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Soft, Chewy White Chocolate Raspberry Cookies

Three freshly baked white chocolate raspberry cookies with melted white chocolate drizzle on a white plate.
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Create bakery-style white chocolate raspberry cookies that are perfectly soft and chewy. This recipe uses fresh raspberries for a sweet and tart burst in every bite.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips or chunks
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step builds the texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips.
  7. Carefully fold in the fresh raspberries. Work quickly to prevent the raspberries from breaking down too much.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft for a chewy texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best flavor and texture, use high-quality white chocolate chunks instead of chips.
  • If your fresh raspberries are very large, gently cut them in half before folding them into the dough.
  • To achieve a bakery-style look, press a few extra white chocolate chunks onto the tops of the dough balls before baking.
  • If you prefer a slightly tangier cookie, add 1 teaspoon of lemon zest to the wet ingredients.

Nutrition

Find it online: https://blissbatter.com/white-chocolate-raspberry-cookies/