These raspberry white chocolate cookies are so fluffy and soft, they literally melt in your mouth! Each bite is filled with creamy white chocolate chunks and pockets of sweet and tangy raspberries. The base of this cookie also contains a secret raspberry flavoured ingredient, which seriously ups the yummy-ness factor! This raspberry cookie recipe is also quick, easy and sure to impress all of your friends and family.
What makes these raspberry white chocolate chip cookies so amazing?
This is the best raspberry cookie recipe I think I've ever made in my life, so far! Wait, scratch that, I think this is the best COOKIE recipe I've made. These cookies are just so soft and pillowy, its unlike anything I've ever tasted when it comes to cookies. Normally, I go for cookies that classic cookie texture, you know the one where the middle is soft and chewy with crunchy edges? Yeah, that one. But, these raspberry white chocolate cookies turned out to be even better than that! It was honestly an accident that these cookies turn out so melty, fluffy, and almost cake like. Though, there is a secret ingredient in these cookies that I will get to shortly; I still have absolutely no clue what ingredient made this beautiful thing happen, but I'm living for it!
Not just your typical raspberry cookie recipe...
So the secret ingredient is, drum roll please...raspberry jello!
No, it's not what you're thinking. I am not out here putting jiggly jello into cookies. Though, now I'm super curious about how that would turn out. Anyways, I decided to try putting the dry raspberry jello mix into the cookies because I wanted a bit more of a tangy raspberry flavour to these cookies. I personally chose to use sugar free raspberry jello mix because it is what I had hanging around in my pantry. But, I'm sure you could use the regular version and it would turn out just as good.
Here are some tips for making these delicious cookies.
Try and use white chocolate chunks instead of chocolate chips. I mean it's kind of self explanatory. Bigger pieces of chocolate are always superior!
Could I use fresh raspberries instead of frozen? I find the frozen raspberries work a bit better than fresh because it releases a bit more water, resulting in a moist and soft cookie. Im sure using fresh would be fine in a pinch if you really can't wait to freeze them first.
Can I use regular jello mix? Im pretty sure you could swap the sugar free version for the regular and it would make no difference. Though, I haven't tried this myself.
Can I use baking margarine instead of butter? Absolutely! I've tried this recipe with both butter and margarine and I cannot taste a difference between the two!
Looking for some more sweets?
White Chocolate Raspberry Cookies
- ½ cup Unsalted Butter softened
- ¼ cup Brown Sugar
- ¼ cup White Sugar
- 10 grams Sugar Free Raspberry Jello Mix see note
- 1 large Egg
- 1 tsp Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 ¾ cup All Purpose Flour
- ½ cup White Chocolate Chunks
- ½ cup Frozen Raspberries
- Preheat oven to 350°F and line a baing sheet with parchment paper.
- In a large mixing bowl combine the softened butter, brown sugar, white sugar, and jello mix. Stir with a fork until the mixture becomes light and fluffy.
- Add in the egg, and vanilla. Stir this until it is well combined with the butter and sugar.
- Next, add in your baking soda, baking powder and salt. Mix to combine.
- Sift the flour into the wet mixture and combine using a fork or spoon. Make sure to scrape down the sides of the bowl as you are mixing.
- Gently fold in the white chocolate chunks and frozen raspberries.
- Spoon 1 inch scoops of the cookie dough onto your lined baking sheet and bake in the preheated oven for 12-15 minutes or until the edges of the cookies become golden brown.