These chewy raspberry white chocolate cookies are little bites of joy! With sweet, tangy raspberries and creamy white chocolate, each cookie is a delightful treat.
I love how the juicy raspberries add a fun twist to the classic cookie. They seem to magically disappear once I start eating them—can you relate? 🍪❤️
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for these cookies, giving them the right texture. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend.
Butter: Unsalted butter makes it easy to control the saltiness. In a pinch, you can use margarine or coconut oil, though they may alter the flavor slightly.
Sugars: The combination of brown and granulated sugars gives the cookies a nice balance of chewiness and sweetness. You can swap brown sugar for coconut sugar for a different flavor profile.
Raspberries: Fresh raspberries are perfect for this recipe, but frozen ones work too! Just make sure to thaw and drain any extra liquid before adding them to avoid soggy cookies.
White Chocolate Chips: If you prefer, you can replace white chocolate chips with dark chocolate or even milk chocolate chips for a different taste!
Why Do I Need to Be Careful When Mixing the Dough?
Mixing cookie dough can be a tricky step, especially when you want your cookies to be chewy. When adding the dry ingredients, mix just until you can’t see any flour. Overmixing can lead to tough cookies, so stop as soon as everything is combined. This keeps your cookies tender!
- Mix slowly and watch the texture. Less is more!
- Use a rubber spatula to gently fold in the white chocolate and raspberries to maintain their shape.
How Can I Tell When My Cookies Are Done Baking?
Perfectly baked cookies should be set around the edges but still soft and slightly underbaked in the center. This is crucial for achieving that chewy texture!
- Look for a light golden color around the edges.
- Let them cool for 5 minutes on the baking sheet. They will continue to cook slightly as they cool.
By keeping these tips in mind, you’ll be on your way to baking deliciously chewy raspberry white chocolate cookies that everyone will love!
Chewy Raspberry White Chocolate Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips or chunks
- 1 cup fresh raspberries
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and 15-17 minutes to bake. Don’t forget to let them cool for about 5 minutes on the baking sheet before transferring! In total, you’ll be enjoying these chewy cookies in about 30-40 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Then, line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt until everything is well mixed. This helps evenly distribute the baking soda in your cookie dough. Set aside.
3. Mix Wet Ingredients:
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Use a whisk or spoon to mix until it’s smooth and well combined.
4. Add Eggs and Vanilla:
Add the egg and the extra egg yolk to the sugar mixture, along with the vanilla extract. Beat until the mixture is light and fluffy, helping the cookies rise nicely.
5. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix! This is key to keeping your cookies tender and chewy.
6. Fold in Chocolate and Raspberries:
Carefully fold in the white chocolate chips and fresh raspberries with a spatula, being gentle so that the berries don’t break apart too much.
7. Scoop Dough onto Baking Sheets:
Using a cookie scoop or a tablespoon, drop the dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie so they have room to spread while baking.
8. Bake the Cookies:
Put the baking sheets in the oven and bake for 15-17 minutes. You want the edges to be set and lightly golden while the centers remain soft. This ensures that lovely chewy texture!
9. Cool Before Serving:
Once done, take the cookies out of the oven and let them cool on the baking sheets for 5 minutes. Then, gently transfer them to a wire rack to cool completely.
10. Enjoy!
Your chewy raspberry white chocolate cookies are now ready to be eaten! Enjoy them fresh out of the oven or store any leftovers in an airtight container for several days. Perfect for sharing or indulging yourself!
These cookies will be a delightful treat filled with chewy goodness, juicy raspberries, and sweet chocolate that everyone will love!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess liquid to prevent the dough from becoming too wet. Gently fold them in to maintain their shape.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to label them so you remember their deliciousness!
Can I Substitute the White Chocolate?
Absolutely! If you prefer, you can substitute the white chocolate with dark chocolate or semi-sweet chips. Each will give a different flavor, but they will still complement the raspberries beautifully.
What If My Dough Is Too Sticky?
If your dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This will help the butter firm up and make it easier to scoop and handle. Just be sure not to chill it for too long, as it should remain soft and workable.