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.
Can I refrigerate the dough overnight?
Yes! Just cover it tightly and let it sit at room temp for 15–20 minutes before scooping if it’s too firm to work with.
My cookies turned out blue, is there any reason why?
This can happen with frozen raspberries because they hold more moisture, which can lead to a chemical reaction with the baking soda that causes the dough to turn blue. It doesn’t affect the flavor though. But you can try fresh next time and it should fix that!
This is a keeper! Two of my favorite ingredients in a fabulous cookie. I used freeze dried and it gives that delicious raspberry tang without any color change or texture change…delicious! I found myself craving them while at work and couldn’t wait to get home and pop one in my mouth!
so made these last night 4/24/25, I followed the recipe to a T. I used frozen berries, I weighed everything on my food scale so nothing was over or under what the recipe called for. I read through the recipe 3 times and all the comments to make sure I didn’t mess these up. (they were for a baby shower) so I weighed everything, didn’t over mix and made sure my oven was temping right ( used oven thermometer) and after each batch i did what Gabby said. I put the dough in fridge, But for some reason the cookies came out super soft in the middle. Like if you picked them up the center would sink and fall out. I baked them for 10 minutes then had to bake them again for another 5 to 7 minutes. i know that some chewy center is going to happen but these came out even smelling like wet dough still. I have know idea what happened but thank god i was able to fix it with just a few more minutes bake time.
they were delicious and a massive hit with the ladies. Momma to be had 5 of em! haha.
Thanks so much for leaving such a detailed review! Frozen berries can sometimes be the culprit when cookies turn out extra soft or wet in the center. They release more moisture than fresh ones, especially if they’re not fully thawed or patted dry before mixing in. That added moisture can make the centers take longer to set, but I’m glad you were able to troubleshoot with extra minutes in the oven!
So good! Soft and chewy😋
Can you add walnuts or macadamia nuts? And if so, how much
Hi Heather! I’d start with 1/3 to 1/2 based on your preference.
I’ve made the cookies today, my boyfriend rated them 8 out 10, because sometimes the filling is too much that you can’t taste the actual cookie. It was easy, I did use fresh raspberries and my cookies are purple-pink now, but it doesn’t affect the taste. We have enjoyed them, thank you for the recipe!
Hi Darina! Thank you for your feedback!
Would browning the butter positively impact the cookie? and storing it in the fridge overnight? 🙂
Hi Isabella! If you are browning the butter, be sure to let it solidify back to normal butter texture before using it, since this recipe doesn’t call for melted liquid butter. Also, I don’t recommend storing the dough in the fridge overnight since there are raspberries in it. You can refrigerate for 10-20 minutes but I wouldn’t leave it overnight.
Can I store the frozen cookie dough
Yes you can freeze the uncooked dough! Scoop the dough onto a lined baking sheet and put in freezer until frozen. Then transfer frozen dough to ziplock and freeze up to 3 months. Add an extra 2-3 minutes in the oven if baking from frozen.
These sound delicious! If using frozen raspberries, do you let them thaw out first before mixing in?
Hi Stephanie! No, don’t thaw the raspberries if using frozen. Hope you enjoy!
I made these cookies yesterday and took them to work to share. They are soooo yummy. I got rave reviews. The recipe is super easy to follow and quick to make. I added just less than 1/4 cup extra raspberries to the mix and drizzled the cookies with just a little bit of chocolate. They came out so incredibly tasty. Thank you very much for sharing this recipe!
Hi Carol! So glad to hear your coworkers enjoyed them! Thank you for your review!
Hi! Has anyone tried this with gluten free flour? Specifically a 1-1 GF flour? I really want to try these but I’m Gf.
I have been told by readers that they have had success using a GF 1-1 Baking flour (like bob’s red mill) for this recipe!
all your white chocolate and raspberry recipes are such a hit!! i made these and i loveee how soft it is!! i topped it off with white chocolate chucks and it looked so good :)) would def make these again cause it is delicious!
I am so thrilled you loved them Celine! Thanks so much for the review 😀
Hi! Is the temperature for an electric oven (top and bottom heat) or an hot air oven?
Top and bottom heat!
Hi! I want to make the dough beforehand and freeze it before I need to bake it on the weekend? Would they be okay to bake straight out of the oven?
That should be fine, you’d just need to add a few minutes to the baking time. You can also bake the cookies and then freeze them, then thaw before serving.
Please can u tell me how to find the quantity of ingredients needed in the recipe for white chocolate raspberry cookies,since I dont see it where it says” jump on recipe”
(Whereas I do see in other recipes)Thanks a lot for ur help and soon reply in advance!
Regards
Just scroll up from where you left this comment, there’s a recipe card at the bottom of every blog post!
These cookies are the perfect blend of raspberries and white chocolate in a buttery soft cookie!
I made a batch for my book club get together and they were a big hit! I will be making these again.
I’m so happy they were a hit! Thanks so much for the review!
I made these x2 so far!! They are extremely good… dangerous actually!!
My friend is wanting to know if I could make these gluten free. How would I do so?
Thanks
Hi Marissa! So glad you loved the cookies! You can make them gluten free using a gluten free 1-1 all purpose flour with xantham gum like Bob’s Red Mill!
Made these and they were super good! Very soft and buttery. I only wish I could get more raspberry flavor. I didn’t add more than the recipe called for since there were a lot of notes about adding too much moisture. They were really delicious though! Perfect texture.
Hi Karissa! So happy you loved the cookies!
Gabby, Excellent cookie, I drizzled melted raspberry chocolate on the cookies yummy. How would the cookie be if I added chopped macadamia nuts to the dough? Thanks.
Hi Gloria! I’m so happy you loved the cookies! That should work just fine 🙂
Can’t find the ingredient list!! Please send.
It’s in the recipe card right above where you left this comment
These were the best cookies i’ve ever made! I made it once using metric and once using us conventional, both were delicious but i never knew how much measuring flour could affect a cookie!
This comment totally made my day Erika! I’m so happy you loved the cookies so much! Thanks for taking the time to leave a review! 🙂
I love these 😍thank you for all those amazing recipes. Really appreciate that I can change to metric system, it’s so much easier!
I’m so glad you loved the cookies Sarah! Agreed metric system is the best way! Thanks so much for the review 🙂