These chunky cookies made with white chocolate chips and raspberries are incredibly moreish. The milky sweetness of the white chocolate chips is the perfect match for the moist and tangy chunks of raspberry. What's really great is that all this delicious can be yours in less than 30 minutes. These cookies are so ridiculously easy to make and are the perfect answer to a sudden sugar craving or a last-minute request for baked treats.
Soft and chewy on the inside and crispy on the outside (just like my Mini Egg NYC-style Cookies) these cookies are sure to be a hit with the whole family. So get ready to sink your teeth into these delicious cookies and lose yourself in bright bursts of raspberry and melt-in-your-mouth white chocolate chunks.
🛒 What do I need to make this recipe?
Ingredients:
Possible substitutions:
- Golded granulated sugar - you can swap this for brown sugar, it will provide a deeper and more caramelly sweetness, but the cookies will be darker in appearance and maybe a little too rich. I don't recommend using white sugar as this is likely to yield bland-tasting cookies. Golden granulated sugar is ideal because it provides an additional depth of sweetness without being too rich. Its grainy texture also provides a satisfying crunch.
- White chocolate chips - you can switch these for a bar of white chocolate chopped into small pieces. Note that chocolate chunks will not hold their shape during the baking process the way that chocolate chips do. The cookies will still taste really good but the chocolate will be more spread out.
- Raspberries - I use frozen raspberries for this recipe for two reasons. They are easy to get hold of and they are also better a retaining their form when mixed into the dough. You can also use fresh raspberries but they will break up more easily. If you use fresh instead of frozen it's likely the cookies will cook a bit more quickly so remember to take a couple of minutes off the suggested cooking time.
Tools & equipment:
- Medium to large mixing bowl - to hold the cookie dough mixture
- Smaller mixing bowl - for mixing the dry ingredients before they are added to the main mixture
- Baking tray - choose one large enough to hold 8 cookies or cook them in 2 batches
- Electric whisk or a stand mixer - for creaming the ingredients together. You can mix by hand, but it will be hard work and difficult to get enough air into the mixture.
🧑🍳 How to make Raspberry and White Chocolate Cookies
1. Wet ingredients
Set your oven to 200C or 400F. Beat together the butter and sugar with an electric whisk or stand mixer. Then beat in the egg and vanilla essence.
2. Dry ingredients
Mix the flour, baking soda, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet cookie dough and incorporate them gently on a low setting.
3. Chocolate chips and raspberries
Incorporate the white chocolate chips into the dough with your electric whisk or standmixer on a low setting. Then gently fold in the raspberries by hand.
4. Form and bake
Form the cookie dough into 8 even-sized balls, place on a greased baking sheet 2 inches or 5cm apart and bake for 12-15 minutes.
👍 Top tips for perfect Raspberry and White Chocolate Cookies
- Store the raspberries in the freezer until you need them - little bites of raspberry goodness are far better than small mashed-up pieces that are evenly distributed throughout the cookie. Store the raspberries in the freezer until you need them to ensure they are not thawed and soft when you come to stir them into the cookie dough.
- Get the butter and egg to room temp before you begin - this enables you to get more air into the mixture and generates an evenly textured cookie dough. Cold egg and butter can create dense cookies, it's worth planning ahead and ensuring your butter and egg reach room temperature before you begin.
- Mix in the raspberries by hand - The raspberries will break apart a little when you fold them into the cookie dough. If you mix them at a high speed with an electric whisk or stand mixer they will be blitzed into lots of tiny pieces. Mix by hand to ensure you get raspberry chunks and not grains.
🙋 FAQs
The cookies will keep for a few days in an airtight container but they do soften over time and taste best when eaten fresh.
Yes, you can freeze the baked cookies or the dough for up to 3 months. I recommend freezing the dough rather than the baked cookies if you are planning to have leftovers. The fresher the cookies the better they taste. You will need to add a couple of minutes to the baking time when baking frozen cookie dough.
You certainly can, just make sure you keep the volume the same. Baking chocolate will still taste yummy but will melt more easily and won't retain its form after baking the way white chocolate chips do.
🍪 More speedy sweet treats
- Half baked cookie dough puddings
- Easy chocolate fondant cakes
- Easy banana caramel muffins
- Lemon and Blackberry Yogurt Cake
- All Butter Shortbread Cookies
Raspberry And White Chocolate Cookies
Ingredients
- ¼ cup unsalted butter room temperature. Grease a large baking tray or line with parchment paper
- ½ cup golden granulated sugar
- 1 egg room temperature
- ½ teaspoon vanilla essence
- 1 teaspoon baking powder
- ½ teaspoon baking soda/bicarb
- ¼ teaspoon sea salt
- 1.25 cups plain or all-purpose flour
- ⅔ cup white chocolate chips
- 1 cup frozen raspberries store these in the freezer until you need them
Instructions
- Heat your oven to 400F or 200C.
- Beat the butter and sugar with an electric whisk or stand mixer. Then add the egg and vanilla essence.
- Mix the flour, baking powder, baking soda, and sea salt in a separate bowl. Then pour them into the cookie mixture and gently mix on a low setting.
- Add the white chocolate chips and incorporate them on a low setting.
- Then gently fold in the frozen raspberries with a spoon. (note 1)
- Form the mixture into 8 even-sized balls and place on the baking tray 5cm or 2 inches apart. (note 2)
- Bake for 12-14 minutes until they are golden brown.
- Let them cool for 5-10 minutes on the tray and then transfer them to a wire rack to cool completely.
Notes
- Make sure you gently stir the raspberries into the mixture. Do not use an electric whisk or stand mixer. You want them to remain whole instead of breaking up into tiny pieces. Store the raspberries in the freezer until you need to add them so they do not start to thaw and become soggy.
- Don't worry about flattening the cookie dough balls. They will spread out when they bake in the oven.
These are so quick, easy, and delicious. The tartness of the raspberries pairs perfectly with sweet white chocolate.