These chewy raspberry white chocolate cookies are a perfect treat! The sweet white chocolate pairs beautifully with the juicy raspberries, making each bite a delight.
Trust me, the mix of flavors in these cookies will make you smile! I love having them fresh from the oven with a glass of milk. They’re hard to resist—so be ready to share (or not)! 😄
Key Ingredients & Substitutions
Unsalted Butter: Use softened unsalted butter for a creamy texture. If you need a dairy-free option, coconut oil or vegan butter can work, though the flavor may change slightly.
White Chocolate Chips: I recommend high-quality white chocolate for the best taste. If you’re looking for a twist, consider using dark chocolate chips or even chopped white chocolate bars instead!
Fresh Raspberries: Fresh raspberries give the best flavor, but if they’re out of season, frozen raspberries can be a good substitute. Just thaw and drain them before mixing in; they might be a bit softer, but still delicious!
Flour: All-purpose flour is standard, but you could try a gluten-free blend if needed. Adjust the amount, as some blends are denser than regular flour.
How Do I Ensure My Cookies Are Chewy?
The key to chewy cookies is in the mixing and baking process. Here’s how to achieve that perfect texture:
- Don’t overbeat the butter and sugars—just mix until fluffy to avoid incorporating too much air.
- Use a good ratio of butter to flour. Too much flour can make them dry. Be sure to measure properly!
- Chilling dough for at least 30 minutes before baking can help maintain shape while also keeping them chewy.
Finally, take them out when they still look slightly underbaked—this is crucial for that chewy center!
Chewy Raspberry White Chocolate Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 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
- 1 1/2 cups fresh raspberries, gently mashed
- Optional: flaky sea salt for sprinkling
How Much Time Will You Need?
This delicious cookie recipe comes together quickly! You’ll need about 15 minutes for prep and then 12 minutes of baking time. After baking, let the cookies cool for about 5 minutes on the sheet before moving them. In total, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure even baking. Also, line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Cream the Butters and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spoon to cream them together for about 3-4 minutes, until the mixture is light and fluffy. This step is crucial for the texture of your cookies!
3. Add the Eggs and Vanilla:
Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. This will add richness and flavor to your dough.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these dry ingredients first helps to evenly distribute the baking soda and salt throughout the flour.
5. Mix It All Together:
Gradually add the dry ingredients to the wet mixture. Gently mix until just combined. Be careful not to overmix; a few flour streaks are okay!
6. Fold in Chocolate and Raspberries:
Now, it’s time to fold in the white chocolate chips and mashed raspberries. Use a spatula and gently combine them into the dough, making sure not to break the raspberries too much—some texture is lovely!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop balls of dough (about 2 tablespoons each) onto your prepared baking sheets. Space them about 2 inches apart to allow for spreading.
8. Add a Pinch of Sea Salt:
If you like, sprinkle a tiny bit of flaky sea salt on top of each cookie. This little touch will enhance the sweetness of the white chocolate.
9. Bake the Cookies:
Pop the baking sheets into your preheated oven and bake for 10-12 minutes. Look for lightly golden edges and soft centers—this is the key to a chewy cookie!
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes. This allows them to set up a bit. Then, transfer them to wire racks to cool completely. Enjoy these warm, chewy, and delicious cookies!
These cookies are wonderfully chewy with sweet pockets of white chocolate and the fresh brightness of raspberries in every bite. Share them with friends or keep them all to yourself—either way, they won’t last long! Enjoy!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just ensure they are thawed and drained of excess moisture before adding them to the dough. This helps maintain the right texture in your cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just ensure they’re wrapped well to prevent freezer burn!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days. When ready to bake, scoop the dough onto baking sheets and bake straight from the fridge, adding a couple of minutes to the baking time if necessary.
What Can I Substitute for White Chocolate Chips?
If you prefer a different flavor, you can substitute the white chocolate chips with semi-sweet or dark chocolate chips. For a fruitier touch, try adding chopped dried fruit or even nuts!
