White Chocolate Raspberry Cookies
Today’s White Chocolate Raspberry Cookies feature a tender, chewy and buttery cookie base with tart, juicy hits of raspberry and sweet, creamy white chocolate. It’s a decadent treat for when you want something a little bit different from a classic chocolate chip cookie.
White Chocolate Raspberry Cookies Recipe
OK so full disclosure, I don’t like raspberries – but my family does, so when I’m feeling extra nice, I will whip up a dessert recipe just for them, knowing that I won’t partake at all. (I know, I’m soooo generous! haha)
White chocolate and raspberry are a flavor pairing made in heaven. The sweetness and creaminess of the white chocolate is complemented perfectly by the tartness of raspberries, giving little bursts of flavor on your tongue that make these cookies ultra decadent.
One of my favorite aspects of these cookies is that they are perfect to bake all year round! While raspberries are in season July to September, since this recipe uses frozen raspberries you can make it out of season. (Plus I think the subtle red and white color scheme is find of a fun option for a non-traditional Christmas dessert.)
If you want flatter, crispier cookies, skip the chilling time in the fridge.
White Chocolate Raspberry Cookie Variations:
- Use dark chocolate chips or chunks instead of white chocolate
- Swap out the raspberries for other favorite berries: blackberries, chopped strawberries, blueberries, etc.
- Add some lemon zest for a hint of citrusy tang
- Add some crushed nuts for added crunch
- If making in the colder months of the year, you can add cinnamon or nutmeg to add some warming spice to this recipe
- Give these white chocolate raspberry cookies a cheesecake centre by combining 8oz cream cheese, 3/4 cups white sugar and 1/2 teaspoon vanilla extract and then freeze in Tablespoon-sized balls. Wrap the cookie dough around the cream cheese centre before baking.
Can I use fresh raspberries to make these cookies? Yes, although I like using frozen raspberries because they are less delicate when you’re mixing them into the batter. If using fresh raspberries, keep in mind that they will break apart more easily when stirred into the batter.
How to store white chocolate raspberry cookies: These raspberry cookies can be stored in an airtight container in the fridge for up to a week. (Due to the fresh fruit in this cookie, you don’t want to keep them out at room temperature unless they will be consumed within a day.)
How to freeze white chocolate raspberry cookies: These cookies can be frozen after baking, or you can freeze the dough before baking. Frozen cookies should be stored in an airtight ziptop freezer bag or freezer containers and enjoyed within 1 month of freezing.
Cookie dough wrapped and stored in an airtight ziptop freezer bag or freezer container can be frozen for up to 3 months. Thaw completely before baking as directed below. (This set of freezer containers is a crazy bargain.)
More Raspberry Dessert Recipes:
- Lemon Raspberry Blondies
- Mini No Bake Raspberry Cheesecakes
- Raspberry Sundae Meringues
- Raspberry Macarons
- Raspberry Crisp from That Skinny Chick Can Bake
- Raspberry Crumble Bars from A Pinch of Yum
Ingredients for White Chocolate Raspberry Cookies
- All-Purpose Flour
- Baking Soda
- Salt
- Butter, softened at room temperature
- White Sugar
- Brown Sugar
- Vanilla Extract
- Almond Extract
- Eggs
- White Chocolate Bars, chopped
- Mini White Chocolate Chips, optional
- Frozen Raspberries
Scroll down to the printable recipe card for full measurements.
Tip: If you want flatter, crispier cookies, skip the chilling time in the fridge.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Mixing Bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Cookie Scoop
- Cookie Sheet
- Silicone baking mat
How to Make White Chocolate Raspberry Cookies
In a medium-sized bowl, whisk together 2 1/2 cups flour, baking soda and salt. Set aside.
In a large bowl or bowl of a stand mixer, beat the butter and sugars for 2 minutes, until creamy and pale.
Add the vanilla and almond extracts and eggs and beat until well combined.
Add in the dry ingredients and beat until just combined.
Add the white chocolate bars and chips, to personal preference and beat until well-dispersed throughout the dough.
Cover the dough and place in the fridge for 1 hour or overnight.
Preheat oven to 350F.
Remove dough from fridge.
Toss the frozen raspberries with the 1 Tablespoon of flour.
Beat or stir the raspberries into the chilled cookie dough.
Line two baking trays with parchment paper or silicone baking mats.
Use a cookie scoop to portion out the chilled cookie dough onto the lined baking sheets. Use th back of a spoon or measuring cup to flatten the cookies to about 1/2″ thickness.
Bake for 12 minutes, or until cookies are set and lightly golden on the top.
Grab your free printable recipe card for our white chocolate raspberry cookies recipe:
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White Chocolate Raspberry Cookies
Ingredients
- 2 1/2 cups All-Purpose Flour plus 1 Tablespoon
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Butter, softened at room temperature
- 3/4 cup White Sugar
- 3/4 cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- 2 eggs
- 8-oz White Chocolate Bars, chopped
- 1/2 cup Mini White Chocolate Chips, optional
- 1 1/2 cups Frozen Raspberries
Instructions
- In a medium-sized bowl, whisk together 2 1/2 cups flour, baking soda and salt. Set aside.
- In a large bowl or bowl of a stand mixer, beat the butter and sugars for 2 minutes, until creamy and pale.
- Add the vanilla and almond extracts and eggs and beat until well combined.
- Add in the dry ingredients and beat until just combined.
- Add the white chocolate bars and chips, to personal preference and beat until well-dispersed throughout the dough.
- Cover the dough and place in the fridge for 1 hour or overnight.
- Preheat oven to 350F.
- Remove dough from fridge.
- Toss the frozen raspberries with the 1 Tablespoon of flour.
- Beat or stir the raspberries into the chilled cookie dough.
- Line two baking trays with parchment paper or silicone baking mats.
- Use a cookie scoop to portion out the chilled cookie dough onto the lined baking sheets. Use th back of a spoon or measuring cup to flatten the cookies to about 1/2" thickness.
- Bake for 12 minutes, or until cookies are set and lightly golden on the top.
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Nutrition Information:
Yield:
22Serving Size:
1Amount Per Serving: Calories: 266Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 193mgCarbohydrates: 34gFiber: 1gSugar: 22gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family enjoys these white chocolate raspberry cookies as much as mine did!
For more scrumptious cookies, check out our full cookie recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
