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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If you’re looking for a sweet treat that will tantalize your taste buds, these white chocolate raspberry cookies are definitely for you! The combination of white chocolate and juicy raspberries is heavenly, and the cookies are perfectly soft and chewy. 

White Chocolate Raspberry Cookies Ingredients

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You’ll need:

• 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

PRO TIP:

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.

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.

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.

STEP SEVEN: 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.

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.

STEP NINE: Allow the baked cookies to cool for 10 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.

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

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Storage

IN THE FRIDGE: You can store these raspberry white chocolate cookies in an airtight container in the refrigerator for up to 2 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.

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.

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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 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12

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Ingredients

  

1x2x3x

• 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

Calories: 258kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 170mg | Potassium: 85mg | Fiber: 1g | Sugar: 19g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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