I’m not entirely sure why I’m lucky enough to have a neighbor that drops off huge bowls of fresh raspberries every month, but I accept them with a smile. I drop off a batch of these white chocolate raspberry cookies within the hour, of course. My neighbor owns raspberry fields, and she brings them to me straight from the truck. They’re still warm from the sun, and I swear they’re the best tasting raspberries on earth. I also make raspberry pie cookies with them sometimes. Fresh, juicy raspberries absolutely belong in a chewy cookie dough, because their acidity balances the super sweet white chocolate chips. If you love the flavor combination of white chocolate and berries, try my raspberry white chocolate cheesecake, too!
Tips for Success with White Chocolate Raspberry Cookies:
Chill Time - This recipe requires an hour of chill time. This is great because you can make them in advance. If you chill the cookies longer than an hour, just bring them out at room temperature for about 20 minutes before scooping and baking. Do not skip the chill time, as your cookies will spread too much in the oven! Stirring - It’s fun to stir in the raspberries until they burst, but please do so with a light hand. You want to crush about 20-30% of the berries, but if you stir too vigorously, the dough will turn all bright red. Too many smashed berries might cause too much liquid in your dough, so use a light hand when stirring in fresh fruit. Do not use the mixer for this part–stir in gently by hand! Raspberry - To add extra raspberry flavor, stir in a one ounce bag of freezer dried raspberries in addition to the fresh berries. If you’re looking for regular white chocolate chip cookies without berries, I have those, too, by the way. Pretty - To make the prettiest cookies (like you see in the photos), you need extra white chocolate chips and a few extra raspberries. After you scoop out the cookies and shape them into balls on the cookie sheet, press extra chocolate chips and a small piece of fresh raspberry on top of each dough ball. After the cookies bake, the ingredients will be so pretty on top (like in the photos).
The Ingredients
Butter. We need 1 ½ sticks (12 tablespoons) of unsalted butter that has been softened almost to room temperature. Do not melt it or make it overly soft. Brown Sugar. We’re using ½ cup of brown sugar to make the cookies chewy; you can use light or dark brown sugar. Sugar. A small amount of granulated sugar, ¼ cup. Egg. One whole egg. If you would like to halve the recipe, you can just use the egg yolk. Vanilla. One and a half teaspoons (half a tablespoon!) of vanilla extra sounds like a lot, but it brings so much flavor to the cookies. Flour. You need 1 ½ cups (or 195 grams) of all-purpose flour. Baking Soda. Baking Powder. White Chocolate Chips. I prefer real white chocolate chips that contain cocoa butter. A bag labeled ‘white chips’ is fake white chocolate that is just sugar and milk powder. Try to find real white chocolate with ‘cocoa butter’ in the ingredient list. Your taste buds will thank you. Raspberries. Just ½ cup of fresh raspberries that have been washed and dried very well. It’s best to clean them by submerging them in water a few times, and then laying flat on a paper towel to absorb all of the moisture. Do not add wet berries to the white chocolate chip raspberry cookie dough!
The Instructions
Right when the cookies come out of the oven, press a few more white chocolate chips on top of them. The residual heat from the oven will melt them slightly and make them stick to the cookie as they cool.
How to store:
Because of the issues with raspberry juice turning blue or green over time, it is really best to serve these cookies the same day you bake them. However, they still taste great after a few days on the counter at room temperature. Store them in an airtight container for up to 3 days on the counter. The white chocolate raspberry cookies dough can also be frozen in balls for up to 3 months. Freeze them flat individually before stacking them for longterm storage. You can freeze already baked cookies for up to 1 month. Defrost on the counter at room temperature for one hour before serving. You may not skip the one hour chill time in the fridge! Storage: Store them in an airtight container for up to 3 days at room temperature. The dough can also be frozen in balls for up to 3 months. Freeze them flat individually before stacking them for storage. You can freeze already baked cookies for up to 1 month. Defrost on the counter at room temperature for one hour before serving.
