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    Home » Dessert Recipes

    White Chocolate Raspberry Cookies

    Published: Aug 23, 2022 by Wendy Polisi Modified: Sep 3, 2022 · 1052 words. · About 6 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    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.

    Side photo of a stack of white chocolate raspberry cookies with raspberries and chocolate chips beside it and jars of milk behind it.

    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.

    Ingredients 

    Overhead photo of white chocolate chips, flour, brown sugar, white sugar, salt, baking soda, raspberries, eggs, butter, and vanilla.
    • 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.

    Tools Needed

    As an Amazon Associate, I earn from qualifying sales.

    • Cookie Sheet
    • Parchment Paper or Silicone Mat
    • Stand Mixer
    • Cookie Scoop
    • Oven Thermometer
    • Cooling Rack

    Storage

    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.

    Photo of flour, baking soda, and salt in a medium bowl.
    Photo of brown sugar, white sugar, and butter in a mixing bow.

    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.

    Photo of butter, brown sugar, and white sugar that have been creamed together in a bow.
    Photo of dry ingredients that have just been added to the wet ingredients for cookie dough.

    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. 

    Photo of raspberries and white chocolate that have just been added to cookie dough.
    Photo of wet ingredients and dry ingredients for cookie dough that have been combines.

    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.)

    Photo of white chocolate raspberry cookies in the bowl of a stand mixer.
    Photo of a cookie sheet with white chocolate and raspberry cookies ready to go into the oven.

    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

    • Spritz Cookies with Jam
    • Air Fryer Oatmeal Cookies
    • Oatmeal Cranberry Cookies
    • Air Fryer Sugar Cookies
    Close up photo of a stack of white chocolate cranberry cookies.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Square side photo of a stack of white chocolate raspberry cookies with raspberries and chocolate chips beside it and jars of milk behind it.
    Print Recipe
    5 from 20 votes

    White Chocolate Raspberry Cookies

    Looking for a delicious and easy way to impress your guests? These white chocolate raspberry cookies are sure to do the trick! Made with just a few simple ingredients, they're perfect for any occasion.
    Prep Time15 mins
    Cook Time11 mins
    Total Time26 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: Cookies
    Servings: 30
    Calories: 174kcal
    Author: Wendy Polisi

    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 72mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

    Filed Under:

    Christmas RecipesCookie RecipesDessert RecipesHoliday Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

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      Rating




    1. Gen

      August 26, 2022 at 4:04 pm

      5 stars
      These were wonderful. My niece has become obsessed with berries lately and wanted me to make more! Thanks for the recipe.

      Reply
    2. Allyssa

      August 29, 2022 at 12:28 pm

      5 stars
      So quick and easy to make white chocolate raspberry cookies recipe! Perfect for gatherings, loved the flavor and seasonings! Highly recommended! Thanks for sharing!

      Reply
    3. Cami

      August 30, 2022 at 12:58 am

      5 stars
      This is a perfect treat for everyone! love this!

      Reply
    4. Glenda

      August 30, 2022 at 2:47 pm

      5 stars
      Taert sweet raspberries are the perfect complement to white chocolate. These cookies are scrumptious and o easy to make!

      Reply

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