These chewy raspberry white chocolate cookies are a sweet treat that everyone will love! Soft and bursting with fruity raspberry flavor, they also have creamy white chocolate bits for some extra yum!
There’s nothing quite like the moment you bite into a warm cookie and taste those juicy raspberries. I like to share these at gatherings, but I often save a few for myself. Can’t resist! 😋
Key Ingredients & Substitutions
All-purpose flour: This is your main structure for the cookies. For a gluten-free version, try using a gluten-free all-purpose blend that measures cup for cup. I’ve found that these blends work well without changing the flavor much.
Fresh raspberries: Fresh is best for that juicy pop! If they’re out of season, frozen raspberries can work too; just make sure to thaw and drain them a bit first to avoid extra moisture in your cookies.
White chocolate: I love the creamy flavor white chocolate brings. If you’re looking for a healthier alternative, consider using dark chocolate or even trail mix with white chocolate bits for texture and flavor.
Butter: Unsalted butter allows you to control the saltiness. If you’re short on butter, coconut oil can be a nice substitute for a different flavor, just make sure it’s melted as well!
How Do I Ensure My Cookies Are Chewy?
To get those perfectly chewy cookies, focus on mixing and baking times. Start by following these steps:
- Don’t over-mix the dough. Gently fold in the raspberries and chocolate—this keeps them from toughening up.
- Using both an egg and an extra yolk adds moisture and richness. It’s key for a chewy texture!
- Underbake slightly! Pull them out when the edges are set but the centers look a bit soft. They’ll finish cooking on the pan.
These techniques will help you achieve that delightful chewy cookie every time. Happy baking!
Chewy Raspberry White Chocolate Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 1 cup fresh raspberries, gently mashed
- 1 1/2 cups white chocolate chips or chopped white chocolate chunks
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and 15–17 minutes to bake. After that, you’ll want to let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack. Altogether, you’re looking at around 35-40 minutes from start to finish, plus extra time for cooling if you can wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (160°C). While it heats up, line your baking sheets with parchment paper or silicone mats. This will help prevent the cookies from sticking and make cleanup easier!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to ensure that the baking soda is evenly distributed. Once combined, set this bowl aside for later.
3. Cream the Butter and Sugars:
In a large bowl, pour in the melted and slightly cooled butter. Add the brown sugar and granulated sugar, and mix with a whisk or hand mixer until the mixture is smooth and creamy. This will take a minute or two.
4. Add Wet Ingredients:
Next, add the vanilla extract, egg, and egg yolk into the butter-sugar mixture. Beat everything together until it looks light and fluffy. This step is crucial for that chewy texture.
5. Combine Dry with Wet:
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; we want a tender cookie!
6. Fold in the Raspberries and White Chocolate:
Now for the star ingredients! Gently fold in the mashed raspberries and white chocolate chips. It’s okay if the raspberries break a bit, just make sure to handle the mixture gently to keep the cookies nice and chewy.
7. Scoop the Dough:
Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets. Make sure to space them about 2 inches apart so they have room to spread while baking.
8. Bake the Cookies:
Pop the trays into your preheated oven and bake for 15–17 minutes. Keep an eye on them; you want the edges to be lightly golden but the centers should still look soft. This balance is key to achieving that chewy texture!
9. Cool Down:
Once they’re done baking, take them out of the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling time helps them set up perfectly.
10. Enjoy!
Dig in! These chewy, fruity, and sweet cookies are perfect with a glass of milk or your favorite drink. Enjoy every bite of that lovely raspberry and white chocolate combination!
These cookies are sure to delight your friends and family, and they might just become a favorite in your household! Happy baking! 🍪
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries can work well! Just make sure to thaw and drain them to remove excess moisture, which can make your cookies too wet. Gently fold them in to avoid breaking them apart completely.
Can I Substitute the White Chocolate with Dark Chocolate?
Absolutely! Dark chocolate can add a richer flavor to the cookies. You can use dark chocolate chips or roughly chopped dark chocolate in the same quantity as white chocolate. It’ll create a deliciously contrasting flavor with the raspberries!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just place them in a plastic bag or freezer-safe container, separating layers with parchment paper, for up to a month.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! Cover it tightly with plastic wrap and store it in the fridge for up to 2 days. When you’re ready to bake, just scoop and bake as usual, adding an extra minute or two to the baking time if the dough is cold.
