Soft, buttery, and bursting with berry bliss 🍓🤍
Get ready to fall in love with these Raspberry and White Chocolate Cookies the prettiest (and tastiest!) cookies you’ll ever bake. 💗 Each bite is a dreamy mix of buttery vanilla dough, sweet-tart raspberries, and creamy white chocolate chunks that melt into pure dessert magic. Perfect for Valentine’s Day, spring brunches, or just a cozy weekend bake session! 🍪✨ Best of all, this easy one-bowl recipe comes together in under 25 minutes no chilling required. Whether you use fresh or frozen raspberries, these cookies bake up soft, chewy, and picture-perfect every single time. Get your mixing bowl ready these are Pinterest gold!
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 12–14 minutes
- Total Time: 25 minutes
- Servings: 12 cookies
Ingredients List
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup white chocolate chips or chunks
- ½ cup raspberries (fresh or frozen; if frozen, don’t thaw)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:
- Mixing bowls
- Hand mixer or whisk
- Measuring cups & spoons
- Rubber spatula or wooden spoon
- Baking sheet
- Parchment paper
- Cooling rack
Step-by-Step Beginner-Friendly Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars together until light and fluffy (about 2 minutes). 🧈
- Add egg and vanilla; beat until smooth.
- In a separate bowl, combine flour, baking soda, and salt. Gradually fold into the wet mixture.
- Stir in white chocolate chips.
- Gently fold in raspberries be careful not to overmix or crush them completely (a few streaks of pink are beautiful!). 💕
- Scoop dough (about 2 tbsp per cookie) onto baking sheet, spacing evenly.
- Bake 12–14 minutes, until edges are golden and centers look just set.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy warm or cooled they’re amazing both ways! 🍪✨
Pro Tips
- Frozen raspberries work best for less bleeding add them straight from the freezer!
- Storage: Keep cookies in an airtight container for up to 4 days or freeze for 2 months.
- Add a twist: Try lemon zest or drizzle with melted white chocolate for extra flair.
- Perfect shape: For picture-perfect cookies, use a round cookie cutter to “scoot” them into shape right after baking.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 210 | 3g | 27g | 10g | 1g | 16g |