White Chocolate Raspberry Cookies are easy to make with just one bowl and are ready in only 20 minutes. These cookies have creamy white chocolate chips and chewy dried raspberries for a winning cookie recipe that everyone will love!
Preheat oven to 375º F. Prepare a cookie sheet by lining with parchment paper, a silicone baking sheet, or spray with non-stick cooking oil. Set it aside until needed.
Add sugars, butter, eggs, and vanilla into a large mixing bowl. Mix at low speed for 30 seconds, then stop and scrape down the bowl. Mix at medium speed for 30 seconds, stopping and scraping down the bowl again.
Using low speed, add baking soda and salt. Then add flour to the mixture, one cup at a time. Continue mixing at low speed for 2 minutes, then increase speed to medium speed or 30 seconds. Stir in white chocolate chips and dried raspberries by hand.
Use a medium-sized scoop (3 tablespoon-sized) or a large tablespoon to scoop the dough, placing it on cookie sheets leaving 2" between the balls of cookie dough.
Bake 10-12 minutes. Remove from oven soon as edges of cookies look slightly dry and they are just beginning to turn lightly golden on top.
Let rest 5 minutes on the baking sheet, then gently remove to a cooling rack. Store in an air-tight container at room temperature for 4 days.
Notes
To freeze cookie dough: after step 4, place baking sheets in the freezer to flash freeze the cookies for 1 hour. Once frozen, store frozen cookies in an air-tight container for up to 3 months. To bake: preheat the oven to 375ºF. Let frozen cookies thaw at room temperature for 30 minutes. Bake for 10-12 minutes. Remove from oven soon as edges of cookies look slightly dry and they are turning very light golden on top. Let rest 5 minutes on the baking sheet, then gently remove to a cooling rack.