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Raspberry White Chocolate Cookies

Raspberries and white chocolate chips complement each other perfectly in these delicious raspberry white chocolate cookies. Tender, chewy and easy to make. They’re so pretty too! Make them for Valentine’s Day, give them out at Christmas, treat yourself at the end of the day.

(Love baking with berries? Try these white chocolate blackberry muffins or this strawberry ricotta cake. Both are soft and tender, easy to make, and bursting with fresh berry flavour.)

Freshly baked raspberry white chocolate cookies.

If you’re looking to shake things up and want to bake a lighter, more vibrant alternative to the good old chocolate chip cookie, you’ve come to the right place.

These white chocolate raspberry cookies are firm but chewy, perfectly sweet and tart, and a breeze to make. Make a batch to welcome spring, to bring to your summer picnic, or just to brighten someone’s day.

Why you’ll love this cookie recipe

Tender raspberry and white chocolate cookies on a plate.

I love baking all different kinds of cookies but I must say I’m partial to the soft and chewy kind. I also love white chocolate so this raspberry cookie recipe checks a lot of boxes for me! 

You’ll enjoy making them too because:

  • They have the perfect cookie texture. If you’re a fan of chewy cookies like I am, you’ll love the texture of these cookies. They have a little bite to them but still perfectly tender and chewy in the centre.
  • They’re easy to make. The recipe is straightforward and the ingredients are readily available.
  • They always come out so pretty! Whatever you do, these cookies always come out so pretty and look bakery-made, with bits of pink and white in each cookie. Make them for Valentine’s Day or Easter, give them out at Christmas, surprise someone today.

How to make white chocolate and raspberry cookies

A stack of white chocolate raspberry cookies on a plate.

You will need to chill the cookie dough for at least an hour so you’ll need to plan for that. Otherwise, the rest of the steps are easy.

Ingredients and substitutions

All ingredients are pantry staples like flour and baking soda. You will find the complete list in the printable recipe card at the bottom of the post. 

Here are a few notes about some of them.

  • Demerara sugar — I use Demerara sugar in this recipe; I love the caramel notes that it brings to the cookies. However, if they’re not available, you can use regular brown sugar.
  • White chocolate chips — I also use regular white chocolate chips but if you want to turn it up a notch, you can use your favourite white chocolate and roughly chop them to make white chocolate chunks.
  • Fresh raspberries — I use fresh raspberries in this recipe that I wash, dry and freeze before using. See FAQs below for more info.

Baking tools

You don’t need special tools to make these either. I do have favourite baking tools when making cookies:

  • Stand mixer to mix the dough. You can also use an electric hand mixer; note that this cookie dough is thick and sticky.
  • Cookie scoop for evenly sized cookies.
  • Commercial-sized baking sheet so I can bake all the cookies in 1 batch. You can also use a standard-size pan; just make sure to keep the dough in the freezer if you’re not ready to bake them yet and allow the pan to cool between batches.

Recipe with step-by-step photos

Combine your dry ingredients in a medium-sized bowl and set aside.

Dry ingredients in a bowl.

In another bowl, cream butter and sugar until light and smooth

Collage photo of creamed butter and sugar.

Add an egg and some vanilla extract and continue to mix until incorporated.

Collage photo of egg added to creamed butter and sugar.

Add your flour mixture a little at a time until combined, ensuring each addition is well blended.

Collage photo of flour added to cookie dough.

Fold in white chocolate chips until evenly distributed. 

Collage photo of white chocolate cookie dough.

Scoop a heaping tablespoon of dough, gently press down a few pieces of raspberries, and shape into a ball. Freeze the cookies for about an hour.

Raspberries added to cookie dough.

When ready, preheat oven to 375F. Place the cookies on a baking sheet lined with parchment paper. Space the cookies about 2 inches apart. Do not flatten. Bake for 15-18 minutes or until the edges turn a light golden brown. 

