 cup White chocolate chips
Instructions
- Preheat oven to 350F. Mix the wet ingredients and sugars in a large bowl.
- Once combined, add the dry ingredients and the white chocolate chips. Fold until a dough just barely forms, then fold in the raspberries carefully. Don’t overmix because the raspberries will change the color of the dough.
- Use a medium-sized scoop to scoop the dough into balls, working quickly so the raspberries don’t thaw. You don’t need to roll them into perfect spheres; they can be rustic-looking.
- Place the dough balls on parchment-lined baking sheets with space in between them. Bake for 12 – 16 minutes, until the tops turn from shiny to matte and the edges are golden brown.
