Chewy Raspberry White Chocolate Cookies
These chewy raspberry white chocolate cookies combine tart raspberries with creamy white chocolate chunks for a perfect balance of sweet and tart in a soft, chewy texture. Easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (250g) white chocolate chunks
- 1 cup (125g) fresh or frozen raspberries
- 1 tablespoon corn syrup (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract until smooth and glossy.
- Gradually add the dry ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
- Stir in the corn syrup if using.
- Gently fold in the white chocolate chunks and raspberries, being careful not to break the berries.
- Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until edges are lightly golden but centers still look soft.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
Use room-temperature butter and eggs for even mixing. Avoid overmixing the dough once flour is added to keep cookies chewy. Gently fold in raspberries to preserve their shape and prevent dough from turning pink. Chill dough for 20 minutes if cookies spread too much. Rotate baking sheets halfway through baking for even color. Frozen raspberries can be used if folded in while still frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: raspberry cookies, white chocolate cookies, chewy cookies, homemade cookies, easy dessert, holiday cookies