White Chocolate Raspberry Cookies

With pops of tart raspberries and chunks of white chocolate in every bite, these white chocolate raspberry cookies might just be the most perfect cookie you’ve ever had.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: White Chocolate Raspberry Cookies Recipe

Servings:

Calories: 258kcal

Ingredients

½ cup salted butter, softened to room temperature
¼ cup granulated sugar,
½ cup light brown sugar,
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 ounce baker’s bar of white chocolate, chopped (I used the Ghirardelli brand)
1 cup frozen raspberries, chopped

Instructions

Preheat the oven to 350°F. Line two large-rimmed baking sheets with parchment paper. Set aside.
In a large bowl, using a handheld mixer on medium speed, cream together the softened salted butter, granulated sugar, and light brown sugar until light and fluffy.
Add the egg and vanilla extract and beat again until fully combined.
In a separate bowl, stir together the all-purpose flour and baking soda.
Add half the flour mixture to the bowl of wet ingredients, mixing just until incorporated before mixing in the remaining flour. Do not overmix. The batter will be thick.
To the bowl of cookie dough, add the chopped white chocolate baker’s bar and chopped frozen raspberries. Using a spatula, carefully fold the white chocolate and raspberries into the batter. Be very careful not to mash the berries.
Using a 2-inch cookie scoop, place 6 of the white chocolate raspberry cookie dough balls onto each prepared baking sheet. Leave 2 inches between each cookie dough ball.
Place your baking sheets into the center of the oven and bake for 14 to 15 minutes or until the edges are lightly golden brown and the center has set. Be sure to rotate the baking sheets halfway through baking if needed.
Allow the cookies to cool for 10 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

Notes

If you can’t find individual bags of frozen raspberries (they are often part of a mixed berry bag), you can buy fresh raspberries and spread them out onto a parchment-lined baking tray and place them in the freezer for 2 hours or up to overnight. Give them a rough chop before transferring them into a freezer bag to store in the freezer until you are ready to use them.
If you can only bake one tray of cookies at a time, place your second baking sheet of scooped cookies into the freezer while your first batch of cookies is baking. You want your raspberries to stay as frozen as possible before baking. As the raspberries thaw, they release liquid into the cookie batter and will alter the final outcome of your cookies.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

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