These Gooey Raspberry White Chocolate Cookies are the perfect sweet treat for any dessert lover. They’re soft, chewy, and packed with fresh raspberries and chunks of rich white chocolate. Easy to make and perfect for sharing, these cookies combine fruity and creamy flavors for a truly indulgent experience.
The Gooey Raspberry White Chocolate Cookies combine the tartness of fresh raspberries with the sweetness of white chocolate, creating a soft and chewy dessert with a unique flavor. The recipe is simple and perfect for any baker, even those with little experience. These cookies offer a lovely balance of rich white chocolate and bright berry flavors, making them an ideal treat for any occasion.
INGREDIENTS
- Unsalted butter: 1 cup, softened
- Granulated sugar: 1 cup
- Brown sugar: 1 cup, packed
- Eggs: 2 large
- Vanilla extract: 1 tsp
- All-purpose flour: 3 cups
- Baking soda: 1 tsp
- Baking powder: ½ tsp
- Salt: ½ tsp
- Fresh raspberries: 1 cup
- White chocolate chips: 1 cup
- White chocolate chunks: ½ cup
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2:
- Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Step 3:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 4:
- Gently fold in the raspberries, white chocolate chips, and chunks.
- Step 5:
- Scoop the dough onto the baking sheets, leaving 2 inches of space between each cookie. Bake for 12-15 minutes, until the edges are golden.
- Step 6:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serve these cookies warm for an extra gooey texture.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Helpful Notes
- For a festive twist, try adding a handful of white chocolate drizzle on top after baking.
- If fresh raspberries are unavailable, frozen ones can be used—just thaw and pat them dry before folding into the dough.
Tips from Well-Known Chefs
- Chef Alex recommends using a higher-fat butter to enhance the richness of the dough.
Why These Cookies Are A Must-Try
The combination of tart raspberries and sweet white chocolate makes these cookies stand out from the crowd. Their texture is perfectly chewy, while the raspberries provide bursts of freshness with every bite. These cookies are perfect for casual snacking or special occasions, as they combine the best of fruit and chocolate in one delightful treat.
Indulge in a Unique Flavor Experience
These cookies are unlike any other – combining the rich, creamy notes of white chocolate with the natural sweetness and tartness of fresh raspberries. They’re ideal for both cookie lovers and those seeking a fruity dessert option. The ingredients work harmoniously to create a cookie that is gooey, decadent, and simply irresistible.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries can be used, but make sure to thaw and dry them before adding to the dough to avoid excess moisture.
What type of white chocolate is best?
Use high-quality white chocolate for the best flavor. A mix of chips and chunks adds texture and richness to the cookies.
How long do these cookies stay fresh?
Stored in an airtight container, these cookies will stay fresh for up to 3 days.
Can I substitute raspberries with other fruits?
Yes, blueberries or chopped strawberries can be used as substitutes, though the flavor will be slightly different.
Summary
Gooey Raspberry White Chocolate Cookies are a delicious combination of juicy raspberries and creamy white chocolate. With soft and chewy texture, they are perfect for any occasion, offering a fruity and decadent treat in every bite. These cookies are easy to prepare with simple ingredients like butter, sugar, eggs, flour, baking soda, and baking powder. Fresh raspberries add a burst of flavor, while white chocolate chips and chunks make the cookies irresistibly sweet. Bake them until the edges are golden, and enjoy warm or at room temperature.