Looking for the perfect summer cookie recipe? You’ve found it! These cookies are fresh and delicious, and will make you want to put berries in all of your cookie recipes!
White Chocolate Raspberry Cookies
I was craving a cookie but didn’t want a rich, chocolatey cookie like the kind I typically crave. We have had a heat wave these past few weeks in New England and it has consistently been over 90 degrees! I recently had a raspberry cheesecake cookie at Subway and decided to take my own spin on the recipe! My recipe is less sweet and more tart, but still a big hit with the family! I will definitely be making these again!
If you are looking for a richer cookie recipe check out my recipe for peanut butter chocolate chip butterscotch cookies!
Why you’ll love this recipe
- It is the perfect amount of sweet and tart!
- This recipe isn’t heavy, so it’s perfect for the summer time.
- I guarantee you’ve never had cookies like this before, and this is an easy & simple recipe!
To make white chocolate raspberry cookies you will need:
- Butter – Melted butter makes this dough extra delicious.
- Light Brown Sugar – To add the sweetness to the cookie.
- Vanilla Extract – Give it that extra yummy cookie dough flavor.
- Granulated Sugar – More sweetness!
- Eggs – One Egg and one egg yolk are needed for this recipe.
- All Purpose Flour – any all purpose flour can be used.
- Baking Soda – Allows the dough to rise a little.
- Salt – Cuts some of the sweetness and tartness of the recipe.
- White Chocolate Chips – The special ingredient to make these extra special.
- Frozen Raspberries – Frozen raspberries don’t fall apart as easily, but fresh can also be used.
How to make white chocolate raspberry cookies
- Preheat oven to 350 degrees.
- Melt the butter and add to a large bowl with the packed light brown sugar, granulated sugar, and vanilla extract. Mix until just combined.
- Add one egg and one egg yolk. Mix to combine.
- Level flour and add to the bowl with the baking soda and salt.
- Mix until combined.
- Add white chocolate chips and raspberries, mix to combine. Be careful not to overmix.
- Scoop dough onto a cookie sheet and top with a few fresh raspberries.
- Bake 11-12 minutes.
- Enjoy!
Notes:
- You can try adding cream cheese to the dough to make this more of a cheesecake style cookie.
- Raspberries can easily be swapped out for another berry of your choosing.
- To get that extra pop of red on the top of the cookie, add a few frozen strawberries to the top of the scooped dough before popping them in the oven.
White Chocolate Raspberry Cookies
A fresh, light, summer cookie recipe!
Ingredients
- ½ Cup Butter Melted
- 1 Cup Light Brown Sugar Packed
- 2 Tsp Vanilla Extract
- ¼ Cup Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 2 Cups All Purpose Flour Leveled
- ¾ Tsp Baking Soda
- ¼ Tsp Salt
- 1 Cup White Chocolate Chips
- ½ Cup Raspberries Frozen
Instructions
- Preheat oven to 350℉
- Melt 3/4 cup of butter and add to a large bowl.
- Add packed light brown sugar, vanilla extract, and granulated sugar to the bowl. Mix to combine.
- Add 1 egg & 1 egg yolk. Mix to combine.
- Level flour and add to the large bowl with baking soda, and salt.
- Mix until just combined.
- Ass white chocolate chips and raspberries and mix, careful not to overmix.
- Scoop dough onto a baking sheet and bake for 11-12 minutes.
- Enjoy!
