Raspberry White Chocolate Cookies
These soft, chewy, and irresistible Raspberry White Chocolate Cookies are bursting with sweet berries and creamy white chocolate chunks in every single bite! Ready in under 30 minutes, they feature perfectly crisp edges and tender centers, making them a stunning bakery-style addition to the inas recipes collection.
Ingredients
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
¾ cup packed brown sugar
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
¾ cup white chocolate chunks
1 cup fresh or frozen raspberries
Instructions
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
In a large mixing bowl or stand mixer, beat the softened unsalted butter, packed brown sugar, and granulated sugar until light, creamy, and fluffy.
Add the egg and vanilla extract, mixing until completely smooth and well combined.
Gradually add the dry flour mixture into the wet ingredients, mixing just until the dough comes together.
Gently fold in the white chocolate chunks, followed by the raspberries. Use a light hand so you don’t completely crush the berries.
Cover and chill the cookie dough in the refrigerator for 20 to 30 minutes. While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper.
Scoop evenly sized portions of the chilled dough onto your prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 10–12 minutes, or until the edges are slightly crisp and golden but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Pro Tips
Do not overmix the dough once you add the flour; keeping a gentle hand ensures the softest, most tender cookies!
Don’t skip the chill time! Resting the dough for 20–30 minutes yields the absolute best texture and prevents the cookies from spreading too flat in the oven.
Store your baked cookies in an airtight container at room temperature for up to 5 days.