Cookie dough ready to go into the oven.

Cool in the pan for 5 minutes or until they firm up enough to be moved to a cooling rack to cool completely.

Freshly baked white chocolate raspberry cookies.

Cookie baking tips

Easy, right? Here are more tips for a perfect batch of raspberry white chocolate cookies every time.

  • Make sure your ingredients are at room temperature. They are easier to combine and results to better cookies.
  • Measure flour correctly. Using the incorrect amount of flour can lead to crumbly cookies or cookies that will spread too much. I always use a kitchen scale but if you don’t have one, fluff up your flour before using it then spoon it into your measuring cup. Find more tips here.
  • Use fresh raspberries that you freeze yourself. I give detailed instructions on how to do this below but suffice it to say that fresh, unfrozen berries will fall apart in the dough, while using already frozen berries will release too much liquid while baking.
  • Allow enough time for the cookie dough to chill. Freezing the cookie dough before baking not only allows the flavours to combine, it also ensures they spread just the right amount.
  • Don’t over-bake the cookies. As soon as the edges start turning golden brown, even if the middle still looks a little under-baked, you can take the cookies out of the oven. They will continue cooking in the pan. Over-baking these cookies will make them dry and crumbly.

Frequently asked questions

Soft and chewy white chocolate and raspberry cookies on a plate.
Best way to prep fresh raspberries for this recipe


The best kind of raspberries to use for this cookie recipe are fresh ones that you freeze yourself.

Unfrozen raspberries will fall apart when you mix them in the dough while using previously frozen berries will release too much liquid while baking.

To prep:

1. Place berries in a bowl that’s 3 parts water and 1 part white vinegar. Gently swirl them around. I don’t like placing raspberries under running water because they’re so fragile so I gently scoop them out and place them in another bowl with just water to rinse. You can repeat this step however many times you want.

2. I then place the raspberries on a paper towel to dry. This step is important. You want your berries to not have extra liquid in them before freezing.

3. Depending on the size of my berries, I cut them in half or quarters before placing in a freezer-safe container and freezing them for at least an hour before I intend to use them.

If you have access to freeze-dried raspberries, they will work well in this recipe too.

Can I use frozen raspberries?


Like I said above, I don’t recommend using already frozen raspberries that you can buy in stores because they will release too much liquid while baking.

Can I use dried raspberries?


You can use dried raspberries however, I personally find them too sweet. So if you are using them, lessen the amount of raspberries or white chocolates.

Can I use other berries?


You can absolutely use other berries like strawberries and blackberries. They both go well with white chocolate.

Prep as you would raspberries.

Is freezing the cookies necessary before baking?


Freezing the cookie dough before baking is an important step to ensure the flavours come together and to help your cookies from spreading too thinly.

My raspberries bled into the cookies


This is caused by mixing fresh raspberries into the cookie dough and can be avoided by:

– Using fresh raspberries that you freeze yourself, and by
– Gently pressing the raspberries into the cookies instead of mixing them into the dough

My cookies didn’t spread enough


If your cookies didn’t spread enough, you probably have too much flour in your dough. It’s important to put the correct amount of flour to avoid this. See Cookie Baking Tips above.

My cookies spread too much


On the other hand, cookies that spread too much are most likely the result of having too little flour. Another reason to measure flour correctly. See Cookie Baking Tips above.

Storage and shelf life


White chocolate raspberry cookies stored in an airtight container on your counter should keep for up to 3-5 days. 

Around the 3rd day, you’ll notice that the raspberries will begin to oxidize and start turning a light shade of grey on the edges. They won’t be very nice to look at but still ok to eat.

I find that keeping these cookies in the fridge make them too dry for my taste so the better alternative is to freeze them. 

I just place them in a Ziploc bag and bring them down to room temperature, or microwave them for a few seconds, before eating (though I also love to eat them chilled).

