These White Chocolate Raspberry Cookies are irresistibly soft, chewy, and bursting with sweet-tart raspberry flavor. Every bite combines creamy white chocolate, juicy raspberries, and a buttery cookie base for a bakery-style treat that’s perfect for holidays, afternoon snacks, or whenever you’re craving something special.
Why You’ll Love This Recipe
- Soft and chewy centers with lightly crisp edges
- Sweet white chocolate perfectly balances tart raspberries
- Easy to make with simple pantry ingredients
- Bakery-style cookies at home
- Great for holidays, gifts, and parties
- Freezer-friendly cookie dough
- Ready in under an hour
Ingredients
- 2¼ cups (270g) all-purpose flour
- 1½ teaspoons cornstarch
- 1 teaspoon baking soda
- 1 pinch salt
- ¾ cup (180g) unsalted butter, melted
- ¾ cup (135g) light brown sugar
- ⅓ cup (70g) granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup (50g) fresh or frozen raspberries
- ½ cup (90g) white chocolate, chopped
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a separate bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and no lumps remain.
- Add the egg, egg yolk, and vanilla extract, then whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined.
- Fold in the chopped white chocolate.
- Gently fold in the raspberries, taking care not to overmix.
- Scoop and roll the dough into evenly sized balls and place them on a parchment-lined baking tray.
- Cover and refrigerate for 30 minutes, then let the dough sit at room temperature for 5 minutes before baking.
- Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Arrange the cookie dough balls about 2 inches apart and gently flatten each one slightly with your hand.
- Bake the White Chocolate Raspberry Cookies for 10–12 minutes, or until the edges are set and the centers still appear slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. For perfectly round cookies, gently tap the baking sheet on the counter and shape the cookies with a large round cutter while they’re still warm.
Tips & Tricks
- Use frozen raspberries straight from the freezer to reduce excess moisture.
- Chop high-quality white chocolate bars instead of using chips for better melting.
- Avoid overmixing after adding the raspberries to prevent streaking.
- Chill the dough for thicker, chewier cookies.
- Sprinkle a little flaky sea salt on top for extra flavor.
- Reserve a few chocolate pieces to press into the tops before baking for a bakery-style look.
Details
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes
- Total Time: About 1 hour
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Fresh raspberries create juicy bursts of flavor, while frozen raspberries help the cookies keep their shape.
- Do not overbake—the cookies will continue to set as they cool.
- Store the cookie dough in the refrigerator for up to 48 hours before baking.
- These cookies pair wonderfully with coffee, tea, or a cold glass of milk.
Nutrition (Approximate Per Cookie)
- Calories: 210
- Protein: 3g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 1g
- Sugar: 16g
FAQ
Can I use frozen raspberries?
Yes. Frozen raspberries work very well and help prevent the dough from becoming too wet. Fold them in gently without thawing.
Can I use white chocolate chips instead of chopped chocolate?
Yes, although chopped white chocolate melts more evenly and creates larger pockets of creamy chocolate.
Why should I chill the dough?
Chilling helps control spreading, develops flavor, and creates thicker, chewier cookies.
Can I freeze the cookie dough?
Absolutely. Freeze the dough balls for up to 3 months and bake directly from frozen, adding 1–2 extra minutes to the baking time.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to help maintain their soft texture.
Storage
Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies or unbaked dough for up to 3 months.
Reheating: Warm cookies in the microwave for 10–15 seconds for a freshly baked taste.
Similar Recipes
White Chocolate Raspberry Cookies
Ingredients
- 2¼ cups 270g all-purpose flour
- 1½ teaspoons cornstarch
- 1 teaspoon baking soda
- 1 pinch salt
- ¾ cup 180g unsalted butter, melted
- ¾ cup 135g light brown sugar
- ⅓ cup 70g granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup 50g fresh or frozen raspberries
- ½ cup 90g white chocolate, chopped
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a separate bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and no lumps remain.
- Add the egg, egg yolk, and vanilla extract, then whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined.
- Fold in the chopped white chocolate.
- Gently fold in the raspberries, taking care not to overmix.
- Scoop and roll the dough into evenly sized balls and place them on a parchment-lined baking tray.
- Cover and refrigerate for 30 minutes, then let the dough sit at room temperature for 5 minutes before baking.
- Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Arrange the cookie dough balls about 2 inches apart and gently flatten each one slightly with your hand.
- Bake the White Chocolate Raspberry Cookies for 10–12 minutes, or until the edges are set and the centers still appear slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. For perfectly round cookies, gently tap the baking sheet on the counter and shape the cookies with a large round cutter while they’re still warm.
Notes
- Fresh raspberries create juicy bursts of flavor, while frozen raspberries help the cookies keep their shape.
- Do not overbake—the cookies will continue to set as they cool.
- Store the cookie dough in the refrigerator for up to 48 hours before baking.
- These cookies pair wonderfully with coffee, tea, or a cold glass of milk.
Conclusion
These White Chocolate Raspberry Cookies are the perfect balance of buttery sweetness, creamy white chocolate, and juicy raspberries. Soft, chewy, and incredibly easy to make, they’re a beautiful homemade treat that’s perfect for sharing, gifting, or enjoying with your favorite hot drink