Best-Ever Raspberry White Chocolate Cookies
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Ready to indulge in our Best-Ever Raspberry White Chocolate Cookies! Explore the irresistible combination of tart raspberries and rich chocolate in a cookie that delivers a perfect balance of flavors. Learn how to make these delectable treats that will have everyone asking for more!
More raspberry? Check out our 25 Luscious Raspberry Desserts, this Lemon Raspberry Crumb Cake and these Lemon Raspberry Yogurt Muffins for starters!
Why You’ll Love Our Best-Ever White Raspberry Chocolate Cookies
Introducing the ultimate treat for cookie connoisseurs: the Best-Ever Raspberry White Chocolate Cookies. Temptingly sweet raspberry flavor meets rich chocolate decadence in every delectable bite.
Who can resist the irresistible combination of tangy raspberries and rich chocolate? If you’re like most people, the answer is no one! And when those combos of flavors come together in a perfectly baked cookie, it’s pure bliss. But what makes a white chocolate raspberry cookie the best ever? Is it the soft and chewy texture? The perfect balance of sweetness and tartness? Or the decadent chunks of chocolate in every bite? Which I might add, the chocolate addition can be white chocolate, milk chocolate or dark chocolate or a combo of any! I say, all the above!
As we dive into the world of baking to uncover the secrets behind our best-ever raspberry chocolate cookie recipe. We’ll explore the science behind the ingredients, tips for achieving the perfect cookie consistency, and of course, share our top recipe for you to try at home. Get ready to satisfy your sweet tooth and elevate your cookie game to new heights.
With every batch, we use only the finest ingredients and techniques to ensure the perfect balance of sweet and chocolatey goodness in these chocolate chip raspberry cookies. So go ahead, indulge in the best-ever cookie experience and indulge in our Raspberry White Chocolate Cookie recipe today.
Ingredients You Need
Best-Ever Best-Ever Raspberry Chocolate Cookies Recipe
- unsalted butter
- brown sugar
- granulated sugar
- egg
- vanilla extract
- all-purpose flour
- baking soda
- salt or sea salt
- white chocolate chips or chunks, milk chocolate chips or chunks or dark chocolate chips or chunks, or a combo of any
- fresh raspberries, frozen raspberries or freeze-dried raspberries
Instructions How to Make My Best-Ever Raspberry Chocolate Cookies Recipe
- Heat oven to 350°F.
- In a large mixing bowl using a hand mixer or bowl of a stand mixer, cream the butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until incorporated without overmixing.
- Mix the wet ingredients in the dry ingredients of flour, baking soda and salt gradually until just incorporated.
- Fold in baking chips or bar chunks, then gently add in the fresh raspberries and fold them through the dough as gently as possible and it’s ok if the raspberries break apart. In fact, if you like the raspberries more dispersed and broken up in your cookie dough, that’s fine as well. We just want the raspberry flavor to come through! If you’re using frozen raspberries, mix until evenly distributed.
- Using a large or medium cookie scoop, scoop cookie dough balls onto baking sheet. Add some extra raspberries and chocolate to the tops, if desired.
- Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are light golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture.
- Cool 5-10 minutes; remove from cookie sheet to wire rack. Removing them earlier will cause them to fall apart.
Storing Raspberry White Chocolate Cookies
- These cookies will stay fresh when kept in a sealed container at room temperature for 2-3 days, or in the fridge for up to a week. I prefer to keep these in the fridge as they set out they can become Can be frozen for up to two months.
- Make sure your cookies are completely cooled before storing them to keep them soft and chewy. Also, another trick to stop cookies from getting soggy because they have a lot of moisture with the raspberries, is to put a piece of bread in with them in your airtight container if you’re storing them at room temperature. The bread will soak up extra water and keep the cookies nice and soft.
Cookie Tips For Your Raspberry Cookie Recipe
Should we use frozen or fresh raspberries in cookies?
- The frozen ones aren’t as tasty as the fresh ones, and they also don’t look as pretty in my opinion, but if using frozen, do not thaw them, just add them in frozen. Also make sure to not overmix the cookie dough with the frozen raspberries, or the cookies will turn pink, unless you want some color to your cookies!
How to prevent cookies from getting soggy?
- Make sure your cookies are completely cooled before storing them. Also, another trick to stop cookies from getting soggy, is to put a piece of bread in with them in your airtight container if you’re storing them at room temperature. The bread will soak up extra water and keep the cookies nice and soft.
raspberry Cookie recipe Sizes & Baking Times
- Large cookie scoop is 1/4 cup – bake 12-14 minutes and preferred! (12 cookies)
- Medium cookie scoop is approximately 2 tablespoons – bake 10-12 minutes (16 cookies)
- Small cookie scoop is 1 tablespoon – bake 8-10 minutes (24 cookies)
- If you want these cookies more golden brown, then bake them an extra couple of minutes.
More Variations
- Want raspberry but want to use freeze-dried raspberries instead? Go for it! It will also make the cookies thicker and disperse small bursts of raspberry flavor throughout your cookies with a mix of sweet and tart.
- Want other fruits? Add other berries such as blueberries, blackberries or chopped strawberries for a delicious change-up!
- More texture in your best chocolate chip chunk raspberry cookies recipe? Add some pistachios, macadamia nuts or some walnuts for a delicious nutty texture!
- Instead of vanilla extract, go for almond extract or lemon extract! Just make sure you don’t over do it on the extract, a little goes a long way.
- Melt some chocolate and drizzle on top of cookies or add a scoop of raspberry jam smack dab in the middle of your cookies when you bake them if you love the jelly factor!
- If you want these more cookies a more golden brown color – use 1/2 cup brown sugar and 1/4 cup granulated sugar.
In conclusion, the best-ever raspberry white chocolate cookies are more than just a tasty treat and we believe that these raspberry chocolate cookies are the perfect way to satisfy your cravings. So grab your apron and wooden spoon and let’s bake some delicious memories together. And remember, the best part of baking is sharing your creations with others.
So share the love and pass a plate of these heavenly cookies to someone special. With these cookies, you’re not just giving them a treat – you’re giving them a piece of your heart. Happy baking!
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More Raspberry Delights!
- Fluffy Raspberry Mousse – Keto Option
- Raspberry Brownies
- Raspberry Lemon Pastry Strudels
- Super Healthy Raspberry Oatmeal Bars
- Raspberry White Chocolate Pull-Apart Rolls
- Easy Raspberry Lemon Dream Pie
Best-Ever Raspberry Chocolate Cookies
Ingredients
- ½ cup unsalted butter 1 stick, chilled straight from the fridge, cut into cubes
- ¼ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & ½ cups all-purpose flour make sure to measure flour correctly
- 1 teaspoon baking soda
- ½ teaspoon salt or can add sea salt on top after baking
- 1 cup chocolate chips or chunks, white, milk or dark chocolate or a combo, add more to the tops of the cookies if you desire
- ½ cup raspberries (fresh, frozen or freeze-dried) add 1/2 cup more to add to the tops of the cookies if you want more raspberry flavor
Instructions
- Heat oven to 350°F.
- In a large mixing bowl using a mixer, cream the cold butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until incorporated.
- Mix in the flour, baking soda and salt gradually until just incorporated.
- Fold in baking chips or bar chunks, then gently add in the fresh raspberries and fold them through the dough as gently as possible and it’s ok if the raspberries break apart. In fact, if you like the raspberries more dispersed and broken up in your cookie dough, that’s fine as well. We just want the raspberry flavor to come through! If you’re using frozen raspberries, mix until evenly distributed.
- Using a large or medium cookie scoop, scoop cookie dough balls onto baking sheet. These cookies are thick, but if you want super thick, scoop cookie dough balls and place in fridge for 15-30 minutes and bake until slightly golden brown.
- Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are slightly golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture, however you can bake them a few extra minutes if you like.
- Cool 5-10 minutes; remove from cookie sheet to wire rack.
- Cool 5-10 minutes; remove from cookie sheet to wire rack. Removing them earlier will cause them to fall apart.
Notes
Cookie Sizes
- Large cookie scoop is 1/4 cup - bake 12-14 minutes and preferred! (12 cookies)
- Medium cookie scoop is approximately 2 tablespoons - bake 10-12 minutes (16 cookies)
- Small cookie scoop is 1 tablespoon - bake 8-10 minutes (24 cookies)
- If you want these cookies more golden brown, then bake them an extra couple of minutes.
- If you want the these a more golden brown color - use 1/2 cup brown sugar and 1/4 cup granulated sugar instead of 1/4 cup brown sugar and 1/2 cup granulated sugar.
Storing Raspberry Chocolate Cookies
- These cookies will stay fresh when kept in a sealed container at room temperature for 2-3 days, or in the fridge for up to a week. Can also be frozen for up to two months.
- Make sure your cookies are completely cooled before storing them to keep them soft and chewy. Also, another trick to stop cookies from getting soggy because they have a lot of moisture with the raspberries, is to put a piece of bread in with them in your airtight container if you’re storing them at room temperature. The bread will soak up extra water and keep the cookies nice and soft.
Nutrition
