Raspberry is a favorite flavor in my house. These raspberry white chocolate chip cookies disappeared in no time. Make a batch and find out why!
Can’t make them now? Pin raspberry white chocolate cookies for later.
When I posted a photo of this cookie on my personal Facebook page, many of my friends asked for the recipe. Lots of them!
It then came to my attention that the recipe is very similar to Minnie’s Bake Shop white chocolate raspberry cookie at Disney World and Disneyland. Though that Disney version is from a national bakery.
No one in my family has ever tasted that Disney cookie so I can’t say that it’s true. What I can say is these are delicious. My raspberry loving husband approved and proceeded to devour them.
These cookies are soft and slightly chewy and packed with white chocolate chips and milk chocolate chips. Plus a ribbon of raspberry jam in each cookie.
This recipe makes about 24 larger cookies. I use a medium cookie scoop because these cookies do spread a bit. If you want to keep them from spreading, refrigerate the dough for 10 minutes or so before baking. You may need to increase the baking time if you do chill it.
These raspberry white chocolate chip cookies are best enjoyed within 2 days of baking. As I mentioned, ours were devoured quickly. If you refrigerate them in a covered container, you might extend the life. Let me know if you try it.
- ½ cup butter at room temperature
- ½ brown sugar, packed
- ⅓ cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips
- ½ cup milk chocolate chips
- 2 tablespoons seedless raspberry jam
- Preheat oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.
- In the bowl of a stand mixer, cream together the butter with brown sugar and sugar until light and creamy.
- Add in egg, egg yolk, and vanilla extract and mix until combined.
- In a separate bowl combine flour, cornstarch, baking soda, and salt.
- Add into sugar mixture and beat until well mixed. Fold in the white and chocolate chips.
- Drop each tablespoon of seedless raspberry jam in separate areas of the bowl. Using a rubber spatula swirl the jam into the cookie dough. Do not stir too much or your dough will turn pink.
- Using a medium cookie scoop, drop dough onto cookie sheet. If the dough is warm, refrigerate 10 minutes before baking.
- Bake for 12 minutes until cookies are set and edges are golden.
- Remove from oven and let cookies cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. Repeat with remaining dough.