White Chocolate Raspberry Cookies
Tart raspberries, sweet white chocolate, and chewy cookie dough make for an unexpected, delicious cookie. Make and bake these white chocolate raspberry cookies right away or freeze the dough for warm-from-the-oven cookies later!
Servings 18 large cookies
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 10 tablespoons unsalted butter softened
- 1 cup lightly packed light brown sugar
- ¾ cup powdered sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- ¾ cup roughly chopped frozen raspberries see notes
Instructions
- Preheat oven to 325°F. Line baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the butter and both sugars on medium-high speed until light and fluffy, 3-5 minutes. Scrape down the sides and bottom of the bowl with a spatula as needed.
- Add the eggs one at a time, beating well and scraping the sides of the bowl after each addition. Mix in the vanilla.
- With the mixer on low, slowly add the dry ingredients until just combined.
- Stir in the white chocolate and the raspberries until just combined.
- Using a large (3 tablespoon) cookie scoop, scoop the dough onto the lined baking sheets, leaving at least 3 inches of space between each cookie. Bake for 15-17 minutes or until the edges are golden.
- Let the cookies cool on the baking sheet for 5 minutes before moving to a cooling rack to finish cooling.
Notes
Leave the raspberries in the freezer until just before adding them to the cookies.
Store in an airtight container at room temperature for 2-3 days or freeze for up to a month. You can also follow instructions for freezing cookie dough to freeze the dough for up to 3 months.
Helpful resources
- Before you start baking, make sure you know how to measure flour correctly. You will use this same method when measuring the powdered sugar, too.
- Make sure the butter and eggs are both at room temperature. If you forget to set them out ahead of time, take a look at my post on how to bring butter and eggs to room temperature.
- This recipe uses a combination of brown sugar and powdered sugar. If you are out of either one, learn how to make powdered sugar and how to make brown sugar.
- If your brown sugar hardened in the pantry, check out my tips for softening brown sugar.
- Make sure you know how to cream butter and sugar correctly to get the perfect texture in these white chocolate raspberry cookies.