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White Chocolate Raspberry Cookies look like they came from a fancy bakery case, soft chewy cookies streaked with jammy swirls of fresh raspberry and loaded with two kinds of white chocolate, and the first snowy January weekend I tested them, Maddie and Lizzie declared them better than the coffee shop version. If rich and fudgy is more your cookie mood, our cosmic brownie cookies have you covered.
No mixer, one bowl, and real raspberries in every single bite.
White Chocolate Raspberry Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 13 minutes
- ⏳ Total Time: 1 hour 28 minutes
- 🍽️ Serving: 13 servings
- ⚡ Calories: 270kcal
- 🌶️ Flavor Profile: Sweet, creamy white chocolate with bright jammy raspberry
- ✋ Difficulty: Easy, on par with our chocolate chip cookie bars
Quick Answer
Whisk melted butter with white sugar, brown sugar, an egg, and vanilla. Mix in flour, baking soda, chopped white chocolate, and half the white chocolate chips, then gently fold in fresh raspberries, breaking a few to swirl their juice through the dough. Chill at least 1 hour, scoop onto a parchment lined sheet, top with the reserved chips, and bake at 350 degrees Fahrenheit for 10 minutes, reshape if needed, then bake 3 more minutes until the edges are lightly golden.
Jump to:
- White Chocolate Raspberry Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make White Chocolate Raspberry Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- White Chocolate Raspberry Cookies FAQs
- Other Recommended Cookie Recipes
- White Chocolate Raspberry Cookies
Why This Recipe Works
Click to see the technique science
- Melted butter means no mixer. Whisking melted butter with the sugars dissolves them into a rich, chewy base without hauling out the stand mixer.
- Fresh berries beat freeze dried here. Folding in fresh raspberries and breaking a few gives you real jammy pockets and pink marbling that dried berries cannot match.
- Chilling controls the moisture. Raspberries add juice to the dough, and the hour in the refrigerator lets the flour absorb it so the cookies do not spread flat.
- Two kinds of white chocolate, two textures. Chopped chocolate melts into creamy ribbons while whole chips keep their shape for pretty, distinct bites.
- The reshape trick makes perfect circles. Nudging the warm cookies back into rounds with a ring or spoon at the 10 minute mark is the bakery secret to picture perfect cookies.
- Cooling on the sheet finishes the bake. The soft centers set up during those minutes on the hot pan instead of overbaking in the oven.
Why You’ll Love This Recipe
- Real fresh raspberries, not extract or freeze dried dust.
- One bowl and a whisk, the mixer stays in the cabinet.
- They are the cookie version of our showstopping white chocolate raspberry cheesecake.
- It has earned a permanent spot in our rotation, right up there with our edible sugar cookie dough recipe.
- It has earned a permanent spot in our rotation, right up there with our raspberry brownies with white chocolate.
- It earns a spot in the rotation right next to our Butterfinger cookies.
Key Ingredients
Pantry basics plus fresh berries and double white chocolate.
- Fresh raspberries: The star. They break slightly into the dough and bake into jammy pink swirls.
- Chopped white chocolate: Melts into creamy pockets throughout the cookie.
- White chocolate chips: Half go in the dough, half get pressed on top for that bakery look.
- Melted butter: Makes the cookies rich and chewy with zero mixer required.
- Brown and white sugar: The duo behind soft centers and lightly crisp edges.
See recipe card for exact quantities.
Variations and Substitutions
This dough loves a remix.
- Swap the raspberries for blackberries or chopped strawberries.
- Add a teaspoon of lemon zest to the dough for a bright berry lemonade vibe.
- Use dark or milk chocolate chunks instead of white for a berry chocolate chip cookie.
- Drizzle the cooled cookies with melted white chocolate like our chocolate dipped shortbread cookies.
- Craving a different flavor next time? Our white chocolate chip cookies delivers the same easy comfort with its own twist.
- Craving a different flavor next time? Our white chocolate peppermint cookies delivers the same easy comfort with its own twist.
- In the mood for something different? Our white chocolate cranberry cookies scratches a similar itch.
How to Make White Chocolate Raspberry Cookies
- In a large bowl, whisk the melted butter with the white sugar, brown sugar, egg, and vanilla extract until well combined.
- Add the flour and baking soda, then the chopped white chocolate and half of the white chocolate chips, and mix with a spatula until the dough comes together.
- Gently fold in the fresh raspberries, breaking a few with the spatula so their juice swirls through the dough. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Scoop the dough with a #20 cookie scoop.
- Place the dough balls on the sheet with plenty of space between them.
- Top each with the reserved white chocolate chips. Bake for 10 minutes, reshape the cookies into circles with a metal ring or spoon if they spread, then bake 3 more minutes until the edges are lightly golden. Cool on the sheet a few minutes, then transfer to a wire rack.
Recipe Tips & Tricks
- Use raspberries straight from the fridge. Cold, firm berries hold together better while you fold them in.
