These raspberry white chocolate cookies are buttery, soft, and bursting with fresh, juicy raspberries! These are without a doubt the cookie of the summer.
These raspberry white chocolate cookies are exactly what you didn't know you needed. I'm not a huge fan of white chocolate, but oh man. These cookies are SO GOOD. Like dangerously good. Half the batch may or may not have been consumed the day they were made...
Anyway, even if white chocolate is not your favorite, I know you'll love these cookies. They have crisp, buttery edges, soft, gooey centers, and juicy raspberries in almost every bite. And if you get the GOOD white chocolate (not those fake "white chips"), you might even start to become a white chocolate fan
- All-Purpose Flour: You'll need about 1 ½ cups of high-quality unbleached flour.
- Leavener: Most cookies use baking soda (and sometimes cornstarch as well) for the leavener, but after lots of research and testing, it turns out baking powder creates cookies with soft & thick centers and crisp edges!
- Butter: Bring your butter to room temperature quickly by cutting it into cubes and microwaving it for 10 seconds! If you're feeling extra fancy, try browning your butter and re-solidify it before creaming it with the sugars - like in these soft brown butter molasses cookies!
- Sugars: Just as all the best chocolate chip cookie recipes should, this recipe calls for both granulated sugar and brown sugar.
- Vanilla: You can't make a good cookie recipe without vanilla!
- Egg: Be sure your egg is room temperature so it will incorporate into the batter properly.
- White Chocolate: True white chocolate contains at least 20% cocoa butter. I highly recommend using a true high-quality white chocolate, such as Valrhona or Callebaut. I used Valrhona's Ivorie 35%.
- Fresh Raspberries: Add about ¾ cup of fresh raspberries to the dough. If raspberries aren't in season, use frozen!
This is a basic cookie recipe of creaming together the butter & sugars, adding an egg & vanilla, mixing in the dry ingredients, then gently folding in the extras - in this case it's white chocolate and fresh raspberries! All in all, these cookies come together about an hour (including 30 minutes of freeze time).
P.S. Don't skip the freeze time! This is a softer dough, so the freeze time is essential to making the cookies spread just enough to achieve crisp edges and slightly thick, soft centers.
If raspberries aren't in season, use frozen or freeze dried raspberries. You could also switch it up and add blueberries or even blackberries!
Do not skip the freeze time! It is essential to achieve a thicker cookie with crisp, golden edges and soft centers.
Store these cookies in an air-tight container for up to 3 days. Alternatively, you can freeze the portioned cookie dough or the baked cookies for up to three months.
Other cookie recipes you'll love
Baking in grams
ll of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Raspberry White Chocolate Cookies
- 180 g 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 170 g ¾ cup unsalted butter (room temp)
- 120 g ½ cup + 1 tablespoon brown sugar
- 75 g ⅓ cup + 2 teaspoon granulated sugar
- 1 egg, room temp
- 1 teaspoon vanilla
- 113 g 4oz roughly chopped high-quality white chocolate*
- 90 g ¾ cup fresh raspberries
- In a small bowl combine the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on high speed for 2-3 minutes.
- Mix in the egg and vanilla until fully combined.
- Scrape down the bowl, then add in the dry ingredients and mix on low speed until just combined.
- Lastly, gently fold in the chopped white chocolate and fresh raspberries. The raspberries will break up a bit, but that's okay.
- Portion the cookie dough with a 2 tablespoon cookie scoop and place them on one small baking sheet lined with parchment paper.
- Freeze the cookie dough for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Place the frozen cookie dough on a parchment lined baking sheet spaced about 2 inches apart. Top each with more white chocolate.
- Bake the cookies for about 14-16 minutes until the edges are golden.
- Once the cookies are done baking, immediately use a large cookie cutter to push the edges in and shape the cookies into perfect circles.
- Allow them to cool completely on the baking sheet and enjoy!
- True white chocolate contains at least 20% cocoa butter. I highly recommend using a true high-quality white chocolate, such as Valrhona or Callebaut. I used Valrhona's Ivorie 35%.
- Do not skip the freeze time! It is essential to achieve a thicker cookie with crisp, golden edges and soft centers.
- Store these cookies in an air-tight container for up to 3 days. Alternatively, you can freeze the portioned cookie dough or the baked cookies for up to three months.
Did you make this recipe? Let me know how it turned out!