These soft and chewy Raspberry White Chocolate Cookies are packed with sweet, juicy flavor and are simple to make with this easy drop cookie recipe.
I am just in love with these soft, chewy, buttery sugar cookies packed with white chocolate and bursts of fresh raspberries. It often amazes me what we can accomplish in the kitchen with a handful of ingredients and a little bit of time, and these Raspberry White Chocolate Cookies are no exception!
These uncommon but incredibly tasty cookies are sure to become a favorite, no matter if it’s summer raspberry season, or the middle of winter.
Love the taste of berries? Go check out my Raspberry Thumbprint Cookies with a tangy lemon glaze and my Strawberry Cheesecake Cookies with a creamy cheesecake center.
And for more creamy white chocolate goodness, make some classic White Chocolate Macadamia Nut Cookies!
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Cookies With Fresh Raspberries
- Juicy Berries in Every Bite! The best thing about these cookies is the amazing bright flavor that comes from juicy fresh raspberries. The berries also add a gorgeous bit of dark red color that makes these cookies as beautiful as they are delicious.
- Easy No-Chill Drop Cookie Recipe. It will take you about 15 minutes to get this cookie dough ready and you don’t need to chill it before you start baking. This means that you’ll have raspberry white chocolate cookies ready to eat in less than a half hour.
- Fun and Festive. I love how these cookies are naturally colored to be red and white – perfect for Christmas or Valentine’s Day, and without any food dyes!
Ombre Heart Spritz Cookies and Red Velvet Crinkles are also fun for all of your Valentine’s Day celebrations.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Raspberries: These cookies are going to be best if you add fresh, ripe raspberries to the dough. Rather than chopping them, gently pull the berries apart into smaller pieces first. You can also use frozen berries. See tips below!
- White Chocolate: Chop up a good quality white chocolate bar to get chunks in various sizes. Every bite will be filled with the creamy sweet flavor.
- Unsalted Butter: Allow the butter to soften at room temperature before starting this recipe.
- Eggs: Because the berries add extra moisture to this recipe, we’re leaving out one of the egg whites. You’ll need one whole egg plus one egg yolk.
- Baking Soda and Baking Powder: These give the cookies the perfect amount of lift in the oven.
- Sugar: This rich cookie is made with both white and brown sugar so it has the best of both: a soft texture with lightly crisp edges.
- Pure Vanilla Extract: I suggest that you use the best quality pure vanilla extract that you can for this recipe. Vanilla elevates the other simple flavors in this cookie to the best level!
- Salt
How To Make Raspberry White Chocolate Cookies
To start, preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line three baking sheets with parchment and set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt and baking powder. Set the bowl aside.
- Mix the Wet Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the egg, egg yolk, and vanilla and mix well.
- Combine: Add the flour mixture to the butter mixture in 2 or 3 smaller additions, mixing just until the flour is incorporated.
- Add Raspberries and Chocolate: Very gently fold in the raspberries and white chocolate chunks. You don’t want to mush up the berries too much.
- Scoop: Use a medium-sized cookie scoop to portion the dough into 1.5 tablespoon balls. Drop cookies onto the prepared baking sheets, leaving 2 inches between them so that they have room to expand.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the cookies are lightly golden and no longer wet on top.
- Cool: Allow the baked cookies to cool on the trays for about 5 minutes before transferring them to a wire rack to cool completely.
Top Tips
- If you’d like to use frozen raspberries, it’s best to add them to the cookie dough frozen rather than letting them thaw first.
- If you’re using fresh raspberries, you should avoid washing them right before mixing them in. Let them air dry, or gently blot them dry with a paper towel so that you aren’t adding extra moisture to the dough.
- Don’t add extra berries! The berries add a lot of moisture to the cookies, and too much moisture can make the dough too wet. Only add the amount called for in the recipe.
- Large chunks of white chocolate are my preference for this recipe, and I get them by chopping up white chocolate bars with a kitchen knife. You can also use white chocolate chips if you prefer.
- To ensure that your cookies are soft in the center, avoid overbaking them. When they’re ready to come out of the oven the edges will be set and the centers will have just stopped looking wet.
Storing Cookies
Once they’ve cooled, these cookies can be stored in an airtight container at room temperature for 3-5 days. You can also freeze them for up to 2 months.
To thaw frozen cookies, allow them to sit on the counter for a few hours until they’re no longer frozen.
More Delicious and Simple Cookie Recipes
- Neapolitan Cookies
- Potato Chip Cookies
- M&M Brownie Cookies
- Cranberry Orange Shortbread
- Lofthouse Style Cookies
- Birthday Cake Cookies
Recipe FAQs
Can I make cookies with freeze dried raspberries?
I have not specifically tested this recipe with freeze dried berries, but I think that they would work just fine! If you try it, please come back and let me know how it went by leaving a comment.
Will these work with chocolate chips?
Yes, the recipe will work with any kind of chocolate chunks or chips that you’d like to add. The flavor of the cookies will obviously be totally different with dark or semisweet chocolate than it is with white chocolate, but I think it would still be really good!
Can I freeze these cookies?
Yes! Once the cookies have cooled completely, transfer them to a freezer container and freeze for up to 2 months.
I hope that you can try this raspberry white chocolate cookies recipe very, very soon! You’ll be so happy that you did. Don’t forget to share this recipe with all of your cookie-loving friends, and save it to your Pinterest for later.
Raspberry White Chocolate Cookies
Equipment
Ingredients
- 3 ½ cups all purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 6 ounces white chocolate chopped (or a heaping cup of white chocolate chips)
- ½ cup fresh raspberries separated into pieces (or ½ cup chopped frozen raspberries) (about 20 raspberries, 85-100g)
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line three baking sheets with parchment and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt and baking powder; set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the egg, egg yolk and vanilla and mix well.
- Add the flour mixture in 2-3 smaller additions, then fold in the white chocolate.
- Gently add the raspberry pieces, and stir very gently 2-3 times to not mush them up too much.
- Using a medium cookie scoop (1.5 tablespoon), drop cookies onto prepared baking sheets 2 inches apart.
- Baking in the preheated oven for 8-10 minutes, or until the cookies are lightly golden and no longer wet on top.
- Allow to cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely
Notes
- If you’d like to use frozen raspberries, it’s best to add them to the cookie dough frozen rather than letting them thaw first.
- If you’re using fresh raspberries, you should avoid washing them right before mixing them in. Let them air dry, or gently blot them dry with a paper towel so that you aren’t adding extra moisture to the dough.
- Don’t add extra berries! The berries add a lot of moisture to the cookies, and too much moisture can make the dough overly wet. Only add the amount called for in the recipe.
- Large chunks of white chocolate are my preference for this recipe, and I get them by chopping up white chocolate bars with a kitchen knife. You can also use white chocolate chips if you prefer.
- To ensure that your cookies are soft in the center, avoid overbaking them. When they’re ready to come out of the oven the edges will be set and the centers will have just stopped looking wet.
- Once they’ve cooled, these cookies can be stored in an airtight container at room temperature for 3-5 days. You can also freeze them for up to 2 months.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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