Sweet, creamy white chocolate is paired up with fresh raspberries for the win in this decadent, one bowl cookie recipe. Our white chocolate and raspberry cookies are soft and chewy on the inside and have perfectly crisp and buttery edges. White chocolate lovers, prepare to fall in love with these cookies!
White Chocolate and Raspberry Cookies combine the sweet, creaminess of white chocolate with the fresh, slightly tart flavor of fresh raspberries and the combo is just divine. Our step by step instructions make the recipe easy to follow. We have tested this recipe numerous times in our home kitchen and we are sure that these cookies will come out perfect in your kitchen too! If you love cookie recipes that can be made in one bowl, be sure to check out our One Bowl Chocolate Chip Cookies or our Small Batch Peanut Butter Cookies
Jump to:
- Why You'll Love These Raspberry Cookies
- White Chocolate Raspberry Cookies Ingredients
- Raspberry Cookie Recipe Substitutions
- Variations for Raspberry White Chocolate Cookies
- How to Make White Chocolate Raspberry Cookies
- Amanda's Top Tips for These Raspberry White Chocolate Cookies
- Storing Raspberry Cookies
- Frequently Asked Questions
- More Recipes made with raspberries
- 📖 Recipe
Why You'll Love These Raspberry Cookies
- this recipe for white chocolate raspberry cookies can be easily made in one bowl with simple ingredients
- the perfect cookie for a summer bbq, a Sunday brunch or a special treat for Valentine's Day
- chunks of white chocolate and tart raspberries is the perfect combination of flavors
- our recipe has detailed instructions that will make baking this batch of delicious cookies no problem at all
- this recipe produces soft cookies with crisp, buttery edges
White Chocolate Raspberry Cookies Ingredients
- unsalted butter - adds moisture and flavor to the recipe - if you don't have unsalted butter, use ¼ teaspoon less (½ teaspoon) salt
- raspberries - Fresh raspberries that you have frozen work best for this recipe. Freezing the fresh raspberries keeps them firm enough to mix into the batter with out the berries breaking up too much and falling apart in the cookie dough.
- white chocolate chips - I used Ghiradelli white chocolate chips for this recipe. They are the perfect size for cookies and are always nice and creamy when added to recipes.
Raspberry Cookie Recipe Substitutions
white chocolate chips - Feel free to use a chopped up white chocolate bar if you don't have the white chocolate chips - choose a good quality chocolate like Ghiradelli or Lindt
Variations for Raspberry White Chocolate Cookies
Dark Chocolate Raspberry Cookies - swap out the white chocolate for your favorite dark chocolate chip or dark chocolate baking bar
How to Make White Chocolate Raspberry Cookies
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
In a large mixing bowl, combine the melted and cooled butter with the sugar. Whisk until light and fluffy.
Add the eggs and vanilla to the butter and sugar. Mix well.
Fold the dry ingredients into the wet ingredients and mix until the dough just comes together.
Add the white chocolate chips to the cookie dough.
Gently fold in the frozen raspberries.
Scoop the cookie dough right away. Arrange the cookie dough balls on a quarter sheet pan and move to the freezer to chill for 30-45 minutes.
Bake white chocolate and raspberry cookies at 350° for 8-10 minutes or until the edges are golden brown and the middles are just set.
Hint: Be sure that you have frozen your fresh raspberries before adding them to the cookie dough. Arrange berries in a single layer on a quarter sheet pan and freeze for at least 30 minutes.
Amanda's Top Tips for These Raspberry White Chocolate Cookies
Scoop Right Away! - For this recipe, scoop the cookie dough right away while the raspberries are still pretty frozen. This keeps the raspberries from spreading through the dough and turning it all red. Then move the scoops to the refrigerator or freezer for a quick chill.
Eat Right Away! - because of the fresh berries in the cookie, these truly are best the day that they are made. It's best to bake and serve these raspberry white chocolate cookies just as you need them. You can store the cookie dough in the freezer and bake just a few cookies at a time if that is all that you want to eat.
Storing Raspberry Cookies
Because of the fresh raspberries in the cookies, these cookies really are best eaten on the same day that they are baked. If you have to store the cookies, store baked cookies in the refrigerator in an airtight container for a day or two. The fresh raspberry have a lot of water in them and if the cookies sit out for too long, they will have too much moisture and get soggy.
Freezing the Cookie Dough - scoop your cookie dough right away, you can place it on a parchment lined quarter sheet pan and move it to the freezer. Once the dough is completely frozen, move the balls to a large, freezer safe ziplock bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them.
Baking Frozen Cookie Dough - when baking frozen cookie dough, you will need to add an additional 1-2 minutes to the baking time. When you are ready to bake, preheat your oven to 350° and line a half sheet pan with parchment paper. Place the frozen balls of dough onto your pan about 2-3 inches apart. Bake frozen cookie dough for 10-12 minutes. I like to start checking cookies at the minimum time suggested. If they are not ready, I add a minute and check again. Follow this process until you have those golden brown edges and lightly browned middles.
Frequently Asked Questions
This recipe bakes at 350°. This is best for cookies with crisp edges and chewy middles. Chocolate chip cookies traditionally bake at 375° to achieve those golden brown edges and gooey middles.
Cookies turn out flat for a couple of reasons. The oven temperature is too hot and your dough is too warm. You can solve this problem by baking chilled dough at 350°. Sometimes flat cookies can also be a result of having too little flour. It's always a good idea to weigh your ingredients using a kitchen scale.
More Recipes made with raspberries
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White Chocolate Raspberry Cookie Recipe
Ingredients
- ¾ cup butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1.5 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup white chocolate chips
- ¾ cup fresh raspberries frozen for at least 30 minutes
Instructions
- Arrange the fresh raspberries on a parchment lined sheet pan. Move to the freezer for at least 30 minutes.
- In a large mixing bowl, melt your butter for 30-60 seconds in the microwave. Most of the butter should be melted but some lumps should remain. Allow butter to cool for a few minutes.
- Add sugar to melted butter and mix until well combined.
- Add eggs and vanilla to butter and sugar. Mix well.
- Add flour, baking soda and salt to the wet ingredients. Mix until just combined.
- Fold in the frozen raspberries and white chocolate chips.
- Scoop and arrange the cookie dough on a parchment lined sheet pan. Move tray to the refrigerator and chill the cookie dough for 30-60 minutes.
- While dough is chilling, preheat oven to 350°.
- Arrange the chilled balls of cookie dough on a parchment lined baking sheet leaving two inches of space between cookies. Bake cookies for 8-10 minutes or until the edges are just golden brown.
- Remove from the oven. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
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