White Chocolate Raspberry Cookies

These irresistibly gooey white chocolate raspberry cookies are a perfect combo of sweet homemade cookie dough, white chocolate chunks, and fresh, juicy raspberries. Perfect for after-dinner or a mid-day snack, they're an easy, crowd-pleasing treat the whole family will love!

Best White Chocolate Raspberry Cookies Recipe

If you're looking for a white chocolate raspberry cookie recipe that's easy, delicious, and foolproof, this one checks all the boxes! In just 10 minutes, you can have your cookie dough prepared and ready to go (first to refrigerate, then to bake) with zero complicated steps and no fancy equipment necessary. Plus, it uses simple ingredients you likely already have in your kitchen!

Thanks to the high-quality ingredients and expert baking techniques, every bite is heavenly– soft and gooey inside, perfectly golden and crisp outside. However, what sets these cookies apart is how customizable they are. Whether you want to switch up the type of chocolate, add citrus zest, or toss in some crunchy nuts, there are endless ways to make this recipe your own! 

It Takes Less Than 10 Minutes To Whip Up The Ingredients

Before getting started, make sure that your butter (unsalted butter only, unless you want salty cookies) and egg are at room temperature so that they emulsify correctly. Place the egg in a bowl of warm water for 5-10 minutes if necessary. See my guide on softening butter quickly for tips on how to do so without resorting to a microwave (which can leave you with melted butter instead).

Using an electric hand mixer, whip softened butter along with both granulated and brown sugar for a few minutes until the mixture is light and fluffy. (See my guide on creaming butter and sugar to perfect this step!)

Next, mix in the room-temperature egg and vanilla extract until fully incorporated. 

Add the sifted all purpose flour, salt, and baking soda to the wet ingredients. Gently fold everything together using a rubber spatula (NOT a hand mixer) to avoid overmixing.

Finally, carefully fold in the white chocolate chips and raspberries, ensuring the raspberries remain intact and not mashed.

Line two baking sheets with parchment paper, then use an ice cream or cookie scoop to portion the dough into 10-12 evenly sized balls.

Then You Need To Chill It Before Baking... Wonder Why?

Once you've divided the dough into equal-sized cookie dough balls, place them in the fridge to chill for at least an hour. Chilling the cookie dough is crucial in achieving thick, flavorful cookies with the perfect texture and shape. 

If you've ever had flat cookies that spread way more than you expected, the dough may have been too warm when baked. We start with room-temperature ingredients for the proper emulsification, but this causes the butter to melt too quickly in the oven, leading to cookies that spread too much versus holding their shape.

Chilling the cookie dough is essential to ensure the butter remains solidified before baking. Some recipes compensate this with adding more flour, however, that won´t result in the best texture once baked.

The cookie dough in this recipe requires about an hour to chill. Make sure to plan ahead and give your dough the time it needs to chill properly! See my guide, Why Are My Cookies Flat?, for more tips!

Let's Bake!

Preheat the oven to 175°C (347°F). Make sure the fan setting is OFF.

After the dough has chilled for an hour, place the cookies on the parchment-lined baking sheet, leaving sufficient space between each to spread. I recommend only baking 5-6 cookies at a time.

Bake the cookies at 175°C (347°F) for 12 minutes, then carefully press the fresh raspberries and white chocolate chunks (or chips) on each cookie. Continue baking for another 4-6 minutes until the edges are golden and the centers appear just set. Because of the fresh berries, these cookies take slightly longer to bake than your classic chocolate chip cookies. Remove them from the oven before they look fully baked, as they will continue to firm up as they cool.

Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack.

For a final touch, sprinkle freeze-dried raspberries on top for added flavor and color.

Store & Freeze Leftovers

If you have any leftover cookies (which, to be honest, is quite difficult to imagine), store them in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.

To freeze, let the cookies cool completely. Then, transfer them to a freezer-safe bag or container for up to a month. When ready to enjoy, thaw at room temperature. 

Check out my ultimate guide on freezing cookie dough if you want to make the dough in advance!

Experiment With The Flavors Like a Pro

These white chocolate raspberry cookies are irresistible when made as-is. Still, if you want to get creative, you can experiment with the following flavor variations and add-ins:

Instead of raspberries, try using blackberries, strawberries, or blueberries, as I do in my blueberry cookies recipe. You can even try a mix of berries!

Enhance and brighten the cookie dough flavor with citrus zest, as I do with my lemon cookies.

Instead of white chocolate chips, use dark chocolate chips to make delectable raspberry chocolate cookies. Chocolate fanatics may want to try this recipe with a brownie cookie base instead!

Add some crunchy texture by folding in macadamia nuts, crushed pecans, walnuts, or pistachios, as in my raspberry pistachio white chocolate cookies recipe.

Put the perfect finishing touch on your cookies with a dusting of powdered sugar or by frosting them with my raspberry cream cheese frosting for even more raspberry flavor.

Substitute Wisely

For those who prefer gluten-free cookies, you can swap out all-purpose flour for a gluten-free blend, as suggested in my flour guide. For egg-free cookies, try one of these egg substitutes.

If you prefer a slightly chewier texture, use light brown sugar instead of combining it with granulated sugar. If you want to skip the butter, use my chocolate chip cookies without butter recipe as a base.

While making substitutions for white chocolate and raspberry cookies allows you to accommodate dietary restrictions or work with what you have at home, remember that making substitutions often requires adjusting other ingredients to maintain the desired texture and flavor.

Expert Tips For Making White Chocolate Raspberry Cookies

1. The best results, start with the best ingredients. Opt for 82% European-style butter for richness, a high-quality vanilla extract for a deep vanilla flavor, and premium white chocolate with a higher cocoa butter content (i.e. Callebaut or Lindt).
2. Never skip the salt, which balances flavors and prevents the cookies from tasting overly sugary.
3. If you prefer soft and gooey cookies, reduce the baking time by a minute or two.
4. Avoid leaving the cookies on the baking sheet after baking, as it creates excess moisture and makes the bottoms soggy.
5. To achieve perfectly round cookies, use the cookie cutter trick while they are still warm: Use a large cookie cutter and gently move it in a circular motion around the baked cookies to tighten up the circular shape.

What Equipment To Use

Always measure your ingredients with a digital scale for the most precise and consistent results. Since oven temperatures can differ slightly between models, a digital oven thermometer is also essential to ensure accuracy.

An electric hand mixer or stand mixer works best when mixing wet ingredients. However, always use a rubber spatula when combining the wet and dry ingredients and folding in the raspberries to prevent overmixing the batter and breaking the berries. Lastly, a cooling rack allows the cookies to cool evenly and quickly.

Try Some Of My Other Cookie Recipes

If you loved those easy white chocolate raspberry cookies, make sure you try my other fruit-infused cookie recipes:

• Lemon Blueberry Cookies
• Lemon Curd Cookies
• Strawberry Cheesecake Cookies
• Raspberry Cheesecake Cookies
• Apple Pie Cookies
• Lemon Ricotta Cookies

And for even more tasty cookies to fill your cookie jar, check out my list of 60+ Different Types of Cookies.

Have You Tried This Recipe?

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