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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.
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
- Baking Sheet
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.
Naomi
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!!
Gabby
Hi Naomi! Yay!! This totally made my day - I'm so happy to hear that you loved the cookies! Thanks so much for taking the time to leave a review! 😀
Brittney
These were SO GOOD! I substituted blueberries for the raspberries, and used half dark & half white chocolate. Scrumptious. I plated them up and gave them as neighbor gifts for Christmas. I was excited to be giving something other than just typical chocolate chip. Thanks for the yummy recipe!
Gabby
Hi Brittney! YAY I'm so happy that you loved them and that you shared them with your neighbors - and those substitutions sound delicious! I'll have to try these with blueberries next time! Thank you so much for coming back to leave a review 😀
Selena
I made these today and they were amazing!!! So soft & chewy just as described in your recipe and my husband loved them too!
Can't wait to try out more of your recipes! I'm so glad i stumbled on your page on instagram 🙂
Gabby
Hi Selena! I am so thrilled to hear that you and your husband loved the cookies - and I can't wait to hear what recipe you try out next! Thanks so much for taking the time to leave a review 🙂
Alessandra
Hello! Would you please be so kind to specify how many grams of raspberry we should add for 1 batch of cookies?
And what should be the weight of each cookie aproximately??
Thanks
Gabby
Hi Alessandra. You'll need around 50-60 grams of raspberries, and each ball of dough is 1.5 Tablespoons, or around 30-35 grams. Enjoy! 🙂
Martina
I followed your recipe exactly wxcept that I used sugar in the raw instead of straight white sugar. My cookies are dark in color like I used blueberries but I didn't. They taste delicious. I would line to show a pic but don't see how.
Gabby
Hi Martina! The blue tint is just a chemical reaction of the raspberries when baked, which is totally normal! If they were very blue, it is likely that the raspberries were simply mixed too much into the dough. To prevent this next time, just very, very gently fold the raspberries into the dough. If using frozen raspberries, wait until right before you're ready to use them to remove them from the freezer (as opposed to letting them thaw). I'm so happy you loved the cookies though 🙂
Crystal
These are delicious! For the nutrition information…is that per cookie?
Gabby
Hi Crystal! I'm so happy to hear that you loved the cookies! Yes the nutrition information is per cookie. Please note that this is only an estimate - it is not guaranteed, and can vary greatly depending on the brands of ingredients used. Thanks for taking the time to leave a review 🙂
Kristin
These turned out amazing!! Frozen raspberries worked perfectly!
Gabby
Hi Kristin! I am so happy that you loved the cookies! Thank you so much for taking the time to come back and leave a review 😀
Alyssa
Awesome recipe!
Gabby
Hi Alyssa! I'm so happy you loved it! 🙂
Kathy W
These are AMAZING! I just got back from a local berry farm with another 8 pints of raspberries (picked 8 pints Labor Day, too!). And main reason for more berries..make more cookies! I provided link to recipe to farm owner.
Gabby
Hi Kathy! I am so thrilled to hear how much you loved the cookies! That made my day! Thank you so much for taking the time to come back and leave a review 😀
John
Cookies like this should be made on a daily basis! Mainly because they'll all be gobbled up that quick.
Gabby
Hi John! We're so happy to hear that you loved the cookies 🙂 Thanks for taking the time to come back and leave a review!
Jame
Pleasure im just about to debydrate the raspberries for this awesome tasting cookie recipe,good one thank you.
Lee
AMAZING!!
Gabby
Hi Lee! Thrilled that you loved them!
Radhika
Amazing! I made it twice already, once with blueberries and once with raspberries! My fiancé is dairy-free, so I just used vegan butter and dairy-free dark chocolate chips (since I couldn't find DF white chocolate). He LOVED them and so did I! I'm making them for a third time this weekend!! Thank you so much for this wonderful recipe!
Gabby
Hi Radhika! I am so happy to hear how much you both loved the cookies! Blueberries sound delicious in these too - thanks so much for taking the time to come back and leave a review 🙂
tay
amazing recipe, so delicious cant wait to make again
Gabby
Hi Tay! I'm so glad that you loved the cookies - thanks for coming back to leave a review 🙂
Amy
These look delicious and it reminded me that I'm looking for a white chocolate raspberry roll-out sugar cookie recipe that won't spread. Do you happen to have one?
Gabby
Hi Amy! I don't have a recipe like that on the blog yet unfortunately! The closest thing I have is a shortbread recipe that can be made as roll out cookies, if you want you can check it out here: https://thecookiedoughdiaries.com/strawberry-shortbread-cookies/ 🙂
a different Theresa
Constructive feedback on the recipe format itself – you might put a disclaimer by the scaling button that it ONLY scales the volumes, not weights. I messed up my dough thinking I was doubling the recipe (using weight) and it wasn't until I'd doubled the salt and baking soda that I realized something was very wrong.
Gabby
Hi Theresa! Thank you so much for the thoughtful feedback! I have fixed the weight conversion feature on the recipe card now and it should be working now. I am so sorry about that! Thank you again for letting me know about this and I hope you'll come back again soon 🙂
Theresa
Do you know if fax egg or chia egg work for a vegan option?
Would you make any changes if using gluten free flour?
Gabby
Hi Theresa! You could try using a flax/chia egg or 1/4 cup apple sauce. For the gluten free option, I would recommend just using gf 1-1 all purpose flour and swapping it out that way. I haven't tried these substitutions in these cookies myself so I can't say for sure how it will turn out, but I'd love to hear how it goes! 🙂
Theresa
Thank you! I will let you know how they turn out!
Sarah
Hi Gabby!
Would it be ok to make the cookie dough the day before baking?
Gabby
Hi Sarah! That would be fine yes! Just be sure to be very careful folding in the raspberries so they don't squish and bleed too much color into the dough (if using fresh or frozen), then refrigerate it right away. You could even make the dough without the raspberries and then fold the raspberries in the next day, right before baking. Enjoy 🙂