Easy Raspberry White Chocolate Chip Cookie

Soft and chewy raspberry white chocolate chip cookies made with simple ingredients and bright raspberry flavor. These easy cookies bake up perfectly every time and are ideal for holidays, cookie exchanges, or everyday treats.

Servings

Ingredients

2 boxes 8.5 oz Jiffy Raspberry Muffin MIx or one 18 oz. box Lehi Roller Mills Muffin Mix
1 teaspoon baking powder
2 whole eggs
1/3 cup vegetable oil
1 teaspoon vanilla
2 cups white chocolate chips

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper or lightly grease them.
In a large bowl, combine the muffin mix and baking powder.
Add the eggs, vegetable oil, and vanilla. Stir until fully combined.
Fold in the white chocolate chips.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. You may also choose to use hands to roll into ball.
Bake for 9–11 minutes, or until the edges are set and the centers look just done.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
✨ Soft centers + set edges = success.

Notes

Cookies will appear soft when removed from the oven and will firm up slightly as they cool.
Store cookies in an airtight container at room temperature for up to 4 days.
Dough can be scooped and frozen; bake from frozen, adding 1–2 minutes to the baking time.
Flavor variations can be made by substituting other muffin mix flavors and corresponding chips.