The flavour combination in these white chocolate raspberry cookies is perfect. In general, I’m not a fan of white chocolate but I adore it with tart ingredients. This recipe uses fresh raspberries resulting in pools of intense raspberry flavour inside the cookies.Jump to Recipe
White Chocolate Raspberry Cookies
These white chocolate raspberry cookies are very soft and delicious. The dough is very similar to my cookies with chocolate and marshmallows and it’s a very good recipe to use as a base. White chocolate is extremely sweet so it balances out nicely with the acidity from the raspberries. I know you’ll ask if you can sub the raspberries for other berries but in all honesty, raspberries make a unique job in these cookies.
As soon as they come out of the oven
There are two things that you should do as soon as they come out of the oven. Well they’re optional but highly recommended. As they have fresh raspberries, these white chocolate raspberry cookies tend to be a bit wonky. Thus, as soon as they come out of the oven you can re-shape them using a round cookie cutter. Surround a cookie with the cutter while still on the baking sheet and make them spin inside. This makes them nice and round and they also look more even as a whole.
The second thing that you can do as soon as they come out of the oven (after the cookie cutter thing) is to add more chocolate chips on the cookies. Don’t add white chocolate on the cookies before baking because they caramelize in the oven and look brown. Instead, as soon as these white chocolate raspberry cookies come out of the oven, push extra chocolate chips into the cookie. They look really pretty and very white. They will also melt with the residual heat from the cookies so they’re very nice warm.
- 150 g unsalter butter at room temperature. About ½ a cup
- 160 g brown sugar about 1 cup
- 1 egg
- 1 tsp vanilla extract or essence
- 220 g all-purpose flour about 1 cup
- 1 tsp salt
- 1½ tsp baking powder
- 50 g white chocolate chips plus more to finish
- 100 g fresh raspberries not frozen
- Use a whisk to cream the butter and sugar until it's very soft and creamy.
- Add the egg and vanilla and whisk again.
- Add the flour, baking powder, salt, and mix using a spatula.
- Add the chocolate and mix them in as well.
- Finally, add the raspberries and fold them in carefully, you want to do it about 5-6 times. They will break apart a bit, it's normal. We just want to avoid having a completely pink dough.
- Form balls of dough using a large cookie scoop or rolling about 3 tbsp of dough into a ball.
- Place them on a baking tray lined with baking paper. Repeat with all the cookies, leaving space between them because they expand a bit in the oven.
- Bake the cookies in a preheated oven at 180°C/350°F for 12-15 minutes or until they're just golden on the rim, to keep them soft.
- As soon as they come out of the oven, you can surround them with a round cookie cutter and roll them inside it to even out the edges. You have to do this as soon as they come out of the oven.
- Right afterwards, place extra chocolate chips on top and push them in slightly.