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These white chocolate raspberry cookies are one of my favorite snacks to whip up when I’m craving something sweet, fruity, and seriously irresistible. I love how the soft cookie base stays thick and tender, the white chocolate melts into creamy little pockets, and the raspberry flavor comes through in every single bite. This easy cookie recipe comes together fast and always feels like the perfect mix of simple, cozy, and a little special.
I have a hard time resisting the way these cookies look fresh from the oven, with those pretty pops of raspberry and shiny bits of white chocolate. They feel like the kind of treat you’d proudly share but secretly want to keep for yourself. Whether I’m baking a quick batch for a weekend craving or bringing them to a friend, these cookies always turn out with the chewy cookie texture I love and the perfect mix of soft centers and tender edges.
If you love sweet and fruity desserts as much as I do, you’ll also have fun digging into my Raspberry Pretzel Salad and White Chocolate Raspberry Cheesecake Bars.
Ingredients Notes
- Salted butter: Unsalted butter works too with a small pinch of salt added
- Granulated sugar
- Light brown sugar
- Large egg
- Vanilla extract
- All purpose flour: A cup for cup gluten free flour is a good option if needed
- Baking soda
- White chocolate baker’s bar: You can swap the baker’s bar for white chocolate chips to make classic raspberry white chocolate chip cookies that are just as soft and chewy
- Fresh raspberries: Frozen raspberries can be used without thawing (but the results may vary.) Freeze-dried raspberries add flavor without extra moisture
See the recipe card for full information on ingredients and quantities.
How to Make White Chocolate Raspberry Cookies
- Prepare the pans. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter and sugars. Beat the softened butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy.
- Add egg and vanilla. Mix in the egg and vanilla until fully combined.
- Mix the dry ingredients. In a separate bowl, stir the flour and baking soda together. Add half to the wet mixture, mix gently, then add the rest. Do not overmix.
- Fold in white chocolate. Gently fold the white chocolate chunks into the dough.
- Add raspberries. Remove the chopped raspberries from the freezer and fold them in carefully so they stay whole.
- Scoop the dough. Scoop cookie dough balls onto the baking sheets, leaving space between each one.
- Bake. Bake for 14 to 15 minutes until the edges are lightly golden brown and the centers are set. Rotate pans if needed.
- Cool. Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack.
Make Ahead and Storage Instructions
- Store: Keep the cookies in an airtight container in the refrigerator for up to two days. The raspberries will soften the cookies as they sit.
- Reheat: Bring the cookies to room temperature or warm them for a few seconds in the microwave.
- Freeze: Freezing baked cookies is not recommended because the raspberries will become soggy once thawed.
- Make ahead: You can mix the dough up to 24 hours in advance, but leave out the raspberries. Add the raspberries right before baking for the best texture and shape.
More Easy Cookie Recipes to Try
- Cake Mix Cookies
- Chocolate Chip Cookies
- Banana Pudding Cookies
- Ginger Cookies
- Chocolate Crinkle Cookies
If you’ve tried this White Chocolate Raspberry Cookies Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
White Chocolate Raspberry Cookies
Serves — 12
These white chocolate raspberry cookies are soft and filled with sweet berry flavor and creamy white chocolate in every bite. They bake up tender and delicious, making them a simple and irresistible homemade treat for any day of the week.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Ingredients
- ½ cup salted butter softened to room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 ounce baker’s bar of white chocolate chopped, I used the Ghirardelli brand
- 1 cup fresh raspberries chopped and placed in the freezer
Instructions
- Preheat the oven to 350°F. Line two large-rimmed baking sheets with parchment paper. Set aside.
- In a large bowl, using a handheld mixer on medium speed, cream together the softened salted butter, granulated sugar, and light brown sugar until light and fluffy.½ cup salted butter, ¼ cup granulated sugar, ½ cup light brown sugar
- Add the egg and vanilla extract and beat again until fully combined.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together the all-purpose flour and baking soda.2 cups all-purpose flour, 1 teaspoon baking soda
- Add half the flour mixture to the bowl of wet ingredients, mixing just until incorporated before mixing in the remaining flour. Do not overmix. The dough will be thick.
- To the bowl of cookie dough, fold in the chopped white chocolate baker’s bar.4 ounce baker’s bar of white chocolate
- Once the chocolate pieces have been folded into the dough, remove the fresh raspberries from the freezer and carefully fold them in with a spatula. Be very careful not to mash the berries.1 cup fresh raspberries
- Using a 2-inch cookie scoop, place 6 of the white chocolate raspberry cookie dough balls onto each prepared baking sheet. Leave 2 inches between each cookie dough ball.
- Place your baking sheets into the center of the oven and bake for 14-15 minutes or until the edges are lightly golden brown and the center has set. Be sure to rotate the baking sheets halfway through baking if needed.
- Allow the cookies to cool for 10 minutes on the baking sheets before transferring them to a cooling rack to cool completely.
Jenn’s Notes
Storage:
- Store: Keep cookies in an airtight container in the refrigerator for up to two days.
- The raspberries will soften the cookies as they sit.
- Reheat: Bring cookies to room temperature or warm briefly in the microwave.
- Freeze: Freezing baked cookies is not recommended because the raspberries become soggy.
- Make ahead: Mix the dough up to 24 hours ahead without the raspberries. Add the raspberries just before baking for best texture.
- Freeze the chopped raspberries before mixing them into the dough so they stay firm and keep their shape
- Use a high quality white chocolate baking bar since it melts nice and smooth
- If your oven only fits one tray, leave the second tray in the freezer while the first one bakes
- Start checking the cookies a minute or two early since oven temps can run different
- Press a few extra chocolate pieces on top before baking for that bakery style finish
- If the raspberries make the dough too wet, mix in a little flour until it is easy to scoop
Nutrition Info
Calories: 257kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 169mg | Potassium: 85mg | Fiber: 1g | Sugar: 19g | Vitamin A: 263IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
Delicious! Everyone loved these.