White Chocolate Raspberry Cookies Recipe
White chocolate raspberry cookies are soft, chewy and buttery sugar cookies filled with tart, juicy raspberries and creamy white chocolate. This raspberry white chocolate cookie recipe is no chill, quick and easy to make in one bowl.
Equipment
- 2 baking sheet pans
- 2 parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled
- 2½ cups (300 g) all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) white chocolate chips or chunks
- ½ cup raspberries, cleaned and dried
Instructions
- 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.
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes.1 cup (226 g) unsalted butter, melted and cooled
- In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.2½ cups (300 g) all purpose flour, 1 teaspoon cornstarch , 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- 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.¾ cup (150 g) light brown sugar, ¾ cup (150 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- 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.1 cup (170 g) white chocolate chips or chunks, ½ cup raspberries, cleaned and dried
- 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. 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. While the cookies are cooling, top them with more white chocolate chips if you like. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
Notes
Store: Place the baked white chocolate raspberry cookies in an airtight container. Store at room temperature for up to 5 days.
Give your cookies a “cookie scoot.” Within the first 1 -2 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
Frozen Raspberries: If using frozen raspberries, I recommend mixing no more than ½ cup of frozen raspberries right before scooping the cookies onto the baking sheet and make sure not to overmix. If using frozen, I recommend reducing the baking temperature to 350 F (177 C) and baking for 12 - 14 minutes or until the edges are set.
Freeze Dried Raspberries: Mix ½ - 1 cup freeze dried raspberries into the cookie dough at the same time as the white chocolate chips. Skip adding more berries to the top of the cookie dough balls as the freeze dried raspberries as they can burn easily.
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