Raspberry White Chocolate Cookies

Stack of five raspberry white chocolate on a white plate with raspberries and white chocolate chips.

These delightful raspberry white chocolate cookies have a unique flavor that tastes a bit like cheesecake. They have an abundance of raspberries and white chocolate, so you get plenty of each in every bite. They are moist, chewy, and sweet. These are bakery-quality cookies that you can make easily yourself at home!

Prep Time10

Cook Time8

Resting Time15

Total Time33

Servings: cookies

Calories: 284kcal

Author: Sandra

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter Softened.
1 cup granulated sugar
1 cup light brown sugar Packed.
2 teaspoons vanilla extract
2 large eggs
2 cups white chocolate chips
1¾ cups freeze dried raspberries

Instructions

Preheat oven to 375 F (190 C).
In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Add butter and sugars to the bowl of a stand mixer and, using the paddle attachment, cream together on medium speed until combined.
1 cup unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar
Beat in eggs and vanilla until fluffy.
2 large eggs, 2 teaspoons vanilla extract
Mix in the dry ingredients until combined.
Stir in white chocolate chips.
2 cups white chocolate chips
Gently stir in freeze-dried raspberries.
1¾ cups freeze dried raspberries
If desired, line baking sheets with parchment paper. Use an ice cream scoop to scoop dough onto baking sheets. Leave at least two inches between dough balls to allow room for the cookies to spread and not touch each other while baking.
Place baking sheets in the freezer to chill for 15 minutes, then bake for 9-11 minutes. Remove cookies from the oven when the edges are just beginning to brown and the bottoms are lightly browned. They may look like they are not fully baked in the middle. If the edges are lightly browned, they're ready to come out of the oven, even if the middles look unbaked. Take care to not overbake!
Remove cookies to a cooling rack and allow to cool fully. They will continue to bake slightly once out of the oven and the middles will set nicely. Do not overbake!

Notes

Top Tips

Measurements - For baking, it's important to get the measurements right. Because a baking recipe is more like a formula, rather than a set of loose instructions like a cooking recipe would be, accurate measurements are important. We typically use volume measurements, like cups or spoons, but the most accurate way is to measure by weight. The recipe card below provides metric measurements. Choose the "Metric" tab. To properly measure the flour, spoon the flour into a dry measuring cup. Allow it to be loose. Do not pack it down. To properly measure the brown sugar for this recipe, scoop some sugar into a dry measuring cup and press down with the back of a spoon. Continue adding sugar and pressing until the cup is filled to the top.
Raspberries - This recipe calls for freeze dried raspberries. For the best results, do not substitute fresh or frozen raspberries.
Chill time - The cookie dough balls should be chilled before they are baked. This allows the butter to firm up again and prevents the cookies from spreading too much in the oven. If chilling in the refrigerator, allow them to chill for at least 30 minutes. We sped up that time by placing the baking sheets in the freezer and chilling for 15 minutes.
Baking time - Cookies are done when the outer edges are just beginning to brown and the bottoms are lightly browned. They will still look doughy in the middle, but once they are cooled they will be perfectly soft and chewy. Take care not to overbake.

Nutrition