Can I use frozen raspberries instead of fresh raspberries?

While fresh raspberries are preferred for their texture and flavor, you can use frozen raspberries in a pinch. However, be aware that frozen raspberries may release more moisture during baking, which could alter the texture of the cookies.

How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies; just make sure to layer them with parchment paper to prevent sticking.

What can I substitute for white chocolate?

You can substitute white chocolate with dark or semi-sweet chocolate chips if you prefer a richer flavor. However, the sweetness and texture of the cookies will be slightly different.

Can I add nuts to these cookies?

Absolutely! Adding chopped nuts like walnuts or macadamia nuts can provide a delightful crunch and additional flavor. Just fold them in along with the chocolate and raspberries.

Are these cookies gluten-free?

To make these cookies gluten-free, you can substitute all-purpose flour with a gluten-free flour blend. Make sure that all other ingredients you use are also gluten-free.

White Chocolate Raspberry Cookies – Best Soft & Sweet Recipe

Ingredients

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1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chunks
1 cup fresh raspberries

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Instructions

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the white chocolate chunks and raspberries.
Drop tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container to keep them soft for several days. Enjoy warm or with a glass of milk.

Author: Emily Carter
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg