Get ready for a cookie hug with these jumbo raspberry white chocolate cookies! They are soft, chewy, and packed with juicy raspberries and creamy white chocolate chunks.
These cookies are so big and delicious that one is usually enough—but who are we kidding? I always go back for a second! They’re perfect for sharing or munching all by yourself! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. If you want a gluten-free option, consider using a gluten-free all-purpose flour blend.
Unsalted Butter: Softened butter is key for creamy texture. If you’re out of butter, try using coconut oil or a margarine substitute, but taste may vary a bit.
Granulated Sugar & Brown Sugar: The combination helps cookies stay chewy. If you prefer, you can use coconut sugar or even a sugar substitute like Stevia, though it might alter the flavor slightly.
White Chocolate: White chocolate chunks provide a creamy touch. If you’re looking for a twist, consider using dark or milk chocolate instead or even baking chips like butterscotch.
Freeze-Dried Raspberries: These add a tart burst of flavor. If you can’t find them, fresh raspberries work but will change the texture a bit—be careful not to overmix.
How Do You Achieve the Perfect Cookie Texture?
The secret to chewy, soft cookies is the mixing and baking process. Here’s how to do it right:
- When creaming your butter and sugars, make sure to beat until really fluffy—this adds air for a lighter cookie.
- Add eggs one at a time; this ensures even mixing.
- Don’t overmix when adding flour; mix until just combined. This prevents gluten formation that makes cookies tough.
- For baking, keep an eye on the time—take them out when edges are set but centers still look soft for that perfect chewy bite.
Letting the cookies cool on the sheet ensures they firm up just right without becoming overbaked. Happy baking!
Jumbo Raspberry White Chocolate Cookies
Ingredients You’ll Need:
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chunks or chips
- 1 cup freeze-dried raspberries, roughly chopped
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 12–15 minutes for baking, plus a bit of cooling time. So, you’ll have delicious cookies ready in about 45 minutes total!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that heats up, grab your baking sheets and line them with parchment paper or silicone baking mats so your cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This ensures that your cookies will have a nice, even texture. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer or your hands to cream together the softened butter, granulated sugar, and brown sugar. Beat this mixture until it’s light and fluffy, which should take about 3 minutes. This is where your cookies get that wonderful texture!
4. Add the Eggs and Vanilla:
Next, add the eggs one at a time to the butter mixture, mixing well after each addition. Then, mix in the vanilla extract until everything is well blended.
5. Combine the Ingredients:
Now, gradually add the dry flour mixture to the wet mixture. Mix on low speed just until everything is combined—overmixing can make your cookies tough!
6. Fold in the Goodies:
Gently fold in the white chocolate chunks and chopped freeze-dried raspberries. Be careful not to break the raspberries too much; you want those lovely little bursts of fruit!
7. Scoop the Dough:
Using a large cookie scoop or a 1/4 cup measuring cup, drop big mounds of dough onto the prepared baking sheets. Make sure to space them at least 3 inches apart so they have room to spread out.
8. Bake the Cookies:
Pop the cookies in the oven and bake for 12–15 minutes. Keep an eye on them! You want the edges to be set and golden while the centers remain soft and slightly underbaked for that chewy goodness.
9. Cool the Cookies:
Once done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them firm up nicely!
10. Enjoy!
Your scrumptious jumbo raspberry white chocolate cookies are now ready to be enjoyed! Pair them with a glass of milk or your favorite drink, and savor every delicious bite. Happy baking!
These cookies are sure to please with their delightful combination of sweet white chocolate and tart raspberry, creating a beautiful balance in every big, chewy cookie!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries, but keep in mind they’ll add more moisture to the cookies. Gently fold them in to avoid breaking them up too much, and be careful not to overmix the dough to maintain the right texture!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum to help with the texture and structure of the cookies.
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap or place them in a freezer-safe container.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough, wrap it tightly, and refrigerate it for up to 3 days. Just let it sit at room temperature for about 15-20 minutes before scooping and baking, as chilled dough can be stiffer to work with.
