White Chocolate Raspberry Cookies

These cookies combine the creamy sweetness of white chocolate with the tart burst of fresh raspberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

For the Cookie Dough

1 cup unsalted butter, softened This rich, creamy butter provides the foundation for our cookies.
1 cup granulated sugar The sweetness of sugar balances the tart raspberries.
1 cup brown sugar, packed Adds moisture and a hint of caramel flavor.
2 large eggs Provide structure and richness.
1 teaspoon vanilla extract Elevates the flavor profile.
3 cups all-purpose flour Provides stability while keeping cookies light.
1 teaspoon baking soda Helps the cookies rise slightly.
1/2 teaspoon salt Enhances the sweetness.
1 cup white chocolate chips Adds sweetness and richness.
1 cup fresh raspberries Provides a refreshing contrast to the sweet white chocolate.

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until smooth and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually blend the dry mixture into the creamed butter and sugar mixture, mixing until just combined.
Gently fold in the white chocolate chips and fresh raspberries.

Baking

Using a tablespoon, drop heaping spoonfuls of the cookie dough onto ungreased baking sheets.
Bake for 10-12 minutes or until the cookies are lightly golden around the edges.
Cool on the baking sheet for a few minutes before transferring to wire racks.

Use room temperature ingredients for a smoother batter. Chill the dough for 30 minutes for better shape. Adjust sugar for less sweetness if desired.