Raspberry and White Chocolate Cookies have the tartness of fresh raspberries and the creamy sweetness of white chocolate all baked into homemade soft and chewy cookies. These cookies are sweet, refreshing, and decadent!
These cookies are little taste of summertime! The fresh flavors of the raspberries perfectly complement the creamy richness of the white chocolate. You will keep coming back for bite after bite. Get more of that tart raspberry flavor in my Raspberry Cinnamon Rolls!
If you're looking for more delicious cookie recipes check out my Lemon Blueberry Cookies, Lemony Ricotta Cookies, or Oreo and Chocolate Chip Cookies.
Jump to:
Why You'll Love This Recipe
- There is a perfect balance of tartness from the raspberries and sweetness from the white chocolate. Just like in my Raspberry and White Chocolate Blondies.
- These cookies have a soft and chewy texture that will have you coming back for bite after bite! You can find the same yummy texture in my Almond Flour Peanut Butter Cookies.
- This is a fun twist on a classic cookie and one that doesn't take too much extra time or effort! My Strawberry Crunch Cookies are another fun twist.
- The cookies are such a fun dessert for spring and summer. These Strawberry Cinnamon Rolls are another fun way to use berries.
Ingredients
Ingredient Notes
- If you’re wanting puddles of chocolate chop up a white chocolate bar instead of using chocolate chips. Get more of that delicious white chocolate flavor in my White Chocolate Cheesecake.
- I prefer to use fresh raspberries over frozen because they don't hold as much liquid. I use freeze dried raspberries in my White Chocolate Raspberry Macarons.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The white chocolate can be swapped out for milk or dark chocolate if you'd prefer the cookies to be a little less sweet. I use semi sweet chocolate in my Pecan and Chocolate Chip Cookies.
- If you're not feeling the raspberry, or don't have any on hand, you can use a different berry in it's place. Blueberries or strawberries would be great options.
- You can use the gluten free flour of your choice in place of the all-purpose flour.
- Add chopped nuts for an added crunch. You can get more of that crunchy element in my Cornflake Crunch Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 2: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 4: Mix in the chocolate and the raspberries. Do this until just combined. Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe.
STEP 5: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared pan. Repeat with remaining cookie dough.
STEP 6: Place the cookies in the oven, baking the cookies for 10-12 minutes or until the edges are golden brown.
STEP 7: Remove the cookies from the oven and allow them to cool on the cookie sheet. I believe they are best served warm!
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQs
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months.
Room Temperature: The Raspberry and White Chocolate Cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Raspberry and White Chocolate Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Raspberry and White Chocolate Cookies
Ingredients
For Cookies:
- 1 ½ sticks (170 grams) unsalted butter softened
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups (255 grams) white chocolate chopped or chocolate chips
- 1 cup (120 grams) raspberries I used fresh
Instructions
For Cookies:
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Mix in the white chocolate and raspberries.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.
Notes
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Chill your cookie dough. I know skipping this step is tempting but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Leave a Reply