White Chocolate Raspberry Cookie Bars
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White Chocolate Raspberry Cookie Bars combine the sweetness of white chocolate chips with the vibrant, slightly tart of flavor of real raspberries. Perfect for any occasion, these cookies are a luxurious twist on a classic, sure to satisfy your sweet tooth and leave you reaching for more.
I am a cookie lover. Whenever I am stressed out I bake cookies.  Anytime I want a quick dessert in the evening I bake cookies. If I’m out and about and want something sweet I grab a cookie.
Because of this I make a lot of cookies. Often times I’ll just make a simple cookie like my Best Chocolate Chip Cookie. If it’s the weekend and I have extra time sometimes I’ll make a more difficult cookie like Chocolate Covered Cherry Cookies.Â
While I find that classic cookies are often my favorite I’ve been experimenting with using fresh fruit in my cookies. A holiday favorite has been these sweet and tart Cranberry Lemon Cookies. Since we often have overripe bananas in our house I’ve been making a lot of Copycat Crumbl Banana Bread Cookies too. I haven’t ventured into making too many fresh berry cookies but I do love these Lemon Blueberry White Chocolate Cookies.Â
This week raspberries were on sale for ninety-nine cents so I bought several containers.  They are rarely on sale and when they are the containers are so small we usually gobble them up in a day or two.
What are raspberries?
Raspberries are small, red (or sometimes black, purple, or golden) berries that grow on the bramble bushes.  They are known for their vibrant color, sweet and tart flavor, and delicate, slightly fuzzy texture.Â
Since I had extra raspberries I knew I wanted to bake with them. I had really enjoyed the blueberry white chocolate cookies and thought adding raspberries in place of the blueberries would be a nice substitute. I also eliminated the lemon from the recipe.
Can I use other berries in White Chocolate Raspberry Cookies?
You can use chopped strawberries, small blackberries or large blackberries cut in half, or whole blueberries in place of the raspberries in this recipe.  Each berry will give you a different flavor but all of them pair well with the white chocolate.
Ingredients:
- all purpose flour
- baking soda
- baking powder
- salt
- salted butter (or you can use unsalted if you prefer)
- granulated sugar
- brown sugar
- egg
- vanilla extract
- fresh raspberries
- white chocolate chips
To make these cookies preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with cookie spray.
In a medium bowl combine the flour, baking soda, baking powder, and salt. Mix well and set aside. In a large bowl cream together the butter and the sugars. Add in the egg and vanilla and mix well.
Add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in the raspberries and white chocolate chips.  The raspberries will get slightly smashed during this process which is fine. You just don’t want to totally crush them and turn your entire batter red.
Pour the batter into the prepared pan. Bake for 25-30 minutes or until the cookies have browned and look set in the center.
Remove from oven and cool completely on a wire rack. Cut into 12 cookie bars.
Why are my cookies cakey?
Cookies that contain fresh fruits have more moisture in them and tend to be thicker and more cake like. While these cookies are cakey they also have a nice chewy texture to them as well. You can use all brown sugar instead of half brown and have granulated if you want a chewier cookie.
Can I freeze these cookies?
You can freeze these cookies.  Cut them into squares, wrap each square in plastic wrap, then put the wrapped bars in a freezer bag and freeze for up to 3 months.  However, when they defrost they become soft because of the berries. If this happens you can pop them into a 350 degree oven for a few minutes to refresh them. Â
I loved the flavor of these cookies. The white chocolate chips are sweet and creamy while the raspberries add a sweet and tart burst of flavor in every bite.  While these cookies are slightly more cakey than my other cookies, they were still delicious.Â
White Chocolate Raspberry Cookie Bars
Equipment
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 Tablespoons salted butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup fresh raspberries
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray and set aside.
- In a medium mixing bowl combine the flour, baking soda, baking powder, and salt. Mix well.
- In a large mixing bowl cream together the butter and sugars.
- Add in the egg and vanilla and mix well.
- Add the dry ingredients to the wet ingredients and mix well to combine.
- Gently fold in the raspberries and white chocolate chips.
- Spread the batter into the prepared pan.
- Bake for 25-30 minutes or until the cookies have browned and look set in the center.
- Remove the cookies from the oven and let them cool completely. Cut into 12 large cookie bars.
Notes
