These chewy raspberry white chocolate cookies are a sweet treat everyone will love! The tart raspberries burst in your mouth, paired perfectly with creamy white chocolate chunks.
Baking these cookies is a joy! I can’t resist eating the dough, and they vanish quickly from the cookie jar. Just make sure to hide a few for yourself! 😄
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key to achieving a chewy texture. If you need a dairy-free option, try using margarine or a vegan butter substitute. I often keep both on hand to suit all tastes.
Granulated & Brown Sugar: The combo of sugar types creates the perfect balance of sweetness and moisture. If you want a healthier version, you might use coconut sugar or a granulated sweetener suitable for baking, but the texture may change slightly.
Egg: An egg adds structure. If you’re vegan or have an allergy, you can replace it with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for similar binding and moisture.
All-purpose Flour: This is the base of the cookies. For a gluten-free option, use a 1:1 gluten-free flour blend, which usually contains xanthan gum for good results. My personal favorite is the Bob’s Red Mill all-purpose gluten-free blend.
White Chocolate Chips: These add sweetness and creaminess. You could swap these for dark chocolate chips for a richer flavor or even use dairy-free chocolate chips for a vegan-friendly version.
Fresh Raspberries: Fresh is best for flavor, but don’t hesitate to use frozen if it’s what you have. Just make sure to gently fold them in frozen without thawing to prevent mushiness.
How Do You Get the Perfect Chewy Texture?
The secret to chewy cookies lies in a few key steps! Here’s what to keep in mind:
- Don’t overmix: When adding the dry ingredients, mix until just combined. Overmixing can lead to tough cookies.
- Short baking time: Remove the cookies from the oven when they’re still soft in the center. They will continue to cook on the baking sheet as they cool.
- Chill the dough: If you have the time, chilling the dough for at least 30 minutes can improve the flavor and texture. This will help with spreading and yield thicker cookies.
- Allow cooling: Let cookies cool slightly on the baking sheet before transferring to a wire rack. This setup helps them keep their chewy texture without falling apart.
Chewy Raspberry White Chocolate Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips or chunks
- 1 cup fresh raspberries (you can gently fold in frozen raspberries if fresh unavailable)
How Much Time Will You Need?
This delightful baking adventure takes about 15 minutes for preparation, and the cookies will need around 10-12 minutes to bake. Overall, you can have these chewy cookies ready in about 30 minutes, and then you can enjoy them warm or let them cool for later! Super quick and satisfying!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until the mixture is smooth and fluffy. This usually takes about 2-3 minutes.
3. Add the Egg and Vanilla:
Next, add in the egg and vanilla extract. Beat everything together until it’s well incorporated and creamy.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to evenly distribute the leavening agent and salt throughout the flour.
5. Mix Dry into Wet Ingredients:
Gradually add the dry mixture to the wet mixture. Stir just until it all comes together—don’t overmix, as that can make the cookies tough!
6. Fold in Chocolate and Raspberries:
Now it’s time to gently fold in the white chocolate chips and the raspberries. Be careful when mixing, as you don’t want to smash the raspberries too much—those little bursts of flavor will make your cookies extra delicious!
7. Shape the Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto your prepared baking sheets. Leave about 2 inches of space between each dough ball to allow for spreading while baking.
8. Bake the Cookies:
Bake in your preheated oven for about 10-12 minutes. You want the edges to be lightly golden while the centers still look soft. Remember, they will continue to cook a bit after you take them out!
9. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes, which makes them easier to handle. Then, transfer them to a wire rack to cool completely. Enjoy your cookies warm, maybe with a glass of milk!
10. Enjoy Your Treat!
Now comes the best part—indulging in the chewy goodness of your raspberry white chocolate cookies. Share them with friends or keep them all to yourself—no judgment here! 😋
Can I Use Frozen Raspberries in This Recipe?
Absolutely! If fresh raspberries aren’t available, frozen ones work perfectly. Just gently fold them into the dough while they’re still frozen to prevent them from getting mushy.
What Can I Substitute for the White Chocolate Chips?
If you’re not a fan of white chocolate, you can swap it for dark or semi-sweet chocolate chips. This will add a richer flavor and pair nicely with the tartness of the raspberries!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe container for up to 2 months. Just thaw them at room temperature when you’re ready to indulge again!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking. Just scoop the dough onto the baking sheet when you’re ready to bake and adjust the baking time slightly if the dough is cold. Enjoy fresh cookies anytime!
