Delicious, chewy cookies bursting with fresh raspberries and creamy white chocolate ready in just 15 minutes! These white chocolate and raspberry cookies are the perfect treat for any occasion!
Why This Recipe Works
When it comes to cookies I’m a very picky gal. I want them to be nice and thick, yet still soft and chewy. I also want them to also be super FAST and require no chill time (the most annoying thing!) And these white chocolate and raspberry cookies check all of those boxes!
I tested this recipe a few times and I’ll won’t lie, it was a tricky one to get right! I was determined to use fresh raspberries because they’re A.) way tastier than freeze dried and B.) way more readily available. But since they add so much moisture to the cookie dough they kept spreading out and becoming pancake-like cookies… until I added more of my secret ingredient… cornstarch!
Cornstarch is a GAME CHANGER for cookie recipes if you haven’t tried it. All of my other recipes use it too (checkout my chocolate chip pumpkin cookies, chewy leftover candy cookies and copycat Panera kitchen sink cookies!) because it seriously gives them the best chewy texture and is key for them not needing time to chill.
Taking a bite of these cookies is like taking a bite of spring time… no matter that time of the year! Pro-tip: make yourself a double batch then freeze some… it’s such a sad moment when these white chocolate raspberry cookies are gone!
Ingredients Needed
How To Make This Recipe
First, preheat your oven to 375 degrees F. Line a baking sheet with a non-stick silicone spill mat (these spill mats from Amazon are great!) or use parchment paper for easy clean up.
In a medium sized bowl mix together flour, cornstarch, baking soda, baking powder and salt. Set aside.
In a large bowl or stand mixer cream together butter and sugars for ~2 minutes until uniform consistency and there are no lumps of butter.
Next, add the vanilla extract, almond extract, egg, and egg yolk to the butter mixture. Mix until just combined.
Slowly add in your flour mixture to the butter mixture. Mix it until it sticks together into one ball. This will take a couple minutes but trust me, keep going! It’ll get there. Your dough will seem thick and dry compared to other cookie dough- this is good! The berries will add moisture.
Next, fold in the white chocolate chips first until they’re evenly dispersed. I like to use my hands for this since the dough is thick!
Then cut your raspberries into ~quarters (so 4 pieces per berry) and ever so gently fold them in. You only need to do ~4 fold of the dough (again, I recommend using your hands here) it’s okay if they aren’t super distributed- you’ll address this with the scooping process.
Note: Do NOT over mix your berries! Crushing them too much will cause too much moisture to get into your cookies and make them spread and be flat. Not the goal!
When you’re ready to scoop your cookie dough here is the trick: grab a cookie scoop or a spoon and make sure that the berry is on TOP of the cookie dough. So, when you’re scooping you’ll want to scoop on top of the berry (see pictures below) this will A.) make sure your cookies are pretty and B.) keep the moisture contained. Repeat with remaining dough.
Bake your cookies for a total of 9 minutes. Remove them when they still look a smidge wet on top and allow them to cool. The cornstarch firms them up nicely but they have to have time to cool fully!
Enjoy!
Recipe FAQs
I recommend using fresh as much as possible. I have tried frozen and while they work they result in a more flat cookie because of the extra moisture from the thawing process. If you do use frozen be sure to allow them to thaw fully then pat them dry as much as possible (without crushing) before folding them in. I’d even recommend dusting them with a little flour to help dry them out.
You can use all-purpose flour, whole wheat flour or 1:1 gluten free flour. Alternative flours like almond flour or coconut flour won’t work.
You can store these cookies on the counter in a container for 5-7 days. If it will be longer than that before you finish them I recommend freezing them (first on a flat cookie sheet then add to a bag to prevent sticking) for 2-3 months.
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
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XOXO
-Colleen
White Chocolate And Raspberry Cookies
Ingredients
- 2.25 cups all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg + 1 egg yolk
- 2/3 cup white chocolate chips
- 1/2 cup raspberries roughly chopped into quarters
Instructions
- First, preheat your oven to 375 degrees F. Line a baking sheet with a non-stick silicone spill mat or use parchment paper for easy clean up.
- In a medium sized bowl mix together flour, cornstarch, baking soda, baking powder and salt. Set aside.
- In a large bowl or stand mixer cream together butter and sugars for ~1 minutes.
- Next, add the vanilla extract, almond extract, egg, and egg yolk to the butter mixture. Mix until just combined.
- Slowly add in your flour mixture to the butter mixture. Mix it until it sticks together into one ball. This will take a bit, ~2-3 full minutes. Your dough will seem thick and dry compared to other cookie dough- this is good! The berries will add moisture.
- Next, fold in the white chocolate chips first until they’re evenly dispersed. I like to use my hands for this since the dough is thick!
- Then ever so gently fold in your raspberries. You only need to do ~4 turns of a dough with your hands- it’s okay if they aren’t super distributed- you’ll address this with the scooping process.
- Note: Do NOT over mix your berries! Crushing them too much will cause too much moisture to get into your cookies and make them spread and be flat. Not the goal!
- When you’re ready to scoop your cookie dough here is the trick: grab a cookie scoop or a spoon and make sure that the berry is on TOP of the cookie dough. (see step-by-step photos in the blog post for a visual of how to do this)
- Bake your cookies for a total of 9 minutes. Allow to cool fully and enjoy!
Hauwa Salome Tukura says
Love it