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.
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.
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.
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.
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.
In another bowl, cream butter and sugar until light and smooth
Add an egg and some vanilla extract and continue to mix until incorporated.
Add your flour mixture a little at a time until combined, ensuring each addition is well blended.
Fold in white chocolate chips until evenly distributed.
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.
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.
Cool in the pan for 5 minutes or until they firm up enough to be moved to a cooling rack to cool completely.
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
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.
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.
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.
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.
You can absolutely use other berries like strawberries and blackberries. They both go well with white chocolate.
Prep as you would raspberries.
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.
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
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.
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.
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:
Raspberry White Chocolate Cookies
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter room temperature
- ½ cup demerara sugar, packed can substitute with brown sugar
- ½ cup granulated sugar
- 1 piece large egg room temperature
- ½ tsp vanilla extract
- 3.5 oz white chocolate chips
- 1 cup fresh raspberries sliced and frozen for at least an hour
- In a medium-sized bowl: combine flour, baking soda and salt. Set aside.
- 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).
- Add egg and vanilla extract and continue beating until incorporated.
- Switch to low speed and add flour mixture a little at a time until well blended, making sure each addition is incorporated.
- Fold white chocolate chips until evenly distributed.
- 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.
- 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.
- Cool in the pan for 5 minutes or until they firm up enough to be moved to a cooling rack to cool completely.
- 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.
- See instructions on how to freeze your raspberries in the FAQs.
- The batter will be very thick and sticky.
- Optional: rotate your pan halfway through baking for a more even bake.
- If you freeze the cookie dough for more than an hour, you’ll need to add a few more minutes to baking time.
- See post for more cookie baking tips, FAQs and step-by-step photos.
Nutritional information are estimates only.
Did you make these raspberry and white chocolate cookies? I’d love to hear from you in the comments section below.