Description

Delight in these soft and flavorful white chocolate raspberry cookies, combining the sweetness of creamy white chocolate chunks with the tartness of fresh raspberries. Perfectly baked to a chewy texture with a tender crumb, these cookies make an irresistible treat for any occasion.

Ingredients

Scale

Wet Ingredients

1/2 cup butter
1/2 cup light brown sugar
1/3 cup granulated sugar
1 egg
2 tsp vanilla extract

Dry Ingredients

2 cup all-purpose flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt

Add-ins

1/3 cup raspberries (fresh or frozen)
1/2 cup white chocolate chunks or white chocolate chips

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
Cream Butter and Sugars: In a large bowl, cream together the butter, light brown sugar, and granulated sugar until the mixture is soft and fluffy. This helps incorporate air and gives a tender cookie texture.
Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined, ensuring even moisture and flavor distribution.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually fold this flour mixture into the wet ingredients just until no streaks of flour remain, being careful not to overmix.
Incorporate Raspberries and White Chocolate: Gently fold in the chopped raspberries and white chocolate chunks, taking care not to break up the raspberries too much to avoid bleeding color into the dough.
Shape Cookies: Using a small cookie scoop or spoon (about 2 tablespoons), portion out the cookie dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow spreading. Optionally, top each cookie with a few extra raspberry pieces for presentation.
Bake Cookies: Bake in the preheated oven for 9 minutes until the edges are set and the centers look slightly soft.
Cool Cookies: Remove cookies from the oven and optionally add a few extra chunks of white chocolate on top. Let the cookies cool on the baking sheet for 15 minutes to finish setting before transferring them to a wire rack to cool completely.

Notes

For best results, use fresh raspberries. If using frozen, do not thaw to prevent excess moisture in the dough.
Do not overmix the dough once the dry ingredients and raspberries are added to maintain a tender texture and prevent color bleeding.
You can substitute white chocolate chips if chunks are unavailable.
Make sure to leave enough space between cookies while baking to allow spreading.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: white chocolate raspberry cookies, berry cookies, soft cookies, dessert cookies, white chocolate cookies, easy cookie recipe