White chocolate raspberry cookies are loaded with rich white chocolate chips and freeze-dried raspberries, baked until chewy on the outside with a soft center. It's the perfect cookie to enjoy with your morning coffee or as a sweet snack any time of the day!
Love berry desserts? Try our Strawberry Cookies, Blueberry Muffins or Strawberry Bread, or Galette next time.
Jump To
🛒Ingredients
- Butter - Salted or unsalted butter. If you use salted butter, I recommend omitting the salt from the ingredients list.
- Sugar - The combination of white granulated sugar and brown sugar creates a crispy outer edge and a soft buttery center. Don’t omit the one sugar, as this will affect the taste and texture of these cookies.
- Vanilla extract - Use high-quality extract in baked goods for maximum flavor. Almond extract is a great substitute. Some lemon zest or a squeeze of lemon juice can also be used to add flavor if you want to make lemon raspberry cookies.
- Egg - Allow the egg to reach room temperature to mix easily with the cookie dough ingredients.
- All-purpose flour - All-purpose flour is a sturdy option for chewy cookies, especially when the cookie dough needs to suspend add-ins such as white chocolate chips and fruit. You could also use gluten-free flour instead, such as Bob’s Red Mill.
- Baking soda - Check the expiry date on this product, as it can affect the rise of the cookies.
- Salt - Omit when using salted butter.
- White chocolate chips - You could use dairy free vegan white chocolate chips, white chocolate chunks, or extra chocolate chips for added decadence. I like the texture and flavor of chips rather than using white chocolate bar (these will melt way more than chips if this is the outcome you are looking for - totally personal preference).
- Freeze-dried raspberries - This adds delicious raspberry flavor to these raspberry crumble cookies and pretty decoration too. Other dried fruits can be added to the buttery cookie base as a variation. Similar to my strawberry cookies, you can definitely use chopped fresh raspberries here too, the texture will be more moist with these ones and the cookies will have more ‘’dark’’ spots due to real berries.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
✅ EXPERT TIP Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.
🥣Instructions
In a large bowl or bowl of a stand mixer, combine butter and sugars. Beat the butter mixture on low speed with an electric mixer or stand mixer until smooth and creamy.
Gradually add egg and vanilla. Mix on low until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
Stir in raspberries and white chocolate chips. The batter will be sticky, freeze it for 30 or more minutes until you can form more or less firm balls (not very frozen though).
Chill between the batches too for less spreading and uniform cookies.
✅ EXPERT TIP Wondering how bakery-style cookies are perfectly round and uniform sizes? ‘’Hula hoop’’ cookies: while cookies are hot and still on the baking sheet, take a small bowl, rounded glass, or a mug, and swirl multiple times over still-warm cookies. Do it until they are nicely rounded and in uniform sizes.
Preheat the oven to 350 F.
Scoop 1 ½ tablespoonfuls of dough, rolling it into about 2-inch balls.
Arrange the cookie balls on a baking tray lined with parchment paper at least 3 inches apart. Don’t press down!
Bake for 10 minutes (the time varies due to different ovens). While the fruity cookies are hot, decorate them by adding more raspberries and chocolate chips on top.
The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
📋Tips
- I don’t recommend substituting the sugars as you need both to get the best outcome - buttery and soft cookies with a chewy exterior.
- Make sure that the eggs and butter are both at room temperature, as this helps them to mix much better into the cookie batter.
- You can easily double the ingredients to make an extra batch of these delicious cookies and store them in the freezer to enjoy whenever you like. Alternatively, freeze the unbaked dough balls on the cookie sheet for easy storage.
- Always check the expiry date on the label of your baking soda as old or expired ingredients can affect how these cookies rise while baking.
- Use a small cookie scoop for ease of measuring and to ensure uniform-sized cookies that will bake evenly.
- Don't roll cookie dough for too long otherwise, the cookie dough will be warm and can cause the cookies to spread flat while baking.
- I don’t recommend using fresh raspberries or frozen raspberries instead of freeze-dried raspberries. Fresh and frozen raspberries have a lot of moisture which will affect the consistency of the cookie batter and will also bleed more in the cookies.
- Chips variations - experiment with different chocolate chips: peanut butter, bittersweet, butterscotch, mint chocolate, white chocolate, dark chocolate, milk chocolate, and white and dark swirled chips.
🍫 Make Next: Red Velvet Hot Chocolate
Storage Instructions
- 🍱To Store. Allow the cookies to cool completely and store them in an airtight container or mason jar at room temperature for up to 1-2 days. For longer storage, keep them in the fridge for up to about a week.
- 🥶Freezing. These cookies freeze beautifully! Follow the same steps as above and freeze for up to 3 months. Let thaw at room temperature.
🤷Frequently Asked Questions
The total calories per cookie can vary from recipe to recipe, but the average white chocolate raspberry cookie contains about 200-300 calories. Again, this depends on the ingredients used as well as the size of the cookie.
Absolutely! Chocolate (either dark chocolate, milk chocolate, or white chocolate) pairs beautifully with raspberries. The sweet and rich flavor of chocolate balances the tart flavor of raspberries.
A chewy cookie needs a good amount of moisture in the batter, which can be achieved through the use of egg yolk, butter, oil, milk, and golden brown sugar.
No. These white chocolate cookies can be stored at room temperature in an airtight container for up to 1 week, although they will start to dry out if stored for longer.
There can be various factors involved: the main reason is not chilling the cookie dough between batches or not chilling at all. Warmer climate and room temperature will also contribute to the spreading. Other reasons: not measuring your flour and ingredients correctly, not using parchment paper or silicone baking mats, not having enough flour, incorrect oven temperatures and just different or old ovens, too many liquids or using overly soft butter.
⏲️ Recommended Equipment
- Cookie sheet
- Silicone baking mat or brown parchment paper
- Wire cooling rack
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- Kitchen Aid Stand Mixer
I hope you enjoy these raspberry cookies!
Happy Baking!
Rita
Easy Cookie Recipes
- White Chocolate Chip Strawberry Cookies
- Oatmeal Chocolate Chip Banana Cookies
- Double Chocolate Crinkle Cookies
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
White Chocolate Raspberry Cookies
Ingredients
- 8 tablespoon butter, ½ cup
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoon vanilla extract
- 1 large egg, room temp
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cups white chocolate chips
- ½ cup freeze dried raspberry + more for decoration
Instructions
- In a large bowl or bowl of a stand mixer, combine butter and sugars. Beat the butter mixture on low speed with an electric mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
- Stir in raspberries and white chocolate chips. The batter will be sticky, freeze it for 30 or more minutes until you can form more or less firm balls (not very frozen though). Chill between the batches too for less spreading and uniform cookies.
- Preheat the oven to 350 F.
- Scoop 1 ½ tablespoonfuls of dough, rolling it into about 2-inch balls.
- Arrange the cookie balls on a baking tray lined with parchment paper at least 3 inches apart. Don’t press down!
- Bake for 10 minutes (the time varies due to different ovens). While the fruity cookies are hot, decorate them by adding more raspberries and chocolate chips on top.
Soft and chewy cookies, these tasted delicious!