White Chocolate Raspberry Cookies
Make the best white chocolate raspberry cookies at home! Soft, chewy, and packed with flavor, these cookies are easy to make and irresistibly delicious!
Servings: 24 cookies
Calories: 260kcal
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar packed, for a richer taste, you can use dark brown sugar instead of light brown sugar
- 1 cup (2 sticks) unsalted butter for a dairy-free version, swap it with vegan butter or coconut oil
- 2 large eggs try using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) or a store-bought egg replacer
- 1½ teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 3 cups all purpose flour swap it with a 1:1 gluten-free flour blend that includes xanthan gum for structure
- 1 cup (6 ounces) white chocolate chips
- 1 cup dried raspberries substitute with freeze-dried raspberries (lightly crushed) or chopped dried cranberries for a similar tart contrast
Instructions
- 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
- Pull eggs and butter from the fridge to let them come to room temperature before baking.
- Use a cookie scoop to make perfectly uniform cookie dough balls that bake evenly. You don’t need to use a kitchen scale. Use a large cookie scoop for a bigger size cookies.
- Keep a close eye on them for the last several minutes to ensure they do not overbake. For that delightfully soft and chewy texture, bake them only until the edges are set and the top is lightly golden brown. Do not let them turn brown.
- Although it’s tempting to snatch them up right away, let them cool for a full 5 minutes on the baking sheet. Then you can move them to a cooling rack.
- Make this dessert gluten-free by using your preferred all-purpose flour baking substitute.
- Feel free to swap the chips with dark, semi-sweet, or milk chocolate chips.
- Instead of dried raspberries, make them with dried cranberries, blueberries, or other berries. Or, use other chopped dried fruit.
- You may add nuts like pecans to add extra crunch to your raspberry and white chocolate cookies.
- Store the cookies in an airtight container at room temperature for up to 4 days.
- To store them longer, wrap them in plastic wrap. Then, store them in a plastic zipper bag.
- You can also freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Freeze the unbaked dough by scooping it onto a parchment-lined baking sheet, then transfer it to a freezer bag.
- To bake, place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
Nutrition
Serving: 1cookie | Calories: 260kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 222mg | Potassium: 100mg | Fiber: 2g | Sugar: 21g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
