These Raspberry White Chocolate Chip Cookies are a sweet treat that combines juicy raspberries with creamy white chocolate. They’re soft, chewy, and a burst of flavor with every bite!
Honestly, who can resist that mix of tart and sweet? I love making these for friends—everyone thinks I’m a baking genius! Plus, they’re super easy to whip up. Enjoy them warm for a cozy snack!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend, which works well in cookies.
Butter: Unsalted butter gives you control over the saltiness. If you run out, feel free to use margarine or coconut oil. Just remember, melted is best for a chewy texture!
Raspberries: Fresh raspberries are delicious, but if they’re out of season, you can use frozen ones! Just thaw and drain them to avoid excess moisture in the dough.
White Chocolate Chips: I love using high-quality white chocolate, but if you prefer dark chocolate, that works great too! You can even chop up a chocolate bar for bigger chunks.
How Do I Ensure My Cookies Are Perfectly Chewy?
To achieve that perfect chewy texture, follow these steps:
- Use melted butter instead of softened. It gives the cookies a nice, chewy edge.
- Don’t overmix the dough after adding the flour. Just mix until combined; this helps to keep the cookies tender.
- Let them cool on the baking sheet for a few minutes before moving. This lets them set up properly without becoming hard.
And remember, every oven is different! Keep an eye on them as they bake for that golden edge and soft center.
Raspberry White Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips or chunks
- 1 cup fresh raspberries, gently washed and patted dry
How Much Time Will You Need?
This delightful cookie recipe will take you about 15 minutes to prepare and 12 to 15 minutes to bake. Allow an extra 5 minutes for cooling on the baking sheets after baking. All in all, you’ll be enjoying warm cookies in about 30 to 35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While that’s heating up, line your baking sheets with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed. Set this bowl aside for now.
3. Cream the Sugars and Butter:
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Use a mixer or a whisk to mix everything together until the mixture is smooth and creamy.
4. Add the Eggs and Vanilla:
Next, add in the large egg and the egg yolk to your butter-sugar mixture. Beat these together until the batter is light and fluffy, then stir in the vanilla extract for extra flavor.
5. Combine the Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined—be careful not to overmix, as this can make the cookies tough!
6. Fold in the Goodies:
Gently fold in the white chocolate chips and fresh raspberries. Be cautious while folding to avoid smashing the raspberries too much; you want those juicy pieces to stay intact!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart to give them room to spread while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12 to 15 minutes. Keep an eye on them—you’re looking for lightly golden edges while the centers still look soft!
9. Cool the Cookies:
Once baked, remove the sheets from the oven and let the cookies cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Now comes the best part! Enjoy your deliciously soft and chewy Raspberry White Chocolate Chip Cookies with a glass of cold milk or your favorite tea. Share them with friends and family for a delightful treat!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw and gently drain them to remove excess moisture. This will help prevent the dough from becoming too wet.
What Can I Substitute for White Chocolate Chips?
If you’re not a fan of white chocolate, you can easily substitute it with semi-sweet or dark chocolate chips. You can even chop up your favorite chocolate bar for a more rustic look!
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 to keep them fresh for longer, you can freeze them in a zip-top bag for up to 3 months. Just thaw before enjoying!
Can I Make These Cookies Without Eggs?
Absolutely! You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help maintain the texture and moisture of the cookies.
