Name: Raspberry White Chocolate Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 cookies
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 tsp salt; 0.75 cup unsalted butter; 0.67 cup brown sugar; 0.38 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 4 ounces white chocolate; 0.75 cup fresh raspberries

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Raspberry White Chocolate Cookies

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Ingredients

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Instructions

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Instructions

In a small bowl combine the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on high speed for 2-3 minutes.

Mix in the egg and vanilla until fully combined.

Scrape down the bowl, then add in the dry ingredients and mix on low speed until just combined.

Lastly, gently fold in the chopped white chocolate and fresh raspberries. The raspberries will break up a bit, but that's okay.

Portion the cookie dough with a 2 tablespoon cookie scoop and place them on one small baking sheet lined with parchment paper.

Freeze the cookie dough for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Place the frozen cookie dough on a parchment lined baking sheet spaced about 2 inches apart. Top each with more white chocolate.

Bake the cookies for about 14-16 minutes until the edges are golden.

Once the cookies are done baking, immediately use a large cookie cutter to push the edges in and shape the cookies into perfect circles.

Allow them to cool completely on the baking sheet and enjoy!

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Tips & Tricks (5)

Freeze Raspberries First 🧊
Freeze fresh raspberries for 30 minutes before folding into the dough to prevent them from breaking apart and bleeding into the batter, ensuring intact berries in every bite.
Chop White Chocolate Unevenly 🍫
Cut white chocolate into varied sizes (some chunks, some smaller pieces) so you get both melty pockets and chewy texture throughout the cookie for superior mouthfeel.
Use Brown Butter for Depth 🧈
Brown your unsalted butter until it develops a nutty aroma, then cool completely before creaming with sugars to add rich, complex flavor that elevates the entire cookie.
Don't Overmix After Add-Ins 🥄
Fold in raspberries and white chocolate gently by hand in the final step to avoid crushing berries and overdeveloping gluten, keeping cookies tender with a soft center.
Underbake Intentionally ⏱️
Remove cookies from the oven when edges are golden but centers still look slightly underdone—they'll set as they cool, guaranteeing crispy edges with a gooey, buttery center.