These chewy raspberry white chocolate cookies are a tasty treat you can’t resist! The sweet and tart raspberries mixed with creamy white chocolate make each bite burst with flavor.
Plus, they’re super fun to make! I love the smell of cookies baking in the oven, and the kids always get excited to help add the fruity raspberry goodness. Enjoy these warm with a glass of milk!
Key Ingredients & Substitutions
Butter: Unsalted butter creates a nice creaminess. If you’re in a pinch, margarine works too, though I find butter offers the best flavor and texture.
Granulated and Brown Sugar: This combo gives the best sweetness and chewiness. You can substitute coconut sugar for a slightly different flavor, or use honey in a pinch; just remove some liquid from the recipe.
Raspberries: Fresh raspberries are ideal because they burst beautifully in the dough. If they’re out of season, frozen raspberries can work, but be sure to thaw and drain them first to avoid excess moisture.
White Chocolate Chips: While I love the classic white chocolate flavor, you can swap in semi-sweet chocolate chips or even dark chocolate for a richer taste.
How Do You Make Sure Your Cookies Are Perfectly Chewy?
The key to chewy cookies lies in the balance of ingredients and baking time. Here are my tips:
- Use room temperature ingredients for better mixing.
- Avoid overmixing once you add the flour; mix just until combined for a softer texture.
- Don’t bake them too long! The centers should look slightly underbaked and will firm up as they cool.
- Let them cool briefly on the baking sheet before moving them to a wire rack. This helps maintain that chewy texture.
Chewy Raspberry White Chocolate Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries (gently rinsed and drained)
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes of preparation time, plus an additional 10 to 12 minutes for baking. Allow around 10 minutes for cooling after they come out of the oven. In total, plan for about 35 to 40 minutes from start to finish! Perfect for a quick and enjoyable treat.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out just right. While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Wet Ingredients:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer if you have one, and mix until the mixture is light and fluffy—about 2-3 minutes. Next, add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the baking soda evenly throughout the flour.
4. Mix It All Together:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. It’s important not to over-mix at this stage—you want your cookies to be soft and chewy!
5. Add the Good Stuff:
Now, gently fold in the white chocolate chips and fresh raspberries. Take your time here to avoid mashing the raspberries; you want them to keep their shape and burst with flavor in the cookies.
6. Scoop the Dough:
Using a tablespoon or a cookie scoop, scoop out portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each one. This ensures they have room to spread as they bake.
7. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for 10 to 12 minutes. Keep an eye on them—the edges should be lightly golden, while the centers will still look soft. They will firm up as they cool!
8. Let Them Cool:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set before transferring them to a wire rack to cool completely.
9. Enjoy:
Once cooled, it’s time to enjoy your chewy raspberry white chocolate cookies! They’re perfect for sharing (or keeping all to yourself!). Pair them with a glass of milk or your favorite beverage for a delightful treat.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them first to avoid excess moisture in your cookie dough. Carefully fold them in to keep them intact.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
What Can I Substitute for White Chocolate Chips?
If you’re not a fan of white chocolate, you can substitute semi-sweet or dark chocolate chips. You could even use chopped chocolate bars for a more decadent cookie experience!
Can I Make the Dough Ahead of Time?
Absolutely! You can make the cookie dough ahead of time and refrigerate it for up to 2 days. Just let the dough sit at room temperature for about 10-15 minutes before baking to soften it slightly for easier scooping.
