White chocolate raspberry cookies are soft, chewy, and ultra delicious. Sweet and deliciously tart, they’re also very pretty, yet super easy to make!
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I’m always down for a new cookie recipe and I’m pretty sure you are too. So today I combined two of my favorite flavors together to create these wonderful delights. I experimented with white chocolate and berries before with this White Chocolate Raspberry Marble Cake, this White Chocolate Berry Charlotte Cake or this Strawberry White Chocolate Cheesecake and always loved the result.
These cookies are no exception. The juicy and slightly tart raspberries cut the extra sweetness brought by the white chocolate in the most delicious way, creating an heavenly bite of cookie. Best part? These cookies are quick and easy to make, as long as you’re extra careful when stirring in the raspberries. Now let me guide you through this wonderful recipe so you can make them too!
Why you’ll love these white chocolate raspberry cookies:
- An irresistible flavor combination ✓
- The cookie dough comes along within minutes ✓
- The cookies are deliciously sweet and tart ✓
- A perfect soft and chewy texture ✓
Should I use fresh or frozen raspberries?
Both options work, but if you want to achieve great results every single time I recommend using frozen raspberries (still frozen, not thawed). If you feel a bit more confident in the kitchen and are looking for more pronounced flavors however, go for fresh raspberries and be extra delicate when you stir in them into the cookie dough so they don’t get mushy and the dough red~ish.
How to make white chocolate raspberry cookies?
The recipe works pretty much the same way a classic chocolate chip cookie recipe would, with wet and dry ingredients combined together. The only particularity is the addition of raspberries to the dough – an additional step that requires care and attention.
- Start with mixing all the dry ingredients together: flour, cornstarch, baking soda, salt.
- Now melt the butter and whisk in both sugars. Add the egg, the yolk and the vanilla.
- Add the wet ingredients to the dry ones and stir to combine.
- Add chopped white chocolate and stir until evenly spread throughout the dough.
- Carefully add fresh or frozen raspberries, and scoop out some balls of cookie dough.
Pro-tips for success
- Measure your ingredients properly. Each ingredient plays a key role in the final texture of the cookies, and for this reason it’s important to follow the recipe to a T. For instance, do not try to reduce the quantity of sugar (both granulated and brown sugar) as it helps to achieve the softness and chewiness in the cookies.
- Work gently when stirring in the raspberries into the dough. If you break them, they will get mushed and your dough will become messy. Plus, you will not get those big bites of raspberries.
- If using frozen raspberries, do not thaw. Instead, use them right away, when they’re still frozen from the freezer.
- Underbake the cookies slightly. This is key to a soft, chewy texture. Remove your cookies from the oven when they look just set and slightly underbaked. Remember that they will continue to bake as they cool down onto the baking sheet for a few more minutes.
- If the cookies come out too thick, bang the cookie sheet on the countertop a couple of times right after you removed it from the oven to create these slightly puffy, inflated texture with crispy edges.
Mix it up!
Once you master this cookie recipe, you can easily create some variations, using different berries or chocolate for instance. Here are a few suggestions:
- Swap white chocolate with chopped dark chocolate for a change of flavor. If doing so, use a high quality baking chocolate for best results, and sprinkle some sea salt over the cookies if desired.
- Add some lemon zest to the dough for a hint of tanginess to the cookies.
- Replace raspberries with other berries (blueberries, blackberries or even chopped strawberries).
How to store white chocolate raspberry cookies?
These cookies will keep for 3 days, stored in an airtight container at room temperature, or up to 5 days in the refrigerator. I then like to warm them up individually in the microwave to recreate the chewiness from the freshly baked cookies.
Can I freeze these cookies? Yes! Let them cool completely after baking, then place in a freezer bag and freeze for up to 2 months. You can also freeze the cookie dough, scooped out into balls. Bake them like a fresh batch of cookies, with the same oven temperature, maybe a minute longer or so if needed.
More cookie recipes to try:
- Lemon Poppy Seed Cookies
- Zucchini Chocolate Chip Cookies
- The BEST Chocolate Chip Cookies
- Hazelnut Chocolate Chip Oatmeal Cookies
- Fudgy Chocolate Chip Brownie Cookies
- Easy Sugar Cookies
- White Chocolate Cranberry Cookies
White Chocolate Raspberry Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 16 cookies 1x
- Category: Cookies
White chocolate raspberry cookies are soft, chewy, and ultra delicious. Sweet and deliciously tart, they’re also very pretty, yet super easy to make!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 1 ½ teaspoon cornstarch
- 1 teaspoon baking soda
- 1 pinch of salt
- ¾ cup (180g) unsalted butter, melted
- ¾ cup (135g) light brown sugar
- ⅓ cup (70g) granulated sugar
- 1 large egg
- 1 yolk
- 2 teaspoons vanilla extract
- ½ cup (50g) raspberries, fresh or frozen*
- ½ cup (90g) white chocolate bars, chopped**
Instructions
- In a large bowl, whisk together the flour, cornstarch, baking soda and salt.
- Pour the melted butter into a medium-sized bowl. Add in brown and granulated sugar, and whisk vigorously, until no sugar lumps remain. Whisk in the egg, the yolk, and add the vanilla extract.
- Add the wet ingredients to the dry ones and mix together with a spatula. Fold in the chopped white chocolate. Then carefully fold in the fresh or frozen raspberries*.
- Roll the dough into balls, place onto a baking sheet covered with parchment paper, and cover with plastic wrap. Chill in the refrigerator for 30 minutes, then allow the dough to soften at room temperature for about 5 minutes before using it.
- Preheat the oven to 325°F (160°C) and line two large cookie sheets with parchment paper.
- Place the balls onto the prepared baking sheet, spacing them from 2-inch (5 cm) apart. Gently flatten the top of each cookie dough with your hand.
- Bake each batch for about 10 to 12 minutes, until the edges are set. Allow the cookies to rest on the pan 5 minutes, then remove to a wire rack to cool completely. If the cookies haven’t flattened as much as you’d like, bang the pan on the counter once or twice and use a large round cutter to “scoot” the cookies into a perfectly round shape, if desired.
Notes
* Fresh or frozen raspberries, that is the question. If possible, I recommend frozen raspberries over fresh raspberries. Use them right after you removed them from the freezer to shape the balls, so it doesn’t get messy. You can also use fresh raspberries, but be very delicate when scooping the cookie dough so they don’t fall apart.
** You can use white chocolate chips instead of chopped white chocolate.
Did you make this recipe?
Lastly, if you make this White Chocolate Raspberry Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
