White Chocolate and Raspberry Cookies
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These white chocolate and raspberry cookies are soft and chewy and so easy to make! They bring together the rich indulgent flavors of white chocolate with the summery sweet tang of raspberries. The best part is that they’re ready in under 20 minutes with no dough chilling required!
I love berry season and if I can find a way to add berries to a dessert, I will always do it. Whenever I have lots of raspberries on hand you’ll find me alternating between these cookies and my raspberry white chocolate muffins. I am also a firm believer that white chocolate and raspberries were made for each other.
Featured Reader Review
“These cookies are divine!! I made them once and did not double the recipe. I learned my lesson. They were gone in minutes!! I just made them again and double the batch… they lasted a little longer. But still not long enough! Thank you for this delicious recipe!! Will continue to make!!”
Naomi
These raspberry cookies use real raspberries for bursts of fresh raspberry flavor, but just like my white chocolate raspberry blondies, they can also be made using freeze-dried or frozen raspberries. That means you can make them year round, not just in the summer!
Ingredient Notes
- 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 butter or dairy free/vegan butter in this recipe. I tested the cookies both ways and they turned out perfectly!
How To Make These Cookies
Beat butter and sugars until light and fluffy!
Add egg and vanilla extract.
Stir in dry ingredients, then white chocolate chips. Lastly, add raspberries!
Scoop the dough and bake!
Expert Tips
- 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.
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Baking FAQ
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White Chocolate and Raspberry Cookies
Ingredients
- ¾ cup (158 g) butter, softened, (regular or vegan)
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white sugar
- ½ tbsp vanilla extract
- 1 egg
- ¾ tsp baking soda
- 2 cup + 2 tbsp (268 g) all-purpose flour
- ¾ tsp 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 tbsp 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.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
hi! i just made these today and they’re good! my cookies look greenish tho. i know it’s bc of the acid in raspberries but how do you get rid of that? not the most appealing but taste is there. i noticed your cookies don’t look as green
Hi Afrah! I would try using freeze dried raspberries! Those tend to have less discoloration!
Hii, this recipe looks amazing!!
Please let me know if there’s an alternative for the egg.
Can’t wait to try this recipe out! 🙂
Hi! You can replace the egg with one flax egg. Here’s how to make a flax egg 🙂
I loveeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee
Thanks Adey! So glad you loved them!
hi this sounds delicious!!! i’m planning to make the dough and freeze before baking whenever i feel like eating these cookies, what do you recommend?
Hi there! You can scoop them into balls ahead of time, then either bake from frozen and add a couple extra minutes to the bake time (keep an eye on them and keep checking), or let them thaw a bit before baking!
This is such a great recipe! I used some Asda baking block instead of butter, and measured out 50g of dough for some nice big cookies and baked them for 16 mins. They taste perfect
Glad these worked for you!