White Chocolate Raspberry Cookies: The Cookie You Didn’t Know You Needed
Alright cookie lovers, buckle up. Because today, we’re making White Chocolate Raspberry Cookies—and let me tell you, these babies are not subtle. They’re buttery, rich, sweet, tangy, dramatic in the best way possible, and ready to steal the spotlight at your next snack break.
Think: gooey white chocolate meets bright, jammy bursts of raspberry inside a chewy, golden cookie. Yeah. It’s a whole vibe.
And as always, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do—and that includes these bold, beautiful, berry-studded masterpieces.
You’ll Need:
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¾ cup unsalted butter, melted
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1 cup light brown sugar, packed
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¼ cup granulated sugar
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1 large egg + 1 large egg yolk
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2 tsp vanilla extract
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2 cups all-purpose flour
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¾ tsp baking soda
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½ tsp salt
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1 cup white chocolate chips (the good stuff, please)
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¾ cup fresh raspberries
Let’s Bake:
1. Whisk it good.
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until it looks like liquid gold. Add your egg, egg yolk, and vanilla extract. Mix until fully incorporated and smelling like heaven.
2. Bring on the dry stuff.
In a separate bowl, whisk together your flour, baking soda, and salt. Slowly stir the dry mix into your wet mixture. Stir just until combined—no overmixing! (We’re baking cookies, not making glue.)
3. Add the sparkle.
Fold in the white chocolate chips so they're evenly distributed.
4. Handle with care: Raspberries incoming.
Gently (and we mean gently) fold in the raspberries. You can either cut them in advance or let them naturally break apart as you mix. It's ok if they swirl and streak a little—it’s part of the charm, but no smashing allowed. Be kind to the berries.
5. Chill out.
Cover and refrigerate the dough for at least one hour. Yes, you have to wait. It helps the dough firm up so your cookies hold their shape while baking. It also gives the flavors time to develop and creates that chewy texture you dream about.
6. Scoop & bake!
Preheat your oven to 350°F. Use a 1-ounce cookie scoop to scoop out heaping portions of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie. Bake for about 12 minutes—edges golden, the centers look slightly underdone-they'll finish setting as they cool. Trust the process.
7. Cool it (barely).
Let them cool on the sheet... or until your willpower runs out. These cookies were made for gooey middle fans.
✨ Makes about 15 cookies... but zero judgment if it ends up being 12.
Whether you're baking for friends, family, or just yourself in a cozy hoodie with a rom-com on pause, these White Chocolate Raspberry Cookies bring the sweet, tangy, chewy magic every single time.
And as always, at Feed Your Soul, we’re about more than just baked goods. We’re about heart, quality, and giving back with every bite.
Now go bake some drama into your day. 🍪💗