These Raspberry White Chocolate Chip Cookies are a tasty treat! They are soft and chewy, packed with sweet white chocolate and tangy raspberries for a perfect balance.
Who doesn’t love the mix of juicy berries and creamy chocolate? Just watching them bake makes your kitchen smell like a bakery! I like to enjoy them warm with a glass of milk—so good!
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal as it lets you control the saltiness of the cookies. If you need a dairy-free option, you can use coconut oil or a vegan butter alternative.
Sugars: The combo of granulated and brown sugar gives the cookies a nice texture and flavor. If you’re looking for less sugar, try using coconut sugar or a sugar substitute like Stevia in a 1:1 ratio.
Eggs: They add moisture and help bind everything together. For a vegan option, replace each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed with 2.5 tablespoons water, set to thicken).
Raspberries: Fresh raspberries provide the best flavor and texture, but if they’re out of season, frozen raspberries work too. Just be sure to drain them well to avoid excess moisture.
How Do You Avoid Crushing the Raspberries?
Raspberries can be delicate, and when mixing them into cookie dough, it’s easy to squish them. Here’s how to keep them intact:
- Gently wash and pat dry the raspberries before using.
- Add them in as the last step while folding the dough, using a spatula.
- Use a light touch and don’t overmix once they’re in; the goal is to just incorporate them without breaking them apart.
With these tips, your Raspberry White Chocolate Chip Cookies will turn out delicious and bursting with flavor! Enjoy baking them!
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 packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Mix-Ins:
- 1 cup white chocolate chips
- 1 cup fresh raspberries, gently washed and patted dry (or frozen, thawed and drained)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 10-12 minutes for baking. After that, allow around 5 minutes for cooling on the baking sheet before transferring them to a wire rack. In total, you’re looking at about 30-35 minutes to enjoy warm, fresh cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your oven is ready to bake the cookies evenly. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy—this should take about 2-3 minutes. It helps create a nice texture for your cookies!
3. Add in the Eggs and Vanilla:
Next, beat in the two eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. This will add flavor and moisture to your cookie dough.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these ingredients separately helps ensure that the baking soda is evenly distributed throughout the dough, leading to perfectly risen cookies.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients, mixing until everything is just combined. Avoid overmixing, as this can lead to tougher cookies!
6. Fold in the Chocolate Chips:
Gently fold in the white chocolate chips, making sure they are distributed evenly throughout the dough for that sweet burst in every bite.
7. Add the Raspberries:
Now it’s time to fold in the raspberries. Do this carefully to avoid smashing them too much—this way your cookies stay beautifully speckled with berries instead of turning pink!
8. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded tablespoonfuls of dough onto the prepared baking sheets. Be sure to leave about 2 inches of space between each cookie to allow for spreading while baking.
9. Bake the Cookies:
Place the baking sheets in the oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times may vary depending on your oven.
10. Cool and Serve:
Once done, allow the cookies to cool on the baking sheet for about 5 minutes. This helps them set before moving them to a wire rack to cool completely. Enjoy them warm or at room temperature, and savor that delightful combination of sweet white chocolate and tangy raspberries!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Frozen raspberries work well in this recipe. Just make sure to thaw them and drain any excess liquid before folding them into the dough to prevent it from becoming too soggy.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Just place them in a freezer bag with parchment between the layers and they’ll stay fresh for up to three months!
Can I Substitute Other Types of Chocolate?
Yes! While white chocolate pairs beautifully with raspberries, you can substitute with milk chocolate or dark chocolate chips if you prefer. Just keep in mind that the flavor profile will change a bit with different chocolates!
What’s the Best Way to Ensure Cookies Don’t Spread Too Much?
To help your cookies maintain their shape, make sure your butter is softened but not melted, and chill the dough for about 30 minutes before baking. This helps solidify the butter again, which results in puffier cookies. Enjoy!