Raspberry and White Chocolate Cookies

Category: Decadent Desserts

Homemade cookies with raspberries and white chocolate. Takes 40 minutes total. Makes 24 cookies. Perfect balance of sweet and tart flavors.
Sarah
Created By Sarah John
Updated on Fri, 21 Feb 2025 18:12:07 GMT
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These Raspberry and White Chocolate Chip Cookies deliver the perfect balance of tart berry and creamy sweetness in every bite. The combination of fresh raspberries and rich white chocolate creates cookie magic, while a hint of lemon zest brightens all the flavors. Each cookie offers crispy edges and a tender center studded with pockets of melted chocolate and bursts of raspberry.

During my years of cookie experimentation, this combination emerged as an unexpected favorite. The first time the raspberry juice created those beautiful pink streaks through the dough, I knew I'd discovered something special.

Essential Ingredients Guide

  • Raspberries: Frozen berries work best for consistent results
  • White Chocolate: Quality bars chopped by hand melt beautifully
  • Butter: Room temperature ensures proper creaming
  • Lemon Zest: Fresh zest adds brightness
  • Brown Sugar: Creates perfect chewy texture
  • Flour: All-purpose provides ideal structure

Creating Cookie Magic

Begin With Care:
Cream butter and sugars until light and fluffy.
Add With Timing:
Incorporate ingredients in proper order.
Mix With Purpose:
Fold berries gently to maintain swirls.
Shape For Success:
Portion dough consistently for even baking.
Watch The Bake:
Monitor edges for perfect golden color.
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My pastry mentor always said, 'A perfect cookie is all in the timing.' After countless batches, this wisdom proves especially true with these delicate beauties.

Enhance Your Experience

Serve slightly warm when chocolate is still melty, alongside tea or coffee. For special occasions, sandwich vanilla ice cream between two cookies.

Creative Variations

Transform these cookies by using different berries, incorporating nuts, or trying dark chocolate. For special occasions, add a white chocolate drizzle after cooling.

Storage Success

Store in airtight container for up to three days. Layer with parchment paper to preserve appearance. Freeze unbaked dough for fresh-baked cookies anytime.

Through years of perfecting this recipe, I've discovered that these cookies represent the perfect balance of flavors and textures. When each step is executed with care, the result is a cookie that brings joy with every bite.

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Common Questions About Cooking

→ Can I use fresh raspberries?
Frozen work better as they hold their shape. Fresh ones can make the dough too wet and sticky.
→ Why did my cookies spread too much?
Make sure butter isn't too soft and chill dough if it feels warm. Don't flatten cookies too much before baking.
→ Can I freeze these cookies?
Yes, freeze baked cookies up to 3 months. Thaw at room temperature when ready to eat.
→ What if I can't find caster sugar?
Regular granulated sugar works too, or pulse granulated sugar in a food processor until finer.
→ Can I skip the lemon zest?
Yes, but it adds a nice fresh flavor that complements the raspberries. Orange zest works too.

Raspberry White Chocolate Chip Cookies

Soft buttery cookies filled with tart raspberries and creamy white chocolate chips. A perfect blend of sweet and fruity.

Preparation Time
25 minutes
Cooking Duration
15 minutes
Total Time Required
40 minutes
Created By: Sarah John

Recipe Category: Sweet Treats

Skill Level Required: Moderate Skills Needed

Cuisine Style: American

Recipe Output: 24 Number of Servings (24 cookies)

Dietary Preferences: Vegetarian-Friendly

What You'll Gather

→ Base

Contains 01 items 2/3 cup unsalted butter, softened
Contains 02 items 1/3 cup caster sugar (superfine sugar)
Contains 03 items 1/3 cup light brown sugar, packed
Contains 04 items 1 large egg
Contains 05 items Zest of one lemon

→ Dry Ingredients

Contains 06 items 1¾ cups all-purpose flour
Contains 07 items ½ teaspoon baking soda
Contains 08 items ½ teaspoon fine sea salt

→ Mix-ins

Contains 09 items 1 cup plus 1 tablespoon frozen raspberries, slightly defrosted
Contains 10 items 1 cup white chocolate, finely chopped

Step-by-Step Instructions

Step 01

Preheat oven to 375°F (340°F fan). Line baking sheets with parchment. Let raspberries defrost 10-15 minutes.

Step 02

Beat butter and both sugars until light and creamy. Add lemon zest and egg, mix until smooth.

Step 03

Sift flour, baking soda, and salt together. Stir into butter mixture until just combined.

Step 04

Fold in white chocolate. Gently stir in raspberries, letting them break slightly.

Step 05

Form golf ball sized portions, place on sheets and flatten slightly. Bake 15-17 minutes until edges are golden.

Step 06

Let cookies cool 5 minutes on sheets, then transfer to wire rack.

Important Tips

  1. Can substitute gluten-free flour blend with xanthan gum
  2. Let raspberries defrost just enough to break up, not get mushy

Essential Tools

  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Allergen Guidance

Double-check ingredients for allergens and consult a health expert if needed.
  • Dairy
  • Eggs
  • Wheat

Nutrition Details (per serving)

This nutrition info is provided as a guide and isn't a substitute for professional medical advice.
  • Caloric Content: 160
  • Fat Amount: 8 g
  • Carbohydrates: 22 g
  • Protein Amount: 2 g