Raspberry and White Chocolate Cookies
These raspberry and white chocolate cookies are perfectly soft and chewy! White chocolate chips and bits of freeze-dried raspberries are folded throughout the dough, creating a sweet and tangy combination. The addition of lemon zest gives these a pop of brightness. These cookies are perfect for enjoying during the warmer months or anytime you want a taste of summer!
Hey there, and welcome back, friends.
You are in for a sweet treat!
Raspberries and white chocolate are a match made in heaven. The sweet white chocolate always perfectly brings out the tart raspberry flavor.
I added a little lemon zest to these cookies because it brightens the flavors and adds a refreshing brightness that is irresistible and reminds me of warmer months.
I prefer my cookies to be soft and chewy, and these cookies deliver that! By using freeze-dried raspberries, the cookies stay perfectly soft and chewy. Fresh or frozen raspberries would have made these cookies too soggy.
I highly recommend you use white chocolate chips instead of milk chocolate chips. There’s something special about biting into warm, melty white chocolate. Plus, it goes better with raspberries. It reminds me of a bakery-style cookie!
Ingredients
- all-purpose flour
- salt
- baking soda
- unsalted butter
- brown sugar
- granulated sugar
- vanilla extract
- lemon zest
- an egg
- white chocolate chips
- freeze-dried raspberries
How to Make Raspberry and White Chocolate Cookies
Preheat the oven and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
Whisk together the melted butter, brown sugar, and granulated sugar in a large bowl. Make sure to break up any lumps in the brown sugar.
Add the vanilla extract, lemon zest, and egg, and mix until smooth.
Add dry ingredients to the wet ingredients and mix with a silicone spatula or wooden spoon until just combined.
Fold in the white chocolate chips and freeze-dried raspberries.
Scoop portions of the dough with a cookie scoop and place them a few inches apart on the lined baking sheet.
Bake the cookies until the edges are just turning golden. If you bake more than one sheet at a time, make sure to rotate them halfway through the baking time to ensure the cookies bake evenly.
When you remove the cookies from the oven, give the pan a few firm raps on the counter to deflate the cookies. This will ensure they have a soft and chewy texture.
Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a rack to cool completely.
How to Store
Leftover raspberry white chocolate cookies can be stored in an airtight container for up to 5 days. Cookies can also be frozen for up to 6 months in an airtight container and unthawed at room temperature or in the fridge.
Can I use fresh or frozen raspberries in place of the freeze-dried ones?
Fresh or frozen raspberries will add too much moisture to the cookie dough as it bakes. For this recipe, I recommend using freeze-dried raspberries for the best results.
Can I use a chopped white chocolate bar in place of the chips?
Yes, you can use a chopped white chocolate bar. Make sure to chop the bar into bite-sized pieces before measuring out ¾ cup.
More Cookie Recipes
- Soft & Chewy Lemon Poppy Seed Cookies
- Strawberry Lemonade Cookies
- Buckwheat Chocolate Chip Cookies
- Chocolate Brownie Cookies
- S’mores Chocolate Chip Cookies
What do you think of this amazing raspberry white chocolate cookie recipe? What would you serve with a plate of these cookies? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Raspberry and White Chocolate Cookie Recipe
White Chocolate Raspberry Cookies
These raspberry and white chocolate cookies are perfectly soft and chewy! White chocolate chips and bits of freeze-dried raspberries are folded throughout the dough, creating a sweet and tangy combination. The addition of lemon zest gives these a pop of brightness. These cookies are perfect for enjoying during the warmer months or anytime you want a taste of summer!
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¾ cup (1 ½ sticks) unsalted butter, melted and slightly cooled
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- Zest of 1 small lemon
- 1 large egg, at room temperature
- ¾ cup white chocolate chips
- ¾ cup freeze-dried raspberries
Instructions
- Preheat the oven to 350 degrees and line two large baking sheets with parchment.
- Whisk together the flour, salt, and baking soda in a medium-sized bowl. Set aside.
- Whisk together the melted butter, brown sugar, and granulated sugar in a large bowl. Make sure to break up any lumps in the brown sugar.
- Add the vanilla extract, lemon zest, and the egg and mix until smooth.
- Add dry ingredients to the wet ingredients and mix with a silicone spatula or wooden spoon until just combined. Fold in the white chocolate chips and freeze-dried raspberries.
- Scoop portions of the dough with a .75-ounce cookie scoop and place them 1 ½ - 2 inches apart on the lined baking sheet.
- Bake the cookies for 8-10 minutes or until the edges are just turning golden. If you bake more than one sheet at a time, make sure to rotate them halfway through the baking time to ensure the cookies bake evenly.
- When you remove the cookies from the oven, give the pan a few firm raps on the counter to deflate the cookies. This will ensure they have a soft and chewy texture.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a rack to cool completely. Leftovers can be stored in an airtight container for up to 5 days.
Notes
- Use a cookie scoop to ensure all of your cookies are the same size and bake evenly. I recommend a .75-ounce (1.5 tablespoon) capacity scoop for the best results. You can use a larger 1-ounce scoop if you prefer. You will need to bake the cookies longer, about 10-12 minutes total.
- Baked cookies can be frozen in an airtight container for up to 6 months. Allow them to thaw in the refrigerator.
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