These chewy raspberry white chocolate cookies are a tasty treat! The sweet white chocolate pairs perfectly with tart raspberries, making each bite deliciously balanced.
Every time I bake these cookies, I can’t help but sneak a few right off the tray. Who needs to wait for them to cool? 😋 They’re great with a glass of milk or for any snack time!
Key Ingredients & Substitutions
Butter: Unsalted butter is key here for controlling the saltiness. If you’re in a pinch, you can use margarine or coconut oil, but butter really gives the best flavor. Make sure it’s softened to room temperature for easy mixing!
Sugars: I love using both granulated and brown sugar because it adds depth to the flavor and moisture to the cookies. If you’re looking for a healthier option, coconut sugar or a sugar substitute can work, but the taste will vary a bit.
Flour: All-purpose flour is the go-to, but if you’re gluten-free, try a 1:1 gluten-free flour blend. Just keep an eye on the consistency; you might need to adjust slightly with more or less flour.
White Chocolate Chips: While white chocolate is delightful, you can swap in semi-sweet chocolate chips if you prefer a deeper chocolate flavor. Or even dark chocolate for a richer taste!
Raspberries: Fresh raspberries are ideal for that vibrant tartness. If they’re not in season, frozen raspberries work too, just reduce the amount slightly since they’re juicier. Be gentle while mixing to avoid mushiness!
How Do I Get My Cookies to Stay Chewy?
For the perfect chewy texture, follow a couple of key tips! First, don’t overmix the dough after adding the flour—mixing too much can create tough cookies. Secondly, be careful not to overbake them; you want them just set at the edges and still soft in the center.
- Use room temperature butter for easy creaming; it helps incorporate air.
- When adding the eggs, make sure they’re also at room temperature for better mixing.
- Let the cookies sit on the pan for a few minutes after baking to maintain their chewy texture.
Chewy Raspberry White Chocolate Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips or chunks
- 1 cup fresh raspberries, gently rinsed and drained
- Optional: flaky sea salt for sprinkling on top
How Much Time Will You Need?
This delicious recipe will take about 15 minutes of prep time, plus 10-12 minutes of baking time. You’ll want to let the cookies cool for about 5 minutes before moving them to a wire rack, but trust me, the wait is worth it!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat this together until it’s light and fluffy. This adds air that makes your cookies tender!
3. Add the Eggs and Vanilla:
Once the butter and sugars are fluffy, add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract—all the yummy flavor comes from here!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. It’s important to mix these well so that your baking soda is evenly distributed in the dough.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture. Mix just until everything is combined—don’t overmix or you’ll get tough cookies!
6. Fold in the Chocolate and Raspberries:
Now it’s time to add the fun stuff! Gently fold in the white chocolate chips and fresh raspberries. Be cautious not to break the raspberries too much, or your dough could get too wet.
7. Scoop the Dough:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each dollop for spreading.
8. Sprinkle and Bake:
If you want to add a little something special, sprinkle a small pinch of flaky sea salt on each cookie before baking. This enhances the flavors beautifully! Now, bake the cookies in the preheated oven for about 10-12 minutes. You want the edges to be lightly golden while the centers still look a bit soft.
9. Cooling Time:
Take the cookies out of the oven and let them sit on the baking sheet for about 5 minutes. This helps them firm up a little. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Now it’s time to dig in! These chewy raspberry white chocolate cookies are best enjoyed fresh but can be kept in an airtight container at room temperature for up to 3 days.
Happy baking! Enjoy the sweet and tangy goodness!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Just keep in mind that frozen raspberries may have more moisture. It’s best to gently thaw them and pat them dry with paper towels before folding them into the dough to prevent excess liquid.
How Can I Make These Cookies More Chocolatey?
If you’re a chocolate lover, you can easily increase the white chocolate chips to 1 1/2 cups or add semi-sweet chocolate chips for a mix of flavors. You can also drizzle melted chocolate on top after they cool for an extra sweet touch!
What If My Cookies Spread Too Much While Baking?
If your cookies spread out too much, it might be due to softened butter. Make sure your butter is just softened, not melted. Additionally, refrigerating the dough for about 30 minutes before baking can help maintain their shape.
Can I Make the Dough in Advance?
Yes! You can prepare the cookie dough ahead of time and store it in the fridge for up to 3 days. Just scoop it onto parchment-lined baking sheets and bake when you’re ready, adding a couple of extra minutes to the baking time if the dough is cold.
