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Soft and Chewy White Chocolate Raspberry Cookies

A stack of freshly baked white chocolate raspberry cookies featuring bright red raspberries and white chocolate chips.
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Make these soft, bakery-style white chocolate raspberry cookies. The recipe balances the sweetness of white chocolate with the tartness of fresh raspberries for a truly irresistible treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips or chunks
  • 1 cup fresh or frozen raspberries
  • 1 teaspoon lemon zest (optional, for brightness)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps create a soft cookie texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. If using, whisk in the lemon zest now.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips.
  7. If using fresh raspberries, gently fold them in last. If using frozen raspberries, toss them lightly in one tablespoon of flour before folding them in to prevent them from sinking.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly underbaked. For the chewiest cookies, pull them out just before they look completely done.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best flavor balance, use good quality white chocolate chunks instead of chips.
  • If your raspberries bleed color excessively into the dough, you can gently press a few extra white chocolate chips onto the tops of the dough balls before baking.
  • This recipe does not require chilling the dough, making it a quick cookie recipe for when you need a sweet treat fast.

Nutrition

Find it online: https://cookingbycarla.com/white-chocolate-raspberry-cookies/