White chocolate and raspberry is such a heavenly combination. These soft baked white chocolate and raspberry cookies are a perfect example!
I just adore white chocolate and raspberry together – such a heavenly combination. It seems you love it too – my white chocolate and raspberry cheesecake and white chocolate and raspberry brownie recipes are definitely big favourites.
I’ve been making these white chocolate raspberry studded cookies for such a long time. They are an adaptation of my soft and chewy chocolate chip cookie recipe. If you’ve tried various cookie recipes but never found “the one”, I highly recommend giving it a try.
As the name suggests, they are perfectly soft, chewy and delicious. It’s a pretty good base recipe for playing around with different flavours – and these white chocolate and raspberry cookies are a perfect example.
ingredients for white chocolate raspberry cookies
- Butter. I like to use proper block butter for cookies – it will give you a flavour that you simply won’t get from baking margarine. You can use salted or unsalted.
- Fine salt. A little salt will lift the flavours of the cookie – you don’t need much, but it makes such a difference. And I don’t omit the salt from the recipe if I’m using salted butter, but you can if you wish.
- vanilla extract – use the best quality you can find.
- I like to use a mixture of granulated sugar and soft light brown sugar in cookie recipes – using 50/50 of each is perfect.
- I use plain flour with a little bicarbonate of soda to give that light, fluffy but slightly chewy texture.
- I almost always prefer to use white chocolate chunks instead of chips in cookie recipes. You get a much more interesting cookie this way. I use a bar and chop it up into fairly large chunks – and I always add the tiny little crumbs and pieces of chocolate that are left on the chopping board. Why wouldn’t you?
- raspberries. Fresh or frozen raspberries both work really well here – but I use each one in a slightly different way. See my recipe notes below!
- If I’m using fresh raspberries, I press them on top of the cookie after forming the cookie dough balls. If you try and stir them into the cookie dough, they break up and turn mushy.
- If you use frozen raspberries, you can get away with stirring them into the cookie dough.
- Although they are obviously firmer than fresh raspberries, they can still break up quite a bit so you just want to lightly stir them into the cookie dough.
- For an extra burst of flavour, you could add a little freeze dried raspberry pieces – you don’t need much – a little goes a long way! A scant tablespoon would be about right. They also make the cookies look really pretty.
- I like these cookies to be thick and chewy, so I cream the butter and sugars together. This tends to make the cookies bake up a little thicker.
more cookie recipes
- chocolate Smartie cookies
- Biscoff stuffed cookies
- double chocolate Malteser cookies
- easiest Nutella cookies
- chocolate orange cookies
- chocolate pretzel cookies
- oat and raisin cookies
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- 250g plain (all purpose) flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon bicarbonate of soda
- 170g soft unsalted butter
- 100g granulated sugar
- 120g soft light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 200g white chocolate chunks (I use a chopped up bar)
- 100g fresh or frozen (not defrosted) raspberries
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a couple of large baking trays.
- Place the plain flour, salt and bicarbonate of soda in a medium bowl and stir together to combine the ingredients.
- In a separate bowl, cream the butter and sugar together until light and creamy - this will take about 2 minutes if you're using an electric mixer. Beat in the egg and vanilla extract until well combined.
- Stir in the dry ingredients and mix until you have a thick cookie dough. Finally, stir in the white chocolate chunks. Using your hands,, form balls of cookie dough. I weigh them for accuracy - I usually go for 25g. This will give you a large bakery style cookie. You can make them smaller if you like!
- Place the pieces of cookie dough on the lined trays, pressing them down very slightly. Gently press the fresh or frozen raspberries on top - I usually go for about 3 per cookie. Bake the cookies for about 13 minutes or until they are golden and puffy - they will still be pretty soft in the middle, so leave them on the baking tray for a good 5 minutes before transferring to a wire cooling rack.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 85mgCarbohydrates: 21gFiber: 0gSugar: 21gProtein: 1g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.