These Jumbo Raspberry White Chocolate Cookies are soft and chewy, bursting with sweet raspberry flavors and creamy white chocolate chunks! Perfect for when you need a big treat.
Honestly, who can resist giant cookies? They are like a hug for your sweet tooth. I love enjoying these warm with a glass of milk—they don’t last long in my house! 🍪🥛
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cookies. For a gluten-free version, you can use a 1:1 gluten-free baking flour. I find that this works well without altering the cookie’s texture too much.
Butter: Unsalted butter adds richness. You can substitute it with coconut oil or any plant-based butter if you prefer a dairy-free option. Just keep in mind that it might change the flavor slightly.
White Chocolate Chips: I love using high-quality white chocolate because it melts beautifully. You can swap them for dark chocolate chips or even a mix of both if you want a little contrast in flavor!
Freeze-Dried Raspberries: They add an incredible fruit punch! If you can’t find them, fresh raspberries can be used, but they might make the cookies wetter. If that happens, add a bit more flour.
What’s the Best Way to Ensure My Cookies Stay Soft and Chewy?
Soft and chewy cookies are all about the right ingredients and careful baking. Here’s how to make sure your Jumbo Raspberry White Chocolate Cookies stay perfectly soft:
- Don’t overmix the dough once you combine wet and dry ingredients. Mix just until incorporated.
- Using both an egg and an extra yolk adds moisture, keeping the cookies chewy.
- Be mindful of baking time. They should look slightly underbaked when you take them out — they’ll firm up as they cool.
- If using freeze-dried raspberries, crush them lightly. This helps distribute the flavor without adding too much moisture.
- Consider using a pinch of cornstarch in your mix; it can help with softness!
How to Make Jumbo Raspberry White Chocolate Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 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 (light or dark)
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
For the Chocolate and Fruit Mix:
- 1 1/2 cups white chocolate chips
- 1 cup freeze-dried raspberries, crushed lightly into smaller pieces
- Optional: a pinch of cornstarch (about 1 teaspoon) for extra softness
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 12-15 minutes to bake, plus 5 minutes of cooling on the baking sheet. So, you’ll have warm, gooey cookies ready in about 30 minutes! It’s quick and easy, making it a great option for unexpected guests or a sweet craving.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch (if you’re using it). This helps ensure everything is evenly mixed. Put this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, mix the melted butter with the brown sugar and granulated sugar. Whisk until everything is smooth and well blended. It should look shiny and creamy.
4. Add the Eggs and Vanilla:
Add the egg and extra egg yolk to the butter-sugar mixture. Then, pour in the vanilla extract. Whisk until the mixture is light and creamy; this should take a minute or so!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients. Mix them together gently until just combined—don’t overmix! You want your cookies to be soft and chewy.
6. Fold in the Goodies:
Now, gently fold in the white chocolate chips and crushed freeze-dried raspberries. This will distribute everything evenly through the dough. Be kind to the raspberries — you want to keep some nice chunks.
7. Scoop the Dough:
Using a large cookie scoop or about a 1/4 cup measuring cup, scoop dough onto the prepared baking sheets. Be sure to space them about 3 inches apart — they will spread while baking!
8. Bake the Cookies:
Pop the baking sheets into the oven and bake for 12-15 minutes. You want the edges to be lightly golden, but the centers should still look a bit soft. They’ll firm up while cooling.
9. Cool Down:
Once done, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This little wait helps them set up perfectly.
10. Enjoy!
These cookies are delicious served warm or at room temperature. Enjoy the delightful combination of raspberry and white chocolate in every bite! If you have any left, store them in an airtight container at room temperature for about 5 days, or freeze them for later treats.
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can! However, fresh raspberries may add extra moisture to the dough. If you use fresh raspberries, consider adding a little more flour (about 1-2 tablespoons) to balance the moisture.
How Can I Make These Cookies Chewy?
To keep your cookies soft and chewy, make sure not to overmix the dough once you combine the wet and dry ingredients. Also, using both an egg and an extra yolk helps add moisture. Lastly, be careful not to overbake; removing them from the oven when they’re just set will ensure a chewy texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can freeze them for up to 3 months. Just ensure they are well-wrapped to prevent freezer burn!
Can I Substitute the White Chocolate Chips?
Absolutely! You can use dark or milk chocolate chips if you prefer a different flavor. You could even try butterscotch chips or a mix of chocolates for a fun twist!
