These white chocolate raspberry cookies are made with a soft and chewy cookie, juicy raspberries and creamy white chocolate for the ultimate flavor combination!
White Chocolate Raspberry Cookies
Listen, I’m usually a chocolate over white chocolate girl any day, but these white chocolate raspberry cookies have me questioning everything. And I think they might surprise you too. You all love our raspberry chocolate chip cookies, but you’ll be switching sides when you sink your teeth into one of these white chocolate raspberry cookies. Made with a soft, tender, buttery cookie base that’s loaded up with gooey white chocolate chips and fresh raspberries, these white chocolate raspberry cookies have my heart.
What are white chocolate raspberry cookies?
White chocolate and berries is one of my favorite white chocolate pairings because they complement each other perfectly. The combination creamy, smooth white chocolate and tart, fruity raspberries is unparalleled. Add those flavors into a soft and tender cookie with a chewy edge and gooey middle and in you’re in for a real treat.
What ingredients do you need to make these white chocolate raspberry cookies?
You’re only as good as your ingredients. We recommend you splurge for all of the ingredients below to ensure you get a gourmet chocolate chip cookie.
Light Brown Sugar
What kind of raspberries should you use when baking? Fresh? Frozen? Freeze dried? Help!
Not to worry, my friends. I tested this recipe with allllll different kinds of raspberries so you can rest assured this is the most delicious way to eat you raspberry chocolate chip cookies. We tested these cookies with three different kinds of raspberries, and frozen is certainly the only way to go! Fresh raspberries are much too delicate and made a total mess; freeze fried raspberries completely dried out and burned in the oven because they lack moisture; and frozen raspberries…well frozen raspberries were perfection!
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl combine the melted butter, brown sugar, and granulated sugar. Mix until fully combined. Add in the egg, egg yolk, and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Add the dry ingredients to the wet, mix until just combined and no streaks of flour remain. Fold in the chocolate. Do not over mix.
Last, fold in the frozen raspberries. Mix until evenly distributed.
Use a 1 ounce cookie scoop to scoop out rounded dough balls. The dough may get a little wet as the raspberries start to thaw out so I like to do this quickly*! Place the cookies 2 inches apart on your prepared cookie sheet and bake for 12 minutes or until the edges are golden brown and the centers have puffed up and are slightly underdone.