A unique and beautiful take on the classic chocolate chip cookie, featuring my new flavor combination obsession – raspberry white chocolate chip cookies. The combination of those 2 items works perfectly making a sweet and savory cookie. ALSO not to mention these cookies are truly beautiful, the raspberries bleed into the dough making pink swirls and chunks of fresh raspberries throughout.

What I love about baking cookies, is we *usually* have all of the ingredients already at home. These ones may require a quick run for a few not-so-common pantry ingredients but I promise it’s worth the trip. They are perfectly soft and chewy (how a cookie should be. None of that flat, crispy shit around here).

I am usually quite a purest when it comes to a cookie – I’ve always been a classic chocolate chip cookie gal. When I do want my classic, I’ve always turned to my brown butter chocolate chip cookies. But sometimes it is fun to switch it up – and these raspberry white chocolate chip cookies is my new favorite way to do that.

I am such a huge fan of eating locally. Living in Minnesota, we get delicious raspberries in the summer months. I try to incorporate local, seasonal produce into a lot of my recipes and when it’s able to be used in a cookie, it’s a HUGE win.

These cookies would be such a great item to bring to a baby shower, wedding shower, Valentine’s Day gathering, or a get-well-soon gift because cookies are the best medicine (in my opinion – I’m not a doctor though).

Can I just use fresh raspberries?

You can! But don’t use more than the allocated 1/2 cup. This is because of the moisture that fresh raspberries will hold – it will make your cookies cook differently. That is why I added in the freeze-dried raspberry component. I wanted more raspberries without sacrificing the texture of the cookie! These are the freeze-dried raspberries I used for this recipe. I grabbed them at Target, but they can be found at most health food grocery stores – Fresh Thyme, Sprouts, Whole Foods, co-ops, etc. Amazon also has them too!

Why the white chocolate chips?

Dark chocolate and raspberries is also a classic combination, but I wanted this cookie to be a little different. I figured if I used dark chocolate for this, it could overpower the raspberries, which in turn would just taste like a regular chocolate chip cookie. The white chocolate is subtle but still adds a creamy, savory flavor and texture.

Save the dough – NO raspberry white chocolate chip cookies left behind!

Unless of course you’re making these cooking for a gathering of multiple people! Whenever I make a batch of cookie dough, I *always* make a full batch, bake half, and freeze the other half (depending on how many I’m baking for, obviously). I do this because if I had an entire batch of baked cookies, they would be gone. So I freeze it as a form of self control AND to have more cookies throughout the week. I will scoop the dough out onto a cookie sheet and freeze the whole tray. Once the dough is frozen into balls, I’ll remove them from the tray and keep them in a ziploc bag. This way I can take 1-2 cookies out at a time and bake them when I want a little sweet treat.

Raspberry White Chocolate Chip Cookies

megan sheley

One of the best flavor combinations – in cookie form. These raspberry white chocolate chip cookies are such a fun spin on a classic chocolate chip cookie. They are soft, chewy, and equally as stunning as they are delicious.

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

Course Dessert

Equipment

• 1 hand mixer or standing mixer

Ingredients

  

• 3/4 cup butter, softened completely regular or vegan
• 3/4 cup light brown sugar
• 1/4 cup white sugar
• 1/2 tablespoon vanilla
• 1 egg
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 2 cup + 2 tbsp all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup raspberries, roughly chopped
• 1/2 cup freeze dried raspberries, roughly chopped
• 3/4 cup white chocolate chips

Instructions

 

• Rinse your raspberries and dry gently with paper towel and leave out to dry entirely before using (moisture will make your cookies cook differently).
• Preheat oven to 350°F and line two baking sheets with parchment paper.
• In a medium bowl, combine your flour, salt, baking soda, and baking powder and set aside.
• In a larger bowl, add in both of your sugars and your butter and mix with a hand mixer until fluffy – 1.5 – 2 minutes.
• Add in your egg and vanilla and mix until until combined.
• Pour in your dry ingredients that you had set aside, mix with your hand mixer but do NOT over mix (this will make the dough more dense than fluffy). Pour in your white chocolate chips and fold in with a spatula.
• Roughly chop your completely dry, fresh raspberries and pour in to your dough. Roughly chop your dehydrated raspberries and pour in. Fold in the berries (try not to completely smoosh the fresh berries as you want some chunks in there).
• Use a cookie scoop to form a little larger than golf ball sized scoops and place dough onto baking sheet. Add a few more white chocolate chips on top for good measure.
• Bake for 10 minutes and check for doneness (everyone’s oven is a little different). Return to oven for 2-3 more minutes if you want them a bit more done. Let cool for 10 minutes on tray and then transfer to plate or cooling rack. Enjoy while warm if you know what’s good for you.