Introduction

These chewy raspberry white chocolate cookies combine soft, tender dough with bursts of juicy raspberries and sweet white chocolate. Perfect for a cozy treat, they blend delightful flavors and textures that everyone will love.

A stack of four round cookies sits in the center on a white marbled surface, each cookie light golden brown with visible chunks of white chocolate and pieces of red raspberry embedded throughout, giving a slightly bumpy texture. Around the stack are several single cookies spread loose, showing the same colors and textures, along with a few fresh red raspberries placed randomly for contrast. The cookies appear soft and slightly thick, with a warm, homemade look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup white chocolate chips or chunks
1 cup fresh raspberries

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
Step 3: In a large bowl, mix the melted butter with the brown sugar and granulated sugar until smooth and well combined.
Step 4: Add the egg, extra egg yolk, and vanilla extract to the sugar mixture. Beat until light and fluffy.
Step 5: Slowly add the dry ingredients to the wet ingredients, stirring gently just until no flour is visible. Avoid overmixing to keep cookies tender.
Step 6: Carefully fold in the white chocolate chips and fresh raspberries using a spatula, being gentle to maintain the berries’ shape.
Step 7: Drop rounded tablespoons or use a cookie scoop to place dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 8: Bake for 15-17 minutes until the edges are set and lightly golden, but centers remain soft for that chewy texture.
Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10: Enjoy warm or store leftovers for later indulgence.

Tips & Variations

Use a 1:1 gluten-free flour blend to make these cookies gluten-free without sacrificing texture.
Try coconut sugar instead of brown sugar for a subtle caramel flavor.
Frozen raspberries can be used if thawed and drained well to avoid sogginess.
Replace white chocolate chips with dark or milk chocolate chips for a different flavor profile.
If dough feels too sticky, chill it in the fridge for 30 minutes before baking.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To enjoy, thaw at room temperature and warm briefly if desired.

How to Serve

A stack of four round cookies with a light golden-brown color sits center on a white marbled surface. Each cookie has visible chunks of white chocolate and pieces of red raspberry embedded throughout, adding a contrast of creamy white and bright red on the warm cookie base. Around the stack, there are several more cookies spread out on the surface, as well as whole red raspberries scattered nearby, enhancing the fresh and colorful look. The texture of the cookies appears soft and slightly chewy, with uneven surfaces showing the mix-ins well. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just be sure to thaw them first and drain any excess liquid to prevent the dough from becoming too wet. Gently fold them in to keep their shape.

How should I store leftover cookies?

Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container or bag for up to 3 months.

Can I substitute the white chocolate?

Absolutely. You can swap white chocolate chips for dark or semi-sweet chocolate chips for a different but delicious taste that complements the raspberries.

What if my dough is too sticky?

If your dough is too sticky to handle easily, chilling it in the refrigerator for about 30 minutes will help firm it up for easier scooping and shaping.