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white chocolate raspberry cookies

5 Reasons to Make white chocolate raspberry cookies

These White Chocolate Raspberry Cookies are a delightful combination of creamy white chocolate and slightly tart raspberries, creating an irresistible treat. With a soft, chewy texture and bursts of fruitiness, they’re perfect for any occasion, from afternoon tea to holiday baking. Whether you use fresh or freeze-dried raspberries, these cookies deliver an amazing balance of sweetness and tang.
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Prep Time 15 minutes
Cook Time 12 minutes
Rest Time 5 minutes
Total Time 32 minutes
Servings: 13
Course: Desert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 220 g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 115 g unsalted butter, softened
  • 100 g brown sugar
  • 70 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 130 white g chocolate chips
  • 70 fresh g or freeze-dried raspberries

Method
 

  1. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract, mixing until well combined.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the white chocolate chips and raspberries. If using fresh raspberries, be careful not to crush them too much.
  7. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them apart.
  8. Bake for 10-12 minutes, until edges are slightly golden.
  9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • If using fresh raspberries, gently fold them in last to avoid excess moisture.
  • Freeze-dried raspberries work well if you prefer a crunchier texture.
  • Store cookies in an airtight container at room temperature for up to 4 days.