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. They’re really the perfect cookie!
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. I use fresh raspberries instead of freeze-dried raspberries. They’re much cheaper and they create these pockets of raspberry within the cookies. Since I posted this recipe I have made them several times for many friends because I just know that everyone will love them.
Ingredients for White Chocolate Raspberry Cookies
These white chocolate raspberry cookies are all about the ingredients. Both the white chocolate and the raspberries need to be a nice quality for that lovely, perfect, chewy cookie bite. ¡That’s the best part of these cookies! Avoid using frozen raspberries because they release a lot more liquid when baking. Here’s the ingredients list:
- Unsalted butter: Butter is an ingredient that you take for granted but it really makes a difference in cookies. It adds that lovely buttery flavour and makes them really moist and with a great mouthfeel. You need the butter to be at room temperature for this White Chocolate Raspberry Cookies recipe.
- Brown sugar: The brown sugar adds sweetness to the cookies but also a caramel flavour and a chewy texture. It’s a must-have for sure!
- Egg: The egg will bind the cookie together and help it keep its shape.
- Vanilla extract: A dash of vanilla extract always adds that bit of background flavour that’s incredible in this recipe.
- All-purpose flour: The flour is the principal of the dry ingredients and will bring all the ingredients together and add structure to the cookie so that it doesn’t just melt away on the cookie sheet.
- Salt: A bit of salt is always appreciated in cookie recipes because it balances out the sweetness.
- Baking powder: Baking powder is one of those ingredients that needs to be measured precisely. Too much and the cookie will expand like a blob monster. Too little and the cookie will be dense.
- White chocolate chips: You can also swap these for white chocolate chunks by cutting up your favourite creamy white chocolate bars.
- Fresh raspberries: Fresh berries really yield the best result. Frozen ones release too much moisture and dehydrated raspberries, even though they’re pretty, aren’t juicy.
- Other ingredients you could add: Depending on how creative you’re feeling, you can add certain ingredients without disrupting the formula. Those ingredients include lemon zest, almond extract and spices. You could also marble seedless raspberry jam into each cookie right before baking.
Once you have made the cookie dough, you will portion it into cookie dough balls. For this function I like to use a cookie scoop, they’re really comfortable to use. For this one, I used a large cookie scoop that has 3 tablespoon capacity. You can also make smaller cookies if you prefer. These dough balls go on a baking tray lined with parchment paper to bake. 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 it 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 white chocolate chips on top of the cookies. Don’t add white chocolate on top of 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 and warm.
Freezing and storing
When these White Chocolate Raspberry Cookies are hot, you won’t be able to pick them up because they will be very soft, but after a couple of minutes, you can use a spatula to carefully lift them up and transfer them to a cooling rack. To keep these Raspberry White Chocolate Cookies fresh, store the baked cookies in an airtight container at room temperature for up to 5 days. Alternatively, you can also freeze the raw dough already in ball form. Place them on a parchment-lined baking sheet that fits your freezer and place the balls on top. After 8 hours you can pick them up and place them all in a freezer bag or freezer-safe container and pop them back in the freezer so they don’t take up as much space. They can stay frozen for up to 3 months.
White Chocolate Raspberry Cookies
- 150 g unsalted butter at room temperature
- 160 g brown sugar
- 1 egg
- 1 tsp vanilla extract or essence
- 220 g all-purpose flour
- 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.