For a delicious and irresistible cookie, it doesn’t get any better than these White Chocolate Raspberry Cookies. Fresh raspberries are a tasty upgrade to your cookies, providing sweetness and a touch of tartness. The result is a cookie that is easy to make but delivers a surprising complexity of flavors.
White chocolate and raspberry are two flavors meant to be together. These cookies are the perfect example of that delicious combination. They are light, with crisp edges and a moist, chewy interior.
Trust us, these white chocolate and raspberry cookies will be your new favorite!
Give them a try and let me know what you think.
- Flour: Use all-purpose white flour for this recipe. Gluten-free flour would likely work, but I haven't tested this option:
- Baking Soda: Make sure your baking soda is fresh. Baking soda that's past its expiration date won't work as well.
- Salt: Use fine salt in this recipe.
- Butter: Choose unsalted butter so you can control the amount of salt. Room temperature butter will mix more easily with the sugars.
- Sugar: You'll need both light brown sugar and granulated sugar for these cookies. The brown sugar gives the cookies a little bit of molasses flavor and moisture, while the granulated sugar helps them spread.
- Eggs: Two eggs are needed for this recipe: one whole egg and one egg yolk. The egg yolk adds richness and helps to bind the ingredients together.
- Vanilla extract: Use pure vanilla extract, not imitation vanilla, for the best flavor.
- White chocolate chips: Choose a good quality of white chocolate chips.
- Raspberries: Fresh or frozen raspberries will work. If using frozen, thaw them before adding them to the dough.
Tips & Tricks
- The baking soda in this recipe causes the cookies to spread a bit, creating crisper edges and a soft interior. If you would like a cookie with more rise, use baking powder instead.
- To make freeze dried raspberry cookies, simply substitute ⅓ cup freeze dried raspberries for the fresh raspberries.
- Use the dip and sweep method of measuring. Simply dip the measuring cup in to the flour or sugar and sweep away the excess with the back of a butter knife.
- Make sure you taste the raspberries before adding them to the cookies. If they are especially tart, you may want to toss them in a couple of tablespoons of granulated sugar before adding them to the batter.
- Don't over stir when you add the raspberries. You want some clumps to remain.
Frequently Asked Questions
Do I Need to Refrigerate the Dough Before Baking?
No, you don't need to refrigerate the dough before baking. The cookies will be fine if you bake them right away.
If you want to reduce the spreading, refrigerate the dough for about 30 minutes before baking.
Can I Freeze the Dough?
The dough for this white chocolate and raspberry cookies recipe freezes well.
Simply scoop it into balls and place it on a baking sheet lined with parchment paper. Freeze for 2 hours or until solid. Transfer to a freezer safe bag and store for up to 3 months.
When ready to bake, place frozen cookie dough balls on a baking sheet and bake the raspberry white chocolate cookies as directed, adding a minute or two to the baking time.
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This white chocolate raspberry cookies recipe will stay fresh in an airtight container at room temperature for up to 1 week.
You can also freeze them for up to 3 months. Simply place them in a freezer safe bag or container.
How to Make White Chocolate and Raspberry Cookies
For the full recipe with measurements, see the recipe card below.
First, start making these chocolate chip raspberry cookies by preheating your oven. I recommend using a simple and inexpensive oven thermometer to make sure that your oven is true to temperature.
Next, prep your baking sheet. I typically use parchment paper, but a silicone mat works too.
Whisk together the flour, baking soda, and salt in a medium bowl.
In the bowl of your stand mixer, beat the butter, brown sugar, and granulated sugar for 2 minutes on medium speed.
Add the egg, egg yolk, and vanilla and beat for an additional minute. Scrape down the sides of the bowl as needed.
Reduce the speed to low and add the dry ingredients, mixing until just combined.
Next, add the chocolate chips and raspberries and mix until combined. Don't over-mix, or you'll end up with red cookies.
Use a cookie scoop to scoop out the dough and drop it onto the prepared baking sheet. I like to use a 2 tablespoons cookie scoop for these cookies. (If you don’t have a cookie scoop, you can use a spoon.)
Bake for 11-15 minutes, or until the cookies are lightly golden brown and set.
Allow the raspberry white chocolate chip cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
More Cookie Recipes to Enjoy
White Chocolate Raspberry Cookies
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanila extract
- 11 oz white chocolate chips 1 bag
- ½ cup raspberries chopped
- Preheat your oven to 350° F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Beat the butter, brown sugar, and granulated sugar in the bowl of a stand mixer for 2 minutes on medium speed.
- Add the egg, egg yolk, and vanilla and beat for another minute, scraping down the bowl as needed.
- Reduce the speed to low and add the flour mixture, and beat until just combined.
- Add the chocolate chips and raspberries and mix until combined.
- Use a cookie scoop to scoop out the cookie and drop it onto the prepared baking sheet.
- Bake for 11 to 15 minutes.
- Let the cookies cook on the cookie sheet for 10 minutes and then transfer to a wire rack to cool completely.