Raspberry Cookies
Raspberry White Chocolate Cookies that are soft, buttery, and studded with juicy bursts of tart raspberries and creamy white chocolate in every bite. With crisp golden edges and soft, bakery-style centers, they’re sweet and have the best texture. Perfect for spring and summer, serve them for everything from baby showers to weekend brunches and any time we want a special treat. These are SO good!
Equipment
- 2 Baking Sheets
- 1 Large Bowl
- 1 Medium Bowl
- Cookie Dough Scoop
Ingredients
- 10 Tablespoons unsalted butter melted and cooled to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg at room temperature
- 1 1/3 cups all-purpose flour spooned and leveled
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup white chocolate chips divided
- 3/4 cup frozen raspberries
Instructions
- Line two rimmed baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar and brown sugar.
- Add the vanilla and egg and whisk until combined.
- In a medium separate bowl, whisk the flour, cornstarch, salt and baking soda.
- Add the dry ingredients to the liquid ingredients and fold until a dough forms.
- Fold in 3/4 cup of the chocolate chips.
- Carefully fold in the raspberries, only maybe 4 mixes, so that the raspberries don’t dye the dough.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Scoop 1 1/2 tablespoons of cookie dough and place onto the baking sheet. Repeat with remaining dough and leave a few inches apart from each cookie on the baking sheet. There should be 12 cookies per baking sheet.
- Repeat with scooping a second pan of cookie dough.
- Set the second pan into the fridge until ready to bake later. I recommend baking only 1 pan of cookies at a time for even baking.
- Bake each pan for 13-15 minutes until cookies are lightly golden around the edges.
- Immediately after the cookies come out of the oven, place 2-3 white chocolate chips (from the remaining ¼ cup) on top of each cookie.
- Let cool completely on the pan before storing in a container or ziplock.
Notes
- When using frozen raspberries, be sure to choose the whole raspberries within the bag. Many times, the bag of frozen raspberries will be filled with fragments of broken raspberries. Try to avoid the little raspberry pieces and only choose whole raspberries so that they will hold their shape in the cookies and be less likely to dye the cookie dough.
- The fridge time is super important for this recipe to help the cookies hold their shape and not spread too much!
Tried this recipe?Let us know how it was!