These white chocolate raspberry cookies are soft cookies, yet chewy with chunks of white chocolate, fresh raspberries and a drizzle of melted chocolate on top. The perfect combination of flavors in this easy cookie recipe.
I adapted this recipe from my Carrot Cookie recipe minus the carrots of course!
These chewy, bakery-style cookies are soft and cake-like. This amazing recipe would be pretty enough for a cookie tray during any holiday season and perfect with a cup of tea.
Once you've tried these cookies, I think you'll love my lemon blueberry cookies. They're soft with a delicious glaze.
ingredients
A full list of ingredients can be found at the bottom of the page on the full recipe card with instructions.
- eggs & butter - should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before baking.
- white chocolate - use good quality white chocolate bars or white chocolate chips.
- vanilla extract - I like to use pure vanilla extract in all of my baking recipes, or you can substitute with artificial vanilla extract. (you could also use almond extract for a change of flavoring)
- raspberries - I use fresh berries in my cookies but you can also use frozen raspberries. Thaw and drain before adding to cookie dough.
step by step instructions
Prepare two cookie sheets by lining the with parchment paper and set aside. Preheat oven to 350°F.
In a large mixing bowl, whisk together all purpose flour, baking soda, baking powder and salt.
Using large mixing bowl or bowl from stand mixer, cream together butter, white sugar and brown sugar until light and fluffy. (about 2 minutes).
Add in two eggs and vanilla and mix until well combined.
Add dry ingredients to the wet ingredients and stir just until combined.
Gently stir in chopped raspberries and white chocolate, being careful not to squish the raspberries. Reserve some white chocolate to press into the cookie tops before baking.
Use a large cookie scoop (a few tablespoons) for large cookies and drop onto prepared baking sheet. (For smaller cookies, reduce baking time to 10 minutes). Press a piece of two of the reserved white chocolate chunks into the tops of the cookie dough balls. This will give them that bakery style look!
Bake in 350°F oven for 15 minutes. They will still be a little soft. Allow them to cool on baking sheet for two to three minutes, then move to wire cooling racks.
Cool for 15 minutes, then drizzle with melted chocolate.
For white chocolate glaze:
Melt chocolate in the microwave for 30 to 45 seconds depending on strength of microwave. Stir after 30 seconds, then microwave another 15 seconds. Continue until melted.
Use a fork to drizzle melted chocolate over each cookie. Allow cookies to set for 15 minutes before serving.
storage and freezing instructions
Store cooled cookies in airtight container for three to four days.
Cookies may be frozen in airtight container for up to two months. Thaw completely at room temperature before eating.
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Raspberry White Chocolate Cookies
- Total Time: 25 minutes
- Yield: 18 to 24 cookies
Description
These white chocolate raspberry cookies are soft cookies, yet chewy with chunks of white chocolate, fresh raspberries and a drizzle of melted chocolate on top. The perfect combination of flavors in this easy cookie recipe.
Ingredients
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened at room temperature
½ cup granulated sugar
½ cup brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup raspberries, coarsely chopped
½ cup white chocolate, coarsely chopped
Glaze:
1 cup white chocolate, melted.
Instructions
- Prepare baking sheet by lining with parchment paper. Preheat oven to 350°F.
- In a large mixing bowl, whisk together all purpose flour, baking soda, baking powder and salt.
- Using a large bow or bowl from stand mixer, cream together butter, white sugar and brown sugar until light and fluffy. (about two minutes)
-
Add in two eggs and vanilla and mix until well combined.
-
Add dry ingredients to wet ingredients and stir just until combined.
- Gently stir in chopped raspberries and white chocolate, being carefully not to squish the raspberries. Reserve some white chocolate chunks to press into the tops of the cookies before baking.
- Use a large cookie scoop (a few tablespoons) for large cookies and drop onto prepared baking sheet. For smaller cookies, reduce baking time to 10 minutes.
- Press a piece or two of the reserved white chocolate chunks into the tops of the cookies. Bake in 350°F oven for 15 minutes. Edges will be light golden brown and cookies should still be a little soft.
- Cool for 15 minutes, the drizzle with melted chocolate.
-
For white chocolate glaze:
Melt chocolate in the microwave for 30 to 45 seconds depending on strength of microwave. Stir after 30 seconds, then microwave another 15 seconds. Continue until melted.
Use a fork to drizzle melted chocolate over each cookie. Allow cookies to set for 15 minutes before serving.
Notes
Store cooled cookies in airtight container for three to four days.
Cookies may be frozen in airtight container for up to two months. Thaw completely at room temperature before eating.
Variations: Use dark or milk chocolate chips instead of white chocolate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 186
- Sugar: 14.7 g
- Sodium: 92.6 mg
- Fat: 9.7 g
- Saturated Fat: 5.8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2.3 g
- Cholesterol: 33 mg
Keywords: Raspberry White Chocolate Cookies
Tim
Wow love the soft texture mixed with raspberry and white chocolate bursts of flavour!
★★★★★