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Raspberry and White Chocolate Chip Cookies

Raspberry and White Chocolate Chip Cookies


  • Author: kecha

Description

These cookies combine the tangy brightness of raspberries with the smooth sweetness of white chocolate chips. They’re slightly crisp on the outside and soft on the inside — ideal for afternoon snacks, cookie swaps, or simply indulging your sweet tooth.


Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened

  • ¾ cup (150g) granulated sugar

  • ¾ cup (165g) packed light brown sugar

  • 2 large eggs

  • 2 tsp vanilla extract

  • 2 ½ cups (312g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 cup (170g) white chocolate chips

  • 1 cup (125g) fresh or freeze-dried raspberries (not frozen)


Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

  2. In a large mixing bowl, cream butter and sugars together until light and fluffy.

  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

  5. Gradually mix dry ingredients into the wet until combined.

  6. Gently fold in white chocolate chips and raspberries, being careful not to overmix (especially if using fresh raspberries).

  7. Scoop dough using a cookie scoop (about 2 tablespoons each) and place on prepared baking sheet, spacing about 2 inches apart.

  8. Bake for 10–12 minutes, or until edges are lightly golden. Centers should still look soft.

  9. Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Freeze-dried raspberries hold their shape better and avoid adding moisture.

  • Don’t overbake! The cookies will continue cooking slightly as they cool.

  • You can chill the dough for 30 minutes for thicker cookies.