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White chocolate raspberry cookie on baking paper
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White Chocolate Raspberry Cookies

These big, bakery-style white chocolate raspberry cookies are bursting with sweet berries and chunks of white chocolate. They're a little crispy on the edges with gooey, chewy centers. It's a simple cookie recipe that tastes gourmet, and there's no need to chill the dough!
Course Dessert
Cuisine American
Keyword White Chocolate Raspberry Cookies
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 12 cookies
Calories 267kcal

Equipment

  • Cookie Sheets

Ingredients

  • 1 ⅔ cup all-purpose flour (207.5 grams)*
  • 2 tablespoons corn starch only use 1 tablespoon if using freeze-dried raspberries
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (112 grams) cold, cut into cubes
  • ½ cup brown sugar (100 grams) light or dark
  • ½ cup granulated sugar (100 grams)
  • 1 large egg cold, from the fridge
  • 1 ½ teaspoons vanilla extract
  • ½ cup raspberries (62 grams, if using fresh berries)* fresh, frozen or freeze dried
  • cup white chocolate chunks (120 grams) or white chocolate chips

Instructions

  • Preheat the oven to 350F (180C). Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
  • In a separate large bowl, beat together the butter, brown sugar and granulated sugar.
  • Beat in the egg and vanilla extract.
  • Add the flour mixture into the butter mixture. I typically do a few stirs by hand first, then beat with an electric mixer until incorporated.
  • Chop the raspberries in half first. Then gently fold the chocolate chunks and raspberries into the batter using a rubber spatula. Do not worry about fully incorporating them into the batter.
  • Spoon the dough into balls to include both raspberries and chocolate chunks in each cookie. For large cookies, make them about 3 tablespoons of dough each (I get 11 or 12 cookies this way). For smaller cookies, make them with about 1 - 1.5 tablespoons of dough each.
  • Place the cookies 2 inches apart on the cookie sheets. Bake 1 sheet at a time in the middle rack of the oven. They'll need 9-11 minutes for smaller cookies and 12-14 minutes for large cookies. Remove from the oven when the tops look set.
  • Cool the cookies on the cookie tray. Optionally, dot the tops of the cookies with a few extra chocolate chunks.

Notes

  1. Flour: Make sure to measure the flour properly, or the cookies can be dry. Use a scale for the most accurate results. Alternatively, whisk the flour first. Then spoon into dry measuring cups and level off the top. 
  2. Butter: Do not use melted or softened butter. The recipe will not yield the same results. 
  3. Raspberries: If using freeze-dried raspberries, only use 1 tablespoon of cornstarch in the recipe. I recommend slicing the berries in half before adding to the cookie dough. If you add in extra raspberries, the cookies can have too much moisture and spread too thin. 
  4. Freezing: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake cookie dough from frozen, as directed in the recipe. They'll take 1-2 minutes longer. Baked and cooled cookies can be frozen for up to 2 months.
  5. Storage: Store in an airtight container at room temperature for up to 4 days. 
  6. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 12 equal-sized cookies. 

Nutrition

Calories: 267kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 113mg | Potassium: 93mg | Fiber: 1g | Sugar: 23g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg