Description
These raspberry white chocolate cookies are made with a simple vanilla cookie dough, white chocolate chips, and swirls of juicy raspberries. An easy cookie recipe perfect for Valentine’s Day, dessert boards, or casual baking.
Ingredients
Units
Scale
- 3 cups flour
- 2 cups granulated sugar (plus extra for rolling)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 cup white chocolate chips
- 1 cup frozen raspberries
- Extra sugar for rolling
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, cream cold butter until creamy and whipped. Add in sugars, mixing until combined. Next add in eggs and vanilla and mix again until combined.
- Add in half of the flour mixture and beat on medium speed until just combined. Add in the remaining flour mixture and mix in until just combined. Mix in white chocolate chips and remove the mixing bowl from the stand mixer.
- Using a wooden spoon, gently fold in frozen raspberries, careful to make sure you don’t break them apart too much. You want to see those chunks in the dough.
- Scoop large cookie dough balls and roll in sprinkles/sugar. Place balls onto the cookie sheet with 1 1/2 inches in between. Freeze in the fridge for 15 minutes.
- Bake cookies for 14-18 minutes, until edges are golden brown. If the dough still looks gooey, leave cookies in the oven for a couple more minutes. Your bake time may be less or more than the time range, depending on how they cook, so just look for the dough to start to golden.
- Transfer cookie sheet to wire rack and let cool for 8-10 minutes to set. Repeat the baking step for the rest of the dough.