These white chocolate raspberry cookies are such a yummy cookie flavor. They’re soft and chewy cookies bursting with raspberries and white chocolate chips throughout!
These raspberry white chocolate cookies are the perfect soft cookies, they’ve got slightly crisped edges, with perfect gooey and soft centers. They’re large cookie shop style or bakery-style cookies, that are practically irresistible.
I love raspberries. They remind me of my childhood, growing up we had a large patch of raspberry bushes in our garden. They were perfect for making raspberry jam, giant bowls of raspberries and cream, or of course popping them straight into your mouth from the vine.
The sweet and tart raspberries in these cookies pair so well with the white chocolate chips. The white chocolate is so milky, and creamy, and so yummy in these cookies.
I really wanted to use fresh raspberries in these cookies, but I tested them with fresh berries and freeze dried raspberries, and the freeze dried raspberries just worked much better and easier. With the freeze dried raspberries I didn’t have to worry about extra liquid in the cookies from the berries, or about the berries tinting the cookie dough red as the juice leaked out of them.
The flavor of the raspberries was also spread throughout the cookies even more because the dried raspberries were much easier to mix into the cookie dough.
Ingredients Needed:
This is a quick overview of the ingredients you’ll need for this White Chocolate Raspberry Cookies recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter
- brown sugar
- granulated white sugar
- eggs
- pure vanilla extract
- almond extract
- baking soda and baking powder
- salt
- all purpose flour
- white chocolate chips or white chocolate chunks
- freeze dried raspberries
How to make White Chocolate Raspberry Cookies?
Add your butter to a large mixing bowl and mix it with the sugars. I like to mix it with my stand mixer, but a hand mixer and a large bowl will work too. Mix it for a couple of minutes until the butter starts to lighten in color. Stir in the eggs, and vanilla extract until just combined.
Add the flour, cornstarch, baking soda, baking powder, and salt to another medium or large bowl. Whisk it all together until combined. Then add the dry ingredients to the bowl of wet ingredients and stir them together until you have a soft cookie dough.
Add in the white chocolate chips and dried raspberries and carefully fold them into the cookie dough with a wooden spoon, or rubber spatula, until mixed evenly.
Scoop the cookie dough into large cookie dough balls, I measured them out with a food scale to be 3.5oz each, about 6 Tablespoons each. Then roll them into balls and place them onto a large baking sheet lined with parchment paper. Place them a few inches apart as the cookies are large and will spread. Only about 6 cookies per sheet. Place the pan in the oven for about 10 minutes before baking the cookies.
Bake the cookies in the preheated oven until the tops are set and the edges are lightly golden brown. Then let the cookies continue cooking on the cookie sheet for a few minutes, before transferring them to a cooling rack to cool for a few more minutes.
Tips and Tricks:
- Substitute freeze-dried strawberries if desired.
- Substitute chocolate chips instead of white chocolate chips for a different flavor. They’d be good with milk chocolate or dark chocolate chips, or chunks.
- Take the backside of two spoons and press them against weird edges of the cookies right when they come out of the oven to make the cookies more rounded, for more “perfect cookies”.
- To make the cookies extra pretty, I like to top them with a few sprinkles of dried raspberries and white chocolate chips immediately after the cookies come out of the oven.
- If you don’t want 16 giant cookies, and instead want smaller cookies. You can make about 32 cookies, that are half as big, about 3 TBS of dough each. Adjust the baking time by lowering it a couple of minutes.
How long can I store these cookies?
These cookies can be stored in an airtight container at room temperature for up to 4 or 5 days.
If you want to store them longer you can also freeze the cookies. Let them cool completely, then place them carefully in a freezer safe container, or wrap them individually in plastic wrap. They can be frozen for up to 3 months.
These white chocolate raspberry cookies are so delicious! They’re so soft, with crispy edges, they’re rich, and sweet, and best served with a glass of cold milk. They’re best when slightly under done in the middle to keep the texture extra soft.
More Cookie Recipes:
- Cowboy Cookies
- Cookies and Cream Cookies
- Peanut Butter Oatmeal Cookies
- Candy Bar Cookies
- Lemon Crinkle Cookies
CONNECT WITH LIKE MOTHER, LIKE DAUGHTER
Be sure to follow us on social media, so you never miss a single post!
Facebook | Instagram | Pinterest | Email
White Chocolate Raspberry Cookies
Ingredients
Raspberry White Chocolate Cookies
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2/3 cup white granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract (optional)
- 3 cups all purpose flour
- 1 TBS cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups white chocolate chips
- 1 cup freeze dried raspberries (about 1oz, or a little more)
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat, and set it aside.
- Add the butter and sugars to a large bowl. Cream them together for about 2 minutes until light and creamy.
- Add the eggs, vanilla and almond extract, and mix them together until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix them together until everything is incorporated together, and you have a nice soft cookie dough.
- Add the white chocolate chips and the raspberries and mix them together very slowly and carefully with a wooden spoon until combined.
- Scoop the cookies into large 6 TBS sized balls (I weigh mine out to be 3.5oz each), and roll into balls and place onto the prepared baking sheet.
- Place the cookie tray in the fridge for 10 minutes to chill, and help the cookies not spread as much.
- Bake the cookies for 10 to 14 minutes, or until the edges are golden brown and the middles are just set.
- Remove the pan from the oven and let the cookies cool on the baking sheet for 10 minutes.
- Transfer the cookies to a cooling rack to finish cooling.
Notes
Nutrition
Leave a Reply