Raspberry White Chocolate Chips Cookies are one of the best, chewy and decadent cookies you will ever try. Do surprise your loved ones with these cookies this holiday season.
Subway cookies, along with their sandwiches, are my all-time favorite. The varieties of cookies they sell are loved by many, and among them, we love these raspberry white chocolate cookies the most.
I cannot believe this post has been in my draft for the last one year. I had thought of posting it for Thanksgiving and later for Christmas, but it never happened.
Raspberry and white chocolate are a match made in heaven. The sweetness and tartness from raspberries complement very well with the white chocolate.
These cookies do not require any chilling and will be ready in less than 30 minutes from start to end. Even a beginner in baking can try these easy cookies at home.
While you are here, do not forget to check out our chocolate chip bundt cake and mini cupcakes, chocolate zucchini bread with chocolate chips, and Nutella stuffed chocolate chip cookies.
Ingredients for Raspberry White Chocolate Chips Cookies
¼ cup Butter, melted
½ cup Brown sugar
2 tablespoon Granulated white sugar
1 Egg
1 teaspoon Vanilla extract
1 ⅓ cup All-purpose flour
½ teaspoon Baking powder
¼ teaspoon Baking soda
1 teaspoon Cornflour
¼ teaspoon Salt
½ cup White chocolate chips
¼ cup Frozen raspberries, chopped
How to make Raspberry White Chocolate Chips Cookies
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and keep it aside.
In a bowl, add flour, baking powder, baking soda, cornflour, salt, and mix. Keep this aside.
In another large bowl, whisk together butter and sugar until combined. To this, add egg and vanilla extract and beat it for a minute.
Now add the dry ingredients and mix until just combined. Fold in chocolate chips and raspberries.
Make 12 equal-sized balls and keep them a couple of inches apart on your baking sheet, as they will flatten/spread when baked.
Bake for 12 to 15 minutes or until golden brown on top. Transfer it to the cooling rack and let it cool completely.
Tips
- Do not overmix the dough.
- Don't overbake the cookies. It will be golden brown on top, crisp at the bottom, and soft and chewy at the center.
- You can use fresh or frozen, or freeze-dried raspberries
- White chocolate chunks can be used instead of chips.
Substitutes
- You can substitute raspberries with blackberries or blueberries, or even cranberries.
- If you like the crunchiness in your cookies, you can even add macadamia nuts.
- You can also substitute dark chocolate for white chocolate.
How to store leftover cookies?
You can store them in an air-tight container for up to five days. Warm it in the microwave for 5 to 10 seconds before serving to get the freshly baked feel.
Can I make these cookies ahead of time?
Once the cookie dough balls are made, you can refrigerate them for five days or freeze them for three months. Bake as and when needed. The time to bake may take 2 or 3 minutes extra.
Why didn't my cookies spread?
Cookies will not spread out if it has too much of flour than needed. So always measure and add flour for a successful outcome.
Why did my cookies turn out flat?
Cookies will become flat if the cookie dough sits at room temperature for a long time or you have added more raspberries than mentioned. More moisture content means flat cookies.
You can keep it in the fridge or freeze it for some time before baking.
Detailed recipe for Raspberry White Chocolate Chip Cookies - (Subway Cookies)
Recipe card
Raspberry White Chocolate Chips Cookies – Subway Cookies
Ingredients
- ¼ cup Butter , melted
- ½ cup Brown sugar
- 2 tablespoon Granulated white sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 ⅓ cup All purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 teaspoon Cornflour
- ¼ teaspoon Salt
- ½ cup White chocolate chips
- ¼ cup Frozen raspberries , chopped
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and keep it aside.
- In a bowl, add flour, baking powder, baking soda, cornflour, salt, and mix. Keep this aside.1 ⅓ cup All purpose flour, ½ teaspoon Baking powder, ¼ teaspoon Baking soda, 1 teaspoon Cornflour, ¼ teaspoon Salt
- In another large bowl, whisk together butter and sugar until combined. To this, add egg and vanilla extract and beat it for a minute.¼ cup Butter, ½ cup Brown sugar, 2 tablespoon Granulated white sugar, 1 Egg, 1 teaspoon Vanilla extract
- Now add the dry ingredients (from above) and mix until just combined. Fold in chocolate chips and raspberries.½ cup White chocolate chips, ¼ cup Frozen raspberries
- Make 12 equal-sized balls and keep them a couple of inches apart on your baking sheet, as they will flatten/spread when baked.
- Bake for 12 to 15 minutes or until golden brown on top. Transfer it to the cooling rack and let it cool completely.
Notes
- Do not overmix the dough.
- Don’t overbake the cookies. It will be golden brown on top, crisp at the bottom, and soft and chewy at the center.
- You can use fresh or frozen, or freeze-dried raspberries
- White chocolate chunks can be used instead of chips.
Nutrition
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