These Raspberry Chocolate Chip Cookies are inspired by the discontinued Hershey’s raspberry-flavored chocolate chips — delivering that nostalgic balance of creamy chocolate and bright raspberry without artificial sweetness. Freeze-dried raspberries provide concentrated flavor and aroma that holds up during baking, while white chocolate chips recreate the smooth, mellow chocolate base that lets the fruit shine. The result is a soft, chewy cookie with a subtle berry lift and pockets of melted chocolate — familiar, comforting, and just a little unexpected.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoon freeze-dried raspberry powder (finely ground)
• 1 cup white chocolate chips

Optional for enhanced flavor:

• 1/8 teaspoon raspberry extract
• Pinch citric acid

Preparation

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract and mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, salt, and freeze-dried raspberry powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the white chocolate chips evenly throughout the dough.
7. Scoop dough into 1 1/2 Tablespoon portions and place on prepared baking sheets, spacing 2 inches apart.
8. Bake for 10–12 minutes, until the edges are set and the centers are just soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.