White Chocolate Raspberry Cookies Recipe

Plain and simple — it's always a good time for cookies. These white chocolate raspberry cookies combine the sweet taste of white chocolate and the tangy taste of raspberries, and the combination is a match made in heaven. Recipe developer Hayley MacLean came up with this tasty recipe that will surely be a hit at your next gathering. "I love the two different uses of raspberries in these cookies to really bring out both the sweet and tangy flavors in this berry!" MacLean raves. "The fresh raspberries are sweet and juicy and are highlighted by the creamy white chocolate bits, while the freeze-dried raspberry dust on top gives that tangy note to help break up give a bit of depth to the flavor."

To make your mouth water even more, MacLean also describes the flavor perfectly. "[Combining] white and brown sugar in these cookies gives them that classic molasses flavor that is commonly known in chocolate chip cookies. The berries have a sweet summery [tang] to them, and the white chocolate imparts a wonderful, sugary richness. Adding the freeze-dried raspberries on top adds an extra layer of raspberry flavor and a bit of fun crunch!"

Keep reading to find out how to make these tasty cookies.

Once you're ready to start, take out a pen and paper and make a list for the grocery store. The first thing you will need to get is unsalted butter. You'll want to make sure you set it out so that it's at room temperature before you start baking. When you head to the baking aisle, get granulated sugar, light brown sugar, and some vanilla extract.

In addition, you will need to pick up eggs and all-purpose flour. As with most other cookie recipes, you'll need salt and baking soda. To add some fun to the cookies, get white chocolate chips and some fresh raspberries. You will also need to grab a package of freeze-dried raspberries.

Ready to get this baking party started? The first thing you need to do is preheat the oven to 375 F and let it get nice and hot while you do the rest of the prep work. Then, grab a baking sheet and line it with parchment paper. This ensures that the cookies won't stick to the baking sheet and makes your life a little easier in terms of clean up. 

Grab a large mixing bowl and add the butter, granulated sugar, and brown sugar. Mix until well-combined. Then, add the vanilla and egg and mix again.

Take out another bowl and start tossing in your dry ingredients. First, add the flour and the salt. Then, you will need to toss in the baking soda. Mix the ingredients to combine.

Now, gradually add the dry ingredients to the wet ones. Mix together until a crumbly dough forms. "The dough will be a bit like a pie crust with pieces that are a little stickier; they may even begin to come together to form a thicker dough ball," MacLean shares. "I prefer it in smaller pieces like this as it makes it much easier to stir in the white chocolate chips and fragile raspberries, which give the extra moisture to really hold the dough together."

You still need to add a few more things to the mix. Start with the white chocolate chips first. Then, gently fold in the fresh raspberries until incorporated. Just be careful not to mash them up.

"In place of white chocolate chips, milk chocolate could be used to give a richer chocolate flavor to the cookies," MacLean shares. "Or, the chocolate could be omitted, and a nut, like pecans or walnuts, could be used in its place. This would make for a wonderfully fruity, nutty combo — cookies for breakfast, anyone?" 

We like the sound of that! 

Now that you finished your dough, take 2 tablespoon-sized balls and place them 3-inches apart on the parchment-lined baking sheet. "This dough can be made ahead of time; however, I would wait until just before baking to add the raspberries, so their juices do not loosen up the batter too much while it sits. Frozen raspberries can also be used, which will release their moisture less quickly, but should still be added just before baking," MacLean notes.

Bake the cookies for 10-12 minutes, until they're set in the center. Once your timer goes off, carefully remove them from the oven. 

After you remove the cookies from the oven, sprinkle each cookie with the crushed, freeze-dried raspberries. Allow them to cool on the baking sheet for 5-7 minutes before moving them to a cooling rack to cool completely.

These would be great with a big glass of milk or a scoop of ice cream on top. If you happen to have any left over, be sure to save them. "These cookies can be stored on the counter for 2-3 days in an airtight container, [or] for up to 5 [days] in the refrigerator," MacLean shares.

We hope these fun and sweet cookies hit the spot!