These jumbo cookies are a sweet treat packed with juicy raspberries and creamy white chocolate. They are soft, chewy, and perfect for any dessert lover!
Honestly, who can resist a cookie this big? I always share half (okay, maybe not) because they are just too good. Pair them with a glass of milk for a cozy snack.
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies. If you’re looking for a gluten-free option, you can use a 1-to-1 gluten-free flour blend.
Butter: I always opt for unsalted butter, as it lets you control the salt. For a dairy-free version, coconut oil or a vegan butter can be great alternatives. Just make sure it’s softened for easy mixing!
White Chocolate Chips: You can use white chocolate chunks for a more decadent experience. If you want less sweetness, try using semi-sweet chocolate or even dark chocolate. Yum!
Raspberries: Fresh raspberries deliver the best flavor, but if they’re not in season, frozen works too—just don’t thaw them. You could also swap in blueberries or chopped strawberries for a different twist!
How Do You Make Sure Your Cookies Stay Soft and Chewy?
The key to soft and chewy cookies starts with the mixing process. Mix the butter and sugars until light and fluffy; this adds air and gives a nice texture. When you add the dry ingredients, mix just until combined to avoid tough cookies.
- Measure your flour correctly; too much flour leads to dry cookies. I like to spoon flour into the measuring cup and level it off with a knife.
- Let the dough chill for about 30 minutes if you have time; this helps with the spreading and enhances the flavors.
- Watch your baking time closely. Underbaking slightly allows the cookies to stay soft as they cool!
Delicious Jumbo Raspberry White Chocolate Cookies
Ingredients You’ll Need:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips or chunks
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and another 14-17 minutes for baking. Overall, you’re looking at around 30-35 minutes before you can dig into these delicious cookies. Let’s get baking!
Step-by-Step Instructions:
1. Preheat the Oven:
First, heat your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This helps ensure everything is evenly distributed. Set this bowl aside for now.
3. Cream the Butters and Sugars:
In a large bowl, cream the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer until the mixture is light, fluffy, and well combined. This typically takes about 2-3 minutes.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract to add sweetness and depth to your cookies.
5. Combine Wet and Dry Ingredients:
Slowly add your dry mixture to the wet ingredients. Mix just until combined, being careful not to overmix to keep the cookies tender.
6. Fold in Chocolates and Raspberries:
Gently fold the white chocolate chips and raspberries into the batter. Take care to not crush the raspberries too much, as you want those delicious fruity bursts throughout your cookies!
7. Scoop the Dough:
Using a large cookie scoop or a ⅓ cup measuring cup, drop generous mounds of cookie dough onto the prepared baking sheets. Make sure to space them about 3 inches apart to allow for spreading.
8. Bake the Cookies:
Pop the cookies into your preheated oven and bake for 14-17 minutes, until the edges are golden brown and the centers look set but slightly soft.
9. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes. Then, transfer them to a wire rack to cool completely. Just a few minutes of patience!
10. Enjoy:
Now for the best part—dig in! Enjoy your jumbo raspberry white chocolate cookies warm or at room temperature with a nice glass of milk or your favorite drink. They’re thick, chewy, and bursting with flavor!
Let these delightful cookies be a treat for you and your loved ones. Happy baking!
Can I Use Other Types of Chocolate?
Absolutely! While white chocolate pairs beautifully with raspberries, you can use semi-sweet or dark chocolate if you prefer a less sweet flavor. Adjust according to your taste!
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
What Can I Substitute for Eggs?
If you’re looking to make these cookies vegan or just want to avoid eggs, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce (1/4 cup per egg). This will alter the texture slightly, but it should still work well!
Can I Refrigerate the Cookie Dough Before Baking?
Yes, refrigerating the dough for 30 minutes to an hour can enhance the flavors and help prevent spreading during baking. Just make sure to let the dough come to room temperature for a few minutes before scooping it onto the baking sheets!
