White Chocolate Raspberry Cookies
Easy homemade White Chocolate Raspberry Cookies recipe with rich cocoa and tangy raspberries—perfect for dessert, holidays, or everyday baking. The deep chocolate flavor balances perfectly with the bright burst of raspberry, making each bite sweet, slightly tangy, and seriously satisfying. Whether you’re baking for a special occasion or just need a midweek pick-me-up, these cookies hit the spot.
Why I Love These Cookies
This is personally one of my favorite all-time cookie recipes. The deep cocoa flavor satisfies my chocolate craving, while the raspberries cut through the sweetness with a sharp, fruity kick. They’re soft, slightly chewy, and every bite feels a little indulgent. It’s not just a cookie—it’s a combo that feels a bit fancy without trying too hard. And I absolutely love the added flavor of the white chocolate chips to complete these cookies.
Equipment I Will Need
- Large cookie sheet
- Baking Rack
- Parchment paper
- Mixing cups/spoons
- Cookie scoop
- Large mixing bowl
- Spatula for mixing
- Spatula for cookies
- Hand mixer or stand mixer
Ingredients:
1 cup unsalted butter, softened (2 sticks)
1 cup granulated sugar
½ cup light brown sugar, packed
1 teaspoons vanilla extract
2 large eggs
1 cup semisweet chocolate chips, melted
6-ounce container fresh raspberries, washed and dried
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
How Do I Make White Chocolate Raspberry Cookies
- • Preheat oven to 375 degrees F. Prepare a large cookie or baking sheet with parchment paper.
- Add butter, granulated sugar, brown sugar, and vanilla extract to a large mixing bowl and use a hand or stand mixer to beat until creamy, about 3 minutes.
- Beat in eggs one at a time on low until just combined.
- Beat in melted chocolate and fresh raspberries until well combined, about 1 ½ minutes.
- In a separate mixing bowl, add flour, baking soda, and salt, then whisk until combined, about 1 minute.
- Add flour mixture to raspberry mixture in batches and mix with a spatula or wooden spoon until combined.
- Fold in white chocolate chips.
- Scoop 1 tablespoon sized cookie balls at least 2 inches apart, onto prepared cookie or baking sheet.
- Bake in batches for 8-9 minutes or until edges are just beginning to brown.
- Remove from oven, allow to rest on pan for 4 minutes before moving to a cooling rack. Cool then serve.
FAQs
Q: Can I use frozen raspberries instead of fresh?
A: Yes, frozen raspberries work well. Don’t thaw them before mixing—they’ll hold their shape better and prevent excess moisture in the dough.
Q: Can I substitute raspberry jam instead of whole raspberries?
A: Yes, you can swirl in raspberry jam for a different texture and concentrated flavor. Just reduce the sugar slightly to balance the sweetness.
Q: Can I make these cookies gluten-free?
A: Absolutely—just swap the all-purpose flour for a 1:1 gluten-free baking blend.
Q: Do I need to chill the dough?
A: Chilling isn’t required, but 30 minutes in the fridge can help the cookies hold their shape and intensify flavor.
Storage
Q: How do I store chocolate raspberry cookies?
A: Store them in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
White Chocolate Raspberry Cookies
Easy homemade White Chocolate Raspberry Cookies recipe with rich cocoa and tangy raspberries—perfect for dessert, holidays, or everyday baking. The deep chocolate flavor balances perfectly with the bright burst of raspberry, making each bite sweet, slightly tangy, and seriously satisfying. Whether you're baking for a special occasion or just need a midweek pick-me-up, these cookies hit the spot. This is personally one of my favorite all-time cookie recipes.
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 cup semisweet chocolate chips, melted
- 6-ounce container fresh raspberries, washed and dried
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat oven to 375 degrees F. Prepare a large cookie or baking sheet with parchment paper.
- Add butter, granulated sugar, brown sugar, and vanilla extract to a large mixing bowl and use a hand or stand mixer to beat until creamy, about 3 minutes.
- Beat in eggs one at a time on low until just combined.
- Beat in melted chocolate and fresh raspberries until well combined, about 1 ½ minutes.
- In a separate mixing bowl, add flour, baking soda, and salt, then whisk until combined, about 1 minute.
- Add flour mixture to raspberry mixture in batches and mix with a spatula or wooden spoon until combined.
- Fold in white chocolate chips.
- Scoop 1 tablespoon sized cookie balls at least 2 inches apart, onto prepared cookie or baking sheet.
- Bake in batches for 8-9 minutes or until edges are just beginning to brown.
- Remove from oven, allow to rest on pan for 4 minutes before moving to a cooling rack. Cool then serve.
Notes
Equipment I Will Need
- Large cookie sheet
- Baking Rack
- Parchment paper
- Mixing cups/spoons
- Cookie scoop
- Large mixing bowl
- Spatula for mixing
- Spatula for cookies
- Hand mixer or stand mixer
Tips –
You can replace the fresh raspberries with frozen, just be sure to thaw them before adding them in step 4. You can replace the fresh raspberries with equal amount of raspberry jam or preserves, but you may want to decrease the granulated sugar by ¼ cup.
You can substitute the white chocolate chips with another chocolate variety like dark or milk chocolate chips.
Allow cookies to cool completely, the store in an airtight container for up to 5 days.
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 127Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 56mgCarbohydrates 17gFiber 1gSugar 10gProtein 2g
