These chewy raspberry white chocolate cookies are a sweet treat everyone will love. With juicy raspberries and creamy white chocolate, every bite is delicious!
Let’s be real: the combination of tart raspberries and sweet chocolate is simply hard to resist. I always bake a double batch because they disappear fast! 🍪
Making them is a breeze—just mix, scoop, and bake. I like enjoying them warm with a glass of milk. Perfect for when friends drop by unexpectedly!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor and soft texture. You can substitute with margarine or a dairy-free butter alternative if you’re looking for a vegan option. Just ensure the substitute has a similar fat content.
Granulated and Brown Sugar: Together, these sugars give sweetness and moisture. Brown sugar keeps the cookies chewy. If you prefer, you can use coconut sugar or a sugar blend, but it may slightly change the taste.
White Chocolate Chips: I love using high-quality white chocolate chips for the best flavor. If you’re not a fan of white chocolate, try dark chocolate chips or even milk chocolate. They pair well with the tartness of raspberries!
Fresh Raspberries: Fresh is best for these cookies as they add moisture and flavor. If you can’t find them, frozen raspberries also work, but do not thaw them before mixing. They’ll add lovely pockets of flavor.
How Do I Ensure My Cookies Are Chewy?
To keep your cookies chewy, the cream process is key. The butter and sugars should be beaten until fluffy, trapping air in the mix. Also, avoid overbaking! Watch for just golden edges while the center appears soft for that perfect chewy bite.
- Preheat your oven to the right temperature, and keep an eye on your cookies.
- Use room temperature ingredients for better mixing and even texture.
- Do not overmix when adding the flour or folding in the chocolate and raspberries; this keeps your cookies tender!
Chewy Raspberry White Chocolate Cookies
Ingredients:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips or chopped white chocolate
- 1 1/2 cups fresh raspberries (gently chopped if large)
Time Needed:
This recipe takes approximately 15 minutes of preparation time and about 10–12 minutes of baking time, so you can enjoy these delicious cookies in about 30 minutes total!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a wooden spoon, beat them together until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Add the Eggs and Vanilla:
Next, add the eggs one at a time, making sure to mix well after each addition. Stir in the pure vanilla extract until fully incorporated.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help ensure even distribution of the leavening agent and flavor.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the creamed butter mixture. Mix just until combined—being careful not to overmix, as this can make the cookies tough!
6. Fold in the Chocolate and Raspberries:
Gently fold in the white chocolate chips and raspberries. Go slowly, so you don’t break up the raspberries too much and lose that juicy burst in your cookies!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets. This will allow them to spread without sticking together.
8. Bake the Cookies:
Bake the cookies in your preheated oven for 10–12 minutes. The edges should be golden, and the centers will look slightly soft—that’s okay! They’ll firm up as they cool.
9. Cool and Enjoy:
Once baked, let the cookies sit on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Feel free to sneak one while they’re still warm!
10. Indulge:
Enjoy these chewy, fruity, and sweet cookies with a refreshing glass of milk or a warm cup of your favorite beverage! They’re guaranteed to be a hit!
These cookies expertly combine the creamy sweetness of white chocolate with the tartness of fresh raspberries, creating a mouthwatering treat that’s hard to resist!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries can be used, but do not thaw them before adding to the dough. This helps retain their shape and keeps your cookies from becoming too soggy.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well!
Can I Substitute Different Types of Chocolate?
Absolutely! If you prefer dark or milk chocolate, feel free to swap them in. Just keep in mind that this will change the flavor profile slightly, but it’ll still be delicious!
What Should I Do If My Cookie Dough Is Too Sticky?
If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. This makes it easier to scoop and helps the cookies maintain their shape while baking.
