Description
These white chocolate raspberry cookies combine creamy white chocolate chips and tart raspberries for the perfect sweet-tangy balance. With crisp edges, soft gooey centers, and a bakery-style look, they’re ready in just 30 minutes. Freezer-friendly and easy to make, they’re ideal for parties, gifting, or late-night cookie cravings.
Ingredients
- 1 stick (½ cup) salted butter, cold, cut into cubes
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup freeze-dried raspberries (do not use fresh; they add too much moisture)
- 1½ cups white chocolate chips
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup cake flour (adds tenderness)
- 1¼ cups all-purpose flour (adds structure)
Instructions
- Preheat Oven
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. - Cream Butter and Sugars
In a stand mixer, beat cold cubed butter with brown sugar and granulated sugar on high speed for 1 minute, until creamy and smooth. - Add Wet Ingredients
Mix in the egg, egg yolk, and vanilla extract. Blend briefly until combined. - Fold in Raspberries
Add freeze-dried raspberries. Mix for about 10 seconds until they break into smaller pieces. Let dough rest for 2 minutes. - Add Dry Ingredients
Stir in salt, baking powder, and baking soda. Add both flours and mix until a dough forms (about 1 minute). - Add White Chocolate Chips
Fold in white chocolate chips until evenly distributed throughout the dough. - Scoop and Bake
Scoop dough with a large cookie scoop (makes 8 large cookies). Place 4 cookies per baking sheet. Bake for 10 minutes, until edges are golden but centers remain soft. - Cool and Set
Let cookies cool on the baking sheet for 15 minutes to allow centers to set while staying gooey.
Notes
- Cold butter prevents cookies from overspreading.
- For a bakery-style look, press a few extra white chocolate chips onto the tops before baking.
- To freeze dough, scoop into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen at 400°F for 12 minutes.
- Add lemon zest for a citrusy twist or drizzle with melted white chocolate once cooled.
- To make it gluten-free, use a 1:1 baking flour blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American