White Chocolate Raspberry Cookies
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I remember the first batch I baked of these — warm, slightly crisp at the edges and pillowy-soft inside, the white chocolate melting into tangy pockets of raspberry. White chocolate raspberry cookies are an easy, feel-good bake that brings brightness to a cookie tray without being fussy. They work for afternoon treats, school lunches, or a quick dessert for company when you want something pretty but simple.
Why you’ll love this dish
These cookies hit the sweet-and-tart balance most people crave. The white chocolate lends creamy richness while the fresh raspberries add bursts of acidity and texture. They come together with pantry staples and minimal fuss, so you can pull them together on a weeknight or make a batch for holiday cookie swaps.
“My family fought over the warm cookie straight from the pan — the raspberries made each bite taste like summer.” — a happy home baker
Beyond flavor, this recipe is:
- Kid-friendly and easy to adapt.
- Quick: active prep is about 15–20 minutes.
- Visually appealing for gift boxes or brunch platters.
For more berry-forward holiday ideas, compare how a cranberry version changes the flavor profile in this white chocolate cranberry cookies recipe.
The cooking process explained
Before you start, here’s the quick rundown so you know what to expect:
- Cream butter and sugars until light — that creates a tender, slightly cakey crumb.
- Add eggs and vanilla to bind and flavor.
- Whisk dry ingredients then combine gently to avoid overmixing.
- Fold in white chocolate and raspberries with care so the berries don’t crush and bleed.
- Drop cookies and bake until the edges just color — the centers should stay soft.
This sequence keeps the cookies soft in the middle and nicely golden at the edges. If you prefer a chewier cookie, chill the dough briefly before scooping.
What you’ll need
- 1 cup unsalted butter, softened (substitute: ¾ cup salted butter — omit added salt)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (for gluten-free, use a 1:1 GF flour blend — results vary)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips (coarsely chopped white chocolate bars melt more luxuriously)
- 1 cup fresh raspberries (see notes on frozen raspberries below)
Notes: If fresh raspberries are out of season, you can use frozen raspberries but do not thaw them completely; toss them lightly in a tablespoon of flour first to reduce bleeding. For a tangier spin, replace half the white chocolate with chopped dark chocolate.
I sometimes keep a jar of white chocolate chips on hand for quick bakes — if you want a cranberry alternative, check this white chocolate cranberry cookies variation.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with granulated and brown sugar until the mixture is light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the white chocolate chips and fresh raspberries with a flexible spatula. Work carefully so the raspberries stay intact.
- Use a rounded tablespoon or small cookie scoop to drop dough balls about 2 inches apart onto the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheets for 3–4 minutes so they set, then transfer to a wire rack to cool completely.
Quick tip: If your dough spreads too much while baking, chill the scooped dough on the tray for 15–20 minutes before baking.
Best ways to enjoy it
- Serve warm with a cold glass of milk or a latte for breakfast-on-the-go.
- Arrange on a dessert platter alongside lemon bars and shortbread for bright contrast.
- Pack a few into waxed parchment paper for picnic snacks.
- For a grown-up pairing, a light sparkling rosé complements the sweetness without overpowering the raspberries.
Garnish idea: sprinkle a few extra white chocolate shavings on top while cookies are still warm so they adhere and look bakery-fresh.
How to store & freeze
Short-term: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment between layers to prevent sticking.
Long-term: Freeze baked cookies in a single layer on a sheet tray until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a 325°F (160°C) oven for 5–8 minutes.
Dough: Scoop dough onto a tray and freeze until firm, then store balls in a bag and bake from frozen — add 1–2 minutes to the bake time.
Food safety: Because the recipe uses fresh raspberries, keep exposure to room temperature limited. Don’t leave large trays out for more than 2 hours in warm conditions.
Tricks for success
- Use room-temperature butter and eggs for even creaming and better structure.
- Avoid overmixing after adding flour; overworked gluten makes cookies tough.
- Fold the raspberries in at the very end and use a spatula, not a mixer.
- If raspberries are exceptionally juicy, blot them gently on paper towels before folding in.
- For thicker cookies, refrigerate dough for 30 minutes before baking.
- To get bakery-style domed cookies, bake on a preheated baking sheet (heat the sheet in the oven, then quickly place scoops and bake).
If you want a similar flavor with a different texture, try freezing the dough balls and baking them later — they hold their shape well and the flavor develops overnight in the fridge. For another white chocolate-berry twist, you might like this take on white chocolate cranberry cookies.
Creative twists
- Lemon zest + white chocolate chips + raspberries: adds brightness.
- Almond extract (1/4 teaspoon) swaps vanilla for a nutty lift.
- Swap half the white chocolate for milk chocolate for extra sweetness.
- Oat flour (replace up to 1 cup) adds chewiness — reduce other liquids slightly.
- Make a sandwich cookie: spread a thin layer of raspberry jam between two cooled cookies.
Your questions answered
Q: Can I use frozen raspberries?
A: Yes. Keep them mostly frozen and toss lightly in a tablespoon of flour to minimize bleeding. Fold in quickly.
Q: Will the cookies spread too much?
A: If dough is too warm or your butter was overly soft, cookies can spread. Chill scoops for 15–30 minutes before baking to prevent over-spread.
Q: Can I make these ahead?
A: Absolutely. Scoop dough, freeze on a tray, then store in a bag. Bake straight from frozen, adding a minute or two to the bake time.
Q: How long do they last?
A: At room temperature in an airtight container, about 3 days. Refrigerate up to a week, or freeze up to 3 months.
Q: Are fresh raspberries necessary?
A: Fresh give the best texture and flavor, but frozen are a fine substitute when handled as above.
Conclusion
If you want a bakery-style treat that’s quick to make and looks gorgeous on a platter, these white chocolate raspberry cookies deliver. For inspiration and variations from other bakers, check out this White Chocolate Raspberry Cookies page from Broma Bakery, compare a slightly different take at Blossom to Stem, and see how Erhardts Eat styles their Bakery Style Raspberry White Chocolate Cookies. These examples can help you refine texture, presentation, or ingredient swaps for your perfect batch.
White Chocolate Raspberry Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with granulated and brown sugar until the mixture is light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the white chocolate chips and fresh raspberries with a flexible spatula.
- Use a rounded tablespoon or small cookie scoop to drop dough balls about 2 inches apart onto the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheets for 3–4 minutes to set, then transfer to a wire rack to cool completely.
