If you’re craving a cookie that’s bursting with fresh fruit flavor and just the right touch of sweetness, you’re in for a treat with this White Chocolate Raspberry Cookies Recipe. I absolutely love how these cookies balance the tartness of juicy raspberries with creamy, melty white chocolate, making every bite feel like a little celebration. Trust me, once you try this recipe, it’s going to be your new go-to cookie for sharing with friends, family, or just indulging a little on your own!
Why You’ll Love This Recipe
- Perfect Flavor Combo: The tart raspberries and sweet white chocolate create a beautifully balanced cookie.
- Simple Ingredients: You probably have most of these in your pantry already—no fancy shopping runs needed!
- Quick Bake Time: From mixing to munching in under 30 minutes, these cookies come together fast.
- Kid and Adult Approved: Whether it’s a school treat or a cozy coffee break, everyone goes crazy for these.
Ingredients You’ll Need
All the ingredients in this White Chocolate Raspberry Cookies Recipe come together to create soft, chewy cookies with just the right texture and burst of flavor. When picking raspberries, I like to grab fresh if in season for the best taste, but frozen work beautifully too — just be gentle when folding them in to keep the dough from turning pink.
- Butter: Using real butter adds richness and helps the cookies spread just perfectly.
- Light brown sugar: This gives the cookies a subtle molasses flavor and keeps them chewy.
- Granulated sugar: For sweetness and a nice balanced texture.
- Egg: Acts as a binder to hold everything together and adds moisture.
- Vanilla extract: A must for depth of flavor in almost any cookie.
- Baking soda: Helps the cookies rise just right without getting cakey.
- All-purpose flour: The base of your cookie dough.
- Cornstarch: This little trick keeps your cookies soft and tender.
- Salt: Enhances the sweetness and balances flavors.
- Raspberries (fresh or frozen): The star ingredient that adds a juicy tart pop.
- White chocolate chunks or chips: For that luscious, creamy sweetness that pairs perfectly with raspberry.
Variations
I love that this White Chocolate Raspberry Cookies Recipe is super flexible, so feel free to swap things around to match what you have at home or your diet preferences. Play around with textures and flavors—it’s all about making these cookies your own!
- Use frozen raspberries: When I don’t have fresh berries on hand, frozen work great—just thaw and drain before folding them in gently.
- Add chopped nuts: Sprinkle in some toasted almonds or pecans for a delightful crunch my family loves.
- White chocolate drizzle: For special occasions, I melt extra white chocolate and drizzle it on top once cookies have cooled.
- Make it vegan: Swap butter for a plant-based alternative and use a flax egg—it’ll still bake beautifully.
How to Make White Chocolate Raspberry Cookies Recipe
Step 1: Prep Your Baking Space
Preheat your oven to 350°F and line a baking sheet with parchment paper. This step might seem simple, but I always make sure my oven’s truly preheated because it makes a big difference in how evenly the cookies bake and brown. Parchment paper keeps the cookies from sticking and helps with even baking — don’t skip it!
Step 2: Cream the Butters and Sugars
Using a hand mixer or stand mixer, cream together the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes on medium speed. It’s what gives the cookies their lovely texture and buttery flavor. Then, mix in the egg and vanilla extract until everything is nicely combined.
Step 3: Add Dry Ingredients
Next, sift together the all-purpose flour, baking soda, cornstarch, and salt, then gradually fold this into the butter mixture. Be careful not to overmix here—stop folding as soon as the flour disappears. I learned the hard way that overmixing can toughen up the cookies, and you don’t want that!
Step 4: Gently Fold in Raspberries and White Chocolate
This part is where the magic happens. Gently fold in your roughly chopped raspberries and white chocolate chunks or chips. Be very gentle here—you want the berries to stay intact so they don’t bleed their gorgeous color all through the dough, which can affect both look and taste. I always reserve a few raspberry pieces to press on top right before baking.
Step 5: Scoop and Bake
Use a small cookie scooper (about 2 tablespoons) to portion out evenly sized balls of dough onto your prepared sheet, leaving about 2 inches of space between them. For an extra touch, top each cookie with a few reserved raspberry pieces. Bake in your preheated oven for exactly 9 minutes—this is the sweet spot for soft, chewy edges and melty white chocolate.
Step 6: Cool and Add Finishing Touches
Right after baking, I like to top the warm cookies with a few extra white chocolate pieces so they soften beautifully without melting completely. Let them cool on the baking sheet for 15 minutes before moving to a wire rack to cool completely. This resting time helps them set perfectly without falling apart.
Pro Tips for Making White Chocolate Raspberry Cookies Recipe
- Handle the Berries Gently: I always fold the raspberries carefully to avoid turning the dough pink — this keeps the cookies looking fresh and appetizing.
- Don’t Skip Cornstarch: Adding just a tablespoon makes the texture tender and soft, a little trick I discovered after several baking sessions.
