These Raspberry and White Chocolate Cookies are the ultimate sweet treat! Packed with juicy raspberries and creamy white chocolate chunks, these cookies are soft, chewy, and bursting with flavor in every bite. The combination of tart raspberries and sweet white chocolate creates a perfectly balanced dessert that’s great for any occasion. Whether you’re baking for a party, a holiday, or just a cozy afternoon at home, these cookies are sure to impress!
These Raspberry and White Chocolate Cookies are a delightful fun twist of my classic chocolate chip cookies. If your’e a fan of white chocolate like me , you’ll love these cookies. They bring together the rich indulgent flavors of creamy white chocolate with the summery sweet tang of raspberries.
These white chocolate raspberry cookies are a perfect treat for spring and summer seasons. They are not only delicious but also provide a refreshing taste that will leave you wanting more.
For more cookie recipes try my lemon blueberry cookies, brown butter peanut butter cookies or espresso chocolate chip cookies
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Why You Will Love This Recipe
- Perfect Flavor Pairing: The tartness of the raspberries balances beautifully with the sweetness of the white chocolate.
- Soft and Chewy Texture: These delicious cookies have the most irresistible texture with chewy edges and soft centers.
- Easy to Make: Made with simple ingredients and no fancy equipment required.
- Visually Stunning: The vibrant red raspberries against the creamy white chocolate make these cookies look as good as they taste making them perfect cookies for Valentine’s day.
Ingredient Notes
- Unsalted Butter: Adds richness and helps create that soft, chewy texture.I like to use European style butter.
- Light Brown Sugar: Keeps the cookies moist and adds a hint of caramel flavor. You can use dark brown sugar as well.
- Granulated White Sugar: Balances the sweetness and helps with the cookie’s structure.
- Large Egg: Binds the ingredients together and adds moisture.Make sure the egg is at room temperature.
- Pure Vanilla Extract: Enhances the flavor of the cookies.
- All-Purpose Flour: Provides structure to the cookies.
- Baking Soda: Helps the cookies rise and keeps them soft.
- Kosher Salt: Balances the sweetness and enhances the overall flavor.
- White Chocolate: Use high-quality white chocolate chunks or chips for the best flavor.I like to use chopped up white chocolate bars.My favorite white chocolate chips are these are these!
- Raspberries: Fresh raspberries are best for these cookies. but frozen can be used. If using frozen, do not thaw them before adding to the dough. You can also use freeze-dried raspberries.
Step by Step Instructions
Here is how to make and bake these raspberry white chocolate cookies recipe. You can use a stand mixer or a large mixing bowl with a hand mixer.
Step 1. Cream the Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 2. Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
Step 3. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined.
Step 5. Fold in the White Chocolate and Raspberries: Gently fold in the white chocolate chunks and raspberries. Be careful not to crush the raspberries too much.
Step 6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least an hour.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7. Scoop and Bake: Using a large cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.Place a few extra white chocolate chips on top of the cookies.
Step 8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Step 9. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks
- Use Fresh Raspberries: Fresh raspberries provide the best flavor and texture, but if using frozen, add them directly to the dough without thawing.
- Don’t Overmix the Dough: Over mixing can make the cookies tough. Mix just until the ingredients are combined. Be gentle as you fold the raspberries into the cookie dough so that they don’t get squished and bleed color through the cookies.
- Chill the Dough: For the best results, chill the cookie dough for at least an hour before baking to prevent spreading.My recommendation is 2 hours.
- Measure flour properly:The flour needs to be spooned and leveled. If you scoop using the measuring cup directly into the flour, it will be compacted. Compacted flour means no spread with your cookies.For best results use a kitchen scale to measure your ingredients.
- Give the cookies a scoot: These cookies might come out the oven a little wonky because of the fresh raspberries so for perfectly round cookies, use a large round cookie cutter or an upside-down glass jar to “scoot” the edges of the cookie straight out of the oven.
FAQ’s
Yes, you can use frozen raspberries. Add them to the dough straight from the freezer without thawing to avoid excess moisture.
Although I haven’t tested these with alternative flours you can try to substitute the all-purpose flour with a 1:1 gluten-free flour blend.
This can happen if the dough is too warm. It is essential to let the cookies chill for at least an hour, ideally 2 hours before baking to help prevent the cookies from spreading too much.
Absolutely! you can use dark or semi sweet chocolate instead of white chocolate.
Absolutely! You can swap out the raspberries for strawberries, blueberries, or even blackberries!
Storage & Freezing
Room Temperature:
Store the raspberry white chocolate cookies in an airtight container at room temperature for up to 5 days.
Refrigerator:
If you prefer, store the cookies in the refrigerator for up to a week. Bring them to room temperature before serving.
Freezing:
To freeze the cookie dough, scoop it into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer bag or container. Bake from frozen, adding an extra minute or two to the baking time.
To freeze baked cookies, place them in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.
More cookie recipes you will love
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Recipe
Raspberry and White Chocolate Cookies
Equipment
- 1 Stand Mixer
- 1 Cookie scoop
- 2 Baking sheets
Ingredients
- ½ cup unsalted butter Softened to room temperature
- ½ cup light brown sugar
- ⅓ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ tsp baking soda
- ¼ teaspoon salt
- 1 cup fresh raspberries
- 1 cup white chocolate chips or chunks
Instructions
- In the bowl of your stand mixer or a large mixing bowl cream together the softened butter and both sugars for 2-3 minutes until light and fluffy.
- With the mixer on medium speed beat the egg and vanilla extract.
- In a separate small bowl, whisk together flour, baking soda, and salt.
- With the mixer on low speed gradually add the dry ingredients to the wet, mixing until just combined.
- Gently fold in the raspberries and white chocolate being very careful not to over mix the dough.
- Using a 2 tablespoon cookie scoop drop dough balls onto a baking sheet. Refrigerate the cookie dough for an hour.
- Preheat your oven to 350°F (175°C) and line 2 baking sheets with silicone mat or parchment paper.
- Arrange the cookies evenly on baking sheets.Bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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