- Do not overmix after the berries go in. A few gentle folds keeps swirls instead of turning the dough pink mush.
- Chill the full hour, minimum. The dough is soft from the berry juice, and chilling is what keeps the cookies thick.
- Save half the chips for the tops. Pressing them on before baking is what makes them look bakery bought.
- Reshape at the 10 minute mark. A metal ring or the edge of a spoon scoots warm edges back into perfect rounds.
- Let them set on the pan. They are delicate right out of the oven and firm up beautifully in a few minutes.
- Make it a spread. When you are feeding a crowd, round out the table with our white chocolate raspberry muffins.
- Make it a full spread. Our raspberry white chocolate blondies rounds out the table.
Serving Ideas and Suggestions
Serve these white chocolate raspberry cookies slightly warm when the chocolate is still soft, with cold milk, coffee, or a raspberry lemonade in summer.
Store cooled cookies in an airtight container at room temperature for up to 3 days, the fresh berries keep them extra moist. For longer storage, freeze the baked cookies or the scooped dough balls for up to 2 months and bake from frozen with an extra minute or two.
White Chocolate Raspberry Cookies FAQs
Fresh is strongly recommended. Frozen berries release too much liquid as they thaw, which turns the dough wet and the cookies flat. If frozen is all you have, fold them in fully frozen, do not thaw, and expect a little extra spread and a longer chill.
Usually skipped or shortened chill time. The raspberry juice adds moisture that needs an hour in the refrigerator for the flour to absorb. Warm melted butter can also be the culprit, let it cool slightly before whisking in the sugars and egg.
Fold them in last, gently, with just a few passes of the spatula. Breaking a couple of berries for swirls is the goal, full blending is not. Cold berries straight from the refrigerator smash far less than room temperature ones.
Airtight at room temperature for up to 3 days. Because of the fresh fruit, they are best eaten sooner rather than later, or refrigerate them to stretch a fourth or fifth day. Both the baked cookies and raw dough balls freeze beautifully for up to 2 months.
Yes, the dough actually improves with an overnight chill, the flavor deepens and the cookies bake up thicker. Keep it covered in the refrigerator up to 2 days, or scoop and freeze the dough balls and bake straight from frozen with 1 to 2 extra minutes.
At the 10 minute mark, while the cookies are still soft, place a metal ring, round cutter, or large glass over each cookie and swirl it gently, the edges bump back into a perfect circle. A spoon edge works too. Then finish baking the last 3 minutes.
Made these White Chocolate Raspberry Cookies? I would love to hear how they turned out, leave a comment and a star rating below!
Still filling out the menu? Readers love pairing this one with our white chocolate thumbprint cookies, M&M peanut butter cookies, Reese”s sandwich cookies, and white chocolate sauce.
And when you are planning next week’s dinners, our chocolate m&m cookies keeps the same easy comfort going.
White Chocolate Raspberry Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup butter
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped white chocolate
- 1/2 cup white chocolate chips reserve half for topping
- 1/2 cup fresh raspberries
Instructions
- Prepare the dough: In a large bowl, mix the melted butter with the white sugar, brown sugar, egg, and vanilla extract. Whisk until well combined.3/4 cup butter, 1/3 cup white sugar, 1/3 cup brown sugar, 1 egg, 1 teaspoon vanilla extract
- Add dry ingredients: add the flour, baking soda and add the chopped white chocolate and half of the white chocolate chips. Mix with a spatula until the dough is combined.1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 cup chopped white chocolate, 1/2 cup white chocolate chips
- Add the raspberries: Gently fold in the fresh raspberries, slightly breaking some with the spatula to distribute their juices.1/2 cup fresh raspberries
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for best results.
- Shape the cookies: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Use a #20 cookie scoop to form dough balls and place them on the sheet, leaving space between each cookie.
- Decorate: Top each cookie with the reserved white chocolate chips.
- Bake: Bake for 10 minutes. At this point, use a metal ring or spoon to reshape the cookies into a perfect circle if they have spread too much.
- Finish baking: Bake for 3 more minutes, until the edges are lightly golden and the center looks set but still soft.
- Cool: Let the cookies rest on the baking sheet for a few minutes, as they will be very soft when fresh out of the oven. Then, transfer them to a wire rack to cool completely.
Notes
- Use parchment paper on your baking sheet so the cookies don’t stick and clean-up is easier.
- Chill the dough for at least an hour. This helps control spreading and gives the best results.
- Don’t overmix the raspberries. Gently fold them in so they don’t release too much juice.
- Top with extra white chocolate chips before baking to make them look bakery-style.
- Use a cookie scoop to get evenly sized cookies that bake at the same rate.
- Cool on a wire rack after baking. Let them sit on the baking sheet for a couple of minutes first so they don’t fall apart.
Nutrition
Love This Recipe?
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These were so much fun to make and tasted delicious.