White Chocolate Raspberry Cookies
Buttery, chewy, and just a little fancy, these white chocolate raspberry cookies bring together creamy white chocolate, tart frozen raspberries, and a hit of good vanilla. Imagine soft, golden cookies with bright berry pops—perfect for tea, coffee, or straight from the pan.
Ingredients
White Chocolate Raspberry Cookies Dough
- 1 cup (226 g) unsalted butter cold, cut into cubes
- 1 cup (220 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 2 egg yolks
- 2 tsp (10 ml) vanilla extract real if possible
- 2 1/2 cups (312 g) all-purpose flour
- 2 tbsp (15 g) cornstarch
- 1 tsp (5 g) baking soda
- 3/4 tsp (4 g) salt
- 1 1/2 cups (255 g) white chocolate chips or chunks
- 1 1/4 cups (170 g) frozen raspberries keep frozen until using
Equipment
- Electric mixer (stand or handheld)
- Mixing bowls
- Baking Sheets
- Parchment paper
- Spatula
- Wire rack
- Cookie scoop (1 tablespoon size)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the cold cubed butter with brown and granulated sugars using an electric mixer for 2–3 minutes until pale and creamy. Scrape sides as needed.
- Add the egg, two yolks, and vanilla extract. Mix on low speed until just combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Add about half of the dry ingredients to the wet mixture and stir gently with a spatula to begin incorporating.
- Toss the white chocolate chips in the remaining flour mixture, then add it all to the dough. Gently fold in just until combined—do not overmix.
- Add the frozen raspberries, stirring gently and briefly until just mixed in. Pink streaks are great; avoid smashing the berries or overmixing.
- Scoop dough into 1-tablespoon balls and space them 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until edges are golden and centers are just set but still appear slightly underbaked.
- For a bakery-style look, press a few extra white chocolate chips on top of the hot cookies (optional).
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Keep raspberries frozen until you're ready to mix them in to avoid bleeding and mushy dough. Cookies keep in an airtight container at room temp for 3 days, or in the fridge for 5. Freeze baked cookies or unbaked dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 110mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.7mg