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Soft and Chewy White Chocolate Raspberry Cookies

Three freshly baked white chocolate raspberry cookies resting on parchment paper.
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Make these soft and chewy white chocolate raspberry cookies for a perfect sweet and tart dessert. This recipe is straightforward and yields bakery-style results quickly.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional, for brightness)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips or chunks
  • 1 cup fresh or frozen raspberries (if frozen, do not thaw)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest, if using.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips and the raspberries using a spatula. If using fresh raspberries, break them slightly as you fold them in.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9 to 11 minutes, or until the edges are set and the centers look slightly soft. For chewier cookies, slightly underbake.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you use frozen raspberries, gently toss them with one tablespoon of flour before adding them to the dough. This helps prevent the color from bleeding too much into the batter.
  • For a thicker, bakery-style cookie, chill the dough for 30 minutes before scooping.
  • If you prefer a stronger tart flavor, use freeze-dried raspberries that you crush slightly and mix into the dough.

Nutrition

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