Description
These Fresh Raspberries & Crème Cookies are the sweet taste of summer in every bite! Bursting with juicy raspberries and creamy white chocolate, they offer the perfect balance of soft, chewy texture and vibrant fruity flavor. Beautiful, easy to make, and utterly delicious—it’s ideal for brunch, gifting, or indulging anytime.
Ingredients
1 cup fresh raspberries
1 cup white chocolate chips or chunks
½ cup unsalted butter (softened)
½ cup cream cheese (softened)
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Optional: zest of 1 lemon
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream butter, cream cheese, granulated sugar, and brown sugar until smooth (2 mins).
Mix in egg and vanilla extract until fully combined.
Whisk flour, baking soda, and salt in a separate bowl. Gradually mix dry ingredients into the wet ingredients until just combined. Do not overmix.
Gently fold in fresh raspberries and white chocolate chips. Avoid crushing the berries.
Optional: Chill dough for 30 minutes if too sticky.
Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
Bake for 11–13 minutes until edges are golden and centers soft.
Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a firmer berry, freeze raspberries for 10–15 minutes before use.
Store the cookies at room temperature for up to 4 days or freeze them for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American