White Chocolate Raspberry Cookies
Adam G.
24
15 minutes
12 minutes
These White Chocolate Raspberry Cookies are the perfect balance of sweet and tart, combining creamy white chocolate chips with bursts of fresh raspberry flavor. The soft, chewy texture comes from a rich brown sugar base, while frozen raspberries add beautiful pink swirls and a bright, fruity contrast to the buttery cookie dough. They're an elegant twist on classic chocolate chip cookies—perfect for special occasions, Valentine's Day, or whenever you're craving something a little more sophisticated.
The secret to these cookies is using frozen raspberries, which hold their shape better during baking and prevent the dough from becoming too wet. Folding them in gently at the end ensures they're evenly distributed without breaking apart or turning the dough pink. The result? Bakery-style cookies with pockets of jammy raspberry goodness in every bite.
Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup frozen raspberries (do not thaw)
- Instructions
Directions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
- Mix wet ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk or stir until fully combined and smooth. Add the egg, egg yolk, and vanilla extract, mixing well until the mixture is glossy and well incorporated.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
- Form the dough: Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix—stop as soon as no streaks of flour remain.
- Add mix-ins: Fold in the white chocolate chips until evenly distributed throughout the dough. Then, gently fold in the frozen raspberries, being careful not to crush them. Mix just until they're evenly dispersed.
- Shape and bake: Using a cookie scoop or spoon, portion the dough into 2-tablespoon sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and lightly golden but the centers still look slightly underdone.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set as they cool.