- Timing is Key: Stick close to the 9-minute bake time — any longer and the cookies start to get crispy, which isn’t what you want here.
- Cool on the Sheet First: Letting cookies rest on the baking sheet for 15 minutes before transferring prevents breakage and helps them finish setting up.
How to Serve White Chocolate Raspberry Cookies Recipe
Garnishes
I like to add a few tiny fresh raspberry pieces or a dusting of powdered sugar right before serving — it just adds that special touch that makes them look as good as they taste. If you want to get fancy, a little white chocolate drizzle over the top looks lovely and adds extra sweetness.
Side Dishes
These cookies go beautifully with a hot cup of coffee or a creamy latte. For an afternoon treat, try pairing them with a scoop of vanilla ice cream or a bowl of fresh berries to amp up the fruity vibe.
Creative Ways to Present
For birthdays or special gatherings, I’ve arranged a cookie platter with a few whole raspberries and white chocolate shards scattered between the cookies — it makes for an inviting spread that guests can’t resist. Wrapping a small stack in parchment tied with a pretty ribbon also makes a sweet homemade gift.
Make Ahead and Storage
Storing Leftovers
These cookies stay fresh in an airtight container at room temperature for about 3 days. I like to layer them between sheets of parchment paper so they don’t stick together, keeping their soft texture intact.
Freezing
If you want to make a big batch, these cookies freeze wonderfully! I recommend freezing the scooped dough balls on a tray first, then storing them in a freezer-safe bag for up to 3 months. When you’re ready, bake straight from frozen, just add a minute or two to the baking time.
Reheating
To warm up leftovers, I pop a cookie or two in the microwave for about 10-15 seconds — it melts the white chocolate just right and softens the raspberries again, making them taste freshly baked.
FAQs
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Can I use frozen raspberries for this White Chocolate Raspberry Cookies Recipe?
Absolutely! Frozen raspberries work great, just make sure to thaw them and gently drain off any excess moisture before folding them into the dough to avoid soggy cookies.
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How do I prevent the raspberries from turning my cookie dough pink?
Gentle folding is key. Try not to overmix once you add the raspberries, and consider roughly chopping bigger berries to distribute them evenly without breaking them up too much.
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Can I substitute white chocolate chips with something else?
Sure! If you prefer, semi-sweet or milk chocolate chips work fine, but keep in mind it will change the cookie’s flavor profile and sweetness balance.
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How should I store leftover cookies?
Store them in an airtight container at room temperature with parchment paper in between layers to keep them soft for up to 3 days.
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Can I freeze the cookie dough?
Yes! Freeze the scooped dough balls on a tray first then transfer to a freezer bag. You can bake straight from frozen, just add a couple of minutes to the baking time.
Final Thoughts
This White Chocolate Raspberry Cookies Recipe holds a special place in my baking repertoire because it perfectly captures the joy of fresh berries combined with indulgent chocolate in a simple cookie. Whether you’re sharing them at a party or sneaking a few with your afternoon tea, they never fail to bring smiles. I can’t recommend giving this recipe a try enough — you’ll enjoy the soft, chewy texture and beautiful flavor combo as much as I do!
Print
White Chocolate Raspberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 21 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These white chocolate raspberry cookies are a delightful treat combining sweet white chocolate chunks and tart raspberries in a soft, chewy cookie. Perfect for berry lovers and those craving a balanced mix of sweet and fruity flavors in every bite.
Ingredients
Wet Ingredients
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1/3 cup raspberries (fresh or frozen)
- 1/2 cup white chocolate chunks or white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the butter, light brown sugar, and granulated sugar until smooth and fluffy. Then mix in the egg and vanilla extract until fully incorporated.
- Add Dry Ingredients: Gradually fold in the all-purpose flour, cornstarch, baking soda, and salt just until the flour mixture disappears into the wet ingredients. Be careful not to overmix to maintain a tender texture.
- Fold in Raspberries and White Chocolate: Gently fold in the roughly chopped raspberries and white chocolate chunks, taking care not to overmix to avoid bleeding from the raspberries into the dough.
- Form Cookie Dough Balls: Using a small cookie scooper (about 2 tablespoons), scoop out evenly sized dough balls and place them about 2 inches apart on the prepared baking sheet. Optionally, top each dough ball with a few extra raspberry pieces.
- Bake: Bake in the preheated oven for 9 minutes until the edges are set but the centers remain soft. After removing from the oven, optionally top each cookie with a few extra white chocolate pieces.
- Cool: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. This helps the cookies set and maintain their shape.
Notes
- Use fresh or frozen raspberries. If using frozen, do not thaw completely to prevent excess moisture in the dough.
- Handle the dough gently after adding raspberries to avoid the berries bleeding too much and turning the dough pink.
- For best results, use a small cookie scooper to ensure evenly sized cookies that bake uniformly.
- Cookies will be soft out of the oven but firm up as they cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 3 days to enjoy their freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
