White Chocolate Raspberry Cookies

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White chocolate raspberry cookies are soft, chewy and buttery sugar cookies filled with tart, juicy raspberries and creamy white chocolate. This recipe is quick, easy and no chill.

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Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.

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In a small bowl, melt the butter and cool in the fridge for about 15 minutes.

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In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.

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In a large mixing bowl, whisk the cooled melted butter, granulated sugar and light brown sugar until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.

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Stir the dry ingredients into the wet, followed by the white chocolate chips until just combined. Gently stir half of the raspberries until combined. Reserve some for topping the cookies right before baking.

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Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. Roll the cookie dough into sugar and place onto the lined baking sheet about 3 inches ( 8 cm) apart. Top with 1 - 2 raspberries if you like.

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Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown. Cool the chewy raspberry cookies on the baking sheet for 3 - 4 minutes.

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White Chocolate Raspberry Cookies

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