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XXL Rhubarb Raspberry Cookies

XXL rhubarb raspberry cookies are thick, bakery-style fruit cookies with massive, chewy centers and golden edges. Packed with finely diced pink rhubarb, juicy raspberries, and white chocolate chips for a soft bakery texture in every bite.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
Fruit and mix-ins
  • 1.5 cup fresh rhubarb, finely diced
  • 1 cup fresh raspberries
  • 0.5 cup white chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Whisk together all-purpose flour, baking soda, and salt in a bowl until evenly combined.
Make the cookie dough
  1. Cream butter and both sugars until fluffy, then beat in eggs and vanilla extract.
  2. Mix in the dry ingredients until just combined, stopping as soon as you don’t see dry streaks.
  3. Gently fold in fresh rhubarb, fresh raspberries, and white chocolate chips until the fruit is evenly distributed.
Bake the XXL cookies
  1. Scoop 1/4 cup portions of dough onto prepared sheets, spacing 3 inches apart so they can spread.
  2. Bake for 16-18 minutes at 350°F until edges are golden but centers still look slightly underdone.
  3. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish setting.

Notes

For the most bakery-style texture, dice the rhubarb finely so it distributes through the dough without creating big wet pockets. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days; freeze baked cookies for up to 2 months. If you want a less sweet version, reduce white chocolate chips to 1/4 cup and keep the fruit amounts the same.