These Raspberry White Chocolate Chip Cookies are a delightful treat that combines sweet and tangy flavors. The juicy raspberries and creamy white chocolate chips make every bite a joy!
Honestly, who doesn’t love cookies? I love how simple it is to whip up a batch of these. Just mix, bake, and share (or keep them all for yourself—no judgment here!).
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the saltiness of your cookies. You can substitute it with coconut oil or margarine for a dairy-free option, but the texture may vary slightly.
Sugars: A mix of granulated and brown sugar creates a great depth of flavor. If you’re looking for health-conscious options, coconut sugar can be used instead of granulated sugar, but it may change the color and taste slightly.
White Chocolate Chips: For a twist, try using dark chocolate chips for a richer flavor. You can also chop up a white chocolate bar if you can’t find chips.
Raspberries: Fresh raspberries are perfect for this recipe. If they aren’t available, frozen raspberries can be used; just make sure to thaw and drain excess liquid before adding them.
How Do I Get My Cookies to Be Soft and Chewy?
To achieve that soft and chewy texture, pay attention during mixing and baking:
- Don’t over-mix the dough once you add the flour. Mixing just until combined helps maintain a soft texture.
- Chilling the cookie dough for 30 minutes before baking can also help them stay thick and chewy.
- Be careful not to overbake! The cookies should look slightly underbaked in the center when you take them out. They will continue to cook on the baking sheet.
Following these tips will get you the perfect Raspberry White Chocolate Chip Cookies!
Raspberry White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup fresh raspberries, chopped gently
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10–12 minutes of baking time. You’ll also need about 5 minutes to cool the cookies on the baking sheet before transferring them to a wire rack. Overall, you can enjoy your cookies in about 30–35 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking.
2. Make the Cookie Base:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using a hand mixer or whisk. Keep mixing until the mixture is creamy and smooth—this should only take a couple of minutes.
3. Add Eggs and Vanilla:
Crack in the eggs one at a time, mixing well after each addition. Don’t forget to add in the vanilla extract—this adds a lovely flavor to your cookies!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This step is important as it evenly distributes the baking soda and salt throughout the flour.
5. Combine Wet and Dry Mixes:
Gradually add the dry ingredients to the creamy wet ingredients. Mix until just combined—don’t overdo it, as this can make your cookies tough.
6. Add the Goodies:
Now, gently fold in the white chocolate chips and the chopped raspberries. Be careful to keep the raspberries intact; those little bursts of fruit are what make these cookies special!
7. Scoop Them Out:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets. Make sure to leave about 2 inches between each cookie, as they will spread while baking.
8. Bake Them Up:
Pop the cookies in the oven and bake for about 10–12 minutes. Keep an eye on them, and take them out when the edges are lightly golden but the centers still look soft—trust me, they’ll firm up as they cool!
9. Cooling Time:
Let the cookies cool on the baking sheets for about 5 minutes. This helps them set before you transfer them to a wire rack to cool completely.
10. Enjoy!
Now the best part—enjoy your fresh, sweet, and slightly tangy Raspberry White Chocolate Chip Cookies! Feel free to share them, or keep them all for yourself—no judgment here!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, just be sure to thaw them first and drain any excess liquid. This will help maintain the right texture in your cookies.
How Can I Make These Cookies Chewier?
For a chewier cookie, try chilling the dough for at least 30 minutes before baking. Also, be careful not to overbake; taking them out when they’re still slightly soft in the center will give you that perfect chewy texture.
Can I Substitute the White Chocolate Chips?
Yes! Dark chocolate chips, milk chocolate chips, or even chopped chocolate bars can be great alternatives if you’re not a fan of white chocolate. Each option will add a different flavor profile to your cookies.
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, consider freezing them in a sealed container for up to 2 months. Just thaw at room temperature before enjoying!