Raspberry white chocolate cookies are a buttery cookie loaded with fresh raspberries, white chocolate chunks and a sprinkle of salt. A perfectly sweet, tart and slightly salty cookie.
These Raspberry White Chocolate Cookies are a simple to make cookie that is bursting with flavor from fresh raspberries and bits of white chocolate. They’re made with all the basic ingredients, and can come together so quickly.
WHY YOU WILL LOVE THESE COOKIES
FRESH RASPBERRIES- The fresh berries give these cookies such a nice pop of flavor.
ONE BOWL- These cookies only need one bowl for mixing, and a few simple ingredients that are usually on hand.
NO CHILLING- No need to plan ahead for these cookies. They can be made in thirty minutes time.
- Butter- Make sure you allow your butter to sit out for about 30 minutes before starting the cookie dough.
- Flour- Weighing your flour is always the most precise way to go, but if you do not have a scale make sure you spoon your flour into your measuring cup.
- White Chocolate- I used a chopped up bar, but white chocolate chips work also.
- Raspberries- I found that fresh raspberries are best for these cookies, as they don’t thaw and increase the moisture. If using frozen make sure you don’t let them thaw at all.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat oven to 375 F. Line 2 baking sheet with parchment paper and set aside.
STEP TWO: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg, mix until smooth on low speed. Beat in vanilla.
STEP THREE: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
STEP FOUR: Fold in white chocolate chunks first, then carefully fold in raspberries. They’re going to break up and that’s ok.
STEP FIVE: Scoop the dough into large cookie balls using a 3 tbsp scoop and place 7-8 per cookie sheet. Sprinkle with flaked sea salt.
STEP SIX: Bake cookies for 11-12 minutes or until a light golden brown around the edges. If your cookies don’t come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
BAKING TIPS AND TRICKS
I tried these cookies with both frozen and fresh raspberries, and the fresh worked much better for me. If you are going to use frozen make sure they don’t thaw out at all before mixing into the dough.
If you do not bake all your cookies right away that raspberries will start to give out some moisture. It will bake up just fine, but the color might change a bit from red to blue. The taste will still be spot on.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
The main reason cookies come out flat is because they don’t have enough flour. Try weighing your flour, as that gives the most precise measurements.
Yes, this recipe can be doubled to make 28 cookies if using the 3 tbsp cookie scoop.
I prefer fresh raspberries for these cookies, but frozen can be used. Just make sure they are frozen when adding them to the cookie dough.
STORING AND FREEZING
These raspberry white chocolate cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can store the cookie dough balls in the fridge or freezer also, although that will change the color of the berries slightly.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
OTHER POPULAR COOKIE RECIPES TO TRY
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Raspberry White Chocolate Cookies
- ½ cup butter room temp
- ⅓ cup granulated sugar
- ½ cup brown sugar
- 1 large egg room temp
- 2 tsp vanilla
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 4 ounces white chocolate bar chopped
- 3 ounces fresh raspberries
- flaked sea salt for sprinkling on top
- Preheat oven to 375 F. Line 2 baking sheet with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in white chocolate chunks first, then carefully fold in raspberries. They're going to break up and that's ok.
- Scoop the dough into large cookie balls using a 3 tbsp scoop and place 7-8 per cookie sheet. Sprinkle with flaked sea salt.
- Bake cookies for 11-12 minutes or until a light golden brown around the edges. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.