Soft and Chewy White Chocolate Raspberry Cookies

5 from 1 vote

These white chocolate raspberry cookies are soft and chewy with the perfect balance of sweetness and tartness.

Prep Time10

Cook Time15

Chill Time30

Total Time55

Course: Desserts

Cuisine: American

Servings: servings

Calories: 211kcal

Mix the melted butter and granulated sugar in a large bowl with a stand mixer until fully combined. Then, add the egg and vanilla in and mix again.
Gradually add in the flour and baking soda. Stir just until no large lumps of flour remain.
Add in the white chocolate chips and ½ cup of the freeze dried raspberries. Gently fold them into the cookie dough, making sure not to break up the raspberries too much.
Cover the cookie dough with plastic wrap and place it in the fridge to chill for 30 minutes. While the cookie dough chills, preheat the oven to 350F.
Line two large baking sheets with parchment paper. Scoop out 2-tablespoon sized portions of cookie dough onto the baking sheets, making sure to place them at least 2” apart. If desired, press a few more white chocolate chips into the top of each ball of cookie dough.
Bake the cookies for 10 minutes. Remove them from the oven and tap it on the counter a few times to sink the centers of the cookies. Return the cookies to the oven and bake them for an another 3-5 minutes, or until the edges of the cookies are golden brown.
Sprinkle the tops with the remaining freeze dried raspberries as soon as the cookies come out of the oven.

Fold the raspberries in softly to avoid breaking them up too much.
Chill the dough for at least 30 minutes. This is crucial to keep the cookies from spreading too much and getting flat.
Give the cookie scoops room on the baking tray, about 2 inches between each cookie, so they won’t spread into each other
Store the cookies in an airtight container on the counter for up 5 days or in a freezer-safe bag or container in the freezer for up to 3 months.