Single Serve White Chocolate Raspberry Cookie (Small Batch)

This Single Serve White Chocolate Raspberry Cookie recipe is a super small batch cookie recipe that makes only two large chewy cookies that are loaded with pockets of fresh raspberry and melty white chocolate chips. Perfect to satisfy your cookie craving!

⭐Why I Love It:

• Fresh Raspberries - I love that these cookies have pockets of raspberry flavor thanks to mixing in fresh raspberries. It's the best combo with the white chocolate chips! If you have extra berries to use, I love to use them up for breakfast on top of a stack of pancakes like these Pancakes without Milk or Muffin Mix Pancakes!
• Super Small Batch Recipe - I love that this single serve cookie recipe makes only two large cookies. It lets me can satisfy my cookie craving without having to make an entire batch of cookies.
• No Mixer Needed - Because it's such a small amount of dough, you can mix it all up by hand using a rubber spatula instead of needing to use an electric or stand mixer.

🥘Ingredients

• Unsalted Butter - Softened to room temperature! As long as your butter is softened, then you can easily mix up the dough by hand. If you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
• Brown Sugar - When measuring brown sugar, make sure to pack it into the measuring cup. You can use either light brown sugar or dark brown sugar.
• White Granulated Sugar - You'll use it both in the dough and some extra to roll the dough balls in (optional, but recommended!).
• Egg Yolk - Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. If you want to use up the leftover egg white, you can make this Single Serve White Cake or Single Serve Chocolate Cake recipe!
• Vanilla Extract - For flavor!
• All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
• Baking Soda - This is the leavener for the cookie to help them rise.
• Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
• White Chocolate Chips - You can also use white chocolate chunks! I also love using white chocolate chips in this Single Serve Red Velvet Cookie recipe, Red Velvet Cake Mix Cookies, or Single Serve White Chocolate Macadamia Nut Cookie!
• Fresh Raspberries - I prefer to use fresh raspberries instead of frozen because frozen berries add excess moisture that can cause the cookies to overspread.

See the recipe card for full information on ingredients and quantities.

🔪Step by Step

This recipe for Single Serve White Chocolate Raspberry Cookies could not be any easier and it's such a fun recipe to use fresh raspberries in!

💭Recipe Tips

• Softened Butter - In order to mix up the dough, your butter needs to be softened to room temperature. If you're in a pinch you can microwave for just a couple of seconds, but be careful not to melt it!
• Allow to Cool on Baking Sheet - Letting the single serve cookies cool on the baking sheet for 10 minutes lets the cookies finish baking on the warm baking sheet so they set up.
• Don't Over Bake - The cookies will finish setting up on the baking sheet so in order to have the gooey (but not raw) insides be sure not to over bake them. The egg yolk helps give the center a gooey/fudgy interior so know that as long as they're set around the edges, golden on the bottom and just set on top then they are baked.
• Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.

👩‍🍳Recipe FAQs