Soft and chewy cookie bars with bursts of juicy raspberries and creamy white chocolate.
These Raspberry White Chocolate Cookie Bars are a delightful blend of sweet and tart, with soft, chewy cookie layers bursting with juicy raspberries and creamy white chocolate chunks. Perfect for satisfying your sweet tooth!
Why you'll want it now, The irresistible combination of tart raspberries and creamy white chocolate makes these bars a must-bake treat.
Why this recipe works
The combination of fresh raspberries and white chocolate chunks creates a perfect balance of flavors, while the cookie dough base ensures a soft and chewy texture. Using brown sugar adds moisture, and the melted butter helps create a rich, buttery flavor.
Equipment
9 x 13 in (23 x 33 cm) baking pan
parchment paper
mixing bowls
whisk
spatula
How to make it
Preheat your oven to 350°F (175°C). Line a 9 x 13 in (23 x 33 cm) baking pan with parchment paper, leaving overhang for easy removal.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
Add the eggs and vanilla extract to the mixture, whisking until smooth.
In another bowl, combine the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the raspberries and white chocolate chunks, being careful not to crush the berries.
Spread the dough evenly into the prepared baking pan, smoothing the top with a spatula.
Bake for 25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the bars to cool completely in the pan before lifting out using the parchment overhang and cutting into 16 squares.
Enjoy these Raspberry White Chocolate Cookie Bars with a cozy cup of tea or coffee for the perfect sweet treat!
How you'll know it's ready
You'll know they're ready when the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and check a few minutes early, as the fan will bake them faster. Standard oven users, the written temperature is perfect for you!
Troubleshooting
If the bars are too dry, try reducing the bake time slightly next time.
For bars that are too gooey, ensure your oven temperature is accurate and bake a few minutes longer.
If the raspberries are bleeding too much into the dough, gently pat them dry before folding in.
For unevenly baked bars, ensure your oven rack is in the center of the oven.
Storage
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Make ahead
Prepare the dough and store it in the refrigerator for up to 24 hours before baking. Let it come to room temperature before spreading in the pan and baking.
Variations
Substitute raspberries with blueberries or chopped strawberries for a different berry flavor.
Use dark chocolate chunks instead of white chocolate for a richer taste.
Add a teaspoon of lemon zest to the dough for a citrusy twist.
Frequently asked questions
Can I use frozen raspberries?
Yes, but thaw them first and pat dry to prevent excess moisture in the dough.
What type of white chocolate is best?
High-quality white chocolate bars chopped into chunks work best, as they melt nicely and have a creamy texture.
How do I prevent the bars from sticking to the pan?
Lining the pan with parchment paper and leaving an overhang will help lift the bars out easily after baking.
Can I make these bars gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend, but check that all ingredients are certified gluten-free.
Nutrition Facts
Per serving: 1 bar (60 g)
Calories220
Total Fat10 g
Saturated Fat6 g
Cholesterol35 mg
Sodium100 mg
Total Carbohydrate30 g
Dietary Fiber1 g
Total Sugars20 g
Protein3 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
