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Ultimate Soft & Chewy White Chocolate Raspberry Cookies (No Chill Required)

A stack of four soft, chewy white chocolate raspberry cookies featuring visible chunks of white chocolate and bright red raspberry pieces.
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You can make these soft, bakery-style white chocolate raspberry cookies without chilling the dough. This easy cookie recipe delivers a perfect balance of creamy white chocolate and tart raspberries for a sweet and satisfying treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips or chunks
  • 1 cup fresh or frozen raspberries (if frozen, do not thaw)
  • 1 tablespoon lemon zest (optional, for brightness)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Gently fold in the white chocolate chips and the lemon zest, if using.
  7. Carefully fold in the raspberries. If using fresh raspberries, gently mix them in. If using frozen, mix them in quickly to prevent the dough from turning pink.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, slightly press the dough balls down.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set into a chewy texture.

Notes

  • If you prefer a stronger tart flavor, you can lightly toss the raspberries with 1 teaspoon of flour before adding them to the dough. This helps prevent them from sinking.
  • For a true bakery-style cookie, gently press a few extra white chocolate chips onto the tops of the dough balls before baking.
  • If you want to make these ahead, the dough can be covered and refrigerated for up to 3 days. Allow it to sit at room temperature for 15 minutes before scooping and baking.

Nutrition

Find it online: https://kitchenican.com/white-chocolate-raspberry-cookies/