Christmas cookie season is here! Join in the fun and make these White Chocolate Raspberry Cookies today!
What we have here: a truly soft, chewy cookie, loaded with white chocolate chips and raspberries, combining the sweet and buttery flavors with bites of tartness from the raspberries. When served warm, these cookies are ooey gooey and will melt in your mouth!
Last year I published these White Chocolate Peppermint Cookies during the Christmas season and you all loved them!
I am back this year, in full holiday spirit mode, bringing you a new batch of equally festive, delicious and fun cookies in the form of these White Chocolate Raspberry Cookies.
Christmas is the season that I allow myself to indulge in sweets as if they carry no calories.
You know what they say…’Tis the season to BRING ON THE SWEETS!
These fun cookies are perfect as a little holiday baking fun, Christmas cookie exchange, gifts for the neighbors, after-dinner treats, or a fun festive snack to have around the house in December.
They are also super easy to make, calls for pantry-friendly ingredients, uses only one bowl, no refrigerating of the dough, and are ready under 25 minutes!
Simple and straight-forward is our goal over here! (Without sacrificing taste, of course)
As promised, no obscure, hard-to-find-ingredients to make your cookie dreams come true!
Here’s what you will need:
- White chocolate chips
- Fresh raspberries – cut them into smaller pieces (see photograph below). Also, make sure to pat dry and remove ALL access water on it
- Unsalted butter – salted works too but it’s always better to bake with unsalted so yo don’t add additional salt to your baked goods. Ideally use softened butter, not melted.
- Granulated sugar
- Vanilla extract – use pure vanilla extract for the best tasting cookies
- All-purpose flour
- Baking soda – used as the rising agent for these cookies
Let’s bake these cookies!
Start by creaming butter and sugar together, then add the rest of the wet ingredients – egg and vanilla extract.
Next, comes the dry ingredients: four, baking soda, and salt.
Yes – all this happens in ONE BOWL. Whenever I can, I like to make my baking recipes in one bowl!
Because one bowl = easier and less cleanup! (Because who doesn’t want less cleanup, right…)
After cookie dough mixture is combined, fold in the white chocolate chips.
Once dough is ready, form it into small 1.5-inch balls. Then for each ball, make a few indention on the top of the dough balls and stick raspberries pieces into these indentions.
The reason why I suggest making the indentions is because raspberries don’t stick well and may drop when baking if it’s just laid on top of the dough balls.
I also didn’t love adding raspberries into the dough batter itself, because it will get squish when folded into the dough, and you no longer get plump pieces of raspberries in your cookies when they are baked.
So the indention technique is the easiest/most practical/most tasty/pretty-looking one in my opinion!
Place cookie dough balls on a cookie sheet at least 2 inches apart.
To get a soft cookie, bake for 9-10 minutes (avoid over-baking!) and then remove promptly from oven and let the cookies sit on the cookie sheet for 2-3 minutes. Immediately after that, remove cookies and place them on a cooling rack. Let it cool for about 10 minutes.
Tips and Tricks
- Pat dry raspberry and remove all access water on it to avoid getting more extra moisture onto the cookies. The raspberry itself does have some moisture so we are trying to avoid making the cookies too wet.
- Softened butter works the best for baking cookies. Let butter sit in room temperature for a few hours before baking. Butter that is completely melted will yield very flat cookies.
- Line cookie sheet with parchment paper or baking mat for easier cleanup.
- To get a soft cookie, do not overbake cookies. Once cookies come out of the oven, let them sit on cookie sheet for 2-3 minutes, and then immediately remove and place them on the cooling rack. When cookies first come out of the oven, they should still be pretty soft. That is why we are letting them sit on the cookie sheet for a few minutes to harden slightly. At the same time, we also want to make sure they don’t harden too much and remove them after 2-3 minutes to place on cooling rack.
Frequently Asked Questions
Yes! Store and freeze cookie dough in an airtight container or bag. I would add raspberries to the dough balls when ready to bake. Let frozen cookie dough defrost 24 hours in refrigerator before baking.
Store cookies in an airtight container in room temperature for up to 3 days.
These White Chocolate Raspberry Cookies are soft, moist, buttery and crumbly!
They are best served fresh out of the oven with a warm cup of tea or milk. I typically opt for the tea, my husband opt for the milk. 😉
I love the combination of sweet and tart flavors in every single bite!
Happy Holidays, friends! Hope you get to have a little festive fun with these yummies!
The Sweetest Season
It is my honor and pleasure to created this cookie recipe as part of The Sweet Season Cookie Exchange, a virtual cookie exchange hosted by my blogger friend, Erin from The Speckled Palate.
This year, we’re raising money in support of Cookies for Kids’ Cancer through the end of December 2021. If you are willing and able, join us in supporting this good cause this holiday season! Here is the fundraising page, where you can donate and learn more about this organization.
Thank you in advance for your kind generosity! ❤️
More Cookie Recipes!
- White Chocolate Peppermint Cookies
- Chocolate Marshmallow Cookies
- Strawberry Thumbprint Cookies
- Banana Chocolate Chip Cookies
- Caramel White Chocolate Chip Chocolate Cookies
- Brazil Nut Snowball (by 2 Cookin Mamas)
Love this recipe? Comment below and give us a 5-star rating! Also, take a picture of your creation and tag me on Instagram, because I WANNA SEE!!
White Chocolate Raspberry Cookies
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/3 cup raspberries chop into small pieces
- Pre-heat oven to 350℉.
- Chop raspberries into small pieces until you have about 1/3 cup.
- In a large bowl, cream butter and sugar together and then add the rest of the wet ingredients – eggs and vanilla extract. Mix to combine
- Add dry ingredients into the bowl: flour, baking soda, and salt. Mix to combine. Fold in white chocolate chips.
- Roll dough into ~1.5-2 inch balls. Make a few indention with your fingers to the top of each dough balls. Stuff raspberry pieces into the indentions. Place cookie dough on cookie sheet at least 2 inches apart from each other.
- Bake for 9-10 minutes. Remove from oven promptly (cookies will still be pretty soft). Let cookies sit on the cookie sheet for 2-3 minutes. Then transfer cookies to cooling rack and let them cool for 10 minutes.
- Serve and enjoy!