If you’re craving something that marries the creamy sweetness of white chocolate with the bright burst of fresh berries, then you’re in for a real treat with this White Chocolate Raspberry Cookies Recipe. These cookies are irresistibly soft with pockets of melty white chocolate and juicy raspberries tucked inside every bite, making them perfect for sharing (or sneaking a few just for yourself!). The balance of buttery dough, tart raspberries, and luscious white chocolate creates a delightful flavor profile that’s as impressive as it is comforting.
Ingredients You’ll Need
This White Chocolate Raspberry Cookies Recipe keeps things simple with a handful of essential ingredients that deliver on both flavor and texture. Each component plays its part in building a cookie that’s chewy, sweet, and beautifully balanced.
- Salted butter: Softened to room temperature to create the perfect creamy base and add richness.
- Granulated sugar: For a crisp sweetness that balances the tart raspberries.
- Light brown sugar: Adds moisture and a subtle caramel flavor for chewiness.
- Large egg: Binds everything together and helps with the cookie’s structure.
- Vanilla extract: Enhances the sweetness and rounds out the flavor.
- All-purpose flour: Provides the necessary structure for a soft but sturdy cookie.
- Baking soda: A leavening agent that helps the cookies rise just right.
- White chocolate baker’s bar: Chopped into chunks for melty pockets of creamy sweetness.
- Fresh raspberries: Chopped and frozen to keep their shape and add a refreshing tartness throughout.
How to Make White Chocolate Raspberry Cookies Recipe
Step 1: Prepare Your Baking Sheets and Oven
Start by preheating your oven to 350 degrees Fahrenheit and lining two large-rimmed baking sheets with parchment paper. This ensures your cookies bake evenly and come off the sheets with ease — a small setup step that makes a big difference later.
Step 2: Cream the Butter and Sugars
In a large bowl, use a handheld mixer on medium speed to cream together the softened salted butter, granulated sugar, and light brown sugar. Beat until the mixture is light and fluffy, which traps air and helps give your cookies a lovely texture.
Step 3: Add Egg and Vanilla
Mix in the large egg and vanilla extract until everything is fully combined. This adds moisture and a warm, fragrant note that makes the entire batch irresistible.
Step 4: Combine Dry Ingredients
Whisk the all-purpose flour and baking soda together in a separate bowl. This even distribution is key so your cookies rise evenly without any bitter pockets.
Step 5: Mix Wet and Dry Ingredients
Add half of your flour mixture to the wet ingredients, blending just until incorporated, then add the rest. Be careful not to overmix here; a thick dough is exactly what you want to hold those delicious mix-ins without flattening out.
Step 6: Fold in White Chocolate
Gently fold chopped white chocolate into the cookie dough, making sure every scoop will have creamy chunks that melt gloriously when baked.
Step 7: Incorporate the Frozen Raspberries
Here’s the secret to keeping your raspberries intact: fold in the frozen chopped berries with a spatula carefully so they don’t get crushed. This way, you get pockets of bright tartness without muddling the dough color or texture.
Step 8: Scoop and Arrange the Dough
Using a 2-inch cookie scoop, place six dough balls on each lined baking sheet, leaving about 2 inches between each ball. This spacing gives the cookies room to spread without merging together.
Step 9: Bake to Perfection
Bake your cookies in the center of the oven for 14 to 15 minutes. Look for lightly golden edges and a set center—this means your cookies are tender and chewy. Don’t forget to rotate your baking sheets halfway through baking to ensure even color and texture.
Step 10: Cool the Cookies
Let the cookies rest on the baking sheets for about 10 minutes before transferring them to a cooling rack. This prevents them from breaking apart and helps them firm up just enough to handle but still melt in your mouth.
How to Serve White Chocolate Raspberry Cookies Recipe
Garnishes
A dusting of powdered sugar or a few whole fresh raspberries placed on top of the cookies adds a pretty, polished look and a hint of extra sweetness. For a festive touch, you can also drizzle a little melted white chocolate over the cooled cookies.
Side Dishes
These cookies pair beautifully with a glass of cold milk, a cup of fragrant tea, or even a lightly brewed coffee. Because they’re quite rich, a simple side beverage lets the flavors shine without overwhelming your palate.
