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These white chocolate and raspberry cookies are soft and chewy and so easy to make! They're ready in under 20 minutes, there's no chilling required, and they can be made using fresh, frozen, or freeze-dried raspberries!
I love berry season and if I can find a way to add berries to a dessert, I will always do it. My raspberry cupcakes and strawberry cheesecake cookies are on repeat in my kitchen all summer long, but now I can't stop making these either!
These white chocolate and raspberry cookies are sooo dang good - and the best part is how easy they are! They bring together the rich indulgent flavors of white chocolate with the summery sweet tang of raspberries.
Why These White Chocolate and Raspberry Cookies Work
- These raspberry cookies use real raspberries for bursts of fresh raspberry flavor, but can also be made using freeze-dried or frozen raspberries. That means you can make them year round, not just in the summer!
- This recipe has been tested using regular dairy ingredients as well as dairy free ingredients, so it can be made either way!
- The white chocolate adds a sweet richness to these cookies that pairs so well with raspberries.
- There is no chill time required for these cookies so they'll be ready in 20 minutes or less!
Ingredient Notes
- White chocolate: You can use any white chocolate you'd like (regular or dairy free). Either chop a white chocolate bar into chunks or use white chocolate chips. You can even replace the white chocolate with dark chocolate!
- Raspberries: I prefer to use fresh raspberries for these cookies, but you can also use frozen raspberries or freeze-dried raspberries.
- Butter: You can use regular unsalted butter or dairy free/vegan butter in this recipe.
Step By Step Instructions
STEP ONE: Preheat the oven and prepare your baking sheets. Add flour, salt, and baking soda to a medium bowl and set it aside for later.
STEP TWO: In the bowl of a standing mixer or handheld mixer, beat the butter, brown sugar, and granulated sugar together until they are light and fluffy. This will take around 1-2 minutes.
STEP THREE: Mix in the egg and vanilla extract.
STEP FOUR: Add in the dry ingredients, mixing them in just until the last specks of flour are gone (careful not to over-mix), then fold in the white chocolate.
STEP FIVE: Gently fold in the raspberries into the dough, then form the dough into 1.5 tablespoon sized balls using your hands or a cookie scoop.
STEP SIX: Bake the cookies one sheet at a time for 8-11 minutes or until the edges are slightly golden brown and the middles look set (but not golden). Let the cookies cool on the baking sheet for 10 minutes then transfer them to a cooling rack to cool completely.
FAQS
Yes! Freeze-dried raspberries work great in these cookies!
If the cookies didn't spread, that means you over-measured your flour. This is why it's so crucial to learn to properly measure ingredients! The most accurate way to measure flour is to weigh it, but the second best option is to fluff the flour up in the bag, then scoop it out little by little into your measuring cup and level off the top with a knife.
If your cookies are flat, the cookie dough likely either sat out at room temperature for too long or there were more raspberries added to the dough than the recipe called for, which could add more moisture to the cookies.
Refrigerating the remaining cookie dough before baking it will help salvage this.
Classic white chocolate does contain milk so it is not dairy free. But luckily, there are plenty of dairy free/vegan options out there! Here are a few of my favorites:
-Pascha White Chocolate Bars
-Pascha White Chocolate Chips
-No Whey White Chocolate Bar
-King David White Chocolate Baking Coins
Absolutely! You can swap out the raspberries for strawberries, blueberries, or even blackberries!
Expert Tips
- Measure your flour properly: My number one most recommended tool for baking is a kitchen scale. Weighing out your flour will make a massive difference in whether your cookies turn out properly - seriously. If you don't have a kitchen scale, do not scoop the flour directly out of the bag. Here is a helpful tutorial on how to properly measure your flour.
- Be gentle as you fold the raspberries into the cookie dough so that they don't get squished and bleed colour through the cookies.
- If using fresh or frozen raspberries, don't try to use more than the recipe calls for. Too many raspberries will make the cookie dough too wet.
- If using fresh raspberries, don't wash them and immediately stir them into the cookie dough. Either wash them before hand and let them dry, or thoroughly pat them dry with a paper towel to prevent excess water in the cookie dough.
- For gooey pools of white chocolate on top of your cookies, press a few more pieces of chocolate directly into the cookie dough before putting it in the oven!
- For soft cookies, don't over bake them! As long as the edges look slightly set and the middles look golden brown, the cookies are ready. If you wait until the entire cookie is golden brown they will be over-baked.
- For even baking, bake the cookies one baking sheet at a time. Be sure to refrigerate the cookie dough while the first batch is in the oven.
