White Chocolate Raspberry Cookies Recipe
These easy White Chocolate Raspberry Cookies are soft, chewy, and packed with delicious bursts of fresh raspberry and sweet white chocolate in every bite just like my soft white chocolate & raspberry muffins. The combination of slightly tart raspberries and creamy white chocolate makes these cookies such a delicious treat and a little different from your traditional chocolate chip cookie. They’re perfect for holidays, Valentine’s Day, parties, cookie exchanges, or whenever you’re craving a homemade cookie.
How to Make White Chocolate and Raspberry Cookies
Start by whisking the all-purpose flour, baking soda, and salt together in a medium-sized bowl. Once everything is well combined, set the bowl aside while you prepare the wet ingredients.
In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until smooth and well combined. Add the egg and vanilla extract and continue beating for about 2 minutes, or until the mixture becomes light and fluffy. This helps create a soft and tender cookie texture.
Slowly add the dry ingredients to the wet mixture, mixing on low speed until everything is fully incorporated and a cookie dough forms. Be careful not to overmix the dough, as you only want to mix until there are no more streaks of flour.
Gently fold the white chocolate chips and fresh raspberries into the cookie dough. Be careful when mixing in the raspberries so they don’t break apart too much. You want to keep some of the raspberries whole throughout the dough for delicious bursts of raspberry flavor in every cookie.
Cover the cookie dough and place it in the refrigerator to chill for 4 hours. Chilling the dough helps the cookies hold their shape while baking and gives the flavors time to come together.
Once the dough has chilled, preheat your oven to 350°F (176°C/Gas Mark 4). Line a baking sheet with parchment paper to prevent the cookies from sticking and make cleanup easier.
Remove the cookie dough from the refrigerator and scoop the dough onto the prepared baking sheet. Shape each portion so that the cookie dough is taller than it is wide. This will help the cookies maintain a thicker, soft texture as they bake. Leave enough space between each cookie to allow them to spread.
Bake the cookies for 12–14 minutes, or until the edges are lightly golden while the centers still look slightly soft. Be careful not to overbake them, as they will continue to set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before carefully transferring them to a cooling rack. Let the cookies cool completely before serving, then enjoy these soft and delicious white chocolate raspberry cookies!
Storage
Allow the cookies to cool completely before transferring them to an airtight container. Store them at room temperature for up to 2–3 days.
Because these cookies contain fresh raspberries, you can store them in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture.
Baked cookies can be frozen in a freezer-safe container or bag for up to 3 months. Place parchment paper between layers to prevent them from sticking together.
If you prefer your cookies warm, place an individual cookie in the microwave for about 10–15 seconds. This will soften the cookie and slightly melt the white chocolate.
Ingredients
All-Purpose Flour: All-purpose flour provides the structure for the cookies and helps create a soft and tender texture when baked.
Baking Soda: Baking soda helps the cookies rise and spread while baking, giving them a soft and chewy texture.
Salt: Salt enhances the sweetness of the cookies and helps balance the flavors of the white chocolate and raspberries.
Unsalted Butter: Unsalted butter adds richness and a delicious buttery flavor while helping create soft, tender cookies. Using unsalted butter also allows you to control the amount of salt in the recipe.
Brown Sugar: Brown sugar adds sweetness and moisture to the cookies, helping create a soft and chewy texture with a subtle caramel flavor.
Granulated Sugar: Granulated sugar adds sweetness and helps give the cookies lightly crisp edges while balancing the tartness of the fresh raspberries.
Egg: The egg helps bind the ingredients together and adds moisture to the cookie dough. It also helps create a soft and tender texture.
Vanilla Extract: Vanilla extract adds a warm, sweet flavor that complements the white chocolate and fresh raspberries.
Fresh Raspberries: Fresh raspberries add juicy bursts of sweet and slightly tart berry flavor throughout the cookies. They also give the cookies a beautiful raspberry flavor that pairs perfectly with white chocolate. I also use fresh, juicy raspberries in my creamy raspberry cheesecake recipe.
White Chocolate Chips: White chocolate chips add creamy sweetness and a rich white chocolate flavor to every bite. They pair especially well with the tartness of the fresh raspberries.
Try my other soft cookie recipes!
- Pumpkin Cookies with Brown Butter Icing
- Thumbprint Cookies with Raspberry Jam
- Blueberry Cookies
- Snickerdoodles with Cinnamon Sugar
- Red Velvet Cookies with Cream Cheese Icing
- Oatmeal Chocolate Chip Cookies
White Chocolate Raspberry Cookies
Ingredients
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. butter unsalted
- 1/2 c. brown sugar
- 1/4 c. granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 c. fresh raspberries
- 1/2 c. white chocolate chips
Instructions
- In a medium bowl whisk the all-purpose flour, baking soda, and salt together. Set aside.
- In a separate large bowl, cream the unsalted butter, granulated sugar, and brown sugar. Add the egg and vanilla extract and beat until light and fluffy about 2 minutes.
- Slowly add the dry ingredients to the wet ingredients beating on slow until the dry ingredients are fully incorporated into the wet ingredients.
- Gently fold in the white chocolate chips and fresh raspberries.
- Chill in the fridge for 4 hours.
- Preheat the oven to 350℉/176℃/Gas Mark 4.
- Place the cookie dough onto a parchment paper-lined pan. Make the cookies taller than they are wide.
- Bake for 12-14 minutes.
- Remove from the oven and let cool. Place the cookies onto a cooling rack for them to continue to cool.
Notes
Author: Sarah Young
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Fresh raspberries are recommended for this recipe because they contain less excess moisture. If using frozen raspberries, do not thaw them first, as the extra moisture can make the cookie dough too wet.
Why do I need to chill the cookie dough?
Chilling the dough helps prevent the cookies from spreading too much while baking. It also helps create thicker, softer cookies and gives the flavors time to develop.
Can I use freeze-dried raspberries?
Yes! Freeze-dried raspberries are a great alternative to fresh raspberries because they contain very little moisture. They can also give the cookies an even stronger raspberry flavor.
What type of white chocolate chips should I use?
You can use your favorite white chocolate chips or chunks. High-quality white chocolate tends to provide a richer flavor and melts beautifully into the cookies.
Why are my cookies spreading too much?
Cookies can spread if the dough is too warm or hasn’t been chilled long enough. Make sure to chill the dough for the recommended amount of time and avoid placing the dough on a warm baking sheet.
How do I keep the raspberries from breaking apart?
Gently fold the raspberries into the dough rather than mixing them aggressively. Fresh raspberries are delicate, so some breaking is normal and will add delicious raspberry streaks throughout the cookies.
Can I use white chocolate chunks instead of chips?
Absolutely! White chocolate chunks work just as well and can create larger pockets of melted white chocolate throughout the cookies.
How do I know when the cookies are done?
The edges should be lightly golden while the centers still look slightly soft. The cookies will continue to set as they cool, so be careful not to overbake them.
Can I make the cookie dough ahead of time?
Yes! The cookie dough can be prepared ahead of time and kept covered in the refrigerator. You can also scoop the dough into portions before chilling to make baking easier later.
Can I freeze the cookie dough?
Yes! Scoop the dough into individual portions and freeze them on a baking sheet before transferring them to a freezer-safe container or bag. Bake from frozen, adding a few extra minutes to the baking time if needed.
Can I use milk chocolate instead of white chocolate?
You can, although white chocolate pairs especially well with the tart raspberry flavor. Milk chocolate will create a sweeter, richer cookie with a different flavor profile.
What makes white chocolate and raspberry a good combination?
The creamy sweetness of white chocolate balances the slightly tart and fruity flavor of raspberries. Together, they create a delicious combination that’s perfect for cookies and other homemade desserts.