Description
Gooey Raspberry White Chocolate Cookies are the perfect balance of sweet, tart, and rich flavors wrapped in a chewy, gooey texture. These cookies combine the creamy sweetness of white chocolate with the refreshing tang of raspberries, creating a delightful treat that melts in your mouth. The slightly crisp edges give way to a soft, gooey center filled with bursts of raspberry and pockets of melted white chocolate. Perfect for dessert, afternoon snacks, or special occasions, these cookies are sure to become a favorite with family and friends.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1 cup white chocolate chips
- 1/2 cup white chocolate chunks
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the raspberries, white chocolate chips, and white chocolate chunks.
Scoop dough onto prepared baking sheets, spacing each about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Raspberries: Both fresh and frozen raspberries work in this recipe. Frozen raspberries are easier to incorporate as they hold their shape better and reduce the risk of overmixing. Add them directly from the freezer to prevent excess moisture in the dough.
- White Chocolate: For the best flavor, use high-quality white chocolate that contains cocoa butter. You can use either white chocolate chunks or chips, depending on your preference. The chocolate provides a creamy sweetness that complements the tartness of the raspberries perfectly.
- Gooey Texture: To achieve the perfect gooey center, slightly underbake the cookies. The centers should appear soft and underdone when you remove them from the oven. As the cookies cool, they will set slightly but remain deliciously gooey inside.
- Mixing: Be careful not to overmix the dough after adding the flour or raspberries. Overmixing can result in tough cookies and break down the raspberries, causing them to bleed too much into the dough. Gently fold the raspberries into the dough to keep them intact and preserve their tart bursts of flavor.
- Storage: These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days at room temperature. If you plan to make them ahead of time, you can freeze the dough balls and bake them straight from the freezer, adding a couple of extra minutes to the baking time.