Picture this: the sweet, tart burst of fresh raspberries combined with the creamy richness of white chocolate. It’s a match made in dessert heaven! Let’s explore some cookie recipes that will have your taste buds dancing and your kitchen filled with delightful aromas.
Raspberry White Chocolate Chunk Cookies
White Chocolate Raspberry Cookies from Broma Bakery
Rating: 5. Ingredients: 32 min Total Time: 32 min.
White Chocolate and Raspberry Cookies from Cookie Dough Diaries
Rating: 5. Ingredients: 19 min Total Time: 19 min.
These cookies are the perfect blend of chewy and crunchy with a burst of fruity flavor. Made with soft brown sugar and a hint of vanilla, each bite is filled with rich white chocolate chunks and tart raspberries. What makes them special is the use of fresh raspberries, which gives a juicy surprise in every mouthful.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chunks
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, blending until just combined.
- Gently fold in the white chocolate chunks and raspberries, being careful not to crush the berries too much.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Chewy Raspberry White Chocolate Oatmeal Cookies
Raspberry White Chocolate Oatmeal Cookies from Bakerita
Rating: 5. Ingredients: White chocolate bar, brown sugar, freeze dried raspberries, rolled oats, egg Total Time: 35 min.
Oatmeal Raspberry White Chocolate Cookies from Tornadough Alli
Ingredients: White chocolate chips, brown sugar, raspberry jam, freeze dried raspberries, rolled oats Total Time: 1 hr 2 min.
White Chocolate Raspberry Cookies from Eat Love Eat
Rating: 5. Ingredients: White chocolate chips, brown sugar, freeze dried raspberry, almond extract, baking soda Total Time: 40 min.
These oatmeal cookies are a delightful twist on the classic cookie. The addition of oats gives a hearty texture, while the combination of raspberries and white chocolate brings a fruity sweetness that is utterly irresistible. They’re perfect for a cozy afternoon or as a snack on the go!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add in the eggs and vanilla, mixing until well combined.
- In another bowl, combine the oats, flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the white chocolate chips and raspberries gently to keep the raspberries whole.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them evenly.
- Bake for 10-12 minutes or until they are lightly golden. Let cool before transferring to a wire rack.
Raspberry Swirl White Chocolate Cookies
White Chocolate Raspberry Cookies from Broma Bakery
Rating: 5. Ingredients: 32 min Total Time: 32 min.
White Chocolate Raspberry Swirled Pistachio Cookies from Half Baked Harvest
Rating: 4.6. Ingredients: 45 min Total Time: 45 min.
White Chocolate and Raspberry Cookies from Cookie Dough Diaries
Rating: 5. Ingredients: 19 min Total Time: 19 min.
Get ready for a cookie that’s as beautiful as it is delicious! These cookies feature a stunning raspberry swirl that creates a marbled effect, making them a feast for the eyes. The white chocolate adds a creamy richness that balances perfectly with the tangy raspberry flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup raspberry puree
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamy.
- Add in the eggs and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture.
- Stir in the white chocolate chips.
- Take a spoonful of cookie dough and make a small indentation in the center. Drop a little raspberry puree in the middle, then cover with another spoonful of dough. Swirl lightly with a toothpick.
- Place on the baking sheet and bake for 10-12 minutes, or until edges are golden. Cool on a wire rack.
Soft Raspberry White Chocolate Sugar Cookies
White Chocolate Raspberry Cookies from Broma Bakery
Rating: 5. Ingredients: 32 min Total Time: 32 min.
If you love soft, pillowy cookies, this recipe is for you. These sugar cookies are wonderfully tender, with a subtle sweetness that perfectly complements the tartness of the raspberries and the creamy white chocolate. They’re like a little bite of happiness!
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries, gently mashed
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla, mixing well until combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture.
- Fold in the white chocolate chips and gently mashed raspberries, being careful not to overmix.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing them apart.
- Bake for about 10-12 minutes or until the edges start to set. Let cool before transferring to a wire rack.