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Thick and Chewy White Chocolate Raspberry Cookies

A white chocolate raspberry cookie broken in half showing gooey white chocolate and bright red raspberries inside.
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Make bakery-style white chocolate raspberry cookies that are thick, chewy, and perfectly balance rich white chocolate with tart raspberries for a sweet and tart afternoon treat.

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 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips
  • 1 cup fresh or frozen raspberries, gently patted dry

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, about 3 minutes.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the white chocolate chips.
  6. Carefully fold in the raspberries. If using frozen raspberries, do not thaw them first.
  7. Scoop dough using a large cookie scoop (about 3 tablespoons per cookie) and place them 2 inches apart on the prepared baking sheets. For thicker cookies, chill the dough for 30 minutes before baking.
  8. Bake for 11 to 14 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  9. 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 texture, use room temperature butter and eggs.
  • If your raspberries are very juicy, toss them lightly in one tablespoon of flour before folding them into the dough to prevent spreading.
  • These thick bakery cookies freeze well; scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag for up to 3 months.

Nutrition

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