Perfect Chewy White Chocolate Chip Raspberry Cookies
If you enjoy soft and chewy bakery-style cookies, then you’ll love these homemade white chocolate chip raspberry cookies! The perfect combination of creamy white chocolate and tart raspberries creates an irresistible cookie that will have friends and family asking for your recipe! Whether you’re an expert baker or a beginner in the kitchen, these cookies are a must-add to your recipe collection.
The vibrant red in these white chocolate chip raspberry cookies make them especially popular during Valentine’s Day, adding a sweet touch to your celebrations. The red and white color combination also make them perfect for serving at a Fourth of July, or Canada Day Party!
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Ingredients
- all-purpose flour
- baking soda
- kosher salt
- unsalted butter
- granulated sugar
- light brown sugar
- pure vanilla extract
- eggs
- white chocolate chips
- frozen raspberries
See recipe card for quantities.
Instructions
- Preheat the oven to 350°F (175°C)
In the bowl of a stand mixer, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. This prevents over-mixing, which can lead to tough cookies. Stir in the white chocolate chips and gently fold in the frozen raspberries, being careful not to crush them and release too much moisture.
- Using a large cookie scoop or tablespoon cookie scoop, portion the cookie dough into balls and place them on the prepared baking sheet. Make sure to leave enough space between each cookie dough ball to allow for spreading as they bake in the oven.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps set the cookies and enhances their chewy texture.
Check out the recipe card below for more detailed instructions
Hint: To keep the raspberries intact and prevent them from releasing too much moisture, work quickly when folding them into the dough. You can also chill the dough in the refrigerator while baking other batches.
Substitutions
- White Chocolate Chips – Substitute with white chocolate chunks or a mix of white and dark chocolate chips for a more complex flavor.
- Raspberries – Use freeze-dried raspberries for a more intense raspberry flavor and less moisture.
- Gluten-free – For a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour. I like this Bob’s Red Mill 1 to 1.
Variations
- Extra Chewy White Chocolate Chip Raspberry Cookies – For an extra chewy texture, reduce the baking time slightly and chill the dough for 30 minutes to 1 hour before baking.
- Extra Chocolatey White Chocolate Chip Raspberry Cookies – Add an extra half cup of white chocolate chips for a richer taste.
Equipment
- Medium bowl
- Stand mixer
- Parchment-lined baking sheet
- Cookie Scoop
- Wire rack
Storage
Store the baked cookies in an airtight container at room temperature for up to 4 days. If you prefer a longer shelf life or live in a particularly warm climate, storing the cookies in the fridge can help extend their freshness. In the fridge, cookies can last up to a week. Just be sure to bring them to room temperature before serving for the best texture and flavor.
For longer storage, place the cookies in a freezer bag and freeze for up to 3 months. To enjoy later, simply thaw at room temperature.
Top tip
For the most delicious cookies, make sure your butter is at room temperature before creaming it with the sugars. This ensures a smooth, well-mixed dough, and the perfect chewy cookies!
Whether for a special occasion or just a sweet treat, these cookies are sure to bring joy to your kitchen and your taste buds. Happy baking!
FAQ
While you can use fresh raspberries, I wouldn’t recommend it, as they may release more moisture, potentially affecting the dough. Consider using freeze-dried raspberries if you want to avoid excess moisture.
Yes! Simply substitute the butter with a dairy-free alternative like coconut oil.
Absolutely! Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the cookie dough balls to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
To make these cookies gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour. I like this Bob’s Red Mill 1 to 1.
Gently fold the frozen raspberries into the dough, and try not to overmix. Chilling the dough can also help maintain the integrity of the raspberries.
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Perfect Chewy White Chocolate Chip Raspberry Cookies
Equipment
- Medium Bowl
- Stand Mixer
- Baking Sheet
- Cookie Scoop
- wire rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 sticks unsalted butter, room temperature 1 cup
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 1/2 cups white chocolate chips
- 1 cup frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper, or grease it with a light layer of butter and dusting with flour if you don't have parchment paper. Shake off any excess flour after greasing.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- In the bowl of a stand mixer, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. This prevents over-mixing, which can lead to tough cookies. Stir in the white chocolate chips and gently fold in the frozen raspberries, being careful not to crush them and release too much moisture.
- Using a large cookie scoop or tablespoon cookie scoop, portion the cookie dough into balls and place them on the prepared baking sheet. Make sure to leave enough space between each cookie dough ball to allow for spreading as they bake in the oven.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set. For best results, rotate the baking sheet halfway through baking to ensure even cooking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps set the cookies and enhances their chewy texture.
- Serve and enjoy!
Notes
- To keep the raspberries intact and prevent them from releasing too much moisture, work quickly when folding them into the dough. You can also chill the dough in the refrigerator while baking other batches.
- For a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour. I like Bob’s Red Mill 1 to 1.
- Store the baked cookies in an airtight container at room temperature for up to 4 days. If you prefer a longer shelf life or live in a particularly warm climate, storing the cookies in the fridge can help extend their freshness. In the fridge, cookies can last up to a week. Just be sure to bring them to room temperature before serving for the best texture and flavor.
For longer storage, place the cookies in a freezer bag and freeze for up to 3 months. To enjoy later, simply thaw at room temperature.
