These Raspberry White Chocolate Chip Cookies are soft, chewy, and full of fruity goodness! The tart raspberries and sweet chocolate create a perfect match that will make your taste buds dance.
Every bite feels like a little burst of joy! I love sharing them with friends, but honestly, I often keep a stash just for myself. Don’t judge, we all have our cookie emergencies! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for that tender texture. If you’re in a pinch, you can substitute with coconut oil or margarine, but the taste may vary slightly. Personally, I love the flavor of real butter in cookies!
Sugars: This recipe uses both granulated and brown sugar, which gives a great balance of sweetness and moisture. If you want to make it healthier, consider using coconut sugar or a sugar alternative like stevia, but adjust the amount since these can be sweeter.
Raspberries: Fresh raspberries are best for flavor and texture, but frozen ones work too—just make sure to drain them well to avoid extra moisture. If you’re not a fan of raspberries, you can swap them for chopped strawberries or blueberries!
How Do I Avoid Crushing the Raspberries?
Folding in raspberries gently is essential to keep them intact and give your cookies those lovely bursts of fruit. Here’s how to do it:
- After mixing your dough, drop the white chocolate chips and raspberries onto the surface.
- Use a spatula to gently lift the dough from the bottom, folding it over the raspberries—this keeps them whole as much as possible.
- Don’t overmix! Just fold until you see the raspberries distributed without crushing them.
Taking the extra care here leads to a prettier cookie with delicious raspberry pockets. You’ll love the result!
Raspberry White Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prep and 10 to 12 minutes to bake. Make sure to allow 5 minutes for cooling on the baking sheet before transferring them to a wire rack. So, overall, you are looking at around 30 minutes from start to finish to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture until it becomes light and fluffy. This should take about 2-3 minutes, and it helps create a nice texture in the cookies.
3. Add Eggs and Vanilla:
Next, crack the eggs into the bowl one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix it in thoroughly.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the baking soda and salt in the cookie dough.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture to the bowl with the wet ingredients. Mix until everything is just combined; be careful not to overmix, as this could make the cookies tough.
6. Fold in Chocolate Chips and Raspberries:
Now, gently fold in the white chocolate chips and raspberries using a spatula. Be gentle to avoid crushing the raspberries, as you want those delightful bursts of fruit in your cookies!
7. Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets. Place them about 2 inches apart to allow space for spreading as they bake.
8. Bake the Cookies:
Bake the cookies in your preheated oven for 10 to 12 minutes. Keep an eye on them; you want them lightly golden around the edges, but still soft in the center.
9. Cool and Transfer:
Once done, take the baking sheets out of the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Your Raspberry White Chocolate Chip Cookies are ready! Enjoy them warm, and make sure to store any leftovers in an airtight container for up to 3 days.
These cookies are bound to be a hit with their soft, chewy texture and delightful flavors. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, make sure to thaw and drain them well to prevent excess moisture in the cookies. Gently fold them into the dough to avoid crushing them too much.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure they’re fully cooled before freezing!
Can I Substitute the White Chocolate Chips?
Of course! If you’re not a fan of white chocolate, you can use dark or semi-sweet chocolate chips instead. Just keep in mind that this will change the flavor profile a bit, but it will still taste delicious!
Can I Make the Dough Ahead of Time?
Yes! You can make the cookie dough ahead of time and refrigerate it for up to 3 days. Just be sure to let it sit at room temperature for about 10-15 minutes before scooping and baking to ensure the dough is easy to work with.
