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Published on . Last updated on . By Gabby. 128 Comments
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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!
![Raspberry White Chocolate Cookies (1) Raspberry White Chocolate Cookies (1)](https://i0.wp.com/thecookiedoughdiaries.com/wp-content/uploads/2021/06/white-chocolate-and-raspberry-cookies-10.jpg)
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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.
![Raspberry White Chocolate Cookies (2) Raspberry White Chocolate Cookies (2)](https://i0.wp.com/thecookiedoughdiaries.com/wp-content/uploads/2021/06/white-chocolate-and-raspberry-cookies-16-1200x1800.jpg)
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!
![Raspberry White Chocolate Cookies (3) Raspberry White Chocolate Cookies (3)](https://i0.wp.com/thecookiedoughdiaries.com/wp-content/uploads/2021/06/white-chocolate-and-raspberry-cookies-9-1200x1800.jpg)
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.
![Raspberry White Chocolate Cookies (4) Raspberry White Chocolate Cookies (4)](https://i0.wp.com/thecookiedoughdiaries.com/wp-content/uploads/2021/06/white-chocolate-and-raspberry-cookies-ingredients.jpg)
Step By Step Instructions
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 astanding mixerorhandheld 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.
![Raspberry White Chocolate Cookies (5) Raspberry White Chocolate Cookies (5)](https://i0.wp.com/thecookiedoughdiaries.com/wp-content/uploads/2021/06/white-chocolate-and-raspberry-cookies-step-by-step.jpg)
STEP FIVE: Gently fold in the raspberries into the dough, then form the dough into 1.5 tablespoon 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 thebaking sheetfor 10 minutes then transfer them to acooling rackto cool completely.
![Raspberry White Chocolate Cookies (6) Raspberry White Chocolate Cookies (6)](https://i0.wp.com/thecookiedoughdiaries.com/wp-content/uploads/2021/06/white-chocolate-and-raspberry-cookies-7-1200x1800.jpg)
Can I use freeze-dried raspberries?
Yes! Freeze-dried raspberries work great in these cookies!
Why didn't my cookies spread?
If the cookies didn't spread, that means you over-measured your flour. This is why it's so crucial to learn to properly measure ingredients! The most accurate way to measure flour is to weigh it, but the second best option is to fluff the flour up in the bag, then scoop it out little by little into your measuring cup and level off the top with a knife.
Why are my cookies flat?
If your cookies are flat, the cookie dough likely either sat out at room temperature for too long or there were more raspberries added to the dough than the recipe called for, which could add more moisture to the cookies.
Refrigerating the remaining cookie dough before baking it will help salvage this.
Is white chocolate dairy free?
Classic white chocolate does contain milk so it is not dairy free. But luckily, there are plenty of dairy free/vegan options out there! Here are a few of my favorites:
-Pascha White Chocolate Bars
-Pascha White Chocolate Chips
-No Whey White Chocolate Bar
-King David White Chocolate Baking Coins
Can I make these cookies using other berries?
Absolutely! You can swap out the raspberries for strawberries, blueberries, or even blackberries!
![Raspberry White Chocolate Cookies (7) Raspberry White Chocolate Cookies (7)](https://i0.wp.com/thecookiedoughdiaries.com/wp-content/uploads/2021/06/white-chocolate-and-raspberry-cookies-14-1200x1800.jpg)
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. Here is a helpful tutorial on how to properly measure your flour.
- 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.
![Raspberry White Chocolate Cookies (8) Raspberry White Chocolate Cookies (8)](https://i0.wp.com/thecookiedoughdiaries.com/wp-content/uploads/2021/06/white-chocolate-and-raspberry-cookies-19-1200x1800.jpg)
Storage and Freezing 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.
![Raspberry White Chocolate Cookies (9) Raspberry White Chocolate Cookies (9)](https://i0.wp.com/thecookiedoughdiaries.com/wp-content/uploads/2021/06/white-chocolate-and-raspberry-cookies-pinterest-1200x1800.jpg)
MORE RECIPES YOU'LL LOVE
- Strawberry Cheesecake Cookies
- Strawberry Shortbread Cookies
- Raspberry Cupcakes
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 onInstagramor Facebook so I can check it out!
White Chocolate and Raspberry Cookies
Gabby
These white chocolate and raspberry cookies are soft and chewy and so easy to make! Ready in under 20 minutes and no chilling required!
5 from 75 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Bake Time 9 minutes mins
Total Time 19 minutes mins
Course Dessert
Cuisine American
Servings 20 cookies
Calories 205 kcal
Video
Equipment
Ingredients
- ¾ cup butter, softened (regular or vegan)
- ½ cup light brown sugar
- ½ cup white sugar
- ½ tablespoon vanilla extract
- 1 egg
- ¾ teaspoon baking soda
- 2 cup + 2 tbsp all-purpose flour
- ¾ teaspoon 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 thepaddle attachmentor 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 acookie scoopor your hands to form 1.5 tablespoon 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.
Notes
PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
MEASURING FLOUR: It is crucial to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
WHITE CHOCOLATE: You can use white chocolate bars chopped up, or white chocolate chips. This can be regular white chocolate or dairy free white chocolate. For gooey puddles of white chocolate in your cookies, press a couple more pieces of white chocolate into each cookie before baking.
RASPBERRIES: This recipe calls for fresh raspberries, but you can also use frozen or freeze-dried raspberries. If using fresh raspberries, I don't recommend adding more than the recipe calls for, or else your dough may be too wet.
Storage and Freezing:Store the cookies in an airtight container or ziploc bag at room temperature for 3-5 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.
Nutrition
Calories: 205kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 191mgPotassium: 54mgFiber: 1gSugar: 13gVitamin A: 338IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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Reader Interactions
Comments
Vicky
Can I store the frozen cookie dough
Reply
Gabby
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.
Reply
Stephanie
These sound delicious! If using frozen raspberries, do you let them thaw out first before mixing in?
Reply
Gabby
Hi Stephanie! No, don't thaw the raspberries if using frozen. Hope you enjoy!
Reply
Carol
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!Reply
Gabby
Hi Carol! So glad to hear your coworkers enjoyed them! Thank you for your review!
Reply
Alyssa
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.
Reply
Gabby
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!
Reply
Celine
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!Reply
Gabby
I am so thrilled you loved them Celine! Thanks so much for the review 😀
Reply
Floor
Hi! Is the temperature for an electric oven (top and bottom heat) or an hot air oven?
Reply
Gabby
Top and bottom heat!
Reply
Fatima
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?
Reply
Gabby
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.
Reply
Sylvia
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!
RegardsReply
Gabby
Just scroll up from where you left this comment, there's a recipe card at the bottom of every blog post!
Reply
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