White Chocolate Raspberry Cookies
I’ve been making these white chocolate raspberry cookies every summer since a friend brought them to a picnic — the contrast of melting white chocolate and bright, tart raspberries in a chewy cookie always wins people over. They’re quick to mix, perfect for a casual dessert or a bake sale, and feel a little fancy without much fuss.
Try this version if you want a quick reference for step-by-step baking.
What makes this recipe special
These cookies strike a rare balance: rich, buttery dough studded with pockets of creamy white chocolate and bursts of fresh raspberry. They’re:
- Kid-approved and party-ready — the white chocolate keeps them sweet while raspberries add freshness.
- Fast enough for an afternoon bake — most of the time is passive mixing and baking.
- Flexible — easy to tweak for texture or flavor (see Variations).
“Soft in the center, slightly crisp at the edges, and studded with fruity pops — these cookies quickly became my go-to for summer get-togethers.” — Home baker review
Step-by-step overview
You’ll cream butter and sugars, add eggs and vanilla, fold in dry ingredients, and gently mix in white chocolate chips and raspberries. Scoop onto a sheet and bake until the edges are just golden. Expect about 10–12 minutes in the oven; cookies finish setting as they cool.
Gather these items
- 1 cup unsalted butter, softened (use room temperature for easier creaming)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips (or chopped white chocolate)
- 1 cup fresh raspberries (see notes below)
Ingredient notes and substitutions:
- Fresh raspberries give the best texture and bright flavor. If using frozen, thaw and pat dry to remove excess liquid.
- For a chewier cookie, substitute 1/4 cup of the flour with bread flour.
- Want less sweetness? Use 3/4 cup white chocolate chips and add 1/4 cup chopped toasted nuts.
If you like this flavor combo, see a cranberry-white chocolate variation for inspiration.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and slightly pale. Use a mixer or a sturdy wooden spoon.
- Beat in the eggs one at a time, scraping the bowl between additions. Stir in the vanilla.
- In a separate bowl, whisk the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, folding until just combined — avoid overmixing.
- Fold in the white chocolate chips. Gently fold in the raspberries last, trying to keep them mostly intact to avoid excessive juice.
- Drop rounded spoonfuls (or use a medium cookie scoop) onto the prepared baking sheet, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are lightly golden and centers still soft. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Best ways to enjoy it
- Serve warm with a cold glass of milk or a cup of black coffee — the bitterness of coffee balances the white chocolate.
- Make simple ice cream sandwiches by pressing a scoop of vanilla ice cream between two slightly warm cookies.
- Arrange on a dessert platter with fresh berries and mint for a brunch or shower.
- Pack in individual wax-paper bags for bake sale or picnic treats.
How to store & freeze
- Short-term (room temp): Because of the fresh fruit, store in an airtight container for up to 24–48 hours at room temperature. Place a paper towel in the container to absorb extra moisture.
- Refrigerator: For longer storage, refrigerate up to 5 days. Bring to room temperature or warm briefly before serving.
- Freezing: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat gently in a 300°F oven for 5–7 minutes.
- Cookie dough: Scoop dough onto a tray, freeze until solid, then bag the scoops. Bake from frozen, adding 1–2 minutes to the bake time.
Food safety note: If stored at room temperature longer than two days, check for signs of spoilage due to the fresh raspberries and discard if anything smells off.
Pro chef tips
- Keep raspberries dry: Excess moisture makes the dough soggy. Pat frozen raspberries dry and fold in at the last moment.
- Don’t overmix: Overworking dough develops gluten and leads to tough cookies. Mix until ingredients are incorporated.
- Chill if needed: If your dough feels very soft, chill for 20–30 minutes to reduce spreading.
- Use white chocolate chunks: Larger pieces create lovely molten pockets.
- Even baking: Rotate pans halfway through if your oven has hot spots.
- Portion control: A medium cookie scoop creates uniform cookies that bake evenly.
Read this twist for more make-ahead tips and batch baking ideas.
Creative twists
- Lemon-raspberry: Add 1 teaspoon lemon zest to the dough for a brighter flavor.
- Nutty crunch: Fold in 1/2 cup toasted macadamia nuts or chopped almonds.
- Freeze-dried raspberries: Use crushed freeze-dried berries for intense raspberry flavor without extra moisture.
- Chocolate swap: Replace half the white chocolate with dark chocolate chips for contrast.
- Vegan: Use vegan butter and flax eggs (2 tbsp ground flax + 6 tbsp water) and choose dairy-free white chocolate.
- Bar version: Press dough into a lined pan, bake as a slab, then cut into squares for easier serving at parties.
Your questions answered
Q: Can I use frozen raspberries?
A: Yes. Thaw and gently pat dry to remove excess liquid, then fold in carefully so the berries don’t bleed too much color into the dough.
Q: Why did my cookies spread too much?
A: Likely causes are warm dough, too much butter, or overbaking at a low temperature. Chill the dough 20–30 minutes and bake on a preheated sheet to reduce spreading.
Q: How long will these last with fresh raspberries?
A: With fresh fruit, store at room temp only 24–48 hours. Refrigerate up to 5 days or freeze baked cookies for longer storage.
Q: Can I make the dough ahead?
A: Yes — scoop and freeze raw dough balls or refrigerate the dough up to 48 hours. Bake straight from chilled or frozen (add a few minutes if frozen).
Q: Any allergy-friendly swaps?
A: For egg-free, use commercial egg replacers or flax eggs. For dairy-free, use plant-based butter and dairy-free white chocolate made from cocoa butter alternatives.
Conclusion
If you want to compare with other takes on this classic combo, check out the bakery-style versions linked here: Bakery Style Raspberry White Chocolate Cookies – Erhardts Eat, a bakery’s interpretation at White Chocolate Raspberry Cookies – Broma Bakery, and another home-baker adaptation at White Chocolate Raspberry Cookies – Blossom to Stem. Give the recipe a try and tweak a variation — these cookies are forgiving and rewarding.
White Chocolate Raspberry Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat.
- Cream together the softened butter, granulated sugar, and brown sugar until smooth and slightly pale.
- Beat in the eggs one at a time, scraping the bowl between additions, and then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, folding until just combined to avoid overmixing.
- Fold in the white chocolate chips, and gently fold in the raspberries last, keeping them mostly intact.
- Drop rounded spoonfuls onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers still soft.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
