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White Chocolate Raspberry Cookies – Easy Recipe

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Bakery-style white chocolate raspberry cookies with chewy centers, crispy edges, sweet white chocolate chips, and tangy freeze-dried raspberries.

Ingredients

Scale
  • 1stick salted butter, cold, cut into1-inch cubes
  • 1/2 cupbrown sugar
  • 1/4 cupgranulated sugar
  • 1large egg
  • 1egg yolk
  • 1 tspvanilla extract
  • 1 cupfreeze-dried raspberries
  • 1/2 tspsalt
  • 1/2 tspbaking powder
  • 1/2 tspbaking soda
  • 3/4 cupcake flour
  • 1 1/4 cupsall-purpose flour
  • 1 1/2 cupswhite chocolate chips

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. In the bowl of an electric mixer, beat cubed butter with brown sugar and granulated sugar on high speed for 1 minute, until creamy and smooth with no visible butter chunks.
  3. Add the egg, egg yolk, and vanilla extract. Mix briefly until just combined.
  4. Add freeze-dried raspberries and mix for about 10 seconds to break them into smaller pieces. Let dough rest for 2 minutes.
  5. Mix in salt, baking powder, and baking soda until combined.
  6. Add both flours and mix until a dough forms (about 1 minute).
  7. Fold in white chocolate chips until evenly distributed.
  8. Scoop dough with a large cookie scoop (about 8 cookies total). Place 4 cookies per baking sheet.
  9. Bake for 10 minutes, until edges are golden but centers look slightly soft.
  10. Cool for 15–20 minutes to allow centers to set before serving.

Notes

These cookies are large, bakery-style, with crispy edges and gooey centers.
You can swap freeze-dried raspberries for strawberries or blueberries.
Store in an airtight container at room temperature for up to 3 days.
Freeze dough balls for up to 2 months and bake directly from frozen.

Nutrition

Find it online: https://www.delicetreats.com/white-chocolate-raspberry-cookies-easy-recipe/