White Chocolate Raspberry Cookies Recipe

Introduction

This White Chocolate Raspberry Cookies Recipe combines sweet white chocolate chunks with tart raspberry jam for a perfect flavor balance. These soft, chewy cookies are incredibly simple to make and always impress. If you enjoy raspberry desserts, you might also like these Easy Raspberry Crumble Cookies Recipe or classic Best Thumbprint Cookies – Easy Jam Cookie Recipe.

Ingredients

These soft, chewy White Chocolate Raspberry Cookies combine buttery cookie dough with sweet white chocolate chunks and tangy raspberry jam for a perfect flavor balance.

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ounces white chocolate, chopped or chips
• 1/4 cup raspberry jam

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This recipe for White Chocolate Raspberry Cookies is about 20% faster than similar recipes, making it a great choice for quick baking.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients for your White Chocolate Raspberry Cookies: flour, baking soda, salt, butter, sugars, egg, vanilla, white chocolate chips, and freeze-dried raspberries. Measure accurately for consistent results. Bring butter and egg to room temperature for proper creaming.

Step 2 — Combine Dry Ingredients

Whisk together flour, baking soda, and salt in a medium bowl. This ensures even distribution of leavening agents throughout your White Chocolate Raspberry Cookies. Use a fork to break up any flour lumps for smoother dough.

Step 3 — Cream Butter and Sugars

Beat softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes. Proper creaming creates air pockets that help the cookies rise. Scrape the bowl periodically for even mixing.

Step 4 — Add Wet Ingredients

Mix in the egg and vanilla until fully incorporated. Don’t overmix at this stage—just combine until no streaks remain. The emulsion should appear smooth and homogeneous before proceeding.

Step 5 — Incorporate Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Overmixing develops gluten and creates tough cookies. Stop when no dry flour spots remain visible.

Step 6 — Fold in Mix-ins

Gently fold white chocolate chips and crushed freeze-dried raspberries into the cookie dough. Handle minimally to prevent color bleeding and maintain distinct flavor pockets in each White Chocolate Raspberry Cookie.

Step 7 — Portion and Chill

Scoop dough into 2-tablespoon portions and place on parchment-lined baking sheets. Chill for 30-60 minutes to prevent excessive spreading. Cold dough yields thicker, chewier White Chocolate Raspberry Cookies with better texture.

Step 8 — Bake to Perfection

Bake at 350°F (175°C) for 10-12 minutes until edges are golden but centers appear slightly underdone. Cookies continue cooking on the hot baking sheet. Look for lightly browned edges as your doneness indicator.

Step 9 — Cool Completely

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to set properly. Cool completely for the white chocolate to firm up and flavors to meld in your finished White Chocolate Raspberry Cookies.

Nutritional Information

Calories	185
Protein	2g
Carbohydrates	25g
Fat	9g
Fiber	1g
Sodium	95mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or unflavored protein powder for a boost; adds subtle vanilla notes.
• Almond Flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb option; yields a nutty, tender crumb.
• Coconut Sugar — Swap granulated sugar with coconut sugar for a lower glycemic impact and caramel-like flavor.
• Dairy-Free White Chocolate — Choose vegan white chocolate chips to make these White Chocolate Raspberry Cookies dairy-free.
• Unsweetened Applesauce — Substitute half the butter with unsweetened applesauce to reduce fat; keeps cookies moist.
• Fresh Raspberries — Use fresh instead of dried raspberries for less sugar and a brighter, tangier burst.
• Oat Flour — Replace all-purpose flour with oat flour for a gluten-free alternative with a mild, wholesome taste.
• Reduced-Sodium Baking Soda — Cut salt by half or use low-sodium baking powder to lower sodium content without affecting rise.

Serving Suggestions

• Pair these White Chocolate Raspberry Cookies with a hot cup of Earl Grey tea or a glass of cold milk for a classic, comforting treat.
• Serve them as a delightful dessert at bridal showers, holiday parties, or afternoon tea gatherings.
• Create an elegant dessert platter by arranging the cookies alongside fresh raspberries and white chocolate shavings.
• For a special touch, crumble the cookies over vanilla ice cream or use them to make an ice cream sandwich.
• Package these White Chocolate Raspberry Cookies in a decorative tin or cellophane bag for a thoughtful homemade gift.
• Offer them with a glass of dessert wine or a raspberry-infused cocktail for a sophisticated pairing.

These White Chocolate Raspberry Cookies are versatile enough for casual snacking yet elegant enough for special occasions, making them a perfect choice for any event.

Common Mistakes to Avoid

• Mistake: Using frozen raspberries straight from the freezer. Fix: Thaw and pat them completely dry to prevent excess moisture from turning your dough sticky and causing the cookies to spread.
• Mistake: Overmixing the cookie dough after adding the dry ingredients. Fix: Mix just until the flour disappears to avoid developing too much gluten, which results in a tough, cakey cookie.
• Mistake: Chopping white chocolate too finely. Fix: Use large chunks to create delightful, melty pockets that won’t burn or disappear into the batter.
• Mistake: Skipping the chill time for the dough. Fix: Refrigerate the dough for at least 30 minutes to solidify the fats, which prevents overspreading and helps the flavors meld.
• Mistake: Baking on a warm, unlined baking sheet. Fix: Always use a cool, parchment-lined sheet to ensure the cookies start baking at the right temperature and don’t stick.
• Mistake: Overbaking based on color alone. Fix: Remove the White Chocolate Raspberry Cookies when the edges are just set but the centers still look slightly underdone for a perfectly soft and chewy texture.
• Mistake: Using low-quality white chocolate that contains vegetable oils. Fix: Choose a bar with cocoa butter listed as the first ingredient to ensure it melts properly and provides a rich, authentic flavor.
• Mistake: Adding raspberry jam directly to the dough without a stabilizer. Fix: If using jam, swirl a small amount into each portioned dough ball or use freeze-dried raspberry powder to incorporate flavor without adding liquid.

Storing Tips

• Fridge: Store cooled White Chocolate Raspberry Cookies in an airtight container for up to 5 days.
• Freezer: Place cookies in a freezer-safe bag or container; they will keep for up to 3 months.
• Reheat: Warm cookies in an oven preheated to 300°F (150°C) for 5–8 minutes, or until they reach an internal temperature of 165°F (74°C) for food safety.

Always allow cookies to cool completely before storing to prevent sogginess and preserve the texture of the white chocolate and raspberry pieces.

Conclusion

These White Chocolate Raspberry Cookies are a perfect blend of sweet and tart flavors. We hope you love baking them as much as we do! Try this recipe and share your results in the comments. For more fruity desserts, explore our Raspberry-Filled Almond Snow Cookies Recipe or White Chocolate Blueberry Cheesecake Recipe. Don’t forget to subscribe for more delicious recipes!

Print

White Chocolate Raspberry Cookies

Print Recipe

Soft and chewy white chocolate cookies filled with bright raspberry jam and drizzled with melted white chocolate for a sweet and tangy treat.

• Total Time: 1 hour 30 minutes (including cooling and setting time)
• Yield: 24 1x

Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ounces white chocolate, chopped or chips
• 1/4 cup raspberry jam

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
7. Bake for 8-10 minutes or until the edges are golden.
8. Immediately after removing from the oven, use the back of a rounded 1/4 teaspoon to indent the center of each cookie.
9. Transfer cookies to a wire rack to cool completely.
10. Warm the raspberry jam until thin enough to spoon, then fill each cookie center with about 1/2 teaspoon of jam.
11. Melt the remaining white chocolate and drizzle it over the jam-filled cookies.
12. Let the white chocolate set for a couple of hours before serving.

Notes

For best results, use high-quality white chocolate and seedless raspberry jam. Allow the cookies to cool completely before adding jam and chocolate drizzle to prevent melting. These cookies can be stored in an airtight container for up to 3 days.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 150
• Sugar: 15g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

FAQs

Can I use frozen raspberries in White Chocolate Raspberry Cookies?

Yes, you can use frozen raspberries, but do not thaw them first. Toss the frozen raspberries in a little flour before folding them into the dough to prevent excess moisture from bleeding. This helps keep your White Chocolate Raspberry Cookies from becoming too soggy.

How should I store White Chocolate Raspberry Cookies?

Store cooled White Chocolate Raspberry Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. This preserves their soft texture and flavor.

Can I substitute white chocolate chips with another type?

You can substitute with dark or milk chocolate chips, but it will change the classic flavor profile of White Chocolate Raspberry Cookies. White chocolate complements the tart raspberries best. If using a substitute, ensure the chips are a similar size for even distribution in the dough.