White Chocolate Raspberry Cookies
Indulge in the irresistible sweetness of White Chocolate Raspberry Cookies—soft, chewy treats brimming with creamy white chocolate chips and bursts of tangy raspberry flavor. Perfectly balancing richness and freshness, these cookies feature a buttery dough made with a hint of vanilla, while ripe raspberries, lightly coated in cornstarch, add vibrant pops of color and fruitiness. Crafted in just 20 minutes and baked to golden perfection, they’re ideal for any occasion, from casual snacking to elegant dessert spreads. Whether you’re using fresh or frozen raspberries, these cookies promise a bakery-worthy taste in every bite. Don’t forget to savor them warm for the ultimate gooey white chocolate experience!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar
- 2 Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups White chocolate chips
- 1 cup Fresh or frozen raspberries
- 1 teaspoon Cornstarch
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the white chocolate chips.
In a small bowl, toss the raspberries with the cornstarch to prevent them from bleeding too much into the dough.
Carefully fold the raspberries into the dough, trying to keep them as intact as possible.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 22.0 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
