These White Chocolate Raspberry Cookies need to be on your baking radar! They’re really fun to make and taste so great! The combination of white chocolate and raspberry flavor is delicious.
You might want to double this batch because your friends and family will go crazy over these cookies.
Easy Raspberry Cookies
White Chocolate Raspberry Cookies
When you’re having a craving for cookies, you aren’t going to want to miss these. They’re delicious and are something that you’re going to want to make over and over again.
How to Make White Chocolate Raspberry Cookies
Some of the ingredients you will need to make these White Chocolate Raspberry Cookies is in this picture below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
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White Chocolate Raspberry Cookies
This recipe calls for a handful of ingredients and they are totally worth it. Get ready to taste the most amazing sweet flavor.
- 3 tbsp unsalted butter – melted
- 6 tbsp light brown sugar
- 1 large egg yolk
- 2 tsp vanilla
- 1/4 cup fresh raspberries
- 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup dark chocolate chips
- 2 oz white chocolate bark
Let’s get started…
Start by preheating your oven to 350 degrees.
Start by carefully chopping each raspberry into quarters, trying not to squish them. Set them aside for later.
Best Chocolate Raspberry Cookies
In a medium sized bowl, mix the melted butter and sugar together until combined. Then, stir in the vanilla and egg yolk.
Pour the flour, baking soda and salt into the wet batter and fold it in just until everything is combined.
Fold in the chocolate chips. Then carefully fold in the raspberries.
Make a 2 tbsp sized cookie ball, or use a cookie scoop, and place them on a cookie sheet about 2 inches apart.
(optional) Top each of the cookies with a few chocolate chips or raspberries for presentation if you like.
Bake for 12-15 minutes, do NOT over bake the cookies. Cool on a cookie sheet for 5 minutes, then move the cookies to a sheet of wax paper.
Melt the white chocolate bark in a microwave-safe bowl, heating for 30 seconds. Stir the chocolate and heat for another 5-10 seconds if needed.
Then drizzle the white chocolate all over the cookies with a fork. Let the chocolate get hard before storing it.
Store your cookies in an airtight container (if you actually have leftovers).
You’re going to love the taste!
BEST Cookie Recipes
Once you make these DELICIOUS cookies, your kids will love these easy cookie recipes too.
SAVE THESE CHOCOLATE RASPBERRY COOKIES FOR LATER
Baking Supplies:
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Easy Cookie Recipes
Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!
Cherry Thumbprint Cookie Recipe – The Best Christmas Cherry Cookies
White Chocolate Raspberry Cookies Recipe
White Chocolate Raspberry Cookies
Ingredients
- 3 tbsp unsalted butter – melted
- 6 tbsp light brown sugar
- 1 large egg yolk
- 2 tsp vanilla
- 1/4 cup fresh raspberries
- 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup dark chocolate chips
- 2 oz white chocolate bark
Instructions
- Preheat oven to 350 degrees.
- Start by carefully chopping each raspberry into quarters, trying not to squish them. Set aside.
- In a medium sized bowl, mix the melted butter and sugar together until combined. Then, stir in the vanilla and egg yolk. Pour the flour, baking soda and salt into the wet batter and fold it in just until everything is combined.
- Fold in the chocolate chips. Then carefully fold in the raspberries.
- Make a 2 tbsp sized cookie ball, or use a cookie scoop, and place them on a cookie sheet about 2 inches apart.
- (optional) Top each of the cookies with a few chocolate chips or raspberries for presentation if you like.
- Bake for 12-15 minutes, do NOT over bake the cookies. Cool on a cookie sheet for 5 minutes, then move the cookies to a sheet of wax paper.
- Melt the white chocolate bark in a microwave safe bowl, heating for 30 seconds. Stir the chocolate and heat for another 5-10 seconds if needed. Then drizzle the white chocolate all over the cookies with a fork. Let the chocolate get hard before storing. Store in an airtight container.
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