This post may contain affiliate links.

If you love cookies that are soft, sweet, and full of fruity flavor, you’ve got to try these White Chocolate Raspberry Cookies!

White Chocolate Raspberry cookies have a flavor I can’t get enough of.

I’m pretty sure raspberries and white chocolate are a flavor match made in heaven.

If you love cookies that are soft, sweet, and full of fruity flavor, you’ve got to try these White Chocolate Raspberry Cookies!

Every bite of these cookies is bursting with flavor.

Be careful when you make them.

They tend to disappear unexpectedly!

I first made these with my mom waaaay back in the day.

We had some fresh raspberries in the fridge and a couple of white chocolate bars.

And let me tell you, these cookies turned out to be one of the most delicious cookies I remember from those days!

They’ve got soft centers, golden brown edges, and the perfect cookie texture that makes you want to eat the whole batch.

It’s amazing how flavors stick in your mind over the years.

And because you fold the raspberries in gently, they leave little pink streaks through the dough that look so pretty.

Double whammy!

Whether you’re baking for Valentine’s Day, a party, or just for yourself, these bakery-style cookies are always a hit.

Let’s get baking your own White Chocolate Raspberry Cookies and you can make your own memories!

Some of our other favorite COOKIE RECIPES we have on our site include: Meltaway Lemon Cookies, Strawberry Sugar Cookies, and Easy Cosmic Brownie Cookies.

WHY THIS RECIPE WORKS:

Fresh Fruit Flavor: The tart raspberries add a juicy burst that balances out the sweet white chocolate, making each bite exciting.
Bakery-Style Texture: Thanks to melted butter and the right chilling time, you get soft centers with golden brown edges—just like cookies from your favorite bakery.
Simple Ingredients: You probably already have most of the items in your pantry, like flour, brown sugar, and vanilla extract!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

All-purpose flour
Baking soda
Melted butter
White sugar
Brown sugar
Egg
Vanilla extract
Chopped white chocolate
White chocolate chips
Fresh raspberries

HOW TO MAKE WHITE CHOCOLATE RASPBERRY COOKIES:

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.
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.
Add the raspberries: Gently fold in the fresh raspberries, slightly breaking some with the spatula to distribute their juices.
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.

FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I USE FROZEN RASPBERRIES?

Yes! If you don’t have fresh berries on hand, frozen raspberries will work just fine.

Just don’t thaw them before using.

Add them straight to the dough to avoid extra moisture.

WHAT KIND OF WHITE CHOCOLATE IS THE BEST TO USE?

You can use chopped white chocolate bars or white chocolate chunks for a smooth, creamy bite.

Look for good quality white chocolate for the best flavor.

CAN THIS BE MADE AHEAD?

Definitely! You can chill the dough overnight or freeze cookie dough balls in a freezer bag.

That way, you can bake fresh cookies whenever you want.

Want more recipes? Follow us on Pinterest!

ANY ADDITIONS?

You got that right. Cookies have endless possibilities as far as I’m concerned.

Freeze-dried raspberries for extra raspberry flavor
A swirl of raspberry jam
Lemon zest for a citrus twist
Dark chocolate chips for contrast
Chopped macadamia nuts
Almond extract instead of vanilla
Extra white chocolate chips on top
A sprinkle of sea salt before baking
Drizzle of white chocolate after baking
A dusting of powdered sugar once cooled

ANY SUBSTITUTIONS?

Yep! Lots of options here. Feel free to change things up to your hearts content.

Frozen raspberries for fresh raspberries
Dark chocolate chunks instead of white chocolate
Coconut sugar for brown sugar
Almond extract for vanilla extract
Gluten-free flour for all-purpose flour
Vegan butter for regular butter

HOW TO STORE:

ROOM TEMPERATURE: Place your baked cookies in an airtight container.

They’ll stay fresh and chewy for about 3–4 days.

REFRIGERATOR: Store cookies in an airtight container in the fridge for up to a week.

Let them come to room temperature before eating for the best taste.

FREEZER: Freeze baked cookies in a freezer-safe bag or container for up to 2 months.

Or, freeze cookie dough balls and bake when ready!

DANA’S TIPS AND TRICKS:

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.