Description

These chewy raspberry white chocolate cookies are a perfect blend of sweet and tart, combining fresh raspberries with creamy white chocolate chips for a delightful treat. Featuring a tender, chewy texture and a crisp edge, they are easy to make and ideal for dessert, snacks, or sharing with friends and family.

Ingredients

Scale

Dry Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

3/4 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract

Add-ins

1 cup white chocolate chips or chunks
1 cup fresh raspberries (or thawed and drained frozen raspberries)

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and evenly mixed. Set aside.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined to ensure a good base for your cookies.
Add Eggs and Vanilla: Add the large egg, the additional egg yolk, and vanilla extract to the sugar and butter mixture. Beat the mixture until it is light and fluffy, which helps the cookies rise and develop a chewy texture.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until no flour is visible. Avoid overmixing to keep the cookies tender and chewy.
Fold in Chocolate and Raspberries: Using a rubber spatula, carefully fold in the white chocolate chips and fresh raspberries. Do this gently to preserve the shape of the raspberries and avoid crushing them.
Scoop Dough onto Baking Sheets: Use a cookie scoop or tablespoon to drop dollops of cookie dough about 2 inches apart on the prepared baking sheets, allowing room for spreading during baking.
Bake the Cookies: Bake in the preheated oven for 15-17 minutes, until the edges are set and lightly golden but the centers are still soft and slightly underbaked for that perfect chewy texture.
Cool Before Serving: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy! Serve these delicious chewy raspberry white chocolate cookies fresh or store leftovers in an airtight container for several days.

Notes

If using frozen raspberries, thaw completely and drain excess liquid to prevent soggy dough.
Do not overmix the dough after adding dry ingredients to maintain cookie tenderness.
Chill sticky dough in the refrigerator for about 30 minutes to make scooping easier, but do not chill for too long.
Cookies are done when edges are golden but centers remain soft and slightly underbaked.
Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
White chocolate chips can be substituted with dark or milk chocolate chips for different flavor variations.

Prep Time: 10 minutes
Cook Time: 15-17 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chewy raspberry white chocolate cookies, raspberry cookies, white chocolate cookies, chewy cookies, dessert cookies, summer berry cookies