Chewy Raspberry White Chocolate Cookies Recipe
These chewy raspberry white chocolate cookies offer a perfect balance of chewy texture, juicy raspberries, and sweet white chocolate morsels. Combining all-purpose flour with melted butter and a mix of brown and granulated sugars results in tender, flavorful cookies. Fresh or thawed frozen raspberries add bursts of tartness, while white chocolate chips provide creamy sweetness. Baked to a light golden edge with a soft center, these cookies are an irresistible treat perfect for sharing or indulging yourself.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Total Time: 30-40 minutes
- Yield: About 24 cookies 1x
- Category: Desserts & Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 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
Add-ins
- 1 cup white chocolate chips or chunks
- 1 cup fresh raspberries (or thawed frozen raspberries, drained)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until thoroughly combined. This ensures even distribution of leavening.
- Mix Wet Ingredients: In a large bowl, mix the melted butter with brown sugar and granulated sugar until smooth and well blended.
- Add Eggs and Vanilla: Beat in the large egg and egg yolk along with vanilla extract until the mixture becomes light and fluffy, which helps the cookies rise.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until no flour is visible. Avoid overmixing to maintain tenderness.
- Fold in Chocolate and Raspberries: Using a rubber spatula, gently fold in the white chocolate chips and fresh raspberries to keep the berries intact and prevent breaking.
- Scoop Dough onto Baking Sheets: Drop tablespoon-sized scoops of dough about 2 inches apart on prepared baking sheets to allow spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 15-17 minutes until edges are set and lightly golden, while centers remain soft for a chewy texture.
- Cool Before Serving: Let the cookies cool on the baking sheets for 5 minutes to continue cooking slightly before transferring to a wire rack to cool completely.
- Enjoy: Serve fresh or store leftovers in an airtight container. These cookies are perfect for sharing or enjoying anytime.
Notes
- Use fresh raspberries when possible; if using frozen, thaw and drain excess liquid before adding.
- Mix cookie dough gently and only until combined to avoid tough cookies.
- For a different flavor, substitute white chocolate chips with dark or milk chocolate chips.
- If dough is too sticky, chill in the refrigerator for 30 minutes to firm up before scooping.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Keywords: chewy cookies, raspberry cookies, white chocolate cookies, homemade cookies, chewy dessert, berry cookies, easy baking
