white chocolate cookies, raspberry dessert, soft cookies recipe

Soft White Chocolate Raspberry Cookies are the perfect balance of sweet, tart, and buttery soft. Bursting with white chocolate chunks and fresh raspberry flavor, these cookies are a delightful treat for any occasion. Whether you’re baking for holidays, a casual snack, or an afternoon tea, these cookies deliver both flavor and visual appeal.

Ingredients

Cookie Batter

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 1 large egg
• ½ cup white chocolate chips or chunks
• 1 cup fresh raspberries, gently mashed

Optional Flavor Enhancements

• Zest of 1 lemon (for a bright pop of flavor)
• ½ tsp almond extract (pairs beautifully with white chocolate)

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Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter and brown sugar until light and fluffy using a hand or stand mixer.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gently fold in the dry ingredients, mixing just until combined. Avoid overmixing to keep cookies soft.
6. Fold in white chocolate chunks and mashed raspberries. Optionally, add lemon zest or almond extract for extra flavor.
7. Scoop dough using a cookie scoop or tablespoon, spacing cookies 2 inches apart on the prepared baking sheets. Flatten slightly with the back of the spoon.
8. Bake 12–15 minutes, until cookies are lightly golden around the edges but still soft in the center.
9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Tips for Perfect Cookies

• Room Temperature Butter: Ensures a soft, creamy batter and a tender cookie texture.
• Mash Raspberries Gently: Over-mashing releases too much liquid, which can make cookies soggy.
• Do Not Overbake: Cookies continue to cook on the baking sheet, so remove them when centers still look slightly underdone.
• Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for longer shelf life.

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Variations

• White Chocolate Raspberry Swirl Cookies: Drizzle melted white chocolate over cooled cookies for added elegance.
• Vegan Option: Replace butter with coconut oil and egg with flax egg. Use dairy-free white chocolate.
• Extra Crunch: Add chopped macadamia nuts for a buttery, crunchy texture.

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Serving Suggestions

• Serve with a glass of cold milk or a cup of hot tea.
• Pair with other desserts at a holiday platter.
• Great for gifting—wrap in parchment paper and tie with twine.

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Fun Facts & Cultural Context

• Raspberries: Native to Europe and North America, they have been cultivated since the 19th century and are packed with antioxidants.
• White Chocolate: Unlike dark or milk chocolate, white chocolate doesn’t contain cocoa solids, only cocoa butter, sugar, and milk. Its creamy sweetness balances tart fruits like raspberries beautifully.
• Cookie Traditions: Soft cookies like these are reminiscent of American bakery classics, often baked in family kitchens for holidays, celebrations, and afternoon treats.

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Why You’ll Love This Recipe

• Soft & Chewy: The cookie remains tender even days after baking.
• Flavorful: White chocolate and raspberry create a perfect sweet-tart combination.
• Easy to Make: Minimal ingredients, straightforward steps, and flexible variations.

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Fun Pairing Ideas

• Top with a dollop of whipped cream or mascarpone for dessert flair.
• Sandwich cookies with raspberry jam for a “cookie cake” twist.
• Sprinkle with powdered sugar for a festive touch.