These Raspberry White Chocolate Chip Cookies are soft, chewy, and bursting with fruity goodness. The sweet white chocolate pairs perfectly with the tart raspberries, making them a treat you’ll love!
Whenever I bake these, my kitchen smells amazing! They disappear almost as fast as I make them. I like to enjoy them with a glass of milk—heavenly! 🍪🥛
Key Ingredients & Substitutions
All-Purpose Flour: This provides the structure for the cookies. If you’re looking for a gluten-free option, you can use a gluten-free flour blend, but the texture might be slightly different.
Butter: I like using unsalted butter for better control over the saltiness. If you’re in a pinch, you can use coconut oil or margarine, but melted butter gives the best taste and texture.
Brown Sugar: It adds moisture and caramel flavor. For a lighter taste, you can substitute half of it with granulated sugar, but I really recommend sticking to brown sugar for richer cookies.
White Chocolate Chips: These bring sweetness and creaminess. If you want a twist, try using milk chocolate or semisweet chocolate instead. Even dark chocolate could work if you prefer a bit of bitterness.
Raspberries: Fresh raspberries are ideal for vibrant flavor. If they’re not available, frozen ones work too. Just remember to thaw and pat them dry to avoid soggy cookies.
What’s the Best Way to Mix Ingredients for Perfect Cookies?
Getting the mixing process right is key to great cookies. When combining your wet and dry ingredients, it’s important not to overmix. This keeps the cookies soft and chewy!
- Start by whisking the dry ingredients separately—flour, baking soda, and salt—so everything is evenly distributed.
- When combining wet ingredients, blend the butter and sugars well to create a creamy mixture.
- Add the egg and yolk, beating lightly until fluffy, and then stir in vanilla.
- Gradually fold in the dry ingredients until just combined. Stop as soon as you see no more flour to avoid tough cookies!
- Finally, gently mix in chocolate chips and raspberries with a spatula to keep them intact.
How to Make Raspberry White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for preparation and 10 to 12 minutes for baking, plus 5 minutes for cooling on the baking sheet. You’ll have warm, delicious cookies ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven heats up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This step helps to combine the dry elements, making sure your cookies rise perfectly.
3. Prepare the Wet Ingredients:
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture becomes smooth and creamy. This creates a lovely base for your cookies!
4. Add Eggs and Vanilla:
Add in the egg and the extra egg yolk to the sugar mixture, beating until the mixture is light and fluffy. Then stir in the vanilla extract for a lovely aroma.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until combined. You want to see no more flour, but be careful not to overmix!
6. Fold in the Goodies:
Gently fold in the white chocolate chips and fresh raspberries. Take your time here to avoid breaking the raspberries too much, keeping your cookies from getting too juicy.
7. Scoop the Dough:
Scoop the dough onto the prepared baking sheets using rounded tablespoons or a cookie scoop. Leave enough space (about 2 inches) between each scoop, as they will spread during baking!
8. Sprinkle with Sea Salt:
If you like a hint of salt, lightly sprinkle the tops of the cookies with flaky sea salt before baking. This adds a delicious touch!
9. Bake the Cookies:
Place the baking sheets in the oven and bake for 10-12 minutes. You want the edges to turn golden while the centers remain slightly soft—this is what makes them chewy!
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delightful Raspberry White Chocolate Chip Cookies!
These cookies are perfect for sharing with friends and family or keeping all to yourself. Happy baking!
Can I Use Frozen Raspberries for This Recipe?
Absolutely! Just make sure to thaw them first and pat them dry to remove excess moisture. This helps prevent the cookies from getting soggy. Frozen berries are often just as tasty and convenient!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay soft for longer, consider placing a slice of bread in the container. The cookies will absorb moisture and remain chewy!
Can I Substitute the White Chocolate Chips?
Yes! You can use milk chocolate, semisweet, or even dark chocolate chips. Each will give a different flavor profile, so choose based on your preference. You can also mix them for a fun variation!
What Should I Do If My Cookie Dough Is Too Sticky?
If your dough feels too sticky to work with, try chilling it in the fridge for about 30 minutes. This will make it easier to scoop and shape without making a mess!