Raspberry White Chocolate Chip Cookies
With sweet white chocolate chips and swirls of raspberry jam, each bite of these raspberry white chocolate chip cookies packs a variety of flavor and texture!
Originally developed as a Valentine’s day treat, these white chocolate raspberry cookies have become a quick year-round favorite! They have the flavor of tart raspberries without actually requiring any fresh raspberries so they are easy to bake any time of the year. I stopped selling cookies years ago but I’ve had several requests to buy these cookies, they’re that good!
The best part is that this is an impressive, yet simple recipe. These cookies look amazing on a dessert table and they make a great gift since they’re pretty but also easy to stack and package.
Ingredients to Make Raspberry White Chocolate Chip Cookies
- KAMUT® White Flour or other All-Purpose White Flour
- Baking Soda
- Fine Salt
- Unsalted Butter
- White Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- White Chocolate Chips
- Raspberry Jam
Tools to Make Raspberry White Chocolate Chip Cookies
- 2 Cookie Sheets
- Parchment Paper
- Medium Mixing Bowl
- Whisk or Dough Hook
- Measuring Cups and Spoons
- Stand Mixer fitted with Paddle Attachment or Hand Mixer and Large Bowl
- Wooden Spoon or Sturdy Spatula
- Rolling pin
- Offset spatula
- 2 oz Cookie Scoop
All About Ingredients for Raspberry White Chocolate Chip Cookies
Flour
I usually use KAMUT® White Flour in this and many of my cookie recipes because of its flavor and nutritional perks. Flour is the backbone of most baked goods, so the variety you pick makes a big difference. That said, every recipe I develop with KAMUT® is also tested and written for all-purpose flour, so feel free to use whichever fits your budget and tastes. Learn more about KAMUT® Brand Wheat and why it’s my go-to here.
Baking Soda
These cookies use a classic chocolate chip cookie base and don’t require much of a rise so the dough only requires baking soda to leaven the final cookies.
Fine Salt
Because the salt in this recipe is only there to help balance and bring out flavors, not as a star ingredient itself, I recommend fine salt rather than a coarse or chunky salt.
Butter
I used cold butter in this recipe and I do so in most of my cookie recipes because it allows me to bake whenever the mood strikes without having to plan ahead and it can often eliminate (or at least reduce) dough chill time. In this recipe, you can skip the chill time if you use cold butter but only use cold butter if your mixer can handle it which usually means a bowl-lift stand mixer. Most tilt-head mixers cannot handle mixing cold butter. So if you are using a tilt-head mixer or a hand mixer and mixing bowl, use room temperature, softened butter instead.
I also use unsalted butter in this and most of my baking recipes but if you only have salted butter, use your salted butter and omit the added salt.
Sugar
This recipe calls for both white and brown sugar. I use light brown sugar in the majority of my recipes that call for brown sugar.
Eggs
I have noticed a big difference in the quality of my finished baked goods when using different eggs so I recommend choosing the best quality eggs you can find within your budget. For this recipe, I use two large eggs and they can be cold or room temperature.
Vanilla Extract
The vanilla extract in this recipe adds a subtle extra layer of richness and complexity to these cookies.
White Chocolate Chips
My biggest tip for choosing which white chocolate chips to use in this (or any!) cookie recipe is to taste them on their own. There is a wide range of baking chips on the market so find a brand that offers a creamy white chocolate flavor and you’re good to go!
Raspberry Jam
Any seedless raspberry jam will work for this recipe to bring that raspberry flavor without requiring any fresh berries!
How to Make Raspberry White Chocolate Chip Cookies
Line two cookie sheets with parchment paper and set aside. ***If you will be using cold butter, preheat oven to 350℉. If you are using room temperature butter, wait until cookie dough is chilling to preheat your oven.***
Using a whisk or a dough hook, combine flour, baking soda and salt. Set dry ingredients aside.
Cream together butter, white sugar and brown sugar using a stand mixer fitted with the paddle attachment or in a large bowl if using a hand mixer. Add eggs, one at a time, and vanilla extract, mixing after each addition.
