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White Chocolate Raspberry Cookies

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5 from 1 review

White Chocolate Raspberry Cookies are the perfect treat when you’re craving something sweet, tart, and totally irresistible. Imagine biting into a soft, chewy cookie with bursts of juicy raspberries, each bite complemented by the smooth, creamy richness of white chocolate. The combination of the tartness of the raspberries and the sweetness of the white chocolate creates the perfect balance, making these cookies a standout in any dessert spread.

Ingredients

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For the Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips
  • 1 cup fresh raspberries, chopped (or use frozen raspberries, thawed and drained)
  • 1/4 cup milk (for added moisture)
  • 1 tablespoon lemon zest (optional, for a citrusy touch)

Instructions

Prepare the Cookie Dough:

  1. Cream the Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
  2. Add the Egg and Vanilla: Beat in the egg and vanilla extract until smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Incorporate White Chocolate Chips: Stir in the white chocolate chips, making sure they are evenly distributed throughout the dough.
  6. Fold in Raspberries: Gently fold in the chopped raspberries, being careful not to crush them too much.

Bake the Cookies:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Shape the Cookies: Using a cookie scoop or tablespoon, scoop out the dough and roll into balls. Place them about 2 inches apart on the prepared baking sheet.
  3. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set.
  4. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment

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