These easy White Chocolate Raspberry Cookies pack a big flavor punch—sweet and tart berries combine with creamy white chocolate for a delicious treat. So pretty for Valentine’s Day or a holiday cookie platter!
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We love baking with white chocolate chips—you can combine them with so many different ingredients to make great flavor combinations. Try our Lemon White Chocolate Cookies and our Matcha Cookies too!
Why You'll Love These White Chocolate Raspberry Cookies
- Great Taste: If you’ve never had fresh raspberries in a cookie before, you need to try these! The perfect balance between tangy raspberries and sweet chunks of white chocolate.
- Perfect Cookie Texture: Chewy with crispy edges—perfection!
- Easy to Make: No mixer required.
- Make-Ahead: Easy to freeze the cookie dough and then bake straight from the freezer whenever you’re ready.
- So fun for Valentine's Day!: The color from the raspberries make these perfect for a Valentine's cookie platter. Try pairing with my Valentine's Day Puppy Chow too!
Raspberry White Chocolate Cookie Ingredients
- Raspberries: Firm, fresh berries are highly recommended for this recipe. Soft berries will fall apart and mash up in the dough. Unfortunately, frozen berries have a similar effect and will make your batter too wet. You could try freeze-dried raspberries as an alternative.
- Sugar: We use both granulated sugar and brown sugar in this recipe—switch to all granulated if you like, though we like the deeper flavor from the brown sugar addition.
- Butter: Unsalted butter is recommended, so you can control the salt content in your cookies. If you only have salted butter, add only ½ teaspoon of salt.
- White Chocolate Chips: Instead of chips, you could use white chocolate chunks, or chopped white chocolate. We love Ghirardelli White Chocolate Chips, but use any high-quality chocolate chip brand you like.
How to Make Raspberry Cookies
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Step 1
Put 12 tablespoons butter into a large microwave-safe bowl. Microwave it on 50% power for 30 seconds or so, until it is very soft but not melted.
Step 2
Whisk in ¾ cup granulated sugar and ½ cup packed light brown sugar. Let cool for 3 minutes.
Step 3
Whisk in 2 large eggs and 1 ½ teaspoons vanilla extract.
Step 4
In a separate medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¾ teaspoon kosher salt.
Step 5
Stir dry ingredients into the wet mixture with a sturdy wooden spoon.
Step 6
Stir in 2 cups white chocolate chips. Gently fold in 1 cup fresh raspberries, trying to leave them as intact as possible. Mashed up raspberries in the dough will turn the cookies a little bit blue-ish in spots.
Step 7
Use a 1 ½- tablespoon cookie scoop to scoop out cookie dough, overfilling the scoop a little. Put cookie dough balls directly on the parchment-lined baking sheet.
Step 8
Bake for 12-14 minutes, until these white chocolate and raspberry cookies are golden brown around the bottom edges. Remove cookie sheet from oven, and bang it on the counter 2-3 times.
Let cookies sit for 2 minutes, then move to cooling rack.
Storing Raspberry White Chocolate Cookies
These cookies are definitely at their best the first day you make them. That said, leftovers can be stored in an airtight container in the refrigerator, where they will last for 4-5 days. Note that they may change color a bit as they age. The part of the cookie dough where raspberries have been mashed into the batter can turn almost blue. Keeping them in the refrigerator limits this though!
Stale cookies can be warmed up briefly in the microwave to soften them.
Raspberry Cookies FAQs
You can freeze the cookie dough balls for up to 3 months. Just scoop batter into cookie dough balls, then place on a parchment-lined plate or pan to freeze. When they are frozen, you can move them into a ziptop freezer bag. You can bake directly from the freezer—just add a couple of minutes to the bake time.
We don't recommend freezing the baked cookies, as the fresh raspberries will become a little too soft after they have been defrosted.
👩🍳 Expert Tips
Don’t rinse your raspberries before stirring them into your dough unless you can make sure they dry completely before you’re ready to use them. Too much moisture from wet raspberries will make the dough too wet and sticky.
