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–+ servings
Raspberry white chocolate cookies on a wire rack.
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5 from 45 votes

Raspberry White Chocolate Cookies

These raspberry white chocolate cookies are a no chill recipe. They are a chewy and buttery cookies full of white chocolate chips and frozen raspberries.
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Servings: 15 large cookies
Calories: 318kcal
Author: Stephanie Rutherford

Ingredients

  • 2 ½ cups All-purpose flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter melted
  • ¾ cup Brown sugar packed light or dark
  • ¾ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 1 Large egg room temperature
  • 1 Egg yolk room temperature
  • 1 cup Frozen raspberries slightly thawed
  • ¾ cup White chocolate chips Plus more on top of the cookies
US Customary - Metric

Instructions

  • Melt the butter in the microwave. Let it cool for 10 minutes before using. At the same time, pull the frozen raspberries out to start to thaw.
    1 cup Unsalted butter, 1 cup Frozen raspberries
  • Preheat oven to 350°F. Prep two cookie sheets with parchment paper.
  • In a mixing bowl, sift the flour. Add in baking power, baking soda, and salt.
    2 ½ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
  • In a separate bowl, mix the melted butter, sugar, and brown sugar. Add in the vanilla, egg, and egg yolk.
    ¾ cup Brown sugar, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk
  • Add the dry ingredients. Use a rubber spatula to fold the dry ingredients in. Add in the frozen raspberries and white chocolate chips.
    ¾ cup White chocolate chips
  • Use a large cookie scoop to scoop 3 oz cookie dough balls. Place 6 cookie dough balls per cookie sheet.
  • Bake the cookies for 13-15 minutes. Bake until the edges are light golden brown.
  • Top the warm cookies with more white chocolate chips. Let it sit for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure it is spooned and leveled or use a kitchen scale. Compacted flour can lead to cookies that don't spread.
High altitude baking- Add an extra 2 tablespoon of flour.

Nutrition

Calories: 318kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 220mg | Potassium: 68mg | Fiber: 1g | Sugar: 26g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg