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’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
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
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 tbsp 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.
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.
- 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 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
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.
Thank you for recipe! All they are amazing🤍 I try it and it’s wonderful🥰
So happy you loved them Anna! Thanks!
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! ?
Hi Wendy! This is awesome! I am so happy to hear that you loved them! Welcome to the world of cookie baking! 😀
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.
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.
The photo of the ingredients in the various measuring devices…. You have the salt in a 1/4 teaspoon.
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.
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.
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 🙂
Made these for Valentine’s day and they were THE BEST cookies I have ever made! 10/10, will make again. Thanks Gabby!
Hi Taylor! I am sooo happy you loved them so much! Thanks for taking the time to leave a review 😀
Deeee licious! Thank you so much for the Metric tab for those of us over ther pond.
Hi Mary! I am so happy you loved the cookies, yay!
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?
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!
I love these cookies but I find 9 minutes cook time is too short. These cookies always are a crowd pleaser! Thank you!
I’m so happy that you loved the cookies! Thanks for taking the time to leave a review!
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!!! 🙂
So happy you all loved the cookies so much Gigi!! 😀
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!
I’m so happy you loved them Shannon!! Merry Christmas!
Hi!
I was wondering if I could substitute dried cranberries for the raspberries in this recipe.
Sure can!
Hi! Sorry if i missed it in the instructions, but if using frozen raspberries instead of fresh, should I let them thaw first or are they good to be incorporated right out of the freezer?
You can incorporate them right out of the freezer!
1. Can you replace the raspberries with pitted cherries
2. Is there issue if you use this recipe and just oats and raisins for oatmeal raisins cookies? If so how much raisins and oats?
Hi Mike
1. I think that should be fine – just be sure to pat them dry to remove excess moisture
2. If you want to make oatmeal raisin cookies you can use this recipe instead
Does recipe call for unsalted or salted butter. If I use one opposed to other, will that change the taste drastically?
Hi Mike, You can use either or. If you use unsalted butter, the cookies will just be slightly sweeter. If you prefer your cookies less sweet, you can use salted. You can also use unsalted butter and increase the salt by 1/8 teaspoon!
I’ve only tasted one cookie so far and it was super fluffy and delicious, but mine took 20 minutes to bake! My oven was set at 350°, and the first batch went in without any time in the fridge. Not sure what happened or it’s happened to anyone else. Either way, they’re really goo, and I’ll definitely try making them again!
Hi Yemaya! That’s very strange! Your oven temperature could be off (which is very common), you could use an oven thermometre to test it! Either way I’m so happy you loved the cookies, thanks for the review!
How many ounces of freeze dried raspberries would you suggest?
Hi Debbie, you can use about one third of a cup to half a cup of freeze dried raspberries
Hi, I want to make this cookies and wondered how many cookies does this recipe make?.
Also, can you store them in the fridge?
Hi! This recipe makes 20 cookies, and they can just be stored at room temperature!
What are your thoughts about adding lemon juice or macadamia nuts?
Hi Tami!I wouldn’t recommend adding lemon juice – but you can add lemon zest to the dough instead (this will give the cookies more lemon flavor anyways!). Macadamia nuts would also be totally fine to add to the cookies!
ABSOLUTELY AMAZING! Thank you for such a delicious recipe. I brought these into work (about 5 dozen) and they were gone before lunch time. 🙂 I reduced the baking soda to account for the high altitude where I live (~7,000 ft elevation). I also made them using gluten-free AP flour, and they still turned out perfectly! Thanks, Gabby!
Hi Mikaela! I am so thrilled to hear that you loved the cookies so much and that they worked out well with GF flour and high altitude adjustments! Thanks so much for sharing and taking the time to come back and leave a review! 🙂
Great recipe! Cookies came out incredibly delicious. Gooey and chewy. I’m going to swap the raspberries for macadamia nuts next time. Is there any way of reducing the sugar content without effecting this recipe?
Hi Mike! So happy to hear that you loved the cookies! Macadamia nuts would be delicious in these! You could try to reduce each of the sugars by 2 tablespoons each, but I haven’t tested them that way so I can’t say for sure how they’ll turn out. Reducing the sugar further could change the texture quite a bit. If they are too sweet for you, you could also try using salted butter. Good luck!!
I loved how these cookies came out! Chewy and refreshing. However, they started molding the very next day after baking them. I assume it’s from the fresh raspberries and the gear possibly ruined them?
Hi Liyah! So glad you loved them! That hasn’t happened to me before, but if the climate where you live is very warm (or the temp in your kitchen), then unfortunately that could happen with any baked goods with fruit in them 🙁 my suggestions would be to freeze them after baking and bring one to room temperature each day that you want to eat them, or you could try storing them in the fridge! You could also use freeze dried raspberries to avoid that!
Hi Gabby,
The metric system does not specify the gram clearly. Can you just inform me of the butter and raspberry please.
3/4 cup- butter
1/2 cup- raspberry
Hi Amina, 1/2 cup raspberries is roughly 60 grams, and the 3/4 cup butter is 158 grams. Enjoy!
Looks delicious! What can I use to replace the egg?
Hi! I haven’t tried it myself but you can try to replace it with a flax egg! Enjoy 🙂