Why Make This Recipe

Raspberry White Chocolate Cookies are a delightful treat that brings together the tartness of raspberries and the sweetness of white chocolate. These cookies are perfect for any occasion, whether you’re hosting a gathering, celebrating a special day, or simply want a sweet snack at home. Their chewy texture and burst of fruity flavor make them a favorite among many. Plus, they’re easy to make and can be enjoyed fresh or stored for later.

How to Make Raspberry White Chocolate Cookies

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup frozen raspberries

Directions:

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
In another bowl, whisk together the flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture.
Fold in the white chocolate chips and frozen raspberries.
Drop spoonfuls of dough onto baking sheets lined with parchment paper.
Bake for 10-12 minutes or until lightly golden.
Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

How to Serve Raspberry White Chocolate Cookies

These cookies are best served warm, right out of the oven, when the white chocolate is still melty and the raspberries are bursting with flavor. You can enjoy them on their own or pair them with a glass of milk or a cup of tea. They also make a great addition to dessert platters and can be served at parties or gatherings.

How to Store Raspberry White Chocolate Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer bag with layers of parchment paper between them to prevent sticking. They can stay in the freezer for up to three months. When you’re ready to enjoy, simply thaw them at room temperature.

Tips to Make Raspberry White Chocolate Cookies

Make sure your butter is softened to room temperature for easier mixing.
Don’t overmix the dough after adding the flour; this can make the cookies tough.
If using fresh raspberries, gently fold them in to avoid crushing them too much.
For an extra touch, sprinkle a little sea salt on top of the cookies before baking for a sweet and salty combination.

Variation

For a different twist, try adding chopped nuts such as pecans or walnuts for added crunch. You can also substitute the white chocolate chips with dark chocolate chips for a richer flavor.

FAQs

1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but be gentle when folding them into the dough to avoid crushing them.

2. How do I know when the cookies are done?
The cookies should be lightly golden around the edges but still soft in the center. They will continue to cook a bit while cooling.

3. Can I make the dough ahead of time?
Absolutely! You can chill the dough in the fridge for a few days, or you can freeze it. Just scoop out the dough onto a baking sheet and freeze until firm, then transfer to a bag to store. Bake directly from the freezer, adding a minute or two to the baking time.