Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Gradually add the dry ingredients to the wet mixture in two batches, mixing just until combined. Be careful not to overmix; the dough should be thick.
- Gently fold in the chopped white chocolate.
- Finally, fold in the frozen chopped raspberries gently to avoid mashing them.
- Using a cookie scoop, form 2-inch balls of dough and place them on the prepared baking sheets, ensuring they are spaced about 2 inches apart.
- Bake for 14–15 minutes or until the edges are golden and the centers look set. If necessary, rotate the sheets halfway through baking for even cooking.
- Once done, let the cookies cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.
Best Ways to Enjoy It
These cookies can be enjoyed fresh from the oven or at room temperature, but there are several creative ways to serve them. Consider pairing them with a scoop of vanilla ice cream for an indulgent treat or crumbling them over yogurt for a delicious breakfast or dessert option. A cup of hot chocolate or a robust cup of coffee complements their sweetness perfectly. You could even serve them on a pretty platter at a gathering, making them the star of the dessert table.
Keeping Leftovers Fresh
For storage, place any leftover cookies in an airtight container at room temperature. They can last up to three days, maintaining their chewy texture. If you want to save them for later, freeze the dough balls before baking. Simply store them in a freezer bag with parchment paper between layers to prevent sticking. When you’re ready to bake, simply pop them into a preheated oven—no need to thaw!
Helpful Cooking Tips
- Butter Temperature: Make sure your butter is at room temperature. This helps create a light, fluffy cookie that doesn’t crumble easily.
- Be Gentle: When folding in the raspberries, do so gently to keep their shape and prevent a pink dough.
- Experiment with Mix-ins: Feel free to add a bit of zest from a lemon or a sprinkle of almond extract for a unique twist.
Creative Twists
If you’re feeling adventurous in the kitchen, consider trying different flavor combinations. Adding chopped nuts like macadamias or almonds can enhance the texture. For a seasonal variation, substitute the raspberries with cranberries during the holidays, or add a splash of peppermint extract for a wintery treat!
FAQs
1. What can I use instead of white chocolate?
If you prefer a different flavor, you can swap the white chocolate for dark or semi-sweet chocolate. Just keep in mind that this will change the overall sweetness and flavor profile of the cookies.
2. How long do these cookies last?
These cookies can be stored at room temperature in an airtight container for up to 3 days. For an extended shelf life, consider freezing them.
3. Can I use fresh raspberries instead of frozen?
While you can use fresh raspberries, using frozen ones helps keep the cookie dough cold, preventing it from spreading too much during baking.
By following this guide, you’ll be baking delicious White Chocolate Raspberry Cookies in no time, enjoying every delightful bite along the way. Happy baking!






