Raspberry White Chocolate Chip Cookie Recipe
These easy White Chocolate Raspberry Cookies pack a big flavor punch—sweet and tart berries combine with creamy white chocolate for a delicious treat.
Servings: 18 (Makes 3 dozen cookies)
Calories: 302kcal
Ingredients
- ¾ cup unsalted butter (12 tablespoons)
- ¾ cup granulated sugar (167 grams)
- ½ cup light brown sugar packed (104 grams)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups all-purpose flour (330 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 2 cups white chocolate chips approximately an 11-ounce package
- 1 cup fresh firm raspberries (about 4 ounces)
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Put butter into a large microwave-safe bowl. Microwave it on 50% power for 30 seconds or so, until it is very soft but not melted.
- Whisk in granulated and brown sugars. Let cool for 3 minutes.
- Whisk in eggs and vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Stir dry ingredients into the wet mixture with a sturdy wooden spoon.
- Stir in white chocolate chips.
- Gently fold in raspberries, trying to leave them as intact as possible.
- Use a 1 ½- tablespoon cookie scoop to scoop out cookie dough, overfilling the scoop a little.
- Put cookie dough balls directly on the parchment-lined sheet pan.
- Bake for 12-14 minutes, until just starting to brown around the bottom edges.
- Remove baking sheet from oven, and bang it on the counter 2-3 times.
- Let cookies sit for 2 minutes, then remove and let cool on a rack.
Notes
Storage Tips:
These cookies are at their best the day you make them. If you do have leftovers, store them in an airtight container in the refrigerator, where they will last for 4-5 days. Just note that they may change color a bit as they age. The part of the cookie dough where raspberries have been mashed into the batter can turn almost blue. Keeping them in the refrigerator limits this though! You can freeze the unbaked dough balls for up to 3 months. Place on a parchment-lined plate until they are firm, then move to a freezer bag. Bake directly from the freezer—you may need to add a couple of minutes to the baking time. Expert Tips:
Don’t rinse your raspberries before stirring them into your dough unless you can make sure they dry completely before you’re ready to use them. Too much moisture from wet raspberries will make the dough very sticky. Also, they are more likely to be crushed and turn the cookie dough blue-ish when baked. Dehydrated raspberries make a great substitute for fresh in this recipe. If you melt your butter rather than just softening it, you’ll want to firm up the dough a bit before stirring in the chocolate chips and the raspberries. Put it in the refrigerator for 15-30 minutes before adding the mix-ins.
These cookies are at their best the day you make them. If you do have leftovers, store them in an airtight container in the refrigerator, where they will last for 4-5 days. Just note that they may change color a bit as they age. The part of the cookie dough where raspberries have been mashed into the batter can turn almost blue. Keeping them in the refrigerator limits this though! You can freeze the unbaked dough balls for up to 3 months. Place on a parchment-lined plate until they are firm, then move to a freezer bag. Bake directly from the freezer—you may need to add a couple of minutes to the baking time. Expert Tips:
Don’t rinse your raspberries before stirring them into your dough unless you can make sure they dry completely before you’re ready to use them. Too much moisture from wet raspberries will make the dough very sticky. Also, they are more likely to be crushed and turn the cookie dough blue-ish when baked. Dehydrated raspberries make a great substitute for fresh in this recipe. If you melt your butter rather than just softening it, you’ll want to firm up the dough a bit before stirring in the chocolate chips and the raspberries. Put it in the refrigerator for 15-30 minutes before adding the mix-ins.
Nutrition
Calories: 302kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 164mg | Fiber: 1g | Sugar: 25g
