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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!
- 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 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.
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!
- 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.
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White Chocolate and Raspberry Cookies
- Baking Sheet
- 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)
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, and baking soda.
- 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.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.