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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cream the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg and vanilla.
Whisk together flour, baking soda, and salt in a separate bowl. Add to the wet ingredients and mix just until combined.
Fold in the white chocolate, then very gently fold in the raspberries. Don’t overmix or the dough will turn pink!
Scoop into 12–14 balls and place on a parchment-lined baking sheet. Chill for at least 30–60 minutes, or up to 2 days.
Bake at 350°F for 10–12 minutes, until the edges are lightly golden but the centers still look slightly underbaked.
Let cool on the baking sheet for 10 minutes, then finish with a tiny sprinkle of flaky sea salt.
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Press a few extra raspberry pieces and white chocolate chips into the tops before baking so they peek through once the cookies are baked.
Can I use frozen raspberries?
It's best to use fresh raspberries as frozen ones can release too much moisture.
How long can I chill the dough?
You can chill the dough for at least 30–60 minutes, or up to 2 days.
What if I don't have vanilla bean paste?
You can substitute with vanilla extract if vanilla bean paste is unavailable.
How do I know when the cookies are done?
Bake until the edges are lightly golden but the centers still look slightly underbaked.
Can I make the dough ahead of time?
Yes, you can prepare the dough and chill it for up to 2 days before baking.
