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White Chocolate Raspberry Cookies

Chewy White Chocolate Raspberry Cookies You'll Crave Daily

Delicious White Chocolate Raspberry Cookies with a perfect balance between tart and sweet flavors.
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 24 minutes
Total Time 1 hour 9 minutes
Course Dessert
Cuisine American
Servings 10 cookies
Calories 200 kcal

Equipment

  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Baking sheets
  • rack for cooling

Ingredients
  

For the Cookie Base

  • 1 cup Unsalted Butter Can substitute with plant-based butter for a vegan option.
  • 1.75 cups All-Purpose Flour Try whole wheat flour for a nuttier taste.
  • 0.5 teaspoon Baking Soda Ensure it’s fresh for the best results.
  • 0.25 teaspoon Baking Powder Works with baking soda for a lighter texture.
  • 0.75 teaspoon Kosher Salt Use fine salt cautiously as it’s more concentrated.

For the Sweet Elements

  • 1 cup White Chocolate Dark chocolate is a substitute for less sweetness.
  • 1 cup Brown Sugar Can swap with coconut sugar for a different flavor.
  • 0.5 cup Granulated Sugar Adds sweetness and helps form crisp edges.

For the Fruitiness

  • 1 cup Freeze-Dried Raspberries Fresh raspberries can be used but will change the cookie's structure.

For the Binding Agents

  • 1 large Egg For a vegan option, a flax egg works well.
  • 1 large Egg White
  • 2 teaspoons Vanilla Bean Paste or Pure Vanilla Extract Almond extract is a lovely alternative.

Instructions
 

How to Make White Chocolate Raspberry Cookies

  • Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat until it turns a lovely blondish brown color (5-8 minutes). Allow it to cool before proceeding.
  • Prepare Dry Ingredients: In a separate mixing bowl, whisk together 1¾ cups of all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¾ teaspoon kosher salt. Gently fold in the white chocolate and 1 cup of freeze-dried raspberries.
  • Mix Wet Ingredients: In your bowl with the cooled butter, whisk in 1 cup of brown sugar, ½ cup of granulated sugar, 1 large egg, 1 egg white, and 2 teaspoons of vanilla until smooth.
  • Combine Mixtures: Stir the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
  • Chill the Dough: Scoop the dough into 8 to 10 portions and refrigerate for 12-24 hours.
  • Bake: Preheat your oven to 350°F (175°C). Line your baking sheets, flatten the dough balls slightly, and bake for 12-15 minutes.
  • Garnish and Cool: Press more white chocolate pieces and sprinkle with extra freeze-dried raspberries immediately. Allow to cool on a rack.

Notes

Optional: Drizzle with white chocolate for an extra touch.
Keyword baking, chewy cookies, cookies, dessert, sweet treats, White Chocolate Raspberry Cookies