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Soft and Chewy White Chocolate Raspberry Cookies

A white chocolate raspberry cookie broken in half showing the soft, chewy interior packed with raspberries and white chocolate chips.

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Make these soft and chewy white chocolate raspberry cookies for a perfect balance of sweet and tart flavor. This easy recipe fits a busy schedule.

Ingredients

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  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh or frozen raspberries, gently patted dry

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the white chocolate chips and raspberries using a spatula. If using frozen raspberries, do not thaw them first.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, gently fold the raspberries in last to prevent them from breaking apart too much.
  • If you want a slightly tangier cookie, add 1 teaspoon of lemon zest to the butter and sugar mixture.
  • These cookies are best eaten within three days for maximum softness.

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