Best White Chocolate Raspberry Cookies

If you love cookies that are soft, sweet, and full of fruity flavor, you’ve got to try these White Chocolate Raspberry Cookies!

Course Cookies

Cuisine American

Keyword White Chocolate Raspberry Cookies

Prep Time 15

Cook Time 13

Chilling Time 1

Total Time 1 28

Servings servings

Calories 270kcal

Author Dana DeVolk

Prepare the dough: In a large bowl, mix the melted butter with the white sugar, brown sugar, egg, and vanilla extract. Whisk until well combined.
3/4 cup butter, 1/3 cup white sugar, 1/3 cup brown sugar, 1 egg, 1 teaspoon vanilla extract
Add dry ingredients: add the flour, baking soda and add the chopped white chocolate and half of the white chocolate chips. Mix with a spatula until the dough is combined.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 cup chopped white chocolate, 1/2 cup white chocolate chips
Add the raspberries: Gently fold in the fresh raspberries, slightly breaking some with the spatula to distribute their juices.
1/2 cup fresh raspberries
Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for best results.
Shape the cookies: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Use a #20 cookie scoop to form dough balls and place them on the sheet, leaving space between each cookie.
Decorate: Top each cookie with the reserved white chocolate chips.
Bake: Bake for 10 minutes. At this point, use a metal ring or spoon to reshape the cookies into a perfect circle if they have spread too much.
Finish baking: Bake for 3 more minutes, until the edges are lightly golden and the center looks set but still soft.
Cool: Let the cookies rest on the baking sheet for a few minutes, as they will be very soft when fresh out of the oven. Then, transfer them to a wire rack to cool completely.

Use parchment paper on your baking sheet so the cookies don’t stick and clean-up is easier.
Chill the dough for at least an hour. This helps control spreading and gives the best results.
Don’t overmix the raspberries. Gently fold them in so they don’t release too much juice.
Top with extra white chocolate chips before baking to make them look bakery-style.
Use a cookie scoop to get evenly sized cookies that bake at the same rate.
Cool on a wire rack after baking. Let them sit on the baking sheet for a couple of minutes first so they don’t fall apart.