Introduction in Alex Guarnaschelli’s Style:
There’s something irresistible about the combination of sweet, creamy white chocolate and tart, juicy raspberries—and these White Chocolate Raspberry Cookies bring those flavors together in the most delicious way possible.
These cookies are soft, chewy, and slightly crisp on the edges, packed with melty pockets of white chocolate and bursts of fresh raspberry goodness. The sweetness of the chocolate perfectly balances the tang of the raspberries, creating a cookie that’s both indulgent and refreshing.
Whether you’re baking these for a special occasion, a cozy weekend treat, or just because you need some extra sweetness in your life, these cookies are guaranteed to disappear fast.
Recipe Resume in Todd Wilbur’s Style:
These White Chocolate Raspberry Cookies are a bakery-style masterpiece—soft, chewy, and loaded with creamy white chocolate and tart raspberries. The secret? A perfectly balanced dough, with just the right amount of butter, sugar, and vanilla to make every bite melt in your mouth.
Perfect for holiday baking, Valentine’s Day, or anytime you crave a next-level cookie, these cookies come together in under 30 minutes—with zero chilling required!
Exciting Story:
The first time I made these cookies, I was experimenting with flavors for a friend’s baby shower. I wanted something unique yet familiar, sweet yet a little tangy. I tossed in some white chocolate and raspberries, hoping for the best.
Well, they were gone in minutes. The combination of creamy white chocolate and bright, juicy raspberries was pure magic. My husband (who claims he’s “not a dessert person”) ate four in a row. Now, these cookies have become a family favorite, and every time I bake them, they disappear almost as fast as they come out of the oven.
Why You’ll Love These White Chocolate Raspberry Cookies
🍪🍇 Soft, Chewy & Irresistible!
✔ Perfectly balanced between sweet, creamy, and tangy.
✔ No chilling required—just mix, bake & enjoy!
✔ Soft & chewy with slightly crispy edges.
✔ Easy to make in under 30 minutes!
✔ Look beautiful & taste even better!
Cuisine: American / Bakery-Style Cookies
Tips for the Best White Chocolate Raspberry Cookies
✔ Use fresh raspberries if possible – They hold their shape better! If using frozen, don’t thaw them first.
✔ Don’t overmix the dough – This keeps the cookies light & tender.
✔ Gently fold in the raspberries – Too much stirring = pink dough!
✔ Add extra white chocolate chips on top before baking – Makes them look bakery-perfect!
✔ Want extra chewy cookies? – Add 1 teaspoon cornstarch to the flour mix.
Substitutions and Variations
🔹 Dairy-Free? – Use vegan butter and dairy-free white chocolate.
🔹 Gluten-Free? – Swap all-purpose flour for 1:1 gluten-free baking flour.
🔹 Want a citrus twist? – Add 1 teaspoon lemon zest for extra brightness.
🔹 Make them extra indulgent – Drizzle with melted white chocolate after baking!
Make a Healthier Version
✅ Swap butter for coconut oil – Still keeps them rich but with a lighter feel.
✅ Use coconut sugar instead of brown sugar – A more natural sweetener.
✅ Reduce the sugar – Cut granulated sugar by half for a less sweet version.
✅ Use dark chocolate instead – For a deeper, more intense flavor.
Closing in Todd Wilbur’s Style:
And there you have it—White Chocolate Raspberry Cookies that are soft, chewy, and bursting with sweet & tangy goodness! The perfect balance of creamy white chocolate and juicy raspberries, these cookies will become a new favorite in your kitchen.
Bake a batch today, and don’t be surprised if they disappear within minutes!
Relevant Categories:
- Bakery-Style Cookies
- Dessert & Sweets
- Holiday & Special Occasion Baking
- Quick & Easy Treats
Tags:
- White Chocolate Raspberry Cookies Recipe
- Soft & Chewy Cookies
- Best Cookie Recipes
- Bakery-Style White Chocolate Cookies
🍪 Who’s ready to bake a batch of these beauties? Let me know how yours turn out! 🍇✨
Print
White Chocolate Raspberry Cookies
Description
These White Chocolate Raspberry Cookies are a bakery-style masterpiece—soft, chewy, and loaded with creamy white chocolate and tart raspberries. The secret? A perfectly balanced dough, with just the right amount of butter, sugar, and vanilla to make every bite melt in your mouth.
Ingredients
For the Cookies:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white chocolate chips
- ½ cup fresh or frozen raspberries (cut in half if large)
For Extra Flavor (Optional):
- ¼ teaspoon almond extract (enhances the flavors beautifully!)
- Extra white chocolate chips for topping
Instructions
Step 1: Cream the Butter & Sugar
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Step 2: Mix in the Wet Ingredients
- Add the egg and vanilla extract (and almond extract, if using), mixing until smooth.
Step 3: Add Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
Step 4: Fold in the Good Stuff!
- Gently fold in white chocolate chips.
- Carefully fold in the raspberries, being gentle so they don’t break too much (a few smashes are okay!).
Step 5: Bake to Perfection
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden but the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
