Name: White Chocolate Raspberry Cookies Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: American
Ingredients: 2 ½ cups all purpose flour; 1 teaspoon baking soda; ½ teaspoon fine sea salt; 10 tablespoons unsalted butter (softened); 1 cup lightly packed light brown sugar; ¾ cup powdered sugar; 2 large eggs (room temperature); 2 teaspoons pure vanilla extract; 1 cup white chocolate chips; ¾ cup roughly chopped frozen raspberries

Print Recipe·4 from 10 reviews

If you have a soft spot for cookies that perfectly balance fruity freshness with rich sweetness, then you are absolutely going to adore this White Chocolate Raspberry Cookies Recipe. Imagine tender, buttery cookie dough studded with melting white chocolate chips and juicy bursts of tangy raspberries. Each bite offers a delightful contrast of creamy sweetness and vibrant fruitiness, creating a treat that’s as beautiful as it is delicious. This recipe quickly became one of my all-time favorites for gatherings, cozy afternoons, or whenever I need a little pick-me-up.

Ingredients You’ll Need

The image shows six round scoops of cookie dough on a baking tray lined with white parchment paper, all evenly spaced. The dough is light beige with visible swirls of red, likely from raspberries, and some white bits that look like white chocolate chips mixed inside. In the top-left corner, there is a small white bowl filled with fresh red raspberries, with a few raspberries scattered beside it. The tray rests on a surface with a white marbled texture, and a beige textured cloth is partly visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is the key to making these White Chocolate Raspberry Cookies shine. Each element contributes something special: flour for structure, buttery richness for texture, and raspberries and white chocolate for that signature flavor pop.

2 ½ cups all purpose flour: Provides the perfect base creating tender yet sturdy cookies.
1 teaspoon baking soda: Helps the cookies rise just enough for a soft, chewy texture.
½ teaspoon fine sea salt: Enhances all the flavors beautifully by balancing the sweetness.
10 tablespoons unsalted butter (softened): Adds rich indulgence and creates a melt-in-your-mouth effect.
1 cup lightly packed light brown sugar: Offers a subtle caramel note and moisture to keep cookies chewy.
¾ cup powdered sugar: Contributes delicate sweetness without overpowering the raspberries.
2 large eggs (room temperature): Binds everything together and adds tenderness.
2 teaspoons pure vanilla extract: Infuses warmth and depth to the cookie dough.
1 cup white chocolate chips: Sweet, creamy pockets that complement the tart raspberries perfectly.
¾ cup roughly chopped frozen raspberries: Adds a beautiful tart contrast plus lovely bursts of color throughout.

How to Make White Chocolate Raspberry Cookies Recipe

Step 1: Preparing Your Oven and Dry Ingredients

Preheat your oven to 325°F and line your baking sheets with parchment paper. This prep step ensures your cookies don’t stick and bake evenly. In the meantime, whisk together the flour, baking soda, and salt in a medium bowl. Combining the dry ingredients early lets you easily add them later without overmixing.

Step 2: Creaming Butter and Sugars

Using either a stand mixer with the paddle attachment or a hand mixer, beat the softened butter with both brown and powdered sugars on medium-high speed until the mixture is light and fluffy—about 3 to 5 minutes. This aeration step is crucial for the cookie’s tender crumb and gives that lovely texture you want.

Step 3: Adding Eggs and Vanilla

Beat in the eggs one at a time, scraping down the bowl after each addition to ensure everything is well incorporated. Then mix in the vanilla extract. This step ensures your dough has the right moisture and flavor foundation before the dry ingredients go in.

Step 4: Combining Dry Ingredients with Wet Ingredients

With your mixer on low, gradually add the flour mixture and mix just until combined. Overmixing at this stage can toughen the cookies, so keep it gentle and slow.

Step 5: Folding in White Chocolate and Raspberries

Remove the bowl from the mixer and gently fold in the white chocolate chips and the chopped frozen raspberries with a spatula. Using frozen raspberries helps keep the dough from becoming too wet and prevents the berries from bleeding color too much, creating lovely pink streaks instead.

