White Chocolate Raspberry Cookies

These White Chocolate Raspberry Cookies are soft, chewy cookies loaded with white chocolate chunks and juicy raspberries in every bite.

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
In a small bowl, add the 1 ½ cup all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisk until combined.
In a large bowl, add the ½ cup butter, ⅔ cup granulated sugar, and ⅓ cup light brown sugar. Beat with a hand mixer on medium speed until light and fluffy.
Add 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon raspberry extract. Beat until the egg is incorporated.
Add in the dry ingredients and beat just until the flour is incorporated.
Fold in 8 ounces Ghirardelli white chocolate baking bar.
Gently fold in ⅔ cup frozen raspberries. It’s okay if they aren’t well mixed, you can press them into the cookie dough as you scoop cookies rather than risk mashing the berries.
Using a 1-1 ½ tablespoon cookie scoop, scoop the dough onto the prepared baking sheet, spacing each cookie at least two inches apart
Place in the preheated oven and bake for 11-12 minutes until the edges are set and middle is still soft
Remove from oven and let cool on pan for 4 to 5 minutes.
Transfer to a paper towel or cooling rack to cool completely.

Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.