These Raspberry White Chocolate Chip Cookies are a sweet treat that mixes tart berries with creamy chocolate. Each bite is soft, chewy, and bursting with flavor!
When I bake these, the smell is pure magic! I love sharing them with friends, and they never last long. Who can resist that combo of raspberries and white chocolate? 🍪💖
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the salt in your cookies. If you only have salted butter, just reduce the added salt to 1/4 teaspoon. I find that using room temperature butter to cream is key for fluffy cookies!
Sugars: This recipe uses a mix of granulated and brown sugars. Brown sugar adds moisture and a hint of caramel flavor. If you’re low on brown sugar, you can substitute with more granulated sugar, but the cookies might be slightly less chewy.
Raspberries: Fresh raspberries give a burst of flavor, but you can use frozen ones too! Just make sure to thaw and drain them first to avoid excess moisture. I also like to use diced strawberries or even blueberries for a different twist!
White Chocolate Chips: If you’re not a fan of white chocolate, try semi-sweet chocolate chips instead. The result will be a more balanced flavor with the tart raspberries. You could also mix in dark chocolate for a richer taste.
What’s the Best Way to Fold Raspberries into the Cookie Dough?
Folding raspberries into cookie dough can be tricky because you want to keep them intact. Here’s how to do it without making a mess:
- After mixing your dough, use a rubber spatula to gently lift and turn the dough over itself.
- Add the chopped raspberries and white chocolate chips to the center.
- Carefully mix by turning the dough over, being mindful not to squish the raspberries too much.
- Stop mixing as soon as the ingredients are combined to keep those beautiful chunks intact!
This technique helps maintain the texture of the cookies, giving you delightful bursts of fresh raspberry flavor in every bite.
Raspberry White Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries, roughly chopped or lightly crushed
- 1 1/2 cups white chocolate chips
How Much Time Will You Need?
You will need about 15 minutes for preparation and 10-12 minutes for baking. Additionally, allow 5 minutes for cooling on the baking sheet, making the total time approximately 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, line your baking sheets with parchment paper or silicone mats for easy cookie removal later on.
2. Cream the Butter and Sugars:
In a large mixing bowl, add the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or a stand mixer, cream them together until the mixture is smooth and fluffy. This usually takes about 2-3 minutes, and it’s key for fluffy cookies!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Then, stir in the vanilla extract until it’s all combined.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the dry ingredients and avoid clumps.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix, as this can make your cookies tough.
6. Fold in Raspberries and Chocolate Chips:
Gently fold in the white chocolate chips and the chopped raspberries. Use a spatula to carefully mix them into the dough, being mindful not to crush the raspberries too much to avoid excess juice in the dough.
7. Shape the Cookies:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 10-12 minutes. Watch them closely; you’re looking for lightly golden edges while the centers stay soft.
9. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes, allowing them to firm up before transferring them to a wire rack to cool completely.
10. Enjoy Your Cookies:
These cookies are best enjoyed slightly warm or at room temperature. Bite into the perfect balance of gooey white chocolate and tart raspberry with every cookie!
And there you have it! Soft, chewy cookies packed with juicy raspberries and sweet white chocolate chips. Perfect for sharing or enjoying all by yourself!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them before adding to the dough to prevent excess moisture. This helps keep your cookies from becoming soggy.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, place them in the fridge for up to a week. You can also freeze them for up to 3 months!
Can I Substitute White Chocolate Chips?
Absolutely! If you’re not a fan of white chocolate, you can use semi-sweet or dark chocolate chips instead. This will give a richer flavor that pairs wonderfully with the tart raspberries.
What If My Dough Is Too Soft?
If your cookie dough seems too soft or sticky, try chilling it in the fridge for about 30 minutes before baking. Chilling helps the butter firm up, leading to better-shaped cookies that don’t spread too much while baking.
