These raspberry white chocolate cookies are an indulgent combination of tangy and sweet raspberries and creamy white chocolate. Whether you're looking for an afternoon snack, a sweet addition to a special occasion, or a treat to satisfy your sweet tooth, these cookies are the answer. Not to mention, they are ready in only 15 minutes.
Try my Levain Bakery black and white cookies, CRUMBL red velvet white chocolate chip cookies, or CRUMBL churro cookies for some great bakery-style treats.
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Tart raspberries and creamy white chocolate come together to make one heavenly cookie. For cookies that only take 15 minutes to prepare and bake, there is no shortage of flavor.
They are soft, chewy, and delicious, with a wonderful balance of flavors. You could even add some slivered nuts or lemon zest to make them your own.
🥘 Ingredients
If you do a lot of baking, you probably keep most of these ingredients on hand. I find that freeze-dried raspberries work best for this recipe and hold up well to baking.
- Butter - ¾ cup of butter softened at room temperature. You could try a butter substitute, but it may affect the texture.
- Sugar - ½ cup of granulated sugar
- Light Brown Sugar - ½ cup of packed light brown sugar or a light brown sugar substitute.
- Egg - 1 large egg at room temperature or an egg substitute.
- Vanilla Extract - 2 teaspoons of vanilla extract or a vanilla extract substitute.
- Baking Powder - ½ teaspoon of baking soda or a baking soda substitute.
- Salt - ¼ teaspoon of salt.
- All-Purpose Flour - 2½ cups of all-purpose flour spooned and leveled. You could try an all-purpose flour substitute, but it will affect the texture.
- White Chocolate Chips - ½ cup of white chocolate chips or a chopped white chocolate candy bar.
- Raspberries - ½ cup of freeze-dried raspberries.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make
When it comes to homemade cookies, these are some of the easiest to make (other than my no-bake cookies, of course). You'll need a stand mixer, mixing bowl, hand mixer, measuring utensils, baking sheet, and a silicone spatula to get started.
This recipe makes 2 dozen cookies, so there is plenty to share. Yum!
Preheat. Preheat the oven to 350°F (175°C/Gas Mark 4) and line a baking sheet with some parchment paper.
Beat butter and sugar. Use your stand mixer or an electric mixer to beat ¾ cup (170.25 grams) of butter, ½ cup (100 grams) of sugar, and ½ cup (110 grams) of light brown sugar until smooth and fluffy. Then mix in 1 large room-temperature egg, 2 teaspoons of vanilla extract, ½ teaspoon of baking soda, and ¼ teaspoon of salt until well combined.
Fold in chocolate and fruit. Gradually add 2 ½ cups (312.5 grams) of all-purpose flour while mixing on low speed. Then, fold in ½ cup (90 grams) of white chocolate chips followed by ½ cup (60 grams) of raspberries (be careful not to smash them).
Portion. Scoop the dough into 1½ tablespoons portions and arrange them onto the baking sheets, leaving about 3 inches between them.
Bake. Bake in the oven at 350°F (175°C/Gas Mark 4) for 8-12 minutes or until the edges are only slightly golden.
Cool. Remove the cookies from the oven and let them cool on the sheet for 5-10 minutes before moving them to a cooling rack.
🍦 What To Serve With Cookies For Dessert (Other Than Milk)
These cookies are delicious with a warm Irish coffee or apple cider, or you could top them with some roasted berries or chantilly cream. A big scoop of vanilla ice cream, when they're fresh out of the oven, is a personal favorite. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- Raspberry Type. Freeze-dried raspberries are recommended for the best texture and flavor. However, fresh or frozen raspberries can also be used.
- Lemon Zest Addition. Incorporating fresh lemon zest into the cookie dough will enhance the cookies with a refreshing citrus note.
- Handling Fresh Raspberries. If you opt for fresh raspberries, gently fold them into the dough to avoid crushing. Freezing them briefly before mixing can help maintain their shape.
- Using Frozen Raspberries. There's no need to thaw frozen raspberries before adding them to your mix.
- Preventing Sogginess. Coat fresh or frozen raspberries lightly in flour before incorporating them into the dough. This step helps manage moisture and keeps the dough from getting too wet.
- Baking to Perfection. Cookies are perfectly baked when the edges turn golden, but the centers remain soft and slightly underdone. Avoid overbaking to ensure a soft, chewy texture.
🥡 Storing
Keep your cookies stored in an airtight container at room temperature for up to 5 days.
You can also freeze your baked cookies by placing them into a freezer-safe bag and storing them for up to 2 months. Feel free to eat them frozen or let them thaw at room temperature.
Freezing Unbaked Cookie Dough
Portion your cookie dough into balls and flash-freeze them on a baking sheet for a few hours. Then, transfer the balls to a freezer-safe container for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the total baking time.
See also my post on What To Do With Extra Cookie Dough.
❓ Recipe FAQs
Yes, you can swap the freeze-dried raspberries for fresh. Make sure you are very delicate when folding them into the cookie dough. Remember, fresh raspberries have a much higher water content, so I recommend tossing them with flour beforehand to absorb some of the moisture. Freeze-dried berries are best because they have no extra moisture, and the flavor is concentrated!
Of course you can! You can swap the white chocolate out for milk chocolate or dark chocolate, whatever you prefer. They'll still turn out wonderfully tasty!
Absolutely! You can swap the raspberries for your preferred freeze-dried fruit. Larger fruits may need to be chopped up before folding it into the dough.
🍪 😋 More Tasty Cookie Recipes
- Cornstarch Cookies - These soft and crumbly classic cookies are always a treat!
- Chocolate Cookies - Chewy and tender cookies with lots of chocolate flavor and a sprinkle of sea salt!
- Cherry Blossom Cookies - These gorgeous pink cookies taste like a chocolate-covered cherry!
- Butter Crunch Cookies - Soft cookies with a delightful toffee crunch in every bite!
- Sprinkle Cookies - You can decorate simple and delicious sprinkle cookies to fit any theme!
- Oatmeal Peanut Butter Cookies - Ultra chewy oatmeal and peanut butter cookies that taste just like grandma used to make!
- Recipes To Bake When You Don't Have Eggs
- Pistachio Macarons
- Champagne Macarons
- European Christmas Cookies
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📖 Recipe Card
Raspberry White Chocolate Cookies
Ingredients
- ¾ cup butter (softened at room temperature)
- ½ cup sugar
- ½ cup light brown sugar (packed)
- 1 large egg (at room temperature)
- 2 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2¼ cups all-purpose flour (spooned and leveled)
- ½ cup white chocolate chips (or a chopped white chocolate candy bar)
- ½ cup raspberries (fresh, frozen, or freeze-dried)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Use your stand mixer or an electric mixer to beat ¾ cup butter, ½ cup sugar, and ½ cup light brown sugar until smooth and fluffy. Then mix in 1 large egg, 2 teaspoon vanilla extract, ½ teaspoon baking soda, and ¼ teaspoon salt until well combined.
- Gradually add 2¼ cups all-purpose flour while mixing on low speed. Then, fold in ½ cup white chocolate chips followed by ½ cup raspberries (be careful not to smash them).
- Scoop the dough into portions that are 1½ tablespoons and arrange them onto the baking sheets, leaving about 3 inches in between them.
- Bake in the oven at 350°F (175°C) for 8-12 minutes, or until the edges are only slightly golden.
- Remove the cookies from the oven and let them cool on the sheet for 5-10 minutes before moving them to a cooling rack.
Notes
- I recommend using freeze-dried raspberries for the easiest results. However, you could also use frozen or fresh berries if that is what you have on hand.
- Fresh lemon zest makes a lovely addition to these cookies and adds a bright pop of citrus!
- If using fresh raspberries, be extra gentle when folding them into the dough so that you don't smash them too much. Alternatively, you can freeze them for a little bit beforehand to make them firmer (which I recommend doing).
- You don't need to thaw out your frozen raspberries before using them.
- If you are using frozen or fresh raspberries, toss them in a little bit of flour before adding them to the dough. This will help to absorb some of the liquid.
- Your cookies are done when only the edges are golden and the center still looks slightly soft. You don't want to overbake them!
- To store: Keep your raspberry white chocolate cookies stored in an airtight container at room temperature for up to 5 days.
- To freeze: You can also freeze your baked cookies by placing them into a freezer-safe bag and storing them for up to 2 months. Feel free to eat them frozen or let them thaw at room temperature.
- To freeze unbaked dough: Portion your cookie dough into balls and flash freeze them on a baking sheet for a few hours. Then, transfer the balls to a freezer-safe container for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the total baking time.
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