White Chocolate & Raspberry Cookies
Growing up in Ontario, Kawartha Dairy ice cream was a standard part of my summers. To this day, every time I go to my cottage, I make a point of stopping at the Kawartha Dairy in Huntsville to grab a cone. Living in BC now, Kawartha Dairy ice cream is a lot more rare. These White Chocolate & Raspberry Cookies are inspired by one of my favourite Kawartha flavours, Black Raspberry Thunder, a rich, white chocolate ice cream with chunks of white chocolate and a swirl of black raspberry. This is a quintessentially summer flavour combination to me.
Table of Contents
- Ingredients to Make White Chocolate & Raspberry Cookies
- Equipment
- Step One—Prepare the Cookie Dough
- Step Two—Portion the Dough
- Step Three—Bake the White Chocolate & Raspberry Cookies
- Step Four—Allow the Cookies to Cool
- Step Five—Enjoy!
- More Delicious Cookie Recipes
- White Chocolate & Raspberry Cookie Recipe
Ingredients to Make White Chocolate & Raspberry Cookies
To make this recipe, you will need the following ingredients:
- 112 grams (1/2 cup) salted butter, at room temperature
- 105 grams (1/2 cup) light brown sugar
- 70 grams (1/3 cup) white sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 142 grams (1 cup) oat flour
- 62 grams (1/2 cup) tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 200 grams (1¼ cups) white chocolate
- 160 grams (1½ cups) frozen raspberries
Equipment
- Digital kitchen scale
- Stand mixer with paddle attachment
- Large mixing bowl
- Baking spatula
- Medium cookie scoop
- 1/2 sheet pan
- Cooling rack
Step One—Prepare the Cookie Dough
Preheat the oven to 350°F and line a rimmed 1/2 sheet with parchment paper. In the bowl of a stand mixture affixed with a paddle attachment, beat the butter, sugars, egg, and vanilla until smooth. Whisk together the dry ingredients in a large mixing bowl. Pour the dry ingredients into the bowl of the mixer, and mix on medium-low until the dough is just combined.
Roughly chop the white chocolate. Using a baking spatula, fold the white chocolate into the cookie dough until combined. Next, fold the frozen raspberries into the dough until just combined.
Step Two—Portion the Dough
Use a medium cookie scoop to portion the cookie dough into equal portions.
Step Three—Bake the White Chocolate & Raspberry Cookies
Arrange 6 portions of cookie dough on the lined baking sheet, leaving at least 2 inches between each cookie, then transfer to the oven to bake for 12 minutes, rotating the pan halfway through.
The cookies are done when the edges are lightly golden and the middles still look a little bit undercooked.
To smooth any uneven edges, use a round cookie cutter or glass that is larger than the circumference of the cookies. Place the cookie cutter or glass over the fresh-from-the-oven cookie, then rotate it around the cookie in a circular motion, bouncing the cookie off the sides.
Step Four—Allow the Cookies to Cool
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Repeat with the remaining cookie dough.
Step Five—Enjoy!
Store the cookies in a container at room temperature for up to 4 days. For longer storage, freeze the cookies and store them in the freezer for up to three months.
More Delicious Cookie Recipes
If you loved this recipe for White Chocolate & Raspberry Cookies, be sure to check out these other delicious cookie recipes:
Strawberry Oat Matcha Latte Cookies
Marbled Miso Chocolate Chunk Cookies
Brown Butter Ginger Molasses Cookies
If you make this recipe, please tag me on Pinterest, TikTok, or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
White Chocolate & Raspberry Cookies
Equipment
- Digital kitchen scale
- Stand mixer with a paddle attachment
- Large mixing bowl
- Baking spatula
- Medium cookie scoop
- 1/2 sheet pan
- Cooling rack
Ingredients
- 112 grams salted butter, at room temperature (1/2 cup)
- 105 grams light brown sugar (1/2 cup)
- 70 grams white sugar (1/3 cup)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 142 grams oat flour (1 cup)
- 62 grams tapioca starch (1/2 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 200 grams white chocolate (1¼ cups)
- 160 grams frozen raspberries* (1½ cups)
Instructions
- Preheat the oven to 350°F and line a rimmed 1/2 sheet with parchment paper.
- In the bowl of a stand mixture affixed with a paddle attachment, beat the butter, sugars, egg, and vanilla until smooth. Whisk together the dry ingredients in a large mixing bowl. Pour the dry ingredients into the bowl of the mixer, and mix on medium-low until the dough is just combined.
- Roughly chop the white chocolate. Using a baking spatula, fold the white chocolate into the cookie dough until combined. Next, fold the frozen raspberries into the dough until just combined.
- Use a medium cookie scoop to portion the cookie dough into equal portions.
- Arrange 6 portions of cookie dough on the lined baking sheet, leaving at least 2 inches between each cookie, then transfer to the oven to bake for 12 minutes, rotating the pan halfway through.
- The cookies are done when the edges are lightly golden and the middles still look a little bit undercooked.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Repeat with the remaining cookie dough. To smooth any uneven edges, use a round cookie cutter or glass that is larger than the circumference of the cookies. Place the cookie cutter or glass over the fresh-from-the-oven cookie, then rotate it around the cookie in a circular motion, bouncing the cookie off the sides.
- Store the cookies in a container at room temperature for up to 4 days. For longer storage, freeze the cookies and store them in the freezer for up to three months.
