These delicious jumbo cookies are packed with juicy raspberries and sweet white chocolate chips. They’re soft, chewy, and oh-so-yummy—perfect for a treat any time of day!
I love making these cookies for friends because they always impress. Plus, who can resist that burst of raspberry? Just grab a glass of milk to go with them, and you’re all set!
Key Ingredients & Substitutions
All-Purpose Flour: It gives the cookies structure. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. I sometimes mix in a bit of almond flour for a different taste and texture!
Unsalted Butter: Softened butter helps create a tender cookie. If you’re in a pinch, you can use margarine or coconut oil, but this might slightly change the flavor.
Granulated & Brown Sugar: This combo gives the cookies a great sweetness and moisture. For a healthier option, try coconut sugar or a sugar substitute like Stevia, but adjust the quantities based on product guidelines.
White Chocolate: Chips or chunks can be used. If you prefer dark or milk chocolate, feel free to substitute them instead—they add a nice richness! But if you’re avoiding chocolate altogether, you could mix in some chopped nuts or dried fruit.
Raspberries: Fresh raspberries are the best for flavor, but frozen work too—just use them straight from the freezer to avoid mushiness. If you don’t have raspberries, try cranberries, cherries, or even blueberries!
How Do I Prevent My Cookies from Spreading Too Much?
Preventing your cookies from spreading too much starts with the dough temperature. Here are a few tips to help you get perfect cookies:
- Chill the Dough: After mixing the dough, cover and chill it in the fridge for at least an hour. This firms it up, reducing spread during baking.
- Don’t Overmix: When incorporating flour, mix until just combined. Overmixing can add too much air and cause spreading.
- Room Temperature Ingredients: Use softened butter, not melted. Melted butter can lead to flatter cookies.
- Spacing: Leave enough space on the baking sheet for the cookies to spread. About 2 inches apart works well.
With these tips, you’ll have the perfect chewy and thick cookies to enjoy!
Jumbo Raspberry White Chocolate Cookies
Ingredients You’ll Need:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chunks or chips
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and around 14-16 minutes to bake. Including cooling time, plan for roughly 40-50 minutes before you can enjoy your delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This ensures the baking soda is evenly distributed throughout the flour—you don’t want any surprises in your cookie texture!
3. Cream the Butter and Sugars:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Mix it until creamy and smooth—this should take about 2-3 minutes. It will be light in color and fluffy!
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This adds wonderful flavor to your cookies!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix; it’s okay if a few flour pockets remain!
6. Fold in Chocolate and Raspberries:
Gently fold in the white chocolate chunks and raspberries. Try your best not to crush the raspberries too much, so you get those beautiful little bursts of color and flavor in your cookies!
7. Portion the Dough:
Using a large cookie scoop (about 1/4 cup) or your hands, drop dough onto the prepared baking sheets, leaving adequate space between each cookie for spreading. About 2 inches apart is perfect!
8. Optional Topping:
If you want a little extra sparkle, sprinkle some coarse sugar lightly on top of the cookie dough before baking.
9. Bake:
Pop the cookies in the oven and bake for 14-16 minutes. You want the edges to be golden brown, while the centers should still look soft and slightly underbaked. This ensures they stay chewy!
10. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up. After that, transfer them to a wire rack to cool completely.
11. Enjoy!
Now for the best part—enjoy your jumbo cookies with a glass of cold milk or your favorite drink. They’re perfect for sharing or keeping all to yourself!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries work perfectly! Just make sure not to thaw them before adding to the cookie dough. This helps them maintain their shape and prevents the dough from becoming too wet.
How Can I Make These Cookies Chewier?
For chewier cookies, try adding an extra egg yolk or reducing the baking time by a minute or two. This will keep them soft in the center while still crisping up the edges!
Can I Prepare the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. When ready to bake, just scoop the dough directly onto the baking sheet and bake as usual. You may need to add an extra minute or two to the baking time if the dough is cold.
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 2 months. Just make sure they are fully cooled before freezing, and you can thaw them at room temperature when you’re ready to enjoy!
