White Chocolate Raspberry Cookies

White chocolate is so creamy it practically melts in your mouth, but it can be quite sweet. These white chocolate raspberry cookies strike the perfect balance, with chunks of bright, tart raspberries paired with the sweet white candy. The cookies are tender and rich thanks to the combination of butter and shortening in the dough. Rock-hard frozen berries are ideal for this cookie recipe; if they’re too fresh or too thawed, they’ll bleed into the dough and change the texture of the cookies. These are fantastic cookies for dunking in milk, coffee or tea, and the pink-and-white speckles look pretty on a cookie plate.

Ingredients for White Chocolate Raspberry Cookies

• Butter and shortening: A combination of shortening and butter makes for a tender cookie and a rich flavor. While butter can be finicky to work into dough, shortening can simply be stirred in.
• Brown sugar: Brown sugar adds a touch of molasses flavor and moisture to the cookie dough. To measure brown sugar properly, pack it into the measuring cup with the back of a spoon or rubber spatula.
• Sugar: White granulated sugar brings sweetness to the party.
• Eggs: Always use room-temperature eggs for baking, since they’ll mix more thoroughly into the batter. If you’re in a hurry, put them (uncracked) in a bowl of warm water for a few minutes.
• Vanilla extract: The best vanilla extract brands have complex, aromatic flavor. They cost more than artificial vanilla, but the result is worth it.
• All-purpose flour: To measure flour, use a spoon to scoop it into a measuring cup until it’s heaped high, then level it off with a knife. Digging the measuring cup into the flour can compress it, resulting in overly heavy cookies.
• Baking soda: A bit of baking soda gives lift to the cookies as they bake, making them airier.
• Salt: Most sweet recipes add salt to bring out the flavors of every ingredient. If you use salted butter, omit the extra salt.
• Frozen unsweetened raspberries: Use frozen fruit for this recipe. Fresh (or defrosted) fruit will bleed into the dough. If you only have fresh berries, freeze them in a single layer on a parchment-lined baking sheet until they’re solid.
• White baking chips: Often called white chocolate chips, white baking chips aren’t actually chocolate at all. True white chocolate contains cocoa butter, whereas baking chips are made with vegetable oil. White chocolate has a creamier texture and is great for melting and ganache; white baking chips are firmer and hold their shape while baking.

Directions

Step 1: Cream the fat and sugar

Preheat the oven to 350°F. In a large bowl, cream the butter, shortening and sugars until they’re light and fluffy, five to seven minutes.

Editor’s Tip: Don’t rush creaming butter and sugar. It’s necessary to work air into the butter, making for lighter cookies.

Step 2: Add the remaining wet ingredients

Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Step 3: Finish the batter

In a separate bowl, combine the flour, baking soda and salt, and mix them well.

Gradually add the dry mixture to the creamed mixture, beating after each addition. Stir in the raspberries and white chocolate chips.

Editor’s Tip: Overmixing the dough can overdevelop the gluten in the flour, resulting in tougher cookies.

Step 4: Bake the cookies

Scoop the dough by tablespoonfuls onto parchment-lined baking sheets. Bake the cookies until they’re golden brown, about 13 to 15 minutes. Let the cookies cool for one to two minutes on the baking sheet, then transfer them to wire racks to cool completely.

White Chocolate Raspberry Cookies Variations

• Add crunch: Stir chopped nuts into the dough along with the berries and chips. Pecans are especially tasty in these cookies.
• Go gluten free: For easy gluten-free cookies, replace the AP flour with an all-purpose gluten-free baking mix, and check the label on the white baking chips to be sure they’re gluten-free.
• Play with flavors: Use butterscotch chips instead of white baking chips, or almond extract instead of vanilla extract. A smidge of lemon zest would add a nice citrusy pop.

How to Store White Chocolate Raspberry Cookies

Store raspberry white chocolate cookies in an airtight container on the counter, out of direct sunlight or heat. You can also refrigerate the cookies.

How long do white chocolate raspberry cookies last?

On the counter, the cookies should keep well for up to four days. They may soften as they sit, thanks to the moisture in the berries. They will keep longer in the fridge: up to a week.

Can you freeze white chocolate raspberry cookies?

Yes! Most cookies freeze well, and raspberry white chocolate cookies are no exception. Let them cool completely after baking, then transfer them to an airtight container or freezer bag. Freeze them for up to three months. Defrost them in the refrigerator overnight before eating them, or microwave cookies on demand.

White Chocolate Raspberry Cookies Tips

Why did my cookies spread while baking?

Spreading cookies is one of the most common issues you can have when baking, and it can be frustrating. Almost always, cookies spread because the butter was too soft when you mixed the cookies. Maybe your kitchen was hot as you prepared the batter, or perhaps you over-mixed the dough. To avoid cookie spread, refrigerate the baking sheets for 15 minutes before baking so the butter can firm back up.

Can you make cookies without a mixer?

If you don’t have a stand mixer, you can easily make these cookies with a hand mixer. (We actually prefer to make cookies that way, as there’s a bit less cleanup!) If you don’t have a hand mixer, use old-fashioned elbow grease. The hardest part will be the first step—creaming the butter and sugar. Make sure to use softened butter, and stir with a wooden spoon or spatula until the mixture turns pale and fluffy.