Step 6: Scooping and Baking

Using a large 3-tablespoon cookie scoop, drop dollops of dough onto the prepared baking sheets, leaving about 3 inches between cookies for spreading. Bake for 15-17 minutes until the edges turn a beautiful golden color but the centers still look soft. Don’t worry, they’ll firm up while cooling.

Step 7: Cooling

Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This rest helps them set perfectly without falling apart or continuing to bake into crispness.

How to Serve White Chocolate Raspberry Cookies Recipe

The image shows nine separate white bowls and two white eggs arranged on a white marbled surface. Starting from the top, there is a bowl filled with light beige flour. To the right of it is a bowl with light brown sugar, coarse in texture. Below the flour, there is a bowl with white powdered sugar. Two white eggs are placed horizontally next to these bowls. Below the eggs, a bowl contains three blocks of pale yellow butter. To the left of the butter, a small bowl is filled with dark vanilla extract, and below it is a bowl full of creamy white chocolate chips. On the bottom right, a bowl holds bright red raspberries, crushed into small pieces. Two small metal containers on the right of the eggs hold white salt and baking soda powder. The whole setup looks clean and neatly arranged for baking. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of elegance, sprinkle a light dusting of powdered sugar over the cooled cookies or add a few fresh raspberry halves on top. A drizzle of melted white chocolate can also make them look irresistible, especially for sharing with loved ones.

Side Dishes

These cookies are wonderful alongside a cup of freshly brewed coffee, tangy lemon iced tea, or a glass of cold milk. Their sweet and fruity flavors beautifully complement warm and cold beverages alike, making snack time a memorable experience.

Creative Ways to Present

Arrange the cookies on a tiered dessert stand for a charming party display or pack them in a cute box with parchment paper as a thoughtful homemade gift. You can also sandwich a little raspberry jam between two cookies for a sandwich cookie surprise that friends and family will rave about!

Make Ahead and Storage

Storing Leftovers

Store your White Chocolate Raspberry Cookies in an airtight container at room temperature for up to five days. Keep them separated with parchment paper layers to avoid sticking and preserve their delightful texture and flavor.

Freezing

If you want to keep them longer, freeze the baked cookies in a single layer on a tray. Once frozen, transfer them to a ziplock bag or airtight container. They stay just as delicious for up to three months and are perfect for quick treats anytime.

Reheating

To refresh the cookies after storage, warm them in a preheated oven at 300°F for about 5 minutes or pop them in the microwave for 10-15 seconds. This brings back the melty white chocolate goodness and revives that fresh-baked sensation.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries work but can make the dough wetter, which may affect texture and spreading. If using fresh, gently pat them dry and fold in carefully to avoid too much juice leaking into the dough.

Why is the oven temperature set to 325°F instead of 350°F?

Baking at 325°F allows the cookies to gently cook through without getting too brown on the edges, preserving their soft and chewy interior and preventing the white chocolate from burning.

Can I substitute white chocolate chips with another type?

Absolutely! You can try milk or dark chocolate chips for a different flavor profile, or even chunks of good quality chocolate bars. Just know the sweetness and color will change slightly.

How do I prevent the raspberries from bleeding too much color?

Using frozen raspberries helps limit that bleeding effect. Gently folding them in at the end and not overmixing is key. Fresh raspberries tend to bleed more, so balance accordingly.

Are these cookies gluten-free?

The recipe as is contains all-purpose flour, so it’s not gluten-free. For a gluten-free option, you can experiment with a one-to-one gluten-free baking flour blend but results may vary.

Final Thoughts

Making this White Chocolate Raspberry Cookies Recipe is truly a joyful experience that rewards you with more than just tasty treats. It’s about enjoying the perfect pairing of creamy white chocolate and bright, tart raspberries baked into cookies that feel like a warm hug. Whether you’re baking for family, friends, or yourself, I can’t wait for you to try this recipe and discover just how magical these cookies can be!