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XXL Rhubarb Raspberry Cookies

XXL rhubarb raspberry cookies with bakery-style, thick chewy centers packed with diced rhubarb, juicy raspberries, and white chocolate chips. Massive 1/4-cup scoops bake up with golden edges and slightly underdone-looking centers for that soft, loaded texture.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 2.5 cup all-purpose flour
Baking soda
  • 1 tsp baking soda
Salt
  • 0.5 tsp salt
Butter
  • 1 cup butter, softened Use softened butter for proper creaming.
Brown sugar
  • 1 cup brown sugar
Granulated sugar
  • 0.5 cup granulated sugar
Eggs
  • 2 eggs
Vanilla extract
  • 2 tsp vanilla extract
Fresh rhubarb
  • 1.5 cup fresh rhubarb, finely diced Finely dice for even fruit pieces in every cookie.
Fresh raspberries
  • 1 cup fresh raspberries
White chocolate chips
  • 0.5 cup white chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and line baking sheets with parchment paper.
Mix the dry and wet
  1. Whisk together all-purpose flour, baking soda, and salt in a bowl.
  2. Cream butter, brown sugar, and granulated sugar until fluffy.
  3. Beat in eggs and vanilla extract until smooth.
  4. Mix in the flour mixture until just combined.
Fold in fruit and bake
  1. Gently fold in finely diced fresh rhubarb, fresh raspberries, and white chocolate chips.
  2. Scoop 1/4 cup portions of dough onto prepared sheets, spacing 3 inches apart, so the XXL cookies have room to spread.
  3. Bake at 350°F for 16-18 minutes until the edges are golden but the centers still look slightly underdone.
  4. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

For the thick, chewy bakery-style texture, keep the dough scoops well-spaced and pull the cookies when the centers still look slightly underdone; they finish setting as they cool. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a lower-sugar version, replace half of the brown sugar with the same amount of a 1:1 baking sugar substitute (measure by weight if your substitute directs it).