Gooey Raspberry White Chocolate Cookies

A delightful cookie recipe that combines tart raspberries with sweet white chocolate for a gooey, chewy treat. Perfect for special occasions or a cozy night in!

Print Recipe

Prep Time 10

Cook Time 12

Total Time 22

Course Dessert

Cuisine American

Servings 16 cookies

Ingredients

For the Cookies:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
1 cup white chocolate chips

Optional Add-Ins:

1/2 cup chopped walnuts or pecans
1/2 teaspoon cinnamon for added warmth
1/4 cup dried cranberries or blueberries

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Gently fold in the raspberries and white chocolate chips, being careful not to crush the raspberries too much.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Use frozen raspberries if fresh ones are unavailable, but make sure to thaw and drain them first.
For a gluten-free version, use a gluten-free flour blend.
To enhance the gooey texture, slightly underbake the cookies and let them cool on the baking sheet.

Keyword Raspberry White Chocolate Cookies, Gooey Cookies, Soft and Chewy Cookies