Creative Ways to Present
For gifting or parties, stack these cookies tied with a ribbon or arrange them on a pretty platter with sprigs of fresh mint or edible flowers. You could also sandwich two cookies with raspberry jam or cream cheese frosting for an extra special treat.
Make Ahead and Storage
Storing Leftovers
Keep your White Chocolate Raspberry Cookies Recipe leftovers in an airtight container at room temperature for up to 3 days. This helps maintain their soft, chewy texture and preserves the fresh raspberry flavor.
Freezing
If you want to save some for later, freeze the baked cookies in a single layer on a baking sheet before transferring to an airtight container or freezer bag. They’ll keep for up to 3 months and thaw beautifully without losing moisture.
Reheating
To bring frozen or stored cookies back to life, gently warm them in a 300-degree oven for about 5 minutes or microwave for 10-15 seconds. This makes the white chocolate creamy again and revives that freshly-baked aroma.
FAQs
Can I use frozen raspberries straight from the freezer for this recipe?
Yes! In fact, using frozen raspberries helps keep the berry chunks firm and prevents them from turning to mush while mixing, just as in this White Chocolate Raspberry Cookies Recipe.
What type of white chocolate works best?
Using a baker’s bar of white chocolate, like Ghirardelli, is ideal because it melts evenly and doesn’t contain additional fillers found in chips, giving you the creamiest texture throughout your cookies.
Can I substitute fresh raspberries with another berry?
Absolutely! Blackberries or blueberries can work well if you prefer, but keep in mind that raspberries provide a unique tartness that balances the indulgent white chocolate exceptionally well.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted and avoid overmixing the dough once you add flour. Chilling the dough for 15-30 minutes before baking can also help control spreading.
Are these cookies soft or crunchy?
They are soft and chewy with slightly crisp edges, creating a satisfying texture that highlights the melt-in-your-mouth white chocolate and juicy raspberries.
Final Thoughts
Whether you’re baking for a special occasion or just because you want a sweet little moment of joy, this White Chocolate Raspberry Cookies Recipe is a guaranteed crowd-pleaser. Its effortless combination of flavors and textures makes it one you’ll come back to again and again — trust me, once you try these, they’ll become your new go-to cookie for any time you want to impress or simply indulge.
Print
White Chocolate Raspberry Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 29 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the perfect balance of creamy white chocolate and tart raspberries with these White Chocolate Raspberry Cookies. These soft, chewy cookies feature gooey chunks of white chocolate and bursts of fresh frozen raspberries, baked to golden perfection. Ideal for satisfying your sweet tooth in just under 30 minutes.
Ingredients
Cookie Dough
- 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
Add-Ins
- 4 ounces white chocolate baker’s bar, chopped (such as Ghirardelli)
- 1 cup fresh raspberries, chopped and frozen
Instructions
- Preheat the oven: Set your oven to 350°F (177°C). Line two large rimmed baking sheets with parchment paper and set aside for easy cookie removal.
- Cream butter and sugars: In a large mixing bowl, use a handheld mixer on medium speed to cream the softened salted butter with granulated sugar and light brown sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda until evenly combined.
- Combine wet and dry: Gradually add half of the flour mixture to the wet ingredients, mixing just until combined, then add the remaining flour mixture. Avoid overmixing to keep the dough tender; the dough will be thick and slightly sticky.
- Fold in white chocolate: Gently fold the chopped white chocolate into the dough ensuring even distribution.
- Fold in raspberries carefully: Remove raspberries from the freezer and gently fold them into the dough with a spatula, taking care not to crush or mash the berries to maintain their texture.
- Scoop cookie dough: Using a 2-inch cookie scoop, place six mounds of dough on each prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 14 to 15 minutes or until the edges of the cookies turn lightly golden and the centers have set. Rotate the baking sheets halfway through baking for even cooking.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Freezing the raspberries before adding them to the dough helps them retain their shape and reduces bleeding into the cookie dough.
- Do not overmix the dough once the flour is added to ensure a tender cookie texture.
- Use parchment paper or silicone baking mats to prevent sticking and allow easy cleanup.
- These cookies are best enjoyed within 2-3 days for optimal freshness, but can be frozen for longer storage.
- Handle the raspberries very gently when folding to keep them intact and maintain the visual appeal of the cookies.
