White Chocolate Raspberry Cookies

Soft, delectable cookies bursting with the flavor of delicious raspberry cookies and drizzled with white chocolate! Enjoy them using fresh or frozen raspberries, as this will become a family favorite recipe.

Raspberries are always a favorite of mine during summertime for picking. My family has some ever bearing raspberries, so there are double the raspberries during the year!

Usually I would not pair red raspberries with white chocolate, BUT I was in college and the catering department I worked with made some amazing white chocolate raspberry scones! I’ve wanted to try and replicate it ever since.

The problem became when I used scone dough and it didn’t taste the same. So, I tried more of a soft cookie with the raspberries and white chocolate, and knew I hit the spot. Even my husband, who is slightly picky about cookies, enjoyed them.

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Why you will love this recipe

This white chocolate raspberry cookie has a soft texture, which makes it very similar to some bakery ones you would buy from a bakery. This recipe is also easy to make! You can make a batch of cookies in the time that it would take to make most any other cookie recipe.

The tartness of the raspberries blend perfectly with the sweetness of the white chocolate for these cookies. If you want the raspberries to stand out and you are not a fan of white chocolate, I chose to drizzle the white chocolate on this cookie, instead of incorporating the white chocolate chips into the cookie. You can choose to drizzle as much or as little of the white chocolate as you want.

If you love white chocolate, however, never fear – you can choose to add the chips in without affecting the cookie texture.

Can you use frozen or freeze dried raspberries?

Yes, you can! Fresh, frozen or freeze dried raspberries will work for these cookies.

Freeze dried raspberries are a little more expensive, unless you freeze dry your own. They store longer, however, and make it easy to incorporate into other recipes.

Why do raspberry cookies turn blue or green sometimes?

In most cases, it is due to two things:

1. The raspberries may have gotten mixed in too much and it releases a lot of raspberry juice in the cookie dough when baking. For this recipe, I recommend folding the raspberries in just until combined in the cookie dough.
2. The baking powder you used has aluminum in it, which reacts to the acid in the raspberries. For an aluminum free baking powder, there are a few different brands out there but I would recommend Rumford baking powder or Argo baking powder.

Ingredients

• All purpose flour
• Baking Powder
• Baking Soda
• Salt
• Butter, softened
• Granulated Sugar
• Brown Sugar
• Eggs
• Vanilla
• Fresh raspberries

Equipment

• A large mixing bowl
• Mixing spoon
• Rubber scraper
• Dry measuring cups
• Measuring spoons
• Cookie scoop
• Baking sheet
• A small ziploc bag (sandwich size or larger is fine)

Directions

Preheat oven to 400 degrees.

In a small bowl, combine the flour, baking powder, baking soda, and salt together. Set aside.

In a large mixing bowl, add the butter, granulated sugar and brown sugar to it. Cream the butter and the sugars together.

Mix in the eggs and vanilla.

Add the flour mixture you set aside to the large bowl with the creamed butter and egg mixture, and combine.

To prepare the raspberries, wash and let them drain, before moving onto the next step.

Add the raspberries into the large mixing bowl, and fold in the raspberries using a rubber scraper. Create a folding motion by cutting through the middle of the cookie dough and going to the bottom of the bowl before coming back up and folding the dough over the raspberries. Repeat folding motion until raspberries are just incorporated. (The dough shouldn’t look red/pink throughout!)

Line your baking sheet with parchment paper, or grease it, and scoop your cookie dough out with your cookie scoop onto the baking sheets. (You should get enough for two dozen).

Bake the cookies for 12 minutes, until they are lightly golden brown.

Remove cookies from the oven and let them cool by placing them on a cooling rack.

When the cookies have cooled for 5-10 minutes, place the white chocolate chips or bar in a small bowl and put in the microwave to melt it.

Stir the white chocolate at 30 second intervals to make sure all of it is melting and there are no lumps.

When all the white chocolate is melted, place in a small ziploc bag and cut one of the bottom tips off. (This will help you drizzle it on the cookies).

Drizzle on the cookies, and eat immediately or wait until the white chocolate has hardened. Enjoy!

Notes

If wanting to add the white chocolate chips to your cookies and not just have it as a drizzle, mix them into your cookie dough before folding in the raspberries.

To have the white chocolate in the cookies and as a drizzle, simply double the amount of white chocolate chips you need.

If you try this recipe, and love it, I would love if you gave it 5 stars! Thank you!