These Raspberry White Chocolate Chip Cookies are a sweet treat you won’t want to miss! The juicy raspberries paired with creamy white chocolate make every bite a delight.
Trust me, the burst of berry flavor with the sweetness is just heavenly. I love making these for friends; they always want the recipe and I’m happy to share! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for cookies, as it allows you to control the salt content. If you need a dairy-free option, try coconut oil or a vegan butter substitute.
Raspberries: Fresh raspberries are ideal, but if they’re not available, you can use frozen raspberries. Just make sure to thaw and drain them to avoid extra moisture.
White Chocolate Chips: While white chocolate is a classic choice, dark chocolate or semi-sweet chocolate can add a different flavor. You could also use chopped chocolate bars if you want a rustic look.
How Can I Get the Perfect Cookie Texture?
Getting the right texture in cookies can be tricky, but here are some tips!
- Ensure your butter is softened, not melted; this helps cookies keep their shape.
- When mixing, don’t overdo it—just combine until the flour is incorporated. Over-mixing can lead to tough cookies!
- Taking the cookies out when they look just a tad underdone helps maintain a soft center. They will continue to cook on the baking sheet.
- Letting them cool slightly before moving keeps them from breaking apart.
Raspberry White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Add-Ins:
- 1 cup fresh raspberries, gently rinsed and patted dry
- 1 1/2 cups white chocolate chips
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Once your cookies are out of the oven, allow them to cool for about 5 minutes before enjoying. In total, you can expect around 30-35 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper or silicone baking mats. This step helps prevent the cookies from sticking and ensures they bake evenly.
2. Cream the Sugars and Butter:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time until fully combined, then stir in the vanilla extract. This adds a lovely flavor to your cookies!
4. Mix the Dry Ingredients Together:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agent is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the butter mixture, stirring until everything is just combined. Be careful not to overmix; it’s okay if the dough is a little lumpy!
6. Fold in the Raspberries and White Chocolate:
Gently fold in the white chocolate chips and fresh raspberries. Be gentle so you don’t crush the raspberries too much—they should stay whole to add a fruity burst in each cookie!
7. Portion the Cookie Dough:
Using a tablespoon, drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread while baking.
8. Bake Your Cookies:
Pop the cookies into the oven and bake for 10-12 minutes. You want the edges to be golden but the centers a little soft—they will continue to firm up as they cool.
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Now, all that’s left is to enjoy these delicious cookies packed with raspberry and white chocolate goodness!
10. Happy Baking!
Feel free to share with friends or keep them all for yourself; we won’t judge! Enjoy every bite of your soft, sweet Raspberry White Chocolate Chip Cookies!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain them to remove excess moisture. Gently fold them into the dough to avoid crushing.
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months—just make sure to layer them between parchment paper to prevent sticking.
What If I Don’t Have Baking Soda?
If you don’t have baking soda, you can substitute it with baking powder. Use about 3 teaspoons of baking powder instead, but reduce the salt in the recipe by half to compensate for the added salt in baking powder.
Can I Make the Cookie Dough in Advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just be sure to let it sit at room temperature for about 15 minutes before baking for even results!