Oh yes 😍—White Chocolate Raspberry Cookies are soft, chewy, and packed with sweet-tart raspberry flavor plus melty white chocolate chunks. Perfect for dessert or an indulgent snack!
Here’s a recipe that nails the balance:
🍪 White Chocolate Raspberry Cookies
Ingredients (about 24 cookies)
Dry Ingredients:
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2¼ cups all-purpose flour
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½ tsp baking soda
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½ tsp baking powder
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¼ tsp salt
Wet Ingredients:
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¾ cup unsalted butter, softened
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¾ cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs
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2 tsp vanilla extract
Mix-ins:
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1 cup white chocolate chunks or chips
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1 cup fresh or frozen raspberries (if frozen, thaw & drain excess liquid)
Instructions
1️⃣ Prep
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Preheat oven to 350°F (175°C)
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Line a baking sheet with parchment paper
2️⃣ Mix dry ingredients
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Whisk flour, baking soda, baking powder, and salt in a bowl
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Set aside
3️⃣ Cream butter & sugar
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In a large bowl, beat butter + granulated sugar + brown sugar until creamy
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Add eggs one at a time, then vanilla
4️⃣ Combine
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Gradually mix in dry ingredients until just combined
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Gently fold in white chocolate and raspberries (don’t overmix)
5️⃣ Scoop & bake
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Use a cookie scoop or spoon, drop dough onto sheet about 2 inches apart
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Bake 12–15 minutes until edges are lightly golden
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Cool 5 minutes on sheet, then transfer to wire rack
Tips for Perfect Cookies
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Gentle folding preserves raspberry pieces
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Room-temp butter = soft, chewy cookies
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For extra gooeyness, add a few extra white chocolate chunks on top before baking
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Optional: lightly dust with powdered sugar after cooling
Result: soft, sweet, slightly tangy cookies with melty white chocolate bites—a real treat! 😋
I can also give you a mini cookie bite version or raspberry swirl method to prevent the fruit from bleeding too much.