Storage and Freezing Instructions
These cookies can be stored in an airtight container at room temperature for 3-5 days.
The cookies can be frozen for up to 2 months in a freezer bag. Sometimes I like to even eat them cold out of the freezer but they will thaw quickly at room temperature.
MORE RECIPES YOU'LL LOVE
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
White Chocolate and Raspberry Cookies
Equipment
Ingredients
- ¾ cup butter, softened (regular or vegan)
- ½ cup light brown sugar
- ½ cup white sugar
- ½ tablespoon vanilla extract
- 1 egg
- ¾ teaspoon baking soda
- 2 cup + 2 tbsp all-purpose flour
- ¾ teaspoon salt
- ½ cup raspberries, roughly chopped (fresh, frozen, or freeze-dried)
- ½ cup white chocolate, chopped (or white chocolate chips) (regular or vegan white chocolate)
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, and baking soda.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
- Add in the egg and vanilla extract, and mix until combined.
- Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
- Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
- Use a cookie scoop or your hands to form 1.5 tablespoon sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Sarah
I love these 😍thank you for all those amazing recipes. Really appreciate that I can change to metric system, it’s so much easier!
Gabby
I'm so glad you loved the cookies Sarah! Agreed metric system is the best way! Thanks so much for the review 🙂
Anna
Thank you for recipe! All they are amazing🤍 I try it and it’s wonderful🥰
Gabby
So happy you loved them Anna! Thanks!
Wendy
Just made these cookies and can I just say they tasted AMAZING! This was my 1st ever attempt at making cookies, I didn’t have a cookie scoop
So used an ice cream scoop instead & they came out larger but will DEFO be making more! Thanks so much for the recipe! ?
Gabby
Hi Wendy! This is awesome! I am so happy to hear that you loved them! Welcome to the world of cookie baking! 😀
Jenny
On the recipe card you have 3/4 tsp salt listed but on the pic of the ingredients you only have 1/4 tsp of salt. I used the 3/4 and ended up with a sweet and salty cookie that my husband loves so yay for me but you may want to fix your recipe for future bakers who use your pin. Thanks.
Gabby
3/4 tsp is correct, sorry but I'm not sure what picture you are referring to or where it says 1/4 tsp. If the cookies weren't sweet enough for you I'd recommend unsalted butter next time.
Jack
The photo of the ingredients in the various measuring devices.... You have the salt in a 1/4 teaspoon.
Gabby
The photo is just to show the ingredients themselves (I don't have a 3/4 teaspoon to use in the photo) - for example, there is no way to tell how much flour is in that bowl, so the photo isn't showing measurements. The recipe card has all the measurements.
Cindy
I want to use freeze dried raspberries to make ahead and freeze for my daughter's wedding, but I'm wondering about moisture content? Fresh and frozen will have more moisture, so shouldn't there be some adjustments? Seems that they will be drier with freeze dried. I want soft chewy cookies.
Gabby
No adjustments needed, I've tested these with freeze dried raspberries and provided the ingredients are measured correctly and not over-baked, the cookies will be soft and chewy 🙂
Taylor
Made these for Valentine's day and they were THE BEST cookies I have ever made! 10/10, will make again. Thanks Gabby!
Gabby
Hi Taylor! I am sooo happy you loved them so much! Thanks for taking the time to leave a review 😀
Mary Whibley
Deeee licious! Thank you so much for the Metric tab for those of us over ther pond.
Gabby
Hi Mary! I am so happy you loved the cookies, yay!
Adri
Definitely a favourite! They tasted so yummy. But I am wondering why did mine come out looking like if they were expired, a grey-greenish look?
Gabby
Hi Adri! That would likely be a chemical reaction of the leavening agent (baking soda) with a molecule called anthocyanin in raspberries. Don't worry, they are still safe to eat! So happy you loved them!
M
I love these cookies but I find 9 minutes cook time is too short. These cookies always are a crowd pleaser! Thank you!
Gabby
I'm so happy that you loved the cookies! Thanks for taking the time to leave a review!
gigi
THESE WERE THE BEST COOKIES I HAVE EVER MADE AND TASTED. incredibly rich and moist. i made them for my christmas dinner and my entire family loved them. 10/10 recommend!!! 🙂
Gabby
So happy you all loved the cookies so much Gigi!! 😀
Shannon Havey
Found this recipe on TikTok and decided to add it to our Christmas cookie baking list and we are so glad we did! These are absolutely delicious!
Gabby
I'm so happy you loved them Shannon!! Merry Christmas!