Add the dry ingredients into the wet ingredients and mix again until just combined.
Stir white chocolate chips into the cookie dough by hand using a wooden spoon or sturdy spatula.
Turn dough out onto a lightly floured surface and roll out into a rectangle. Dough should be about the same thickness as the white chocolate chips.
Using an offset spatula, spread the jam on the cookie dough, leaving a 1-2 inch border around 3 edges.
Roll the cookie dough, starting with the edge without a border. Using a large, 2 ounce cookie scoop, scoop cookie dough from the log. Aim to get some jam in the bottom of the scoop (which will be the top of the cookie) and scoops should be level, not overfilled.
Place up to 8 cookies on each parchment-lined baking sheet.
Chill scooped cookie dough on baking sheets in the fridge for 40 minutes and preheat oven to 350℉. ***If you used cold butter, skip this step.***
Bake for 15-17 minutes, until cookies are set and bottom edges of the cookies are golden brown. For best results, halfway through baking time, rotate trays and baking racks in the oven so that the tray that was on top is now on the lower rack and the part of the baking trays that was at the front of the oven is now at the back of the oven. This helps cookies bake more evenly.
Transfer each cookie sheet to a cooling rack and let cookies cool completely before removing from the cookie sheet. This is one of the best ways to ensure soft, chewy cookies! For more of my cookie baking tips, click here.
How to Store Raspberry White Chocolate Chip Cookies
These cookies taste great served warm or at room temperature. Store any leftover cookies in an airtight container at room temperature for up to three days or in the freezer for up to 3 months.
Raspberry White Chocolate Chip Cookies
Ingredients
- 2 ⅓ cups (338g) KAMUT® White Flour (or 2 ⅔ cups all purpose flour)
- ½ tsp baking soda
- ½ tsp fine salt
- 12 TBSP unsalted butter cold or softened ***(see note)
- ½ cup (115g) sugar
- ½ cup (110g) brown sugar
- 2 large eggs
- 1 TBSP (15mL) vanilla
- 1 cup (170g) white chocolate chips
- ⅓ cup seedless raspberry jam
Instructions
- Line two cookie sheets with parchment paper and set aside. If you will be using cold butter, preheat oven to 350℉. If you are using room temperature butter, wait until cookie dough is chilling to preheat your oven. ***(see note)
- Using a whisk or a dough hook, combine flour, baking soda and salt. Set dry ingredients aside.
- Cream together butter, white sugar and brown sugar using a stand mixer fitted with the paddle attachment or in a large bowl if using a hand mixer. Add eggs, one at a time, and vanilla extract, mixing after each addition.
- Add the dry ingredients into the wet ingredients and mix again until just combined.
- Stir white chocolate chips into the cookie dough by hand using a wooden spoon or sturdy spatula.
- Turn dough out onto a lightly floured surface and roll out into a rectangle. The length and width do not matter much but dough should be about the same thickness as the white chocolate chips.
- Using an offset spatula, spread the jam on the cookie dough, leaving a 1-2 inch border around 3 edges.
- Roll the cookie dough, starting on the edge without a border. Using a large, 2 ounce cookie scoop, scoop level scoops of cookie dough from the log. Aim to get some jam in the bottom of the scoop (which will be the top of the cookie). Place up to 8 cookies on each parchment-lined baking sheet.
- Chill scooped cookie dough on baking sheets in the fridge for 40 minutes and preheat oven to 350℉. If you used cold butter, skip this step. ***(see note)
- Bake for 15-17 minutes, until cookies are set and bottom edges of the cookies are golden brown. For best results, halfway through baking time, rotate trays and swap baking racks in the oven so that the tray that was on top is now on the lower rack and the part of the baking trays that was at the front of the oven is now facing the back of the oven.
- Transfer each cookie sheet to a cooling rack and let cookies cool completely before removing from the cookie sheet.
Notes
- only use cold butter with a stand mixer that can handle cold butter (a bowl-lift mixer works well).
- Preheat the oven before you start the cookie dough if using cold butter. Wait until dough is chilling if using room temperature, softened butter.
- Skip dough chill time if using cold butter.
