These White Chocolate Raspberry Cookies are sweet, tangy, and full of flavor, making them a perfect treat for any occasion!

These White Chocolate Raspberry Cookies are super easy to make and taste amazing. The mix of sweet white chocolate and tangy raspberries creates the perfect balance of flavors.

So, I used simple ingredients like butter, sugar, white chocolate chips, and fresh raspberries to make these cookies. The process is quick and easy, making it a perfect treat when you need something sweet without much effort.

I was excited to try these cookies because I love the combination of chocolate and fruit. The cookies turn out soft and chewy with a slight crunch from the white chocolate, making each bite so satisfying. The raspberries add a fresh, fruity flavor that really stands out, and the white chocolate makes everything creamy and sweet.

To make this even better, you can enjoy these cookies with a warm cup of tea or a glass of milk. They’re perfect for sharing with family and friends or simply enjoying as a treat for yourself. I’ll definitely make these again because they are so simple and delicious!

Why White Chocolate Raspberry Cookies Are Great?

White Chocolate Raspberry Cookies are great because they mix sweet white chocolate with the fresh, tangy taste of raspberries. The cookies are soft and chewy with a bit of crunch from the white chocolate. They’re easy to make and perfect for any occasion, whether it’s a holiday, party, or just a treat at home. With their bright color and tasty flavor, they’re sure to be a hit with everyone!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup fresh or frozen raspberries (if using frozen, don’t thaw)
• 1/2 cup chopped white chocolate (optional, for extra white chocolate flavor)

Kitchen Equipment You’ll Need

• Mixing Bowls – For combining the wet and dry ingredients.
• Electric Mixer or Hand Mixer – To cream the butter and sugars and mix the dough.
• Measuring Cups and Spoons – To measure ingredients like flour, sugar, and vanilla extract.
• Spatula or Wooden Spoon – Fold in the chocolate chips and raspberries gently.
• Baking Sheets – To place the cookies on while baking.
• Parchment Paper or Silicone Baking Mat – To line the baking sheets and prevent the cookies from sticking.

How to make White Chocolate Raspberry Cookies

Step 1:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Step 3:

Beat in the eggs one at a time, followed by the vanilla extract, until fully combined.

Step 4:

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.

Step 5:

Gently fold in the white chocolate chips, chopped white chocolate (if using), and raspberries. Be careful not to crush the raspberries too much.

Step 6:

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft.

Step 7:

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Helpful notes

• Fresh vs. Frozen Raspberries: You can use either fresh or frozen raspberries. If using frozen raspberries, don’t thaw them, as this will prevent them from becoming mushy in the dough.

• Softened Butter: Ensure your butter is softened to room temperature for easier creaming with the sugars. Cold butter can make the dough tough.

• Mixing the Dough: Don’t overmix the dough when adding the dry ingredients. Mix until just combined to keep the cookies soft and tender.

• Raspberry Size: If you prefer fewer raspberry chunks in each bite, try chopping the raspberries into smaller pieces. However, be gentle to avoid smashing them too much.

• Adding More White Chocolate: For an extra indulgent cookie, add more white chocolate chips or even chunks of white chocolate bar to the dough.

• Baking Time: Keep a close eye on your cookies while baking. They’re done when the edges are lightly golden, but the centers should remain soft and chewy.

How to serve White Chocolate Raspberry Cookies?

You can serve White Chocolate Raspberry Cookies as a sweet dessert after any meal, making them the perfect treat for any occasion. Whether you’re having a casual dinner or a holiday celebration, these cookies are a hit with everyone. They pair wonderfully with a warm cup of tea or coffee, adding a cozy touch to your day.

If you have kids like me, they’ll love these cookies! The mix of sweet white chocolate and tart raspberries is a fun combination that’s sure to please. They’ll enjoy the burst of raspberry flavor and the creamy chocolate in every bite, making it a great snack for any time of the day.

You can also try them with a scoop of ice cream for an indulgent dessert. The cookies and ice cream together make a rich, creamy treat that’s perfect for a special treat or a family dessert night. Whether served alone or with ice cream, these cookies are always a crowd-pleaser!

How to store

To store White Chocolate Raspberry Cookies, let them cool completely before storing. Place the cookies in an airtight container at room temperature for up to 5 days. This will help keep them soft and fresh.

If you want to store them for a longer period, you can freeze the cookies. Wrap them individually in plastic wrap or place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw at room temperature for a few hours.

Recipe Variations

If you like to try different twists on White Chocolate Raspberry Cookies, here are some fun variations to experiment with:

• Add Nuts: Mix in chopped almonds, walnuts, or pecans for an added crunch and nutty flavor.
• Use Different Berries: Swap the raspberries for other berries like strawberries, blueberries, or blackberries for a different fruity taste.
• Dark Chocolate Version: Use dark chocolate chips instead of white chocolate for a rich, bittersweet contrast to the raspberries.
• Coconut Twist: Add shredded coconut to the dough for a tropical flavor that pairs nicely with the white chocolate.
• Lemon Zest: Add a teaspoon of lemon zest to the dough for a fresh, citrusy kick that complements the sweetness of the white chocolate and raspberries.
• Oatmeal Addition: Add a half cup of rolled oats to the dough for a chewy texture and extra heartiness in each bite.
• Caramel Swirl: Drizzle some caramel sauce over the cookies before baking for a sweet, gooey touch.

FAQ

Can I substitute the white chocolate chips?

• Yes, you can use dark chocolate chips or milk chocolate chips if you prefer a different chocolate flavor.

How do I prevent the raspberries from crushing?

• Gently fold the raspberries into the dough, and try not to overmix to prevent crushing them. You can also freeze the raspberries for a bit before mixing.

Can I use something other than all-purpose flour?

• You can substitute part of the all-purpose flour with whole wheat flour for a slightly different texture, but it may alter the taste and softness.

Can I add more white chocolate?

• Yes, if you like extra white chocolate, feel free to add more white chocolate chips or chunks to the dough.

How do I know when the cookies are done?

• The cookies are done when the edges are lightly golden, and the centers are soft but set. They will continue to firm up as they cool.

How should I store leftover cookies?

• Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay fresh and soft.

Can I make these cookies without raspberries?

• Yes, if you don’t like raspberries, you can substitute them with dried cranberries, cherries, or another berry of your choice.

White Chocolate Raspberry Cookies

Recipe by Wasian CookeryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

These White Chocolate Raspberry Cookies are sweet, tangy, and full of flavor, making them a perfect treat for any occasion!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup white chocolate chips

• 1 cup fresh or frozen raspberries (if using frozen, don’t thaw)

• 1/2 cup chopped white chocolate (optional, for extra white chocolate flavor)

Directions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
• Beat in the eggs one at a time, followed by the vanilla extract, until fully combined.
• 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.
• Gently fold in the white chocolate chips, chopped white chocolate (if using), and raspberries. Be careful not to crush the raspberries too much.
• Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

• You can use either fresh or frozen raspberries. If using frozen raspberries, don’t thaw them, as this will prevent them from becoming mushy in the dough.