Other white chocolate and raspberry recipes

If you love white chocolate and raspberries together, you’ll enjoy making these:

A stack of raspberry white chocolate cookies on a plate.

Raspberry White Chocolate Cookies

Author: Jolina
Raspberries and white chocolate chips complement each other perfectly in these delicious raspberry white chocolate cookies. Tender, chewy and easy to make.
5 from 4 votes
Prep Time 20 mins
Cook Time 15 mins
Chill Time 1 hr
Total Time 1 hr 35 mins
Course Dessert
Cuisine North American
Servings 16 cookies
Calories 184 kcal

Ingredients
 
 

Instructions
 

  • In a medium-sized bowl: combine flour, baking soda and salt. Set aside.
    Dry ingredients in a bowl.
  • In a large bowl using a handheld electric mixer or using a stand mixer with the paddle attachment: cream butter, demerara sugar and granulated sugar until light and smooth (2-3 minutes on medium high speed).
    Butter and sugar in a bowl.
  • Add egg and vanilla extract and continue beating until incorporated.
    Egg added to creamed butter and sugar.
  • Switch to low speed and add flour mixture a little at a time until well blended, making sure each addition is incorporated.
    Flour mixture added to creamed butter and sugar.
  • Fold white chocolate chips until evenly distributed.
    Add white chocolate chips to cookie dough.
  • Scoop a heaping tablespoon of dough, gently press down a few pieces of raspberries, and shape into a ball. Freeze the cookies for about an hour.
    Raspberries added to cookie dough.
  • When ready, preheat oven to 375F. Place the cookies on a baking sheet lined with parchment paper and space them about 2 inches apart. Do not flatten. Bake for 15-18 minutes or until the edges turn a light golden brown. 
    Cookie dough ready to go into the oven.
  • Cool in the pan for 5 minutes or until they firm up enough to be moved to a cooling rack to cool completely.
    Freshly baked white chocolate raspberry cookies.

Video

Notes

  1. The total number of cookies will depend on how big or small you scoop them. Using a 1.5 tbsp cookie scoop, I get 16 cookies from this recipe.
  2. See instructions on how to freeze your raspberries in the FAQs.
  3. The batter will be very thick and sticky.
  4. Optional: rotate your pan halfway through baking for a more even bake.
  5. If you freeze the cookie dough for more than an hour, you’ll need to add a few more minutes to baking time.
  6. See post for more cookie baking tips, FAQs and step-by-step photos.

Nutrition

Calories: 184kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 118mgPotassium: 49mgFiber: 1gSugar: 16gVitamin A: 196IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Nutritional information are estimates only.

Keyword Christmas, Easter, Holiday Baking, Spring, Summer, Valentine’s Day
Tried this recipe?Tag @iamtheunlikelybaker I’d love to see your creations!

Happy baking!

Did you make these raspberry and white chocolate cookies? I’d love to hear from you in the comments section below.

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Rate the Recipe




Janine

Tuesday 19th of April 2022

We loved these! I used freeze dried raspberries and they worked so well. My new favorite cookie recipe!

Jolina

Thursday 21st of April 2022

Glad you liked them Janine! They're such a nice spring treat :)

Ilona

Monday 14th of March 2022

I bake a lot of chocolate cookies and this is my new fav! I followed your tip about freezing fresh raspberries and it worked well. Will try with other berries next time.

Jolina

Monday 14th of March 2022

Glad to hear that Ilona!

Jen

Friday 11th of March 2022

These were very good! My raspberries were on the sour side but they were perfect with white chocolate. Thanks for the recipe!

Jolina

Monday 14th of March 2022

Glad you liked them, Jen! Sweet and tart is a great combo :)

Melanie Edjourian

Thursday 10th of March 2022

These cookies sound amazing. The kids do love that flavour combination it's delicious.

Louraine wilmot

Thursday 10th of March 2022

Looks delicious! Easy to bake is always my thing, thank you for sharing!