Also, the raspberries are more likely to be crushed and turn the cookie dough blue-ish when baked. Dehydrated raspberries make a great substitute for fresh in this recipe.
If you melt your butter rather than just softening it, you’ll want to firm up the dough a bit before stirring in the chocolate chips and the raspberries. Put it in the refrigerator for 15-30 minutes before adding the mix-ins.
We recommend using a cookie scoop to scoop the cookie dough—scoop generously, then place the dough balls on the baking sheet.
The bang-the-cookie-tray-on-the-counter trick is great for flattening the cookies a little and making them nice and chewy. Works for chocolate chip cookies too!
Unlike many cookies, this white chocolate raspberry cookie dough does not need to be chilled before baking. That said, if it is too sticky to hold its shape when you are scooping out the dough, put it in the refrigerator to firm up. Or feel free to chill it before baking if you’d like to make the dough ahead of time.
On the other hand, if you chill it too long, and the dough is hard to scoop, you may need to let it warm up a bit before scooping and baking.
Want to play around with other flavors? Raspberries are delicious with citrus, so feel free to add lemon zest or orange zest to the recipe. You could also add nuts like chopped pecans or macadamia nuts—try these White Chocolate Macadamia Cookies. Almond extract would be a nice addition as well!
Other Delicious Cookie Recipes
Cookies are some of our favorite recipes to bake, and we’re always looking for new flavors and techniques. Here are a few favorite recipes:
If you try this White Chocolate Raspberry Cookie recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
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Raspberry White Chocolate Chip Cookie Recipe
Equipment
Ingredients
- ¾ cup unsalted butter (12 tablespoons)
- ¾ cup granulated sugar (167 grams)
- ½ cup light brown sugar packed (104 grams)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups all-purpose flour (330 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 2 cups white chocolate chips approximately an 11-ounce package
- 1 cup fresh firm raspberries (about 4 ounces)
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Put butter into a large microwave-safe bowl. Microwave it on 50% power for 30 seconds or so, until it is very soft but not melted.
- Whisk in granulated and brown sugars. Let cool for 3 minutes.
- Whisk in eggs and vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Stir dry ingredients into the wet mixture with a sturdy wooden spoon.
- Stir in white chocolate chips.
- Gently fold in raspberries, trying to leave them as intact as possible.
- Use a 1 ½- tablespoon cookie scoop to scoop out cookie dough, overfilling the scoop a little.
- Put cookie dough balls directly on the parchment-lined sheet pan.
- Bake for 12-14 minutes, until just starting to brown around the bottom edges.
- Remove baking sheet from oven, and bang it on the counter 2-3 times.
- Let cookies sit for 2 minutes, then remove and let cool on a rack.
Notes
These cookies are at their best the day you make them. If you do have leftovers, store them in an airtight container in the refrigerator, where they will last for 4-5 days. Just note that they may change color a bit as they age. The part of the cookie dough where raspberries have been mashed into the batter can turn almost blue. Keeping them in the refrigerator limits this though! You can freeze the unbaked dough balls for up to 3 months. Place on a parchment-lined plate until they are firm, then move to a freezer bag. Bake directly from the freezer—you may need to add a couple of minutes to the baking time. Expert Tips:
Don’t rinse your raspberries before stirring them into your dough unless you can make sure they dry completely before you’re ready to use them. Too much moisture from wet raspberries will make the dough very sticky. Also, they are more likely to be crushed and turn the cookie dough blue-ish when baked. Dehydrated raspberries make a great substitute for fresh in this recipe. If you melt your butter rather than just softening it, you’ll want to firm up the dough a bit before stirring in the chocolate chips and the raspberries. Put it in the refrigerator for 15-30 minutes before adding the mix-ins.
Nutrition
Instagram Users: Now that you've made these White Chocolate Chip Raspberry Cookies, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
CVANDOORSELAERE LORI says
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