These chewy raspberry white chocolate cookies are a sweet treat bursting with fruity goodness. The mix of tart raspberries and creamy white chocolate makes every bite special!
Making these cookies is a joy since they come together quickly. I love having them with a glass of milk—it’s hard to stop at just one! 😋
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the saltiness. If you need a dairy-free option, try using coconut oil or a plant-based butter alternative. Just make sure it’s softened for easy mixing!
White Chocolate Chips: I prefer using large chunks for more melty goodness, but regular chips work just fine. If you want a twist, dark chocolate or semi-sweet chocolate can be used for a richer flavor.
Fresh Raspberries: Fresh raspberries give the best flavor, but if they’re not in season, you can use frozen raspberries. Just make sure to thaw and drain them carefully to avoid too much moisture in your dough.
Granulated and Brown Sugar: Both sugars create a wonderful texture and flavor. You can substitute coconut sugar for a more natural sweetness, but the cookies will be darker and have a slightly different taste.
How Can I Get the Perfect Chewy Texture?
For chewy cookies, there are a few key techniques to follow. Creaming the butter and sugars nicely introduces air and creates a fluffy base. Also, don’t overmix once you add the flour! Overmixing can make cookies tough instead of chewy.
- Make sure your butter is softened but not melted—this keeps cookies from spreading too much.
- Chilling the dough for about 30 minutes can enhance chewiness and prevent spreading during baking.
- Keep an eye on baking time! Take them out when the edges are golden, and centers look slightly underbaked; they will firm up as they cool.
Chewy Raspberry White Chocolate Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips or chunks
- 1 cup fresh raspberries (or frozen, thawed and drained carefully)
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes for preparation and around 10-12 minutes for baking. You’ll also want to allow for a 5-minute cooling time on the baking sheet. Altogether, you’ll need about 30-35 minutes to whip up these cookies and have them ready for munching!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. You want this mixture to become light and fluffy, which usually takes about 2-3 minutes of mixing.
3. Add the Eggs and Vanilla:
Next, add the eggs to the creamed butter and sugar, one at a time. Make sure to beat well after each egg. Then stir in the pure vanilla extract for a wonderful flavor boost!
4. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This will help evenly distribute the leavening agents throughout the flour before combining it with the wet ingredients.
5. Combine the Mixtures:
Gradually add the dry ingredient mixture to the bowl with the wet ingredients. Mix just until everything is combined; be careful not to overmix—it’s okay if there are a few small flour pockets left!
6. Fold in the Goodies:
Now it’s time to add the white chocolate chips or chunks and the raspberries. Gently fold them into the dough, taking care not to crush the raspberries to maintain their shape.
7. Scoop the Dough:
Scoop generous tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each dollop so they can spread while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. Look for a lightly golden edge and a soft center—this is key for that chewy texture!
9. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely.
10. Enjoy!
Finally, enjoy your delicious, chewy raspberry white chocolate cookies! They are perfect with a cold glass of milk or a cup of tea. Treat yourself!
These cookies are a delightful mix of flavors and textures—sweet white chocolate, tangy raspberries, and a chewy bite. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can absolutely use frozen raspberries! Just make sure to thaw them first and drain any excess moisture to prevent the dough from becoming too wet. This helps maintain the cookie’s texture.
What If I Don’t Have Unsalted Butter?
If you only have salted butter, you can still use it! Just reduce the amount of added salt in the recipe to 1/4 teaspoon to keep the cookie from being overly salty.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, consider refrigerating them where they will last for about a week.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it for up to 48 hours. Just scoop the dough into balls before chilling, and allow it to sit at room temperature for about 10 minutes before baking to make them easier to flatten out a bit.
