White Chocolate Raspberry Cookiesrn

Name: White Chocolate Raspberry Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ cup salted butter, (softened to room temperature); ¼ cup granulated sugar,; ½ cup light brown sugar,; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 4 ounce baker’s bar of white chocolate, (chopped (I used the Ghirardelli brand)); 1 cup frozen raspberries, (chopped)

overhead shot of White Chocolate Raspberry Cookies

With pops of tart raspberries and chunks of white chocolate in every bite, these white chocolate raspberry cookies might just be the most perfect cookie you’ve ever had.

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Table of Contents

Let’s Dish: About These Cookies
White Chocolate Raspberry Cookies Ingredients
Substitutions And Additions
How To Make This White Chocolate Raspberry Cookies Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
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Our white chocolate raspberry cookies bake up perfectly soft and chewy, with a melt-in-your-mouth texture that’s impossible to resist. Each buttery cookie is generously filled with white chocolate chunks that beautifully complement the tang of fresh raspberries. The cookies remain moist and chewy throughout, offering a satisfying bite from start to finish. Indulgent, yet not overly sweet, these cookies a true standout treat.

overhead shot of White Chocolate Raspberry Cookies on a plate

Let’s Dish: About These Cookies

Main Ingredients: White chocolate, frozen raspberries, flour, butter, sugars, egg, vanilla, and baking soda.
Quick Steps: Cream butter and sugars, add egg and vanilla, mix with dry ingredients, fold in white chocolate and raspberries, bake.
Total Time & Yield: 30 minutes total, makes 12 cookies.

Why This Recipe

These white chocolate raspberry cookies are both rich and perfectly balanced, thanks to the careful use of real raspberries.

Many recipes use freeze-dried fruit, which can sometimes taste too intense or dry.

Our recipe ensures a fresh, juicy burst of raspberry flavor in every bite without sacrificing the soft, chewy texture.

In addition, we prioritize white chocolate’s creaminess, which complements the tart raspberries perfectly without overwhelming the flavor with excessive sweetness. This creates a cookie that is both decadent and well-balanced.

White Chocolate Raspberry Cookies Ingredients

White Chocolate Raspberry Cookies raw ingredients that are labeled

You’ll need:

½ cup of salted butter, softened to room temperature
¼ cup of granulated sugar
½ cup of light brown sugar
1 large egg
1 teaspoon of vanilla extract
2 cups of all-purpose flour
1 teaspoon of baking soda
4-ounce baker’s bar of white chocolate, chopped
1 cup of frozen raspberries, chopped

Substitutions And Additions

CHOCOLATE: Use a good quality white chocolate baker’s bar in this delicious cookie recipe.

You could also use three-quarters of a cup of good-quality white chocolate chips.

FRESH RASPBERRIES: If you can’t find individual bags of frozen raspberries (they are often part of a mixed berry bag), you can buy fresh raspberries.

Spread them out onto a parchment-lined baking tray and place them in the freezer for two hours or up to overnight. Give them a rough chop before transferring them into a freezer bag to store in the freezer until you are ready to use them.

NUTS: To add some crunch and extra flavor, chopped nuts like almonds, pecans, or walnuts can be mixed into the cookie dough along with the raspberries.

These additions provide a delightful contrast in texture and an earthy, nutty undertone to complement the sweetness of the white chocolate.

How To Make This White Chocolate Raspberry Cookies Recipe

STEP ONE: Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment paper. Set aside.

STEP TWO: In a large bowl, using a handheld electric mixer on medium speed, cream together the softened salted butter, granulated sugar, and light brown sugar until light and fluffy.

STEP THREE: Add the egg and vanilla extract and beat again until fully combined.

STEP FOUR: In a separate bowl, stir together the all-purpose flour and baking soda.

STEP FIVE: Add half the flour mixture to the bowl of wet ingredients, mixing just until incorporated before mixing in the remaining dry ingredients.

Do not overmix. The batter will be thick.

flour mixture added to the wet ingredients

STEP SIX: Add the chopped white chocolate baker’s bar and chopped frozen raspberries to the bowl of cookie dough.

Using a rubber spatula, carefully fold the white chocolate and raspberries into the batter. Be very careful not to mash the berries.

white chocolate and raspberries folded into the batter

STEP SEVEN: Using a 2-inch cookie scoop, place six of the white chocolate raspberry cookie dough balls onto each prepared baking sheet.

Leave two inches between each cookie dough ball.

If you can only bake one tray of cookies at a time, place your second baking sheet of scooped cookies into the freezer while your first batch of cookies is baking.

You want your raspberries to stay as frozen as possible before baking. As the raspberries thaw, they release liquid into the cookie batter and will alter the final outcome of your cookies.

STEP EIGHT: Place your baking sheets into the center of the oven and bake for 14 to 15 minutes or until the edges are lightly golden brown and the center has set.

Be sure to rotate the baking sheets halfway through baking if needed.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

White Chocolate Raspberry Cookies cooling on a cooling rack

STEP NINE: Allow the baked cookies to cool for ten minutes on the baking sheets before transferring them to a wire rack to cool completely.

