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–+ servings
angled close up of raspberry white chocolate cookies on parchment lined plate with fresh raspberries and white flowers around, stack of plates, and two empty glasses behind on marble surface.

White Chocolate Chunk Raspberry Cookies

Satisfy your sweet tooth with these white chocolate raspberry cookies! Picture a soft and chewy cookie, loaded with the perfect blend of creamy white chocolate and juicy raspberries. Every bite will leave you wanting more!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 24 cookies
Calories: 220kcal

Ingredients

  • 1 cup salted butter melted
  • 9 Tablespoons brown sugar
  • ⅞ cup granulated sugar
  • 2 large eggs room temperature
  • 1⅛ teaspoons vanilla extract
  • 2¼ cups all purpose flour
  • ½ teaspoon baking soda
  • 8 ounces white chocolate
  • 3 cups fresh raspberries rinsed and dried

Instructions

  • Heat oven to 350℉/177℃.
  • Line 3-4 sheet pans with parchment paper. Set aside.
  • In a large bowl, whisk butter and sugars together.
  • Add eggs and vanilla, beating until fully incorporated and smooth.
  • Stir in flour and baking soda.
  • Fold in chocolate and raspberries.
  • Use a 3 Tablespoon scoop to portion dough onto prepared pans.
  • Bake for 16-18 minutes, or until set and browned on the bottom.
  • Allow to cool on pans.

Notes

 
Tried & Tested Substitutions You Can Make:
  • If you don’t have a white chocolate baking bar, you can use white chocolate chips.
  • If you don't have salted butter, you can use unsalted. Just remember to add ⅓ teaspoon of salt with the dry ingredients.
Tips For Success:
  • Room temperature is about 70℉.
  • Use an oven thermometer to ensure accurate cooking temperatures.
  • 3 cups fresh raspberries = 2 six ounce containers
  • When mixing the melted butter and sugars together, make sure the mixture isn’t too hot before adding the eggs! You may need to let it cool slightly, about 1-2 minutes, before adding the eggs.
  • Make sure the egg is completely incorporated before adding the flour.
  • It’s best to use light-colored sheet pans to bake these cookies, as a darker sheet pan may cause the bottoms to burn.
  • Tap the sheet pans on the counter as the cookies come out of the oven. This helps ensure beautiful crinkly cookies!

Nutrition

Serving: 1cookie | Calories: 220kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 100mg | Potassium: 76mg | Fiber: 1g | Sugar: 18g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg