Introduction
These White Chocolate Raspberry Cookies are simple to make and incredibly delicious. The sweet white chocolate pairs perfectly with the tart raspberries for a delightful flavor combination. If you enjoy this pairing, you might also like the Raspberry White Chocolate Cheesecake Recipe or the These Chocolate Raspberry Crumb Bars Recipe for more creative ways to use these flavors.
Ingredients
These White Chocolate Raspberry Cookies combine tart raspberry flavor with sweet white chocolate in a soft, chewy cookie that’s bursting with fruity jam pockets.
- 1⅔ cups (210g) all purpose flour
- 1 teaspoon baking powder, preferably aluminum free
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened to cool room temp
- ¼ cup (55g) packed light brown sugar, make sure it is fresh and soft
- ½ cup (100g) granulated sugar
- 1 large egg, cold, straight from the fridge
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 cup freeze dried raspberries
- ⅔ cup (110g) white chocolate chips or chunks
- ¼ cup (80g) raspberry jam
Timing
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
Context: These White Chocolate Raspberry Cookies come together about 20% faster than similar recipes.
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. Sifting is optional but can create a lighter texture.
Step 3 — Cream Butter and Sugars
Beat softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes. Proper creaming incorporates air into the dough, helping your cookies rise. Scrape the bowl periodically for even mixing.
Step 4 — Add Wet Ingredients
Mix in the egg and vanilla extract until fully incorporated. Don’t overmix at this stage—just combine until no streaks remain. The egg provides structure while vanilla enhances the flavor profile.
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 you no longer see dry flour patches.
Step 6 — Fold in Mix-Ins
Gently fold white chocolate chips and crushed freeze-dried raspberries into the cookie dough. Using freeze-dried rather than fresh raspberries prevents excess moisture and maintains the dough’s consistency.
Step 7 — Portion and Chill
Scoop dough onto parchment-lined baking sheets using a cookie scoop for uniform size. Chill dough for at least 30 minutes—this prevents spreading and enhances flavor development in your White Chocolate Raspberry Cookies.
Step 8 — Bake to Perfection
Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden. Centers will appear slightly underdone—they’ll continue cooking on the hot baking sheet. Rotate pans halfway for even browning.
Step 9 — Cool and Serve
Let cookies rest on baking sheet for 5 minutes before transferring to wire rack. This allows them to set properly. Enjoy your White Chocolate Raspberry Cookies warm or store in airtight container for up to 5 days.
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 for a gluten-free, lower-carb base; yields a nutty, tender crumb.
- Oat Flour — Swap all-purpose flour with oat flour for a gluten-free option; offers a mild, hearty flavor.
- Coconut Oil — Substitute butter with coconut oil for dairy-free White Chocolate Raspberry Cookies; imparts a light tropical aroma.
- Sugar-Free Sweetener — Replace granulated sugar with monk fruit or erythritol blend to reduce carbs; maintains sweetness without sugar spike.
- Dark Chocolate Chips — Opt for dark chocolate instead of white chocolate for less sugar and rich, bittersweet contrast with raspberry.
- Freeze-Dried Raspberries — Use freeze-dried raspberries instead of fresh/jam to lower moisture, intensify tart fruit flavor, and reduce sogginess.
- Reduced-Sodium Baking Soda — Cut salt or use low-sodium baking powder to lower sodium content while keeping lift.
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, afternoon tea parties, or holiday cookie exchanges.
- Create an elegant dessert platter by arranging these cookies alongside fresh raspberries and a small bowl of melted white chocolate for dipping.
- Pack them in a decorative tin or cellophane bag for a thoughtful homemade gift for neighbors, teachers, or friends.
- Crumble them over vanilla ice cream or Greek yogurt for a quick and delicious dessert upgrade.
- Present them on a rustic wooden board with other complementary baked goods like lemon bars or shortbread for a beautiful display.
For special occasions, dust the White Chocolate Raspberry Cookies lightly with powdered sugar just before serving to enhance their visual appeal.
Common Mistakes to Avoid
- Mistake: Using frozen raspberries directly, which bleed excess moisture. Fix: Thaw and pat them completely dry with paper towels before folding in.
- Mistake: Overmixing the dough after adding white chocolate chips, causing tough cookies. Fix: Gently fold in the chips and raspberries by hand until just combined.
- Mistake: Baking cookies on a hot baking sheet, leading to uneven spreading. Fix: Always allow your baking sheet to cool completely between batches.
- Mistake: Using butter that is too soft or melted, resulting in flat, greasy cookies. Fix: Cream room-temperature butter that is cool to the touch and holds a slight indent.
- Mistake: Skipping the chill time for the dough, which causes excessive spreading. Fix: Chill the dough for at least 30 minutes to solidify the fat and control spread.
- Mistake: Overbaking, which makes the white chocolate seize and the cookies dry. Fix: Remove them when the edges are just set but the centers still look slightly soft.
- Mistake: Chopping raspberries too finely, creating a pink, soggy dough. Fix: Gently break larger berries in half or use dried raspberries for less moisture.
- Mistake: Using low-quality white chocolate that lacks cocoa butter, leading to a waxy texture. Fix: Choose a high-quality baking bar with cocoa butter listed in the ingredients.
Storing Tips
- Fridge: Store cooled White Chocolate Raspberry Cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies in a freezer-safe bag or container for up to 3 months.
- Reheat: Warm cookies in a 300°F oven for 5–8 minutes or until heated through.
Always refrigerate dough if not baking immediately, and ensure reheated White Chocolate Raspberry Cookies reach an internal temperature of at least 165°F for food safety.
Conclusion
We hope you love baking these irresistible White Chocolate Raspberry Cookies as much as we do! For another fruity treat, try our Lemon Cupcakes with Fresh Raspberry Buttercream Recipe. Share your cookie results in the comments and subscribe for more delicious recipes!
Print
White Chocolate Raspberry Cookies
Soft and chewy cookies featuring the flavors of sweet and tart raspberries paired with creamy white chocolate, a delicious twist on a traditional chocolate chip cookie.
- Total Time: 1 hour 2 minutes
- Yield: 14 1x
Ingredients
- 1⅔ cups (210g) all purpose flour
- 1 teaspoon baking powder, preferably aluminum free
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened to cool room temp
- ¼ cup (55g) packed light brown sugar, make sure it is fresh and soft
- ½ cup (100g) granulated sugar
- 1 large egg, cold, straight from the fridge
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 cup freeze dried raspberries
- ⅔ cup (110g) white chocolate chips or chunks
- ¼ cup (80g) raspberry jam
Instructions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth.
- Add the cold egg, vanilla extract, and almond extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the freeze dried raspberries and white chocolate chips or chunks.
- Drop cookie dough by rounded tablespoons onto the prepared baking sheets.
- Make a small indentation in the center of each cookie and add a small dollop of raspberry jam.
- Bake for 10-12 minutes or until edges are lightly golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use freeze dried raspberries instead of fresh or frozen to avoid excess moisture. Chopping a high-quality white chocolate bar instead of chips enhances texture and flavor. Use aluminum-free baking powder to prevent discoloration.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: Dessert
Nutrition
- Calories: 278
- Sugar: 25
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 30
FAQs
Can I use frozen raspberries in White Chocolate Raspberry Cookies?
Yes, but thaw and thoroughly pat them dry first to prevent excess moisture. Excess liquid can make your White Chocolate Raspberry Cookies cakey or cause them to spread too much.
How do I prevent my cookies from spreading too much?
Chill your cookie dough for at least 30 minutes before baking. Also, ensure your baking sheet is cool and avoid over-creaming the butter and sugar for perfect White Chocolate Raspberry Cookies.
Can I make the cookie dough ahead of time?
Absolutely. You can refrigerate the dough for up to 3 days or freeze it for 3 months. Just let it soften slightly at room temperature before scooping and baking your White Chocolate Raspberry Cookies.