Decadent White Chocolate Raspberry Cookies
Tart raspberries, sweet white chocolate, and chewy cookie dough create a unique and delightful treat. These white chocolate raspberry cookies can be enjoyed warm from the oven or frozen for later enjoyment!
Perfect White Chocolate Raspberry Cookies
These cookies boast a lovely combination of chewiness and softness, filled with chunks of white chocolate and tart raspberry pieces. The dough requires no chilling time, allowing you to bake these delightful treats almost instantly—or freeze the dough for future baking!
This recipe takes advantage of frozen raspberries which are typically more economical and accessible than freeze-dried options. This means you can enjoy these cookies without breaking the bank!
How to Make White Chocolate Raspberry Cookies
Ingredients You’ll Need
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 10 tablespoons softened unsalted butter
- 1 cup lightly packed light brown sugar
- ¾ cup powdered sugar
- 2 large room-temperature eggs
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- ¾ cup roughly chopped frozen raspberries
The combination of brown sugar and powdered sugar might seem unique, but it results in beautifully chewy cookies with a delightful texture that pairs wonderfully with the raspberries!
Instructions
Follow these simple steps to create your cookies:
- Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer or a large bowl with an electric hand mixer, beat the butter and both sugars on medium-high speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well and scraping down the bowl after each addition. Then, mix in the vanilla.
- With the mixer on low, gradually add the dry ingredients until just combined. Stir in the white chocolate and frozen raspberries until just combined.
- Using a large (3 tablespoon) scoop, portion the dough onto the prepared baking sheets, leaving enough space between each cookie.
- Bake for 15-17 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Storage and Freezing Tips
Store your delicious cookies in an airtight container at room temperature for 2-3 days. For longer storage, freeze the baked cookies in a container or zip-top bag for up to a month.
To always have warm cookies on hand, freeze the dough balls using a baking tray. Once solid, transfer them to a freezer bag for quick baking anytime!
