White Chocolate Raspberry Cookies

White chocolate raspberry cookies are buttery, chewy sugar cookies with tangy, luscious raspberries and creamy white chocolate. These raspberry white chocolate cookies are easy to make in one bowl and require no chill.

-1 cup unsalted butter, -2½ cups all purpose flour -1 teaspoon cornstarch -1 teaspoon baking powder -¼ teaspoon baking soda -½ teaspoon salt -¾ cup light brown sugar -¾ cup granulated sugar -1 large egg -1 large egg yolk -2 teaspoons vanilla extract -1 cup white chocolate chips -½ cup raspberries


Pre-heat the oven to 375 F (190 C) for 20–30 minutes before baking the cookies. Cover a large baking sheet with parchment. Melt butter in a small bowl and refrigerate for 15 minutes.


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Mix the flour, cornstarch, baking powder, baking soda, and salt in another bowl. Mix the cooled melted butter, granulated sugar, and light brown sugar in a large bowl. 

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Add the egg, egg yolk, and vanilla essence and mix well. Stir dry ingredients into wet, then add white chocolate chips until just incorporated.

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Mix half the raspberries gently. Save some for cookie topping before baking. Scoop dough into balls with a medium cookie scoop (2 teaspoons, 30 ml).

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Roll the cookie dough in sugar and place on the lined baking sheet 3 inches (8 cm) apart. Add 1-2 raspberries if desired.

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Bake the cookies for 10-12 minutes at 375 F (190 C) Until the edges are firm and light golden brown. Cool the chewy raspberry cookies on the baking sheet for 3–4 minutes

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If desired, add white chocolate chips to the cooling cookies. Let cool on a rack to room temperature, then enjoy!

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