This white chocolate raspberry cookies recipe is the perfect combination of sweet and sour. These cookies use a traditional chocolate chip cookie base, but replace the dark chocolate chips with raspberries and white chocolate chunks. The super sweet white chocolate chips are perfectly balanced by the tangy raspberry pieces.
A Short History of White Chocolate
Like so many great dessert items, white chocolate emerged from a glut of an industrial product. After World War I, Nestle was faced with a surfeit of powdered milk. What is a corporation to do? Clearly, turn it into something edible and tasty. In its simplest form, white chocolate consists only of cocoa butter, milk, and sugar. The cooca butter is a byproduct of the cocoa powder production process so, all in all, white chocolate is a stupendously efficient food. Despite this, because white chocolate doesn’t contain cocoa solids (as milk and dark chocolate do), white chocolate is often mocked as being the non-chocolate chocolate. These cookies should put any mocking to rest. It’s likely that we’ll never know what genius first paired raspberries with white chocolate, but we wish we knew so we could thank them for these cookies.
This white chocolate raspberry cookies recipe is a variation on a drop cookie, so called because dough is dropped by the spoonful (or scoopful, in our case), onto the baking sheet, rather than rolled and cut. Drop cookies are easy and quick to make. Want more drop cookie ideas? Check these out:
Useful Tools for Making this White Chocolate Raspberry Cookies Recipe
First and foremost, you’ll need a cookie scoop! Wondering what kind of cookie scoop to buy? Check out our in-depth analysis here. And, here are a few other useful tools…
White Chocolate Raspberry Cookies Recipe
- baking sheet
- parchment paper
- silicone baking mat
- large cookie scoop
- 8 tbsp room temperature butter (unsalted)
- 1/2 cup white sugar
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 large egg
- 1 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/2 cup white chocolate chips or roughly chopped white chocolate
- 1/2 cup fresh raspberries roughly chopped
- Preheat oven to 350 F and line a baking tray with parchment paper or a silicone mat.
- In the bowl of a stand mixer, using the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and white sugar, until smooth and fluffy.
- Add the egg and vanilla extract, scraping down the bowl. Beat until well combined.
- Remove the bowl from the mixer and sift in the dry ingredients (flour, baking soda, baking powder, salt). Return the bowl to the mixer and beat until just combined.
- Remove the bowl from the mixer and gently stir in the chunks of white chocolate, followed by the raspberry pieces.
- Use a large cookie scoop (1 1/2 inch diameter, 3 tablespoons of dough) to scoop 10 balls of cookie batter onto the cookie sheet. Leave plenty of room, as these cookie dough balls will roughly double in size as they bake.
- Bake in the heated oven for 12-15 minutes, until golden brown and lightly puffed. Remove from oven and let cool for 5 minutes on the baking sheet. Place on a wire rack to fully cool.
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