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White Chocolate Raspberry Cookies

These cookies marry the creamy sweetness of white chocolate with the tartness of fresh raspberries, offering a delightful treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups 2 ¼ cups (270g) all-purpose flour Provides essential structure and soft texture.
  • 1 ½ teaspoons 1 ½ teaspoon cornstarch Helps create a softer, chewier cookie.
  • 1 teaspoon 1 teaspoon baking soda A leavening agent for rising.
  • 1 pinch 1 pinch of salt Enhances sweetness and balances flavors.
Wet Ingredients
  • ¾ cup ¾ cup (180g) unsalted butter, melted Adds richness and gooey texture.
  • ¾ cup ¾ cup (135g) light brown sugar Provides moisture and caramel-like flavor.
  • ⅓ cup ⅓ cup (70g) granulated sugar Adds sweetness.
  • 1 large 1 large egg Binds ingredients together.
  • 1 yolk 1 yolk Ensures richness and moisture.
  • 2 teaspoons 2 teaspoons vanilla extract Enhances overall taste.
Add-ins
  • ½ cup ½ cup (50g) raspberries, fresh or frozen Provides tartness.
  • ½ cup ½ cup (90g) white chocolate bars, chopped Offers creamy sweetness.

Method
 

Preparation
  1. In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and a pinch of salt.
  2. In a separate medium-sized bowl, pour the melted butter and whisk in light brown sugar and granulated sugar until smooth.
  3. Add the egg, yolk, and vanilla extract to the wet ingredients and mix until well combined.
  4. Combine the wet ingredients into the dry ingredients and gently fold them together using a spatula.
  5. Carefully fold in the chopped white chocolate followed by the raspberries.
Chilling and Baking
  1. Roll the dough into balls, place them on a baking sheet lined with parchment paper, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
  2. Preheat your oven to 325°F (160°C). Line two cookie sheets with parchment paper.
  3. After chilling, place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart, and gently flatten the tops.
  4. Bake for approximately 10 to 12 minutes or until the edges are set.
  5. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Using frozen raspberries without thawing helps maintain their shape. Chill dough for longer to enhance flavor and texture. You can mix in different types of chocolate or nuts for variations.