How To Serve

Enjoy these decadent, chewy cookies for an afternoon or evening snack when you would like a sweet treat.

Serve along with a warm mug of homemade hot chocolate or a pumpkin spice latte to wash the cookies down.

For something a little more indulgent, why not try a scoop of vanilla ice cream?

Don’t forget to check out our blueberry cookies and creamsicle cookies for two more delicious and easy cookie recipes.

MORE WHITE CHOCOLATE RECIPES

Cookie Recipes

White Chocolate Chip Cookies

Dessert Bars

Lemon Truffles

Storage

Let’s talk about how to store them to keep their irresistible flavors intact and enjoy them whenever your cookie cravings strike.

MAKE AHEAD: You can make the cookie dough ahead of time and store it in the refrigerator for up to two to three days.

Simply wrap the dough tightly in plastic wrap or place it in an airtight container.

When you’re ready to bake, take it out, let it come to room temperature for about 15 minutes, then proceed with shaping and baking as usual.

IN THE FRIDGE: You can store these raspberry white chocolate cookies in an airtight container in the refrigerator for up to two days.

The raspberries in these cookies will start to make them soggy the longer they are stored.

IN THE FREEZER: Due to the delicate nature of the raspberries, I do not suggest freezing these white chocolate and raspberry cookies.

This is a small batch of 12 nice-sized cookies that do not require refrigeration of the dough, making them a quick and easy cookie to make.

Why We Love This Recipe

IRRESISTIBLE FLAVOR COMBO: These cookies combine the sweet creaminess of white chocolate with the tartness of fresh raspberries, creating a perfectly balanced and irresistible flavor.

SOFT AND CHEWY TEXTURE: The cookies have a soft and chewy texture that’s simply heavenly.

EFFORTLESS TO MAKE: With straightforward instructions, it’s a great choice for anyone looking to satisfy their sweet tooth without a lot of fuss.

close up shot of White Chocolate Raspberry Cookies stacked on top of each other with one split in half

Something feels so gourmet and fancy about the combination of white chocolate and raspberry. These white chocolate raspberry cookies are soft, fluffy, and full of delicious white chocolate and tart raspberry flavor that they’re impossible to resist.

FREQUENTLY ASKED QUESTIONS

Should I let the raspberries thaw before adding them to the batter?

Adding the raspberries to the cookie batter while still frozen will help keep the colors bleeding into the dough to a minimum, so it is best to avoid thawing them ahead of time.

Can I freeze this white chocolate raspberry cookie recipe?

We don’t recommend freezing these sweet cookies as the delicate nature of the raspberries may not freeze and then thaw well.

Can I use a different type of chocolate in these cookies?

If you would like to try this recipe with dark chocolate or semi-sweet chocolate, you can certainly make this substitution.

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White Chocolate Raspberry Cookies

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With pops of tart raspberries and chunks of white chocolate in every bite, these white chocolate raspberry cookies might just be the most perfect cookie you’ve ever had.

Prep Time 15

Cook Time 15

Total Time 30

Servings

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Ingredients

½ cup salted butter, softened to room temperature
¼ cup granulated sugar,
½ cup light brown sugar,
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 ounce baker’s bar of white chocolate, chopped (I used the Ghirardelli brand)
1 cup frozen raspberries, chopped

Instructions

Preheat the oven to 350°F. Line two large-rimmed baking sheets with parchment paper. Set aside.
In a large bowl, using a handheld mixer on medium speed, cream together the softened salted butter, granulated sugar, and light brown sugar until light and fluffy.
Add the egg and vanilla extract and beat again until fully combined.
In a separate bowl, stir together the all-purpose flour and baking soda.
Add half the flour mixture to the bowl of wet ingredients, mixing just until incorporated before mixing in the remaining flour. Do not overmix. The batter will be thick.
To the bowl of cookie dough, add the chopped white chocolate baker’s bar and chopped frozen raspberries. Using a spatula, carefully fold the white chocolate and raspberries into the batter. Be very careful not to mash the berries.
Using a 2-inch cookie scoop, place 6 of the white chocolate raspberry cookie dough balls onto each prepared baking sheet. Leave 2 inches between each cookie dough ball.
Place your baking sheets into the center of the oven and bake for 14 to 15 minutes or until the edges are lightly golden brown and the center has set. Be sure to rotate the baking sheets halfway through baking if needed.
Allow the cookies to cool for 10 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

Notes

If you can’t find individual bags of frozen raspberries (they are often part of a mixed berry bag), you can buy fresh raspberries and spread them out onto a parchment-lined baking tray and place them in the freezer for 2 hours or up to overnight. Give them a rough chop before transferring them into a freezer bag to store in the freezer until you are ready to use them.
If you can only bake one tray of cookies at a time, place your second baking sheet of scooped cookies into the freezer while your first batch of cookies is baking. You want your raspberries to stay as frozen as possible before baking. As the raspberries thaw, they release liquid into the cookie batter and will alter the final outcome of your cookies.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Nutrition

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White Chocolate Raspberry Cookies