White Chocolate Raspberry Cookies

5 from 1 vote

White Chocolate Raspberry Cookies

These white chocolate raspberry cookies are soft and filled with sweet berry flavor and creamy white chocolate in every bite. They bake up tender and delicious, making them a simple and irresistible homemade treat for any day of the week.

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 257kcal

Author: Jennifer Fishkind

Ingredients

½ cup salted butter softened to room temperature
¼ cup granulated sugar
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 ounce baker’s bar of white chocolate chopped, I used the Ghirardelli brand
1 cup fresh raspberries chopped and placed in the freezer

Instructions

Preheat the oven to 350°F. Line two large-rimmed baking sheets with parchment paper. Set aside.
In a large bowl, using a handheld mixer on medium speed, cream together the softened salted butter, granulated sugar, and light brown sugar until light and fluffy.
½ cup salted butter, ¼ cup granulated sugar, ½ cup light brown sugar
Add the egg and vanilla extract and beat again until fully combined.
1 large egg, 1 teaspoon vanilla extract
In a separate bowl, stir together the all-purpose flour and baking soda.
2 cups all-purpose flour, 1 teaspoon baking soda
Add half the flour mixture to the bowl of wet ingredients, mixing just until incorporated before mixing in the remaining flour. Do not overmix. The dough will be thick.
To the bowl of cookie dough, fold in the chopped white chocolate baker’s bar.
4 ounce baker’s bar of white chocolate
Once the chocolate pieces have been folded into the dough, remove the fresh raspberries from the freezer and carefully fold them in with a spatula. Be very careful not to mash the berries.
1 cup fresh raspberries
Using a 2-inch cookie scoop, place 6 of the white chocolate raspberry cookie dough balls onto each prepared baking sheet. Leave 2 inches between each cookie dough ball.
Place your baking sheets into the center of the oven and bake for 14-15 minutes or until the edges are lightly golden brown and the center has set. Be sure to rotate the baking sheets halfway through baking if needed.
Allow the cookies to cool for 10 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

Notes

Storage:

Store: Keep cookies in an airtight container in the refrigerator for up to two days.
The raspberries will soften the cookies as they sit.
Reheat: Bring cookies to room temperature or warm briefly in the microwave.
Freeze: Freezing baked cookies is not recommended because the raspberries become soggy.
Make ahead: Mix the dough up to 24 hours ahead without the raspberries. Add the raspberries just before baking for best texture.

Tips:

Freeze the chopped raspberries before mixing them into the dough so they stay firm and keep their shape
Use a high quality white chocolate baking bar since it melts nice and smooth
If your oven only fits one tray, leave the second tray in the freezer while the first one bakes
Start checking the cookies a minute or two early since oven temps can run different
Press a few extra chocolate pieces on top before baking for that bakery style finish
If the raspberries make the dough too wet, mix in a little flour until it is easy to scoop

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