These moist raspberry cookies are soft, chewy, and bursting with fruity goodness! They combine sweet dough with juicy raspberries, making each bite a little burst of flavor.
I love how they are perfect for a snack or dessert. Bonus points: they’re super easy to make, so you can whip up a batch in no time—just watch them disappear!
Key Ingredients & Substitutions
Fresh Raspberries: These add a lovely tartness and juicy texture to each bite. If fresh raspberries aren’t available, you can use frozen ones. Just thaw them and gently pat them dry to avoid excess liquid.
White Chocolate Chips: They complement the tartness of the raspberries beautifully. If you’re not a fan of white chocolate, feel free to swap in semi-sweet chocolate chips or even milk chocolate for a richer flavor.
Butter: I prefer using unsalted butter for better control of the cookie sweetness. If you need a dairy-free option, you can use coconut oil or a plant-based butter substitute. It may slightly change the flavor, but it’ll still be delicious!
How Can I Ensure My Cookies Stay Moist and Chewy?
To keep these raspberry cookies soft and moist, a few simple tips can make a big difference. First, don’t overbake them! The cookies should be just set at the edges and still soft in the middle when you pull them from the oven.
- Using room temperature butter helps create a creamy mixture that traps air, making your cookies fluffy.
- Be gentle when mixing in the raspberries to avoid breaking them too much.
- Letting them cool on the baking sheet for a few minutes allows them to finish baking slightly and helps them hold their shape.
Moist Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup fresh raspberries
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
Time Needed:
This cookie recipe will take about 15 minutes for preparation and 10-12 minutes for baking. Don’t forget to include a little cooling time! In total, you might need about 30-40 minutes from start to enjoy these delicious cookies.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your cookies will bake perfectly when the time comes. While the oven is heating, line your baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Prepare the Raspberries:
Gently wash the fresh raspberries under cold running water. Be careful not to crush them! After washing, pat them dry on paper towels and set them aside for later.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps ensure the leavening agents are evenly distributed, so your cookies rise nicely.
4. Cream the Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth. This mixture should be light and fluffy, which is essential for soft cookies.
5. Add the Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each one is well combined before adding the next. Then, stir in the vanilla extract for a lovely flavor kick!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the butter mixture. Be careful not to overmix! Stir just until everything is combined. Your dough should be a bit thick.
7. Fold in Raspberries and Chocolate Chips:
Now it’s time to gently fold in the raspberries and white chocolate chips. Use a spatula to stir them in carefully—not too much mixing, as you want those beautiful raspberries to remain whole!
8. Scoop the Dough:
Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread while baking.
9. Bake the Cookies:
Place the baking sheets in the oven and bake for about 10-12 minutes. The edges should look set, but the centers might still be soft. That’s okay; they’ll firm up as they cool!
10. Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to wire racks to cool completely. Serve them warm or store them in an airtight container to enjoy later.
Enjoy your moist, fruity raspberry cookies with the sweet touch of white chocolate! Perfect for sharing or saving as a delightful treat just for you.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them well to avoid excess moisture in the dough. Pat them dry with a paper towel before folding them into the cookie mixture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for longer storage. Just be sure to separate layers with parchment paper to prevent sticking!
What If I Don’t Have White Chocolate Chips?
No problem! You can substitute white chocolate chips with semi-sweet chocolate chips, milk chocolate chips, or even dark chocolate chips for a different flavor profile. Each will complement the raspberries nicely.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. When you’re ready to bake, scoop the dough onto baking sheets directly from the fridge. Just add a couple of extra minutes to the baking time.
