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White Chocolate Raspberry Cookies

Deliciously chewy cookies featuring a rich, buttery dough with creamy white chocolate and tart raspberries, perfect for summer get-togethers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Use room temperature for easier creaming.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips Or chopped white chocolate.
  • 1 cup fresh raspberries Fresh gives the best texture and flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat.
  2. Cream together the softened butter, granulated sugar, and brown sugar until smooth and slightly pale.
  3. Beat in the eggs one at a time, scraping the bowl between additions, and then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, folding until just combined to avoid overmixing.
  6. Fold in the white chocolate chips, and gently fold in the raspberries last, keeping them mostly intact.
  7. Drop rounded spoonfuls onto the prepared baking sheet, spacing about 2 inches apart.
Baking
  1. Bake for 10–12 minutes, until edges are lightly golden and centers still soft.
  2. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Notes

Serve warm for the best experience. Store in an airtight container at room temperature for 24–48 hours due to fresh fruit. Can refrigerate for up to 5 days or freeze for longer storage. See variations for alternative flavors.