Easy Raspberry White Chocolate Cookies

5 from 8 votes

These buttery Raspberry white chocolate Cookies have soft and chewy centers, and crispy edges. They're loaded with white chocolate and fresh raspberries.

The flavor combo between the sweetness of the white chocolate and tartness of the raspberry is ridiculously tasty.

Servings: 18 cookies

Equipment

1 Cookie sheet
1 parchment paper
1 mixing bowl

Ingredients

3/4 Cup brown sugar packed
1/2 Cup granulated sugar
1 Cup unsalted butter room temperature
1 egg + 1 egg yolk at room temperature
2 teaspoons pure vanilla extract
2 Cups all-purpose flour spooned and leveled
3/4 teaspoons baking soda
1 teaspoon salt
1/2 Cup white chocolate chips or chocolate bar chunks
1/2 Cup fresh raspberries washed and dried

Instructions

Start by lining your cookie sheet with parchment paper and set aside.
Over a large bowl, cream butter and sugars in medium high speed for 3 minutes. Whisk in egg, egg yolk and vanilla extract.
3/4 Cup (165 g) brown sugar, 1/2 Cup (100 g) granulated sugar, 1 Cup (227 g) unsalted butter, 1 egg + 1 egg yolk, 2 teaspoons pure vanilla extract
Add dry ingredients (flour, baking soda and salt) and mix until just combined. Do not over mix!
2 Cups (250 g) all-purpose flour, 3/4 teaspoons (0.8 teaspoons) baking soda, 1 teaspoon salt
Using a rubber spatula, fold in very gently the fresh berries and white chocolate, so the raspberries don't break and bleed into the batter turning it pink.
1/2 Cup (66 g) white chocolate, 1/2 Cup (60 g) fresh raspberries
Scoop the batter with a 3 tablespoon large cookie scoop into cookie dough balls and place them in a large baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
Pre-heat the oven to 350 Fahrenheit. Place cookie dough balls 4 inches apart from each other in your prepared baking sheet, and bake for 10-15 minutes, or until you have a golden brown and crisp edge on your cookies. While the first batch is baking, make sure the rest of your dough balls are kept refrigerated.
Optional, for perfectly round cookies: As soon as your cookies are out of the oven, use a circular cookie cutter slightly bigger than your cookies (or anything circular and hollow) and make a circular motion to swirl the cookies around inside the cookie cutter. You can also use a spatula to push in the uneven edges until you have a perfectly round cookie.
Let cookies cool completely before moving them around.

Notes

When flour is measured using a measuring cup, it should be measured using the level method. This means, using a spoon and scooping the flour into your measuring cup without compacting it, then using the back of a knife to level it.

If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 3 minutes.

After the flour mixture is added to the wet ingredients, make sure to mix the dough until just combined. Once the flour is added and mixed with the wet ingredients, the gluten proteins are activated and they start developing. Over mixed dough can result in hard and cakey cookies.

Make sure the oven temperature has reached 350 F before popping the cookies in. Do not start baking them until your oven is set to the correct temperature.

For better results, bake one cookie sheet at a time, placed in the middle rack of your oven.

For chocolate pools on top of your cookies, add a few chocolate chips or chocolate chunks on top of your cookie dough balls before baking.