These White Chocolate Raspberry Cookies combine the tart flavor of fresh raspberries with the sweetness of rich, white chocolate. These chewy cookies are the perfect balance of sweet and tart and are truly addicting! Whip up a batch of these festive cookies for a holiday cookie tray or in July….they are good year-round!
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And I am a little obsessed with white chocolate in my sweets these days! So after this recipe, make sure you check out my white chocolate cranberry cookies (perfect for a holiday cookie tray) and these super popular white chocolate raspberry muffins (my kids BEG me to make these!).
WHY YOU’LL LOVE THIS RECIPE
- Delicious, CHEWY cookies
- The perfect combination of sweet white chocolate and tart raspberries.
- The dough freezes up great, so you can have fresh-baked cookies anytime!
- Festive and fun for the holiday season, but you’ll want to enjoy them year-round!
You’ll need the following ingredients to make these soft, chewy White Chocolate Raspberry Cookies:
Raspberries: Fresh raspberries work best, but in a pinch, freeze-dried raspberries also work.
Butter: I’m a salted butter gal through and through! I always used salted butter, no matter what! (but whatever butter you have on hand will work!) 🙂
HOW TO MAKE WHITE CHOCOLATE RASPBERRY COOKIES: STEP BY STEP
Here are some quick visual instructions. Remember that instructions and a full list of ingredients will be in the recipe card below!
Step 1: In a large bowl, cream together butter, sugar, eggs, and vanilla.
Step 2: Add dry ingredients–flour, baking soda, and salt.
Step 3: Fold in white chocolate chips.
Step 4: Gently stir in fresh raspberries, taking care not to break them up too much. They don’t have to be totally mixed in!
Step 5: Form the dough into 1 1/2 inch balls, pressing the loose raspberries into the dough as you go.
Step 6: Bake 12-14 minutes until golden brown around the edges and still a little soft-set in the center.
RECIPE TIPS & TRICKS
- Between baking batches, pop your cookie dough back into the fridge so the butter stays cool and your cookies don’t spread too much.
- If your raspberries break up a little, that’s OK! The cookies will be DELISH and they are not ruined–you just may get some red or purple-ish streaks in them.
⭐️ CONFIDENCE TIP ⭐️
If you are using the same cookie sheet(s) to bake your cookies, let them cool completely before placing new cookie dough on the sheets. This will prevent the warm cookie sheet from heating up the butter, causing your cookies to spread too quickly.
HOW TO STORE
- Storage: Cool cookies completely. Then store in an airtight container for up to 5 days. You can also store them in a zip-top bag.
- Freezing: I love freezing these cookies! Just cool them completely and pop them into a freezer bag. Freeze for up to 3 months. I also like forming all of the dough into balls and then freezing the dough balls in a freezer bag. You can bake the dough right out of the freezer–you’ll just need to add a little extra baking time. This is a great way to have warm, homemade cookies quickly!
Here are a few substitutions you can make:
- Brown Sugar: Brown sugar produces the chewiest cookies, but you can also use half brown sugar and half white sugar.
- Raspberries: Chopped fresh strawberries or freeze-dried strawberries also work well!
FREQUENTLY ASKED QUESTIONS
This recipe has been tested with frozen raspberries and I don’t like the result. The raspberries are “too frozen” and get mushy and tend to “bleed” into the cookies when baking.
I much prefer freezing fresh raspberries for 20-30 minutes before adding them in. Fresh raspberries are more “sturdy” and hold up better during baking.
Yes! Freeze-dried raspberries are a good substitution for fresh raspberries. Here are a few pros and cons:
* Pro: The best, tart FRESH flavor.
* Con: A little tough roll into the dough–they make break a little.
Freeze Dried Raspberries:
* Pro: Easy to stir into the cookie dough mixture. You don’t have to worry about them bleeding into the cookies.
* Con: You don’t get that fresh, tart taste as you do with fresh berries.
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MORE SWEET TREATS YOU’LL LOVE
Perfect White Chocolate Raspberry Cookies
- 1/2 cup butter (one stick), at room temperature salted or unsalted butter are both fine
- 2 cups light brown sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 1/2 cups all-purpose flour
- 3/4 cup white chocolate chips or white chocolate chunks
- 1/2 cup fresh raspberries Place raspberries in the freezer for at least 30 minutes before stirring them into the dough (See Note 1 for substitutions).
- Prep: Line cookie sheets with parchment paper, silicone baking mats or spray with a little cooking spray. Place raspberries in the freezer and freeze for at least 20-30 minutes. This will prevent them from breaking too much in the cookies.
- Wet Ingredients: In a large mixing bowl with a handheld mixer, cream butter, eggs, brown sugar, and vanilla. Blend for at least 2-3 minutes until everything is creamy and well-mixed, scraping down the sides of the bowl with a rubber spatula as you go. You can also use a stand mixer fitted with the whisk attachment.
- Dry Ingredients: Add baking soda, salt, and 2 cups of the flour. Continue mixing with your handheld or stand mixer. When flour is well-incorporated, add the remaining 1/2 cup of flour. Mix until the flour is incorporated.
- Add the Goodies: With a wooden spoon, gently fold in the white chocolate chips. Then, add the raspberries. VERY GENTLY, fold them in, being careful not to break them up too much. You don't have to fully mix them in–you can press them into the dough when you form your cookie dough balls.
- Chill: Chill cookie dough mixture for 20-30 minutes. This will ensure your cookies don't spread too much and make them the perfect thickness!
- Form the Dough: With a spoon or medium cookie scoop, scoop about 1 1/2 tablespoons of dough and form into 1 1/2 inch balls, GENTLY pressing the raspberries into the dough as you form the balls. Try not the break the raspberries up too much, but if you do, DON'T WORRY!! The cookies aren't ruined–they will be delicious. They just won't look quite as pretty. At this point, preheat your oven to 350°F.
- Bake: Bake cookies 12-14 minutes until they are golden brown around the edges and a little soft-set in the middle. Cookies will continue to cook when you remove them from the oven. Note: baking time will depend on your oven. I always give my cookies a check at about the 10-11 minute mark.Note: Pop your cookie dough back into the fridge between batches!
- Cool: Cool for about 10 minutes on the baking sheet, then transfer cookies to a wire rack (or